Edible Red Velvet Cookie Dough (Printable)

Creamy red velvet cookie dough that's safe to eat raw, ready in 15 minutes.

# What You 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 - 1–2 teaspoons red food coloring (gel preferred)
10 - 1/3 cup (60 g) mini chocolate chips (optional)

# How To Make It:

01 - Preheat your oven to 350°F. Spread the flour evenly on a baking sheet and bake for 5 minutes. Let it cool completely before using. This step eliminates any potential bacteria, making the flour safe to consume raw.
02 - In a medium mixing bowl, beat together the softened butter, cream cheese, and granulated sugar using a hand mixer or stand mixer until the mixture is light and fluffy, approximately 2–3 minutes.
03 - Pour in the milk and vanilla extract. Mix on medium speed until fully incorporated and smooth.
04 - Sift the cooled heat-treated flour, unsweetened cocoa powder, and salt into the wet mixture. Mix on low speed until just combined. Avoid overmixing to keep the dough tender.
05 - Add the red food coloring, starting with 1 teaspoon. Stir gently and add more, up to 2 teaspoons total, until the desired shade of red velvet color is achieved. Gel coloring is recommended for vibrant results without thinning the dough.
06 - Using a rubber spatula, gently fold in the mini chocolate chips until evenly distributed throughout the dough.
07 - Serve immediately at room temperature for a soft, creamy texture, or chill for 15 minutes for a firmer, more scoopable consistency. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

# Expert Tips:

01 -
  • No baking required, which means you go from craving to eating in about fifteen minutes flat.
  • The cream cheese adds a tangy richness that regular cookie dough never quite achieves.
  • Heat treating the flour takes almost no effort and gives you total peace of mind about eating it raw.
02 -
  • This dough is not designed for baking, so do not try to scoop it onto a cookie sheet expecting cookies to come out of the oven.
  • Gel food coloring will save you from the nightmare of thin, sticky dough that liquid coloring can cause.
  • Store whatever you do not finish in an airtight container in the refrigerator and eat it within three days.
03 -
  • Heat treat a larger batch of flour all at once and store the extra in a jar so your next dough comes together even faster.
  • Taste the dough before adding the second teaspoon of food coloring because the flavor can intensify in a way you might not expect.

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