Edible Lemon Cookie Dough Recipe
This edible lemon cookie dough is made entirely of safe, ready-to-eat ingredients and is bursting with lemon flavor.
Servings: 8 servings
Ingredients
- 1 & 1/3 cup all-purpose flour heat-treated
- 1/2 cup unsalted butter softened
- 1/3 cup granulated sugar
- 1/4 cup brown sugar packed
- zest of two lemons About 1 & 1/2 - 2 tablespoons
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup white chocolate chips or chocolate chunks
Instructions
Heat-treat the flour
- Spread the flour evenly on a baking sheet and bake at 350°F for about 5-7 minutes, stirring halfway through, until the flour reaches 160°F. Let it cool completely.1 & 1/3 cup all-purpose flour
Make the lemon cookie dough
- In a medium bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.1/2 cup unsalted butter, 1/3 cup granulated sugar, 1/4 cup brown sugar
- Mix in the lemon zest, lemon juice, and vanilla extract until well combined.zest of two lemons, 3 tablespoons fresh lemon juice, 1/2 teaspoon vanilla extract
- Add the cooled-down heat-treated flour and salt to the wet ingredients, mixing until combined. The dough may be crumbly at first. Add in 1/2 tablespoon lemon juice at a time until the dough is soft just like regular cookie dough.1/4 teaspoon salt
- Gently fold in the chocolate chunks if using until evenly distributed.1 cup white chocolate chips
- Enjoy the edible lemon cookie dough immediately, or store it in an airtight container in the refrigerator for up to a week.
Notes
Tips:
- You can substitute semi-sweet or dark chocolate chunks based on your preference.
- For an extra lemony kick, you can add a drop or two of lemon extract along with the vanilla extract.
- Make sure to let the flour cool completely before adding it to the dough to avoid melting the butter.