Edible Red Velvet Cookie Dough (Printer-friendly)
Rich, creamy red velvet dough safe to enjoy raw, ready in just 15 minutes with no baking needed.
# What You’ll Need:
→ Dough Base
01 - 1 1/4 cups (150 g) all-purpose flour, heat-treated
02 - 1/2 cup (115 g) unsalted butter, softened
03 - 3/4 cup (150 g) granulated sugar
04 - 1/4 cup (56 g) cream cheese, softened
05 - 2 tablespoons (15 ml) milk
06 - 1 1/2 teaspoons pure vanilla extract
07 - 1 tablespoon unsweetened cocoa powder
08 - 1/4 teaspoon salt
→ Coloring & Add-ins
09 - 1 to 2 teaspoons red food coloring (gel preferred)
10 - 1/3 cup (60 g) mini chocolate chips (optional)
# How-To Guide:
01 - Preheat oven to 350°F. Spread the flour in an even layer on a baking sheet and bake for 5 minutes until the internal temperature reaches 165°F. Allow to cool completely before using. This step eliminates any potential bacteria, making the flour safe for raw consumption.
02 - In a medium mixing bowl, beat the softened butter, cream cheese, and granulated sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, approximately 2 to 3 minutes.
03 - Add the milk and vanilla extract to the creamed mixture. Beat on low speed until fully combined and smooth.
04 - Sift the cooled heat-treated flour, unsweetened cocoa powder, and salt directly into the bowl. Mix on low speed until just combined, being careful not to overmix.
05 - Add the red food coloring, starting with 1 teaspoon. Mix thoroughly and assess the color. Add an additional teaspoon for a deeper, more vibrant red if desired.
06 - Gently fold in the mini chocolate chips using a rubber spatula until evenly distributed throughout the dough.
07 - Enjoy immediately at room temperature, or refrigerate for 15 minutes to achieve a firmer, more scoopable consistency.
# Expert Advice:
01 -
- The cream cheese does something magical here, adding a slight tang that makes this taste like actual red velvet cake batter rather than just sweetened flour.
- Zero baking means you can satisfy a craving in fifteen minutes flat, which is dangerous information to have.
02 -
- Skip the heat treating step and you risk consuming flour that harbors bacteria, so please do not take that shortcut.
- Liquid food coloring will thin out the dough and you will end up chasing the problem with more flour, so gel is really the way to go.
03 -
- If your dough feels too soft after mixing, a short stint in the fridge fixes it instantly rather than adding more flour.
- Taste the dough before adding the full amount of food coloring because some brands are more concentrated than others.