Edible Red Velvet Cookie Dough You Can Eat by the Spoonful

The Best Edible Red Velvet Cookie Dough Recipe

There is a very specific kind of happiness that shows up when you are standing at the counter with a spoon in one hand and a bowl of cookie dough in the other.

I spent years talking myself out of that moment, because raw dough used to mean raw eggs and raw flour. Not this bowl.

This edible red velvet cookie dough is made without raw eggs and with heat treated flour instead of raw flour, so the spoon is finally welcome.

It is a no bake dessert built on the classic red velvet flavor you already love in cupcakes and layer cakes. That means a soft cocoa note, a deep ruby color, and a scoopable texture that holds its shape on a spoon.

The cocoa powder is what keeps it from tasting like plain sweet dough, and the red food coloring is what gives it that signature look.

Because the dough itself never sees the oven, this is a dessert you can make quickly and serve all year long.

I stir up a bowl in July when the kitchen is far too hot to think about baking, and I make it again in December when red velvet treats start showing up on every holiday table.

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It travels well to potlucks, it fills a small bowl for a quiet night in, and it keeps nicely for later.

You can eat it straight from the bowl, and you can also treat it like an ingredient. Roll it into balls and stir them into ice cream, layer it into a trifle, or press it into a dish and finish it with ganache. I share more serving ideas further down.

New to edible dough? Start here. Heat treating the flour is the one step you should never skip, and it takes about five minutes.

If you enjoy this one, my kitchen tends to run on variations of the same idea. Try my single serve chocolate chip cookie dough when you want just one portion, my edible snickerdoodle cookie dough when cinnamon sounds better than cocoa, and my safe to eat peanut butter cookie dough when you want something a little richer.

For baking projects, I have a small batch red velvet cupcakes recipe and a Red Velvet Marble Loaf Cake that use the same flavor pairing.

And when you want something playful and loaded, my edible monster cookie dough is the one my family asks for again and again.

Why do you need to make this recipe?

If you have ever hovered over a bowl of dough and wondered whether it was actually safe, this recipe settles the question for good.

• Safe to eat. There are no raw eggs in the bowl at all.
• Heat treated flour. The flour is heated to 165°F before it goes in, so you are not eating raw flour.
• No baking required. The oven stays off for the dough, which keeps your kitchen cool.
• Ready in under 20 minutes. It comes together fast enough for a weeknight craving.
• Classic red velvet flavor. It is an easy no bake dessert that tastes like the cake you love.

Ingredients for Edible Red Velvet Cookie Dough

Every item here is a pantry staple, which is one reason I keep coming back to this recipe when I want dessert without a project.

• Unsalted butter, softened. Softened butter creams smoothly with the sugars. If yours is still cold, you will end up with lumps.
• Brown sugar and granulated sugar. The pair gives you sweetness plus that soft, chewy depth.
• Milk. A little milk loosens the dough so it stays scoopable instead of stiff.
• Vanilla extract. It rounds out the cocoa and the gentle tang.
• All purpose flour, heat treated. Heat treating is what makes the flour safe to eat.
• Unsweetened cocoa powder. Dutch processed cocoa powder is a fine swap if that is what you have on hand.
• Salt. Just a pinch keeps the sweetness in balance.
• Red food coloring. This is what turns the dough that unmistakable red velvet red.
• White chocolate chips or mini semisweet chips. Either works. I usually reach for mini chips so every spoonful gets a few.

Exact measurements are in the recipe card below.

How to make no bake edible red velvet cookie dough

The method is short and forgiving, as long as you start with soft butter and completely cooled flour.

Begin by creaming the softened unsalted butter with the granulated sugar and the brown sugar in a large bowl. Beat until the mixture looks smooth, not gritty.

Next, pour in the milk, the vanilla extract, and the red food coloring, and mix on low speed until everything is combined. Low speed matters here, because it keeps the color from splashing up the sides of the bowl.

Now add the heat treated all purpose flour, the cocoa powder, and the salt. Mix just until the dough comes together. Overmixing can make the texture tough, so stop as soon as the flour disappears. Finish by folding in the white chocolate chips or mini semisweet chips with a spatula until they are evenly scattered through the dough.

From there, you can serve it right away or chill it for a firmer scoop. The full step by step instructions are in the recipe card below.

HOW TO HEAT TREAT FLOUR?

Heat treating flour is what makes raw flour safe to eat, and it is the step that turns this from a dough you admire into a dough you actually eat. Raw flour can carry bacteria, so heating it to 165°F first is essential.

Oven method. Preheat your oven to 350°F. Spread the flour in an even layer on a baking sheet. Bake for about 5 minutes, stirring once, until a thermometer reads 165°F. Let the flour cool completely before you use it.

Microwave method, offered as an alternative. If you would rather not heat the oven, place the flour in a microwave safe bowl and heat it in 30 second intervals, stirring after each interval, until it reaches 165°F. Let it cool completely before using it in the dough.

Use a thermometer if you can. Reaching 165°F is the whole point of this step, and guessing is not worth the risk.

HOW TO SERVE Edible Red velvet cookie dough?

Straight from the bowl with a spoon is a completely valid answer. It is also a great starting point for other desserts.

• By the spoonful. Scoop it into small bowls and eat it as is.
• Ice cream mix in. Roll the dough into small balls, then stir them into softened vanilla ice cream for a quick red velvet twist.
• Chocolate dipped. Dip spoonfuls in melted chocolate and let them set.
• Cups with ganache. Press the dough into cupcake liners and top each one with ganache.
• Layered desserts. Use the dough as a filling between layers of cake, pudding, or whipped cream.

My favorite is the ice cream version on a hot afternoon, and the ganache cups when I want something that looks fancy with almost no effort at all.

Ingredients

Here are the amounts I use for four servings.

• 1/4 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 1/2 tablespoon red food coloring
• 2/3 cup all purpose flour
• 1 tablespoon unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/3 cup mini chocolate chips

Remember that the flour needs to be heat treated before it goes into the bowl.

Instructions

1. Heat treat the flour. Preheat your oven to 350°F and spread 2/3 cup all purpose flour in an even layer on a baking sheet. Bake for about 5 minutes, stirring occasionally, until a thermometer reads 165°F. Let the flour cool completely before using it, and store any extra in a sealed container for later.
2. Cream the butter and sugars. In a large bowl, cream 1/4 cup softened unsalted butter with 1/4 cup granulated sugar and 1/4 cup brown sugar until the mixture is smooth and well combined.
3. Add the milk, vanilla, and color. Mix in 1 tablespoon milk, 1 teaspoon vanilla extract, and 1/2 tablespoon red food coloring until combined.
4. Mix in the dry ingredients. Add the heat treated flour, 1 tablespoon unsweetened cocoa powder, and 1/4 teaspoon salt. Mix until the flour disappears into the dough.
5. Fold in the chips. Fold in 1/3 cup mini chocolate chips until they are evenly distributed throughout the dough.
6. Serve. Serve the edible cookie dough in bowls, use it as a topping for desserts or ice cream, or eat it with a spoon straight from the bowl.

A quick note on storage and swaps before we wrap up. Leftovers keep in an airtight container in the fridge for up to 7 days, and the dough can be frozen for up to 3 months. Let it soften at room temperature before serving.

This dough is made for eating, not for baking into cookies, so keep the baking projects for a separate batch of dough.

If you need a gluten free version, a one to one gluten free flour blend works well, and some bakers also reach for almond flour or coconut flour, though the texture will change.

Recipe details

The source also provides automatically calculated nutrition information, so treat these values as an estimate: 360 calories, 53g carbohydrates, 3g protein, 15g fat, 10g saturated fat, 1g fiber, 36g sugar, 163mg sodium, and 33mg cholesterol.

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Red Velvet Edible Cookie Dough

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The Best Edible Red Velvet Cookie Dough Recipe There is a very specific kind of happiness that shows up when you are standing at the counter with a spoon in one hand and a bowl of cookie dough in the other. I spent years talking myself out of that moment, because raw dough used to mean raw eggs and raw flour.

• Total Time: 17 min
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

1/4 cup unsalted butter, softened
1/4 cup granulated sugar
1/4 cup brown sugar
1 tablespoon milk
1 teaspoon vanilla extract
1/2 tablespoon red food coloring
2/3 cup all-purpose flour
1 tablespoon unsweetened cocoa powder
1/4 teaspoon salt
1/3 cup mini chocolate chips

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Instructions

Heat treat the flour
1-Preheat your oven to 350°F and spread: Preheat your oven to 350°F and spread the flour on a baking sheet. Bake it for about 5 minutes, stirring every now and then. Check with a thermometer to make sure it reaches 165°F. Once done, let the flour cool completely before using it in your recipe. If you’ve got extra, store it in a sealed container for later. This simple process makes your flour safe for raw or no-bake recipes. Happy cooking!

Make the cookie dough
2-In a large bowl, cream together the: In a large bowl, cream together the softened butter and granulated sugar until smooth and well combined.
3-Add in the milk, vanilla extract, and: Add in the milk, vanilla extract, and red food coloring and mix until combined. Add in the flour, cocoa powder, and salt and mix until the flour mixture disappears.
4-Fold in the mini chocolate chips until: Fold in the mini chocolate chips until evenly distributed throughout the dough.
5-Serve the edible cookie dough in bowls: Serve the edible cookie dough in bowls or use it as a topping for desserts, ice cream, or enjoy it with a spoon straight from the bowl.

Last Step:

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• Prep Time: 17 min
• Cook Time: 0 min
• Method: no_cook

Nutrition

• Calories: 360Calories
• Sugar: 36g
• Sodium: 163mg
• Fat: 15g
• Saturated Fat: 10g
• Carbohydrates: 53g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 33mg