Safe-to-Eat Cake Batter Cookie Dough
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- 1 1/2 c
- all-purpose flour
- 2/3 c
- yellow cake mix
- 1/4 tsp
- 1/2 c
- unsalted butter, room temperature
- 1/2 c
- 1 tsp
- pure vanilla extract
- 2 Tbsp
- 4 to 8 Tbsp
How to Make Safe-to-Eat Cake Batter Cookie Dough
- 1In a medium bowl, cream together butter and sugar for 2-3 minutes until light, fluffy, and pale yellow
- 2Mix in salt, flour, cake mix, sprinkles, and vanilla.
- 3Add water one tablespoon at a time, mixing after each, until you reach cookie dough consistency.
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?!