{"id":9361,"date":"2018-05-21T06:00:10","date_gmt":"2018-05-21T12:00:10","guid":{"rendered":"http:\/\/homanathome.com\/?p=9361"},"modified":"2024-02-13T17:25:32","modified_gmt":"2024-02-14T00:25:32","slug":"edible-snickerdoodle-cookie-dough","status":"publish","type":"post","link":"https:\/\/homanathome.com\/2018\/05\/edible-snickerdoodle-cookie-dough\/","title":{"rendered":"Edible Snickerdoodle Cookie Dough"},"content":{"rendered":"

\"Edible<\/a><\/p>\n

Something about spring just makes me want cookie dough. In the winter, I’m all about fresh-baked cookies straight from the oven, but as the warmer temperatures near, I just want to eat the dough. Is that too much to ask? <\/p>\n

Of course not! Which is why I’m on a mission to turn all of my favorite cookies into safe-to-eat cookie doughs. You can find my efforts in three posts: part 1<\/a> (chocolate chip, sugar cookie, and oatmeal), part 2<\/a> (pumpkin spice and double chocolate), and part 3<\/a> (peanut butter). This is the last one for a while, unless one of you lovely readers has a favorite cookie I haven’t hit yet. If you do, drop me a line in the comments and I’ll see what I can do \ud83d\ude42<\/p>\n

\"Eggless<\/a><\/p>\n

As a note, most folks are aware of the dangers of eating raw egg, but I, for one, was shocked to find out that raw flour can pose a risk as well. To find out more about how to make flour safe for use in cookie dough, check out this post<\/a>. It contains a method for baking out potential issues, which is what I’m referring to as “baked flour” in the recipe below. I like to make a large batch of baked flour, and pull it out when I’m getting the cookie dough munchies!<\/p>\n

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\"Edible<\/a><\/div>\nShare on Facebook<\/a>\n
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Snickerdoodle Cookie Dough<\/h1>\n
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<\/g><\/svg><\/span> Prep Time <\/span>5 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n\n
<\/g><\/svg><\/span> Servings <\/span>2<\/span><\/div>\n\n\n\n\n

Ingredients<\/h3>

Dough<\/h4>