For me, certain scents will always remind me of Christmas. One of those scents is gingerbread. A friend recently shared a holiday recipe for edible gingerbread dough balls with me and I just had to try it. I’d never even heard of such a thing before and I was hooked as soon as I heard about it!
If you’re uncertain about eating raw cookie dough, fear not! There are no eggs and the flour is heat-treated (baked), which makes this unique and delicious dessert completely safe to eat.
This raw cookie dough recipe combines spices, molasses and other basic pantry ingredients to perfect effect. With only five minutes of prep time, it’ll be your new favorite holiday recipe for your dessert tray or table, as a dip, as a gift or as a treat for yourself. You deserve it!
Feel free to customize the raw gingerbread cookie dough recipe to your tastes. It’s more sweet than spicy so you could easily add more cinnamon and ginger for a spicier flavor. Bonus: you can store the gingerbread dough in the refrigerator in an airtight container for up to two weeks (though I doubt it will last that long!).
Cuisine: American
Prep Time: 5 minutes
Cook Time: 5 minutes (only the flour)
Total Time: 10 minutes
Servings: 12
Ingredients
- 1 cup all-purpose flour
- 1/2 cup salted butter, softened
- 1/4 cup light brown sugar
- 1/4 cup molasses
- 2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- red, green and white sprinkles (optional)
Here’s how to make it:
- Spread flour on a baking sheet and bake at 350 degrees F for 5 minutes. Allow the flour to cool before using.
- Mix together the butter, sugar, molasses, cream and vanilla until smooth. Add in the cooled flour and spice mix until fully combined.
- Roll dough into balls. Top with sprinkles, if desired.
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