Edible Cookie Dough
16 oz of edible cookie dough made with heat treated flour and no eggs/dairy which means it's safe to be eaten raw!
Makes approximately 12-16 bite sized cookies. Keep refrigerated & see below for baking instructions.
Pickup is on Sunday, December 23rd from 12-6pm at Ruth & Phil's Ice Cream, 2636 W Chicago Ave in Humbolt Park.
Due to the high volume of orders, cancellations and no-shows will not be refunded. Please plan accordingly!
Pre-heat oven to 350 and line two baking sheets with parchment paper. Roll dough into tsp sized balls and place on the tray. Bake for 10 minutes, and feel free to place extra chocolate chips on top for cuteness.
Let cool & enjoy!
Sugar & Gingerbread:
Pre-heat oven to 350 and set cookie dough out on the counter for 10 min to soften. Lightly flour a work surface and use your hands to press and shape the cookie dough into a large flat disk.
Roll the disk out with a rolling pin, adding flour as needed, until it's about 1/2 inch thick. Cut with festive cookie cutters and carefully move them to a parchment lined baking tray using a spatula.
Bake for 8-10 minutes depending on the size of your cookies.