Looking for an awesome homemade food gift idea?

Skip the traditional Christmas cookies and try this gingerbread edible cookie dough in cute-as-can be mini mason jars. Scroll to the end for printable recipe and video. 

gingerbread edible cookie dough

Oh my. This addictive, delicious gingerbread edible cookie dough is the perfect holiday treat to give.

Last week, when I was making my no-spread gingerbread cookie recipe, I couldn’t stop nibbling the dough. So I figured I better make a safe-to-eat version to share. 

Packaged in tiny mason jars with gingerbread man faces? Adorable, too. 

more edible cookie dough recipes 

If you’re into this cookie dough thing, check out my edible chocolate chip cookie dough and edible brownie batter recipes. 

how long does edible dough last?

Store in the little jars or in a large mason jar or any sealed container in the refrigerator for a week or the freezer for three months. 

how do you heat treat flour? 

Raw eggs and untreated flour are at risk for bacteria, hence why we leave out the egg and heat the flour to 160 degrees F to make gingerbread edible cookie dough.

Test with an instant-read thermometer, one of my favorite kitchen tools.  You can do this two ways:

• METHOD 1: Place the flour in a microwave-safe bowl. Heat on high for 30 seconds and test the temperature. Stir well with a whisk and heat for another 15 to 30 seconds. The flour will start to clump a bit. After heated, use a whisk and stir the flour very well until it is fine in texture. Let cool completely. 

• METHOD 2: Scatter the flour on a parchment paper-lined baking tray and heat in an oven preheated to 350 degrees F until the flour reaches 160 degrees. This should take 6 to 7 minutes. Gather the parchment and pour into a bowl. Whisk the flour until it is fine in texture. Let cool. 

how do you package the gingerbread cookie dough? 

Package the dough in these cute little jars with cute little wooden spoons for an awesome homemade gift idea. The recipe below will fill about 8 jars.

Use Sharpie brand oil-based paint pens. I used the pink from this set of Sharpies and the white and black from this set of Sharpies. 

more gingerbread recipes

• gingerbread Bundt cake 
• gingerbread boozy fudge 
• 25 gingerbread house ideas 
• gingerbread man gift card holder 

video how-tos 

gingerbread edible cookie dough 

(printable recipe below)

you will need:

• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 1/2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon nutmeg
• 1 stick (1/2 cup) butter, softened
• 1/2 teaspoon vanilla extract
• 1/3 cup brown sugar (light or dark)
• 1/4 cup molasses 
• 1 to 2 tablespoons milk. 

what to do: 

Place flour in a microwave-safe bowl. Microwave for 30 seconds and test the temperature with an instant-read thermometer. Continue to microwave at 15 second intervals until temperature reaches 160 degrees F. Stir very well with a whisk and let cool. 

Whisk the salt and spices into the flour and set aside. 

In the bowl of a standing mixer fitted with the flat beater or in a large bowl with a hand mixer, cream the butter, brown sugar, and molasses together. Add the extract and blend. Gradually blend in the dry ingredients. Blend in 1 tablespoon of milk. For softer dough, add another tablespoon of milk.  

See instructions above to package in little jars as gingerbread men. 

Store in the refrigerator. 

Yield: 2 cups

gingerbread edible cookie dough

Print

Delicious gingerbread edible cookie dough, packaged in cute little jars for a homemade Christmas food gift.

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 1/2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon nutmeg
• 1 stick (1/2 cup) butter, softened
• 1/2 teaspoon vanilla extract
• 1/3 cup brown sugar (light or dark)
• 1/4 cup molasses
• 1 to 2 tablespoons milk

Instructions

Place flour in a microwave-safe bowl. Microwave for 30 seconds and test the temperature with an instant-read thermometer. Continue to microwave at 15 second intervals until temperature reaches 160 degrees F. Stir very well with a whisk and let cool. 

Whisk the salt and spices into the flour and set aside. 

In the bowl of a standing mixer fitted with the flat beater or in a large bowl with a hand mixer, cream the butter, brown sugar, and molasses together. Add the extract and blend. Gradually blend in the dry ingredients. Blend in 1 tablespoon of milk. For softer dough, add another tablespoon of milk. 

Store in the refrigerator.

Notes

Package the dough in these cute little jars with cute little wooden spoons for an awesome homemade gift idea. The recipe below will fill about 8 jars. Use Sharpie brand oil-based paint pens.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 150Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 75mgCarbohydrates: 34gFiber: 1gSugar: 15gProtein: 3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Facebook