Edible Gingerbread Cookie Dough

Name: Edible Gingerbread Cookie Dough
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/4 teaspoon salt; 1 1/2 teaspoons ground ginger; 1 teaspoon cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon nutmeg; 1 stick (1/2 cup) butter, softened; 1/2 teaspoon vanilla extract; 1/3 cup brown sugar (light or dark); 1/4 cup molasses; 1 to 2 tablespoons milk

4 steps

Delicious gingerbread edible cookie dough, packaged in cute little jars for a homemade Christmas food gift. (Makes 2 cups) (thedecoratedcookie.com)

Updated at: Sun, 23 Jun 2024 16:26:37 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories987.6 kcal (49%)

Total Fat47.3 g (68%)

Carbs132.1 g (51%)

Sugars58.3 g (65%)

Protein10.6 g (21%)

Sodium325.9 mg (16%)

Fiber3.6 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 ½ cupsall-purpose flour

¼ teaspoonsalt

1 ½ teaspoonsground ginger

1 teaspooncinnamon

¼ teaspoonground cloves

¼ teaspoonnutmeg

½ cupbutter

softened

½ teaspoonvanilla extract

⅓ cupbrown sugar

light or dark

¼ cupmolasses

1 tablespoonsmilk

Instructions

Step 1

Place flour in a microwave-safe bowl. Microwave for 30 seconds and test the temperature with an instant-read thermometer. Continue to microwave at 15 second intervals until temperature reaches 160 degrees F. Stir very well with a whisk and let cool.

Step 2

Whisk the salt and spices into the flour and set aside.

Step 3

In the bowl of a standing mixer fitted with the flat beater or in a large bowl with a hand mixer, cream the butter, brown sugar, and molasses together. Add the extract and blend. Gradually blend in the dry ingredients. Blend in 1 tablespoon of milk. For softer dough, add another tablespoon of milk.

Step 4

Store in the refrigerator.