Ingredients
Scale
1 cup unsalted butter, softened
1 1/2 cup sugar
1/2 teaspoon salt
1/4 cup milk
1 teaspoon almond
1 teaspoon vanilla
2 cups heat-treated all-purpose flour*
1 cup white chocolate chips
1/2 cup rainbow sprinkles
Instructions
- Heat treat flour, if needed, before you begin. See notes.
- In the bowl of a stand mixer, combine the sugar, softened butter and salt.
- Mix on low until combined and then bump up the speed to medium and cream until smooth, scraping the sides often.
- Add in the milk, almond and vanilla extracts. Mix until combined.
- Add in the flour and mix on low until combined. Scrape down the sides and bottom of the bowl.
- Mix again on medium until thoroughly combined and smooth.
- Fold in the rainbow sprinkles and white chocolate chips.
Notes
- Edible cookie dough requires heat-treated flour to kill off potential food-borne illnesses. To heat-treat – spread desired amount of flour across a baking sheet and bake in the oven at 350 degrees for 30 minutes, stirring occasionally. Cool and use as usual.
- Storage: Edible cookie dough should be stored in the fridge in an airtight container for up to 7 days.
- Prep Time: 10 minutes
- Category: Sweet Treats