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Safe-to-Eat Cake Batter Cookie Dough

1
Raven Higheagle

By
@ravenhigheagle

This is the second in the Safe-to-Eat Cookie Dough Series.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
Makes 1 1/2-2 Cups Cookie Dough
Prep:
10 Min
Method:
Refrigerate/Freeze

Ingredients

  • 1 1/2 c
    all-purpose flour
  • 2/3 c
    yellow cake mix
  • 1/4 tsp
    salt
  • 1/2 c
    unsalted butter, room temperature
  • 1/2 c
    sugar
  • 1 tsp
    pure vanilla extract
  • 2 Tbsp
    sprinkles
  • 4 to 8 Tbsp
    water

How to Make Safe-to-Eat Cake Batter Cookie Dough

Step-by-Step

  1. In a medium bowl, cream together butter and sugar for 2-3 minutes until light, fluffy, and pale yellow
  2. Mix in salt, flour, cake mix, sprinkles, and vanilla.
  3. Add water one tablespoon at a time, mixing after each, until you reach cookie dough consistency.
  4. NOTE:
    Scientisty types have also found that raw flour — just like produce — can carry E.coli if it’s been contaminated with it. This article suggests that the risk is even smaller than the tiny risk of getting Salmonella from eating cookie dough with raw eggs, but it’s still there and I wanted you to know about it. At least eggless cookie dough is safer — and no reason to waste the eggs when you just want to eat it with a spoon, right?!

Printable Recipe Card

About Safe-to-Eat Cake Batter Cookie Dough

Course/Dish: Cookies, Candies, Other Desserts
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian, Vegan
Other Tags: Quick & Easy, For Kids




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