Edible Red Velvet Cookie Dough (Printable)

Rich, creamy red velvet dough safe to eat raw with cocoa and cream cheese in just 15 minutes.

# 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 Make It:

01 - Preheat oven to 350°F. Spread the flour evenly across a rimmed baking sheet and bake for 5 minutes until the internal temperature reaches 165°F. Let cool completely before using. This critical step eliminates any potential bacteria, making the flour safe for raw consumption.
02 - In a medium mixing bowl, use a hand mixer or stand mixer to beat the softened butter, cream cheese, and granulated sugar together on medium speed until the mixture becomes pale, light, and fluffy, approximately 2 to 3 minutes.
03 - Add the milk and pure vanilla extract to the creamed mixture. Continue mixing on medium 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 overwork the dough.
05 - Add the red food coloring, starting with 1 teaspoon. Mix thoroughly and evaluate the color. Add an additional teaspoon if a deeper red tone is desired. Gel coloring produces the most vibrant results without altering the dough consistency.
06 - Using a rubber spatula, gently fold in the mini chocolate chips until evenly distributed throughout the dough.
07 - Serve the edible cookie dough immediately at room temperature, or transfer to the refrigerator and chill for 15 minutes for a firmer, more scoopable texture.

# Expert Advice:

01 -
  • No baking required, which means you can go from craving to eating in about fifteen minutes flat.
  • The cream cheese adds a tangy richness that makes this taste way more decadent than regular chocolate chip cookie dough.
02 -
  • Skip the heat treating step and you risk consuming flour that could contain bacteria, so always take those five extra minutes to be safe.
  • Gel food coloring is far more concentrated than liquid, meaning you get bolder color without thinning out your dough into a sticky mess.
03 -
  • Taste the dough before adding more sugar because the cream cheese adds a subtle sweetness that can catch you off guard if you overcompensate.
  • Chilling the dough for even ten minutes firms it up enough to roll into bite sized balls that look beautiful on a dessert platter.

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