Fun and flavorful ingredients make up this Gingerbread Edible Cookie Dough Recipe. The perfect quilty pleasure treat during the holidays!

My fondest memories have always been eating cookie dough when my mom would make cookies, especially around the holidays!

Now she would get super angry because it would be both my dad and I who would sneak the cookie dough and then she wouldn’t have enough cookies.

But those are some fun memories and who doesn’t love cookie dough?! There are specialty stores that sell Edible Cookie Dough these days.

So it is obviously a hot commodity, well this Gingerbread Edible Cookie Dough Recipe is hands down one of my favorite of all time.

I’m super in love with anything gingerbread flavored, and instead of having that spicy aspect you might associate with it this has a nice sweetness.

If you are looking for a indulgent snack or dessert then you are going to fall in love with this Gingerbread Edible Cookie Dough Recipe!

Some of my other favorite indulgent snacks we have on our site include: Potato Candy, Rum Balls and Brigadeiro!

WHY THIS RECIPE WORKS:

You can add any of your favorite mix-ins that you like.
This is great as a dip too, served with cookies.
Double this recipe as it stores well and you can enjoy it for longer!

INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):

All-purpose flour
Salted butter
Light brown sugar
Molasses
Heavy cream or milk
Vanilla extract
Ground cinnamon
Ground ginger
Ground cloves
White chocolate chips, optional
Sprinkles, optional

HOW TO MAKE GINGERBREAD EDIBLE COOKIE DOUGH, STEP BY STEP:

Heat treat the flour by spreading it on a baking sheet and baking at 350°F for 5 minutes. Then allow the flour to cool.
With a hand or stand mixer cream together the butter, sugar, molasses, cream, and vanilla until smooth.
Add in the cooled flour and spices and beat until fully combined.
Fold in any additional mix-ins as desired.

DO I NEED TO HEAT TREAT MY FLOUR?

If you don’t want to you don’t have to but it is considered best practice these days as flour can acquire bacteria. So heating it in the oven or microwave will help kill that bacteria.

WHAT KIND OF MIX-INS CAN I ADD?

We added white chocolate chips and holiday sprinkles. You can also add other things such as nuts, regular chocolate chips, butterscotch chips and more!

HOW DO I EAT THIS?

With a shovel! No just kidding, maybe. So you can eat this with a spoon in a bowl, you can use it like a dip and eat with cookies.

Other ways to use this are to use between cookies as a filling (my kids love doing this). Roll into balls and toss in some ice cream, this is super delish with vanilla.

Any way that you want to eat this Gingerbread Edible Cookie Dough Recipe you absolutely can!

HOW TO STORE:

This recipe can be stored in the refrigerator for up to 2 weeks. Enjoy firm from the fridge or allow to soften at room temperature for a gooey texture.

You can also freeze this, to do that place in an airtight container and it will keep for up to 1 month. Defrost in the refrigerator and then on the countertop.

TIPS AND TRICKS:

We absolutely recommend heat treating your flour to kill the bacteria.
You can enjoy this multiple ways, see some ideas above.
Different mix-ins can be added, see above again for ideas. We used white chocolate chips and holiday sprinkles.
This can be frozen.
Easily double this recipe so you can enjoy it for longer!

If you’re like me and you completely enjoy and indulgent recipe then you have to make this Gingerbread Edible Cookie Dough Recipe!

If you like this recipe you might also like:

If you’ve tried this GINGERBREAD EDIBLE COOKIE DOUGH RECIPE or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!

Gingerbread Edible Cookie Dough Recipe