Description

This recipe for The Best Edible Red Velvet Cookie Dough offers a safe-to-eat, rich, and decadent treat with the classic flavors of red velvet cake combined into smooth, creamy cookie dough. Perfect for enjoying raw without baking, this recipe uses heat-treated flour and unsweetened cocoa to ensure safety and flavor, enhanced with a splash of red gel food coloring and mini chocolate chips for an indulgent twist. Ideal for dessert lovers craving a guilt-free scoopable delight that is simple and quick to prepare.

Ingredients

Scale

Dry Ingredients

1 1/4 cups all-purpose flour (heat-treated for safety)
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt

Wet Ingredients

1/2 cup unsalted butter (softened)
3/4 cup granulated sugar
1/4 cup brown sugar (packed)
1 teaspoon vanilla extract
1/4 teaspoon red gel food coloring
2-3 tablespoons milk (adjust for consistency)

Optional Ingredients

1/2 cup mini chocolate chips

Cook Mode Prevent your screen from going dark

Instructions

Heat-treat the flour: Preheat your oven to 350°F (175°C). Spread the flour evenly on a baking sheet and bake it for 5-7 minutes to kill any harmful bacteria. Let it cool completely before using it in the recipe.
Prepare dry ingredients: In a medium bowl, sift together the heat-treated flour, unsweetened cocoa powder, and salt to combine and remove any lumps. Set aside.
Cream wet ingredients: In a large mixing bowl, use a hand or stand mixer to beat the softened butter, granulated sugar, and brown sugar together until the mixture is light, fluffy, and pale in color, which should take about 3-5 minutes.
Add flavor and color: Mix in the vanilla extract and red gel food coloring into the creamed butter and sugars until everything is fully incorporated and the dough has that signature vibrant red hue.
Combine wet and dry ingredients: Gradually add the sifted dry ingredients to the wet mixture, stirring continuously to blend without overmixing. Add 2 tablespoons of milk to loosen the dough, adding an additional tablespoon if needed until the dough reaches your desired consistency—moist but not sticky.
Fold in chocolate chips: If using, gently fold in the mini chocolate chips evenly throughout the dough for bursts of chocolate in every bite.
Serve or refrigerate: You can enjoy the edible cookie dough immediately, or transfer it to an airtight container and refrigerate for up to one week for freshness. Serve chilled or at room temperature.

Notes

Heat-treating the flour is essential for safety since this dough is meant to be eaten raw.
Adjust milk quantity carefully to achieve the right dough consistency.
To maintain vibrant color, use gel food coloring instead of liquid.
Store in an airtight container in the refrigerator for up to one week or freeze for longer storage.
For a vegan version, substitute butter with vegan butter and use non-dairy milk.