Safe-to-Eat Red Velvet Cookie Dough (Print version)
Egg-free red velvet cookie dough made with treated flour, cocoa, vanilla, and white chocolate chips for a rich no-bake treat.
# Ingredients:
For the dough
01 -
1 cup (125 g) commercially heat-treated all-purpose flour, or heat-treated flour cooled completely
02 -
2 tablespoons (12 g) unsweetened cocoa powder
03 -
1/4 teaspoon fine salt
04 -
1/2 cup (113 g) unsalted butter, softened
05 -
2 oz (57 g) cream cheese, softened
06 -
1/2 cup (100 g) packed light brown sugar
07 -
1/4 cup (30 g) powdered sugar
08 -
1 teaspoon vanilla extract
09 -
1/2 teaspoon red gel food coloring, plus more as needed
10 -
2-4 tablespoons milk
11 -
1/2 cup (85 g) white chocolate chips
# Instructions:
01 -
If not using commercially heat-treated flour, spread all-purpose flour in a thin layer on a parchment-lined baking sheet. Bake at 350°F for 7-8 minutes, stirring halfway, until the flour reaches 165°F throughout. Cool completely.
02 -
Sift the cooled flour, cocoa powder, and salt into a bowl. Break up any small lumps so the dough stays smooth.
03 -
In a mixing bowl, beat the softened butter, cream cheese, brown sugar, and powdered sugar until creamy and slightly lighter, about 1 minute with a hand mixer or 2 minutes by hand.
04 -
Mix in the vanilla and red gel food coloring until the color is even. Add more gel color in tiny amounts if you want a deeper red.
05 -
Fold in the sifted flour mixture. Add milk 1 tablespoon at a time until the dough is soft and scoopable, then fold in the white chocolate chips.
06 -
Serve right away for a soft dough, or chill for 20 minutes for cleaner scoops. Store leftovers airtight in the refrigerator.
# Good to know:
01 -
Use commercially heat-treated flour for the safest ready-to-eat dough.
02 -
Let chilled dough sit at room temperature for 10 minutes before scooping.
03 -
This dough is designed to eat raw and should not be baked into cookies.