Table of Contents

WHY WE LOVE THIS BIRTHDAY CAKE COOKIE DOUGH RECIPE
Ingredients
SUBSTITUTIONS AND ADDITIONS
HOW TO MAKE EDIBLE BIRTHDAY CAKE COOKIE DOUGH
Tips
Storage Tips
Edible Birthday Cake Cookie Dough Recipe

This recipe for edible birthday cake cookie dough is rich with sweet flavor and filled with colorful sprinkles and white chocolate chips and easy to make with any of your favorite mix-ins. It tastes just like funfetti cake batter, but in cookie dough form. It is safe to eat, because you heat treat the flour and use no eggs. Eat all the fun cookie dough without getting sick.

You guys have loved our edible cookie dough and our cookie dough bites, so you are going to go crazy for this fun recipe!

Quick and easy to make in one bowl.
Only uses 5 simple ingredients plus mix-ins.
A fun way to eat raw batter straight from the bowl without worry.
Light, fluffy, and soft with bits of crunchy sprinkles and chocolate throughout.
Tastes just like your favorite frosted birthday cake.
Perfect sweet treat to add to ice cream, cakes, or eat by the spoonful.

Ingredients

All-purpose flour: This dessert can easily be made gluten-free by using a gluten-free flour blend.
Salted butter: Unsalted butter can be used instead, but add a little salt to cut through all the sugar in this recipe.
White sugar: You can use only brown sugar if you prefer.
Light brown sugar: For a whiter dough, replace all light brown sugar with granulated white sugar.
Half and half: This can be replaced with a 1:1 combination of milk and heavy cream.
White chocolate chips
Rainbow sprinkles

SUBSTITUTIONS AND ADDITIONS

Choose Your Chocolate: You can replace the white chocolate chips with chocolate, peanut butter, or butterscotch chips for a different flavor and look. You could also use chopped-up baking white chocolate or almond bark.
More Mix-Ins: Feel free to add your favorite mix-ins, like M&Ms, marshmallow fluff, extra sprinkles, crushed cookies, chopped candy, or coconut.
Vegan Version: To make this vegan, use your favorite dairy-free buttery sticks or tub butter in this recipe. You can also use any type of plant-based milk, like almond milk or oat milk.
Customize Your Cookie Dough: It is so easy to customize your cookie dough for any celebration. Use holiday-themed sprinkles for Halloween, Christmas, or Valentine’s Day. You can also use school colors to celebrate graduation day or your favorite team colors for game day.
Unlimited Uses: There are endless ways you can add this edible cookie dough into your favorite foods! Use it as a filling for cupcakes, bake it in brownies, use it as a frosting for cakes and cupcakes, add it as a layer for ice cream bars or cheesecake, mix it into ice cream, or enjoy it just plain by itself. You can also cover them in chocolate to make cookie dough truffles, or even use it as a dip with your favorite snack foods.

This quick and easy Cookie Dough is a sweet and tasty treat that skips the egg and baking, but it’s completely safe to eat! In a matter of minutes, you can heat-treat your flour and combine your ingredients into the best bite of raw cookie batter.

Heat Treat The Flour: Spread the flour over a baking pan and bake it at 350 degrees Fahrenheit for 5-7 minutes. Allow heat-treated flour to cool to room temperature, for about 15 minutes.
Pro Tip: Do not overcook the flour or it will take on a burnt taste.
Beat Into A Batter: Beat the butter, white sugar, and light brown sugar. Add in the cooled, heat-treated flour and the half and half and beat until combined. Fold in the white chocolate chips and rainbow sprinkles.
Chill: Place cookie dough in the refrigerator to cool for 2 hours before serving. Enjoy!

Tips

Since this cookie dough does not contain any leavening ingredients, it is not recommended to bake into cookies.
You can add a bit more flour if the dough is too soft or sticky, or add more milk if the dough is too stiff.
To make this even faster, you can bake the flour ahead of time. Then when you are ready to enjoy your edible cookie dough, just combine the ingredients.
Make sure that your butter is at room temperature to properly cream with the sugar.

Storage Tips

To Store: Store your cookie dough in the refrigerator in an airtight container for up to 5 days.
To Freeze: Wrap this cookie dough in plastic wrap before placing in the freezer and freeze for up to 3 months.

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Author — Jennifer

Serves —

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Prep Time 20

Cook Time 5

Total Time 25

Ingredients

▢ 1¾ cups all-purpose flour
▢ ½ cup (1 stick) salted butter softened
▢ ¾ cup granulated white sugar
▢ ⅓ cup light brown sugar
▢ ½ cup half and half
▢ ½ cup white chocolate chips
▢ 3 tbsp rainbow sprinkles

Instructions

Preheat the oven to 350 degrees Fahrenheit and line a sheet pan with parchment paper.
Sprinkle the flour over the entire sheet pan and then bake in the oven for 5-7 minutes to heat treat it and kill the bacteria. Do not overcook the flour or it will take on a burnt taste.
Take the flour out of the oven and set it aside to let cool to room temperature, about 15 minutes.
In a large bowl with a hand or stand mixer, beat the salted butter, white sugar, and light brown sugar together until completely combined and creamy, about 1 minute.
Add in the cooled, heat-treated flour, and the half and half. Beat until completely combined, about 1 more minute.
Gently fold in the white chocolate chips and rainbow sprinkles.
Place in the refrigerator to cool for 2 hours before enjoying.

Notes

Storage:

To Store: Store your cookie dough in the refrigerator in an airtight container for up to 5 days.
To Freeze: Wrap this cookie dough in plastic wrap before placing in the freezer and freeze for up to 3 months.

Tips:

Since this cookie dough does not contain any leavening ingredients, it is not recommended to bake into cookies.
You can add a bit more flour if the dough is too soft or sticky, or add more milk if the dough is too stiff.
To make this even faster, you can bake the flour ahead of time. Then when you are ready to enjoy your edible cookie dough, just combine the ingredients.
Make sure that your butter is at room temperature to properly cream with the sugar.
The reason the flour is heat treated is to kill bacteria and pathogens that can find its home in the raw flour. This bacteria can be very harmful, as seen by an outbreak of E. Coli linked to raw flour in 2016. Heat treating flour can also improve texture and digestibility. While you won’t necessarily get sick by eating raw flour every time, it’s better to be safe than sorry because it is always a possibility. Source