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Easter Edible Cookie Dough with Mini Eggs
Learn how to make this Edible Easter Cookie Dough that is safe to eat right from the bowl! Using heat treated flour, this tasty treat can be added to ice cream or enjoyed it all on its own.
Prep Time
10
minutes
mins
Cook Time
5
minutes
mins
Cooling Time
15
minutes
mins
Total Time
30
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
12
servings
Calories:
262
Author:
Candace
Equipment
Baking tray
Parchment paper
Electric mixer
Ingredients
1
cup
flour
½
cup
butter
softened
½
cup
brown sugar
½
cup
granulated sugar
2
Tablespoons
milk
1
teaspoon
vanilla extract
1
cup
chopped mini eggs
Instructions
Preheat oven to 350°F. Line baking tray with parchment paper.
Spread flour on baking tray. Bake 5 minutes. Cool completely.
Beat butter, brown sugar, and sugar together until fluffy.
Add milk and vanilla. Add flour a little at a time until reaches desired consistency.
Stir in chopped mini eggs. Enjoy!
Notes
Serve dough at room temperature, chilled or even frozen!
Refrigerate dough covered in a bag or bowl for up to 7 days.
Freeze portions in zippered bags up to 8 weeks.
Nutrition
Calories:
262
|
Carbohydrates:
37
g
|
Protein:
2
g
|
Fat:
12
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
23
mg
|
Sodium:
76
mg
|
Potassium:
30
mg
|
Fiber:
1
g
|
Sugar:
28
g
|
Vitamin A:
279
IU
|
Vitamin C:
1
mg
|
Calcium:
35
mg
|
Iron:
1
mg