The irresistible allure of raw cookie dough is undeniable. But, sadly, the traditional recipe carries risks due to raw eggs and flour. This guide teaches you how to make sugar cookie dough that's safe and delicious to eat, perfect for satisfying those cravings without the health concerns.
Why Traditional Cookie Dough is Risky
Before we dive into the safe version, let's quickly understand why regular cookie dough isn't a good idea to eat raw. Raw eggs can contain Salmonella, a bacteria that causes food poisoning. Similarly, raw flour can harbor E. coli, another harmful bacteria. These can lead to unpleasant (and potentially dangerous) symptoms like vomiting, diarrhea, and fever.
How to Make Safe Edible Sugar Cookie Dough
The key to safe edible cookie dough is using pasteurized ingredients. This ensures that any potential harmful bacteria have been eliminated through heat treatment.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened (use pasteurized butter)
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs, pasteurized
- 2 ¼ cups all-purpose flour, pasteurized (or use a pre-made pasteurized flour blend specifically designed for edible cookie dough)
- 1 teaspoon baking soda
- 1 teaspoon salt
- Optional: ½ cup chocolate chips (use baking chocolate specifically made for consuming raw)
Instructions:
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Cream the butter and sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This is best achieved using a stand mixer or hand mixer, but you can do it by hand with a little elbow grease.
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Add eggs and vanilla: Beat in the pasteurized eggs one at a time, then stir in the vanilla.
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Combine dry ingredients: In a separate bowl, whisk together the pasteurized flour, baking soda, and salt.
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Gradually add dry to wet: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
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Add chocolate chips (optional): If using, gently fold in the baking chocolate chips.
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Chill (optional): For a firmer, easier-to-handle dough, chill the dough for at least 30 minutes before eating.
Frequently Asked Questions (FAQ)
H2: Where can I find pasteurized eggs and flour?
Pasteurized eggs can be found in most grocery stores, usually in the refrigerated section near the regular eggs. Look for cartons clearly labeled "pasteurized." Pasteurized flour blends specifically for edible cookie dough are becoming increasingly common in supermarkets and online retailers. Alternatively, you can find them at many health food stores.
H2: Is it safe to eat homemade edible cookie dough if it contains raw butter?
While raw butter isn’t inherently as risky as raw eggs or flour, it’s best practice to use pasteurized butter for optimal safety. Pasteurization reduces the risk of harmful bacteria.
H2: Can I use other types of flour for edible cookie dough?
While all-purpose flour is most commonly used, you can experiment with other types of flour like oat flour or whole wheat flour (ensure it's pasteurized). Keep in mind that the texture and taste might vary slightly.
H2: How long can I store edible cookie dough?
Store your edible sugar cookie dough in an airtight container in the refrigerator for up to 3-4 days.
H2: Can I freeze edible cookie dough?
Yes, you can freeze edible cookie dough for longer storage. Freeze it in an airtight container for up to 2-3 months. Thaw it overnight in the refrigerator before eating.
This recipe provides a delicious and safe alternative to traditional raw cookie dough. Remember, always prioritize food safety when handling and consuming raw ingredients. Enjoy!
