Edible Gingerbread Cookie Dough is an eggless, no-bake holiday delight! This gingerbread dough recipe makes enough to share, and takes just 10 minutes to make.
Heat treat the flour by spreading on a baking sheet and baking at 350°F/177°C for 5 minutes. Allow the flour to cool before mixing the dough.
In a large bowl, with an electric hand mixer, cream together the butter, sugar, molasses, cream, and vanilla extract until smooth.
Add in the cooled floor and the spices. Continue mixing until fully combined.
If desired, fold in white chocolate chips or other desired mix-ins.
Serve, or store in the refrigerator until ready to serve.
Notes
Yield: This recipe makes a total of 2.5 cups, and a serving is half a cup.
Edible cookie dough can be stored for up to two weeks in the fridge in an airtight container. Enjoy directly from the fridge (it will be firm), or allow the dough to soften at room temperature for a gooey texture.
For a bigger gingerbread flavor, add a small amount of extra spices. As written, the gingerbread flavor is pronounced, but mild.
Other add-ins could include chopped walnuts, dark chocolate chips, holiday sprinkles, or pieces of ginger cookies.