Best Edible Red Velvet Dough

This edible red velvet cookie dough recipe offers a safe and delicious way to enjoy that rich, classic red velvet flavor without baking. It perfectly captures the indulgent taste of cookie dough straight from the bowl while being free from raw eggs and using heat-treated flour for safety. Whether you’re craving a quick sweet treat or planning a Valentine’s Day dessert, this recipe won’t disappoint.

I first made this recipe on a chilly winter evening when I just wanted something sweet without turning on the oven. It quickly became a favorite, especially when shared with friends who couldn’t believe it was safe to eat raw.

Ingredients

• Butter: softened for easy creaming, using high-quality butter enhances flavor
• Granulated sugar and brown sugar: provide sweetness and a slight caramel note
• Milk: adds moisture, substituting buttermilk gives an authentic red velvet nuance
• Vanilla extract: deepens the flavor profile
• All-purpose flour: heat-treated to make it safe for raw consumption
• Unsweetened cocoa powder: Dutch-processed works wonderfully for balanced richness
• Red food coloring: gel or liquid, whichever you have on hand
• Mini chocolate chips: mini semisweet are great but white or dark chocolate chips also work well

Instructions

Heat-treat the Flour:

Preheat your oven to 350 degrees Fahrenheit. Spread the flour evenly on a baking sheet and bake for around five minutes, stirring occasionally to heat it evenly. Use a thermometer to check it reaches 165 degrees Fahrenheit. Let the flour cool completely before using it in the dough to keep it safe from harmful bacteria. Store any leftover treated flour in a sealed container for future use.

Cream the Butter and Sugars:

In a large bowl, combine the softened butter with granulated sugar and brown sugar. Use an electric mixer on medium speed to cream them together until the texture is smooth and fluffy. This step is essential to build a creamy base for the cookie dough.

Add Wet Ingredients:

Pour in the milk, vanilla extract, and red food coloring. Mix on low speed until everything is evenly incorporated. The red food coloring gives the dough its signature vibrant look and contributes to the classic red velvet charm.

Incorporate Dry Ingredients:

Add the heat-treated flour, cocoa powder, and salt to the wet mixture. Stir gently just until the flour mixture disappears and is fully combined. Avoid overmixing to keep the dough tender.

Fold in Chocolate Chips:

With a spatula or spoon, fold in the mini chocolate chips evenly throughout the dough. This adds a pleasant texture contrast and bursts of chocolate flavor.

Serve and Enjoy:

Spoon the edible cookie dough into bowls, enjoy it straight, or use it as a topping on ice cream or other desserts.

One of my favorite parts about this recipe is the touch of Dutch-processed cocoa powder which gives authenticity to the red velvet flavor. It reminds me of cozy holiday seasons spent sharing sweet treats with family, making the moment sweeter and more memorable.

Storage Tips

Store leftover cookie dough in an airtight container in the refrigerator for up to seven days. Bring it back to room temperature before eating for the best texture. You can also freeze portions in airtight containers for up to three months. Thaw overnight in the refrigerator or for an hour at room temperature before serving.

Ingredient Substitutions

Swap milk for buttermilk to deepen the classic red velvet flavor. Use gluten-free flour blends if needed to make this recipe gluten-free, with brands like bob’s red mill and king arthur offering good one to one substitutes. Try white or dark chocolate chips instead of semisweet for different flavor experiences. Coconut flour or almond flour can be used for variations but note the texture will change.

Serving Suggestions

Eat the cookie dough straight from the bowl with a spoon for comfort. Roll into small balls and stir into vanilla or chocolate ice cream for a homemade cookie dough ice cream. Shape into truffles and dip in melted chocolate with a drizzle of white chocolate for a fancy treat. Press into mini muffin liners and top with chocolate ganache for an easy no-bake dessert cup. Use as a fun filling in layered cakes for a surprise red velvet twist.

Enjoy this safe, indulgent treat any time you crave red velvet. It’s quick, versatile, and perfect for sharing.

FAQs About This Recipe

→ How do I make the flour safe for no-bake dough?

Bake the flour at 350°F for 5 minutes or microwave it until it reaches 165°F to remove harmful bacteria before mixing.

→ Can I use other flours for this dough?

Yes, gluten-free flours like Bob’s Red Mill 1:1 or King Arthur gluten-free flour can be substituted for a different texture.

→ How should I store leftover dough?

Keep dough in an airtight container in the fridge for up to seven days. Let it warm to room temperature before serving.

→ Is it possible to freeze this dough?

This dough freezes well for up to 3 months. Thaw in the fridge overnight or at room temperature before enjoying.

→ What are some serving suggestions?

Roll into balls for truffles, mix into ice cream, press into mini cups with ganache, or use as a cake filling for fun layers.

→ Can I bake this dough?

This dough is designed to be enjoyed as is and is not intended for baking.