how to make sugar cookie dough to eat

how to make sugar cookie dough to eat


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how to make sugar cookie dough to eat

Many of us crave the sweet, buttery goodness of raw sugar cookie dough. However, eating raw cookie dough can be risky due to the potential presence of harmful bacteria like Salmonella in uncooked eggs and flour. This guide will teach you how to make sugar cookie dough that's safe and delicious to eat, satisfying that craving without compromising your health.

Is it Safe to Eat Raw Cookie Dough?

The short answer is: no, not typically. Traditional sugar cookie dough recipes often include raw eggs and flour, which can harbor harmful bacteria. Eating raw dough made with these ingredients can lead to foodborne illnesses. However, with a few simple substitutions, you can create a perfectly safe and delectable edible sugar cookie dough.

How to Make Safe Edible Sugar Cookie Dough

This recipe focuses on eliminating the risks associated with raw eggs and flour.

Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened (very important for texture!)
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour (heat-treated, see below)
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • Optional: ½ cup chocolate chips, sprinkles, or other mix-ins

Instructions:

  1. Heat-Treat the Flour: This is the crucial step for safety. Place your all-purpose flour on a baking sheet and bake it in a preheated oven at 350°F (175°C) for 5-7 minutes. This process kills any potential bacteria present in the flour. Let it cool completely before using. You can do this in advance.

  2. Cream Together Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. Use an electric mixer for best results.

  3. Add Vanilla: Stir in the vanilla extract.

  4. Combine Dry Ingredients: In a separate bowl, whisk together the heat-treated flour, baking powder, and salt.

  5. Gradually Add Dry Ingredients to Wet: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

  6. Add Mix-ins (Optional): Stir in your favorite mix-ins, such as chocolate chips or sprinkles.

  7. Chill (Optional): For a firmer, more scoopable dough, chill the dough in the refrigerator for at least 30 minutes before enjoying.

Frequently Asked Questions (FAQ)

What is heat-treated flour?

Heat-treated flour is simply flour that has been baked in the oven at a high temperature to kill any harmful bacteria that may be present. This is essential for making safe edible cookie dough.

Can I use pasteurized eggs?

While pasteurized eggs significantly reduce the risk of Salmonella, for completely safe edible cookie dough, it's best to omit the eggs altogether. The recipe above uses no eggs.

How long does edible cookie dough last?

Store your edible cookie dough in an airtight container in the refrigerator for up to 3 days.

Can I freeze edible cookie dough?

Yes! Freezing the dough extends its shelf life. Form the dough into small balls or flatten it into a disc, wrap it tightly in plastic wrap, and then place it in a freezer-safe bag. It can last for several months in the freezer. Thaw it overnight in the refrigerator before eating.

What other mix-ins can I add?

Get creative! Consider adding peanut butter, mini marshmallows, chopped nuts (ensure they're safe for consumption raw), or extracts like almond or peppermint.

By following these steps, you can enjoy delicious and safe edible sugar cookie dough without the worries of foodborne illness. Remember, food safety is paramount, so always prioritize proper food handling techniques.