So many articles have been coming out recently about the dangers of eating cookie dough and not just because of the raw eggs. Another source of bacteria is the raw flour. I had no idea and of course, that got me all excited to make cookie dough! Yeah, I know, it makes perfect sense to me too. Turns out, you can actually bake the flour at a high temperature for just a few short minutes and it’s safe to use! Totally worth it. I whipped up these two doughs, one for chocolate chip cookie and the other a snickerdoodle, at the recommendation of my awesome sister and I made just a few small adaptions to her recipes so they can be safely eaten raw. I couldn’t stop at just dough though! I whipped up a chocolate mousse frosting and a vanilla buttercream as toppings, inspired by my delicious visit to the kosher Cinnaholic in Boca, and it snowballed from there. Cinnamon Toast Crunch, Fruity Pebbles, chocolate chips, sandwich cookies, sprinkles, cinnamon, and sea salt. HECK YES! These cookie dough bites are now safely tucked away in my freezer and I plan to serve them raw next time I have guests over. I’m going to blow people’s minds!
These cookies can be eaten raw or baked. Before baking the snickerdoodles, roll them in a mixture of 2 tsp cinnamon and 1/4 cup sugar. Bake at 375 degrees f for 10-12 minutes.