This edible Birthday Cake Cookie Dough recipe is a quick and easy way to sneak a spoonful of raw cookie dough without worrying about the risk of food-borne illness. Filled with rainbow sprinkles and white chocolate chips, the funfetti cookie dough batter is a simple combination of 5 other ingredients that can be mixed together in minutes.
Easy Edible Cookie Dough Recipe
Birthday Cake Cookie Dough is a raw cookie batter recipe, made without eggs (I use half and half in its place to give my dough the added moisture it needs) or leaveners and uses heat-treated flour to ensure everything meets the safety standard for consumption.
This delicious dessert is easy, fast, and so much fun to make; it tastes just like funfetti cake batter but in cookie dough form.
The edible batter is rich with sweet flavor and filled with colorful sprinkles and white chocolate chips and easy to make with any of your favorite mix-ins.
Simply eat it by the spoonful, stuff it inside cupcakes and cookies, blend it into milkshakes, or use it as a topping for ice cream and cakes, this delicious raw dough is 100% safe to raw and unbaked.
If you like this raw birthday cake-themed cookie dough, you will love my Edible Chocolate Chip Cookie Dough!
Why We Love This Birthday Cake Cookie Dough Recipe
- Quick and easy to make in one bowl.
- Only uses 5 simple ingredients plus mix-ins.
- A fun way to eat raw batter straight from the bowl without worry.
- Light, fluffy, and soft with bits of crunchy sprinkles and chocolate throughout.
- Tastes just like your favorite frosted birthday cake.
- Perfect sweet treat to add to ice cream, cakes, or eat by the spoonful.
Ingredients
- All-purpose flour: This dessert can easily be made gluten-free by using a gluten-free flour blend.
- Salted butter: Unsalted butter can be used instead, but add a little salt to cut through all the sugar in this recipe.
- White sugar: You can use only brown sugar if you prefer.
- Light brown sugar: For a whiter dough, replace all light brown sugar with granulated white sugar.
- Half and half: This can be replaced with a 1:1 combination of milk and heavy cream.
- White chocolate chips
- Rainbow sprinkles
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Substitutions and Additions
- Choose Your Chocolate: You can replace the white chocolate chips with chocolate, peanut butter, or butterscotch chips for a different flavor and look. You could also use chopped-up baking white chocolate or almond bark.
- More Mix-Ins: Feel free to add your favorite mix-ins, like M&Ms, marshmallow fluff, extra sprinkles, crushed cookies, chopped candy, or coconut.
- Vegan Version: To make this vegan, use your favorite dairy-free buttery sticks or tub butter in this recipe. You can also use any type of plant-based milk, like almond milk or oat milk.
- Customize Your Cookie Dough: It is so easy to customize your cookie dough for any celebration. Use holiday-themed sprinkles for Halloween, Christmas, or Valentine’s Day. You can also use school colors to celebrate graduation day or your favorite team colors for game day.
- Unlimited Uses: There are endless ways you can add this edible cookie dough into your favorite foods! Use it as a filling for cupcakes, bake it in brownies, use it as a frosting for cakes and cupcakes, add it as a layer for ice cream bars or cheesecake, mix it into ice cream, or enjoy it just plain by itself. You can also cover them in chocolate to make cookie dough truffles, or even use it as a dip with your favorite snack foods.
Recommended Tools
- Baking sheet
- Parchment paper
- Large bowl
- Hand or stand mixer
How to Make Edible Birthday Cake Cookie Dough
This quick and easy Cookie Dough is a sweet and tasty treat that skips the egg and baking, but it’s completely safe to eat! In a matter of minutes, you can heat-treat your flour and combine your ingredients into the best bite of raw cookie batter.
- Heat Treat The Flour: Spread the flour over a baking pan and bake it at 350 degrees Fahrenheit for 5-7 minutes. Allow heat-treated flour to cool to room temperature, for about 15 minutes.
Pro Tip: Do not overcook the flour or it will take on a burnt taste. - Beat Into A Batter: Beat the butter, white sugar, and light brown sugar. Add in the cooled, heat-treated flour and the half and half and beat until combined. Fold in the white chocolate chips and rainbow sprinkles.
- Chill: Place cookie dough in the refrigerator to cool for 2 hours before serving. Enjoy!
Tips
- Since this cookie dough does not contain any leavening ingredients, it is not recommended to bake into cookies.
- You can add a bit more flour if the dough is too soft or sticky, or add more milk if the dough is too stiff.
- To make this even faster, you can bake the flour ahead of time. Then when you are ready to enjoy your edible cookie dough, just combine the ingredients.
- Make sure that your butter is at room temperature to properly cream with the sugar.
Storage Tips
- To Store: Store your cookie dough in the refrigerator in an airtight container for up to 5 days.
- To Freeze: Wrap this cookie dough in plastic wrap before placing in the freezer and freeze for up to 3 months.
Frequently Asked Questions
No, I do not recommend baking this cookie dough. The recipe does not contain a leavening agent, like baking soda or baking powder, so they will not bake properly. Also, the flour has already been heat-treat (baked) which slightly changes its texture.
Traditional raw cookie dough is not safe to eat. The raw egg and uncooked flour have a high likelihood of containing contaminants like Salmonella and E. coli.
This eggless cookie dough recipe does not contain any eggs and I pre-treat the flour by baking it prior to mixing it into the dough, which makes it completely safe to consume.
Yes, you can heat treat your flour in the microwave. Place the flour in a microwave-safe dish and microwave it for 1 minute and 15 seconds at the highest setting, making sure to stir after every 15-second interval (5 times), let it cool, then use it in this recipe!
Do not use nonpareils for this recipe unless you just sprinkle them on top. Nonpareils (which are the tiny sphere sprinkles) will melt into the dough when folded in. However, as another option, you can make the dough into balls, then roll them into the nonpareil sprinkles and press the sprinkles into the outside of the dough.
Keep this in the refrigerator in an airtight container so it doesn’t dry out. It will keep for about 5 days. Wrap this cookie dough in plastic wrap before placing it in the freezer for longer-term storage.
Make sure to eat within 3 months. Since this gets pretty cold, it will need to be set out at room temperature for about 5-10 minutes before eating in order to soften the dough a little.
The reason the flour is heat-treated is to kill bacteria and pathogens that can find their home in the raw flour. This bacteria can be very harmful, as seen by an outbreak of E. Coli linked to raw flour in 2016. Heat treating flour can also improve texture and digestibility.
While you won’t necessarily get sick by eating raw flour every time, it’s better to be safe than sorry because it is always a possibility. Source
Other Easy Cookie Recipes
- Strawberry Cheesecake Cookies
- Rainbow Sprinkle Cookies
- Jello Cookies
- Rainbow Cake Mix Cookies
- Oreo Stuffed Cookies
Edible Birthday Cake Cookie Dough
Ingredients
- 1¾ cups all-purpose flour
- ½ cup (1 stick) salted butter softened
- ¾ cup granulated white sugar
- ⅓ cup light brown sugar
- ½ cup half and half
- ½ cup white chocolate chips
- 3 tbsp rainbow sprinkles
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a sheet pan with parchment paper.
- Sprinkle the flour over the entire sheet pan and then bake in the oven for 5-7 minutes to heat treat it and kill the bacteria. Do not overcook the flour or it will take on a burnt taste.
- Take the flour out of the oven and set it aside to let cool to room temperature, about 15 minutes.
- In a large bowl with a hand or stand mixer, beat the salted butter, white sugar, and light brown sugar together until completely combined and creamy, about 1 minute.
- Add in the cooled, heat-treated flour, and the half and half. Beat until completely combined, about 1 more minute.
- Gently fold in the white chocolate chips and rainbow sprinkles.
- Place in the refrigerator to cool for 2 hours before enjoying.
Jenn’s Notes
- To Store: Store your cookie dough in the refrigerator in an airtight container for up to 5 days.
- To Freeze: Wrap this cookie dough in plastic wrap before placing in the freezer and freeze for up to 3 months.
- Since this cookie dough does not contain any leavening ingredients, it is not recommended to bake into cookies.
- You can add a bit more flour if the dough is too soft or sticky, or add more milk if the dough is too stiff.
- To make this even faster, you can bake the flour ahead of time. Then when you are ready to enjoy your edible cookie dough, just combine the ingredients.
- Make sure that your butter is at room temperature to properly cream with the sugar.
- The reason the flour is heat treated is to kill bacteria and pathogens that can find its home in the raw flour. This bacteria can be very harmful, as seen by an outbreak of E. Coli linked to raw flour in 2016. Heat treating flour can also improve texture and digestibility. While you won’t necessarily get sick by eating raw flour every time, it’s better to be safe than sorry because it is always a possibility. Source
