Safe-to-Eat Sugar Cookie Dough

1
Raven Higheagle

By
@ravenhigheagle

The third in the Safe-to-Eat Cookie Dough Series.

Rating:

☆☆☆☆☆ 0 votes

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

Ingredients

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  • 1 1/3 c
    and 1 tablespoon all-purpose flour
  • 1/2 c
    butter, softened
  • 3/4 c
    sugar
  • 1 to 2 Tbsp
    water
  • 1/2 tsp
    pure vanilla extract

How to Make Safe-to-Eat Sugar 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 flour 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?!

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