This is my recipe for edible Christmas cookie dough bars! They taste so good and are actually so much fun to make. Like, you can make them with friends or family members and have a great time. And the best part? You can eat the dough before it’s done, unlike other recipes! Decorating them is also a lot of fun, and the way I decorated them reminds me of a Crumble cookie. This recipe is definitely more complicated than my other recipes, so here are some things you need to know before making it.
Heat Treating the Flour
Heat-treating flour means heating the flour in a pan or in the oven until all the bacteria are killed. Now, can you use the microwave?
Can You Use the Microwave?
I mean, you can, but it’s not as effective. The microwave heats up food using radiation that makes water molecules move and produce heat. But it heats unevenly because the microwave makes hot and cold spots. That means the bacteria might be in a cold spot that doesn’t get heated up! You know what that means? THE BACTERIA WILL LIVE 😱. So, use a pan or oven. Please.
Using a Thermometer
The best way you can avoid having bacteria in the flour is by using a thermometer. The reason heat kills bacteria in flour is that it causes their proteins to denature. The temperature at which this happens is about 160 degrees F or higher to be safe. If the internal temperature of the flour reaches 160 degrees F or higher for safety, then it’s heat-treated.
Don’t have a Thermometer?
If you don’t have a thermometer, use your eyes. I heated my flour up until it was slightly golden and smelled toasty. If it’s browned, you know it’s cooked. The downside to this is that the flour tastes a bit different. However, this toasty flour taste makes the cookie dough bars feel more Christmasy in my opinion. It’s a cozy vibe. Ok, let’s move on to what to do if your cookie dough is dry.
Dry Cookie Dough? Here’s What to Do!
Add Milk
The first reason why your cookie dough may be dry is that it doesn’t have enough milk. Add 1/4 teaspoon of milk at a time until you get the cookie dough texture you want. What I like about cookie dough is that the texture doesn’t change in the oven because you don’t bake it. It’s super flexible!
Mix More
The next reason you may have dry cookie dough is that you didn’t mix well enough. Make sure to mix it!
Add-Ins and Toppings
This is my favorite part! I love being creative with add-ins and toppings! Here’s my guide to you on add-ins and toppings.
Add-Ins for the Cookie Dough
In the recipe, I’ll show you what add-ins I added to each cookie dough. However, you can get creative and add whatever you want! Just remember not to add too many chocolate chips or sprinkles inside (that was one of my mistakes in the past 😅). You’ll get uneven cookie dough bars.
Toppings
I will also show how to make the toppings I used in the recipe, but you can do whatever you want. Here’s what I did! For the gingerbread, I used simple homemade vanilla frosting with sprinkles on top. For the peppermint sugar cookie, I used the same frosting, but with candy cane and different sprinkles. The chocolate chip cookie dough section has chocolate fudge with sprinkles. Finally, the snickerdoodle cookie dough has a cinnamon sugar topping.
Another Great Recipe:
If you like this cookie dough bar recipe, try my favorite chocolate chip cookie recipe! It’s delicious.
Why Make These Edible Christmas Cookie Dough Bars?
These cookie dough bars are so much fun to make and taste good! They are also great for parties because everyone can get a piece of cookie dough that they like. There’s so much variety, and it’s perfect for Christmas. Take advantage of the fact that you can taste the dough before it’s done and have fun! Try this recipe today! Ok, let’s get into the recipe now.
Edible Christmas Cookie Dough Bars
Ingredients
For the Gingerbread Cookie Dough:
- 2 tablespoons butter
- 1/4 cup UNPACKED brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1 pinch cloves
- 2 tablespoons molasses
- 1 tiny pinch salt
- 1/4 teaspoon vanilla
- 2 teaspoons milk
- 1/2 cup sifted heat-treated flour
For the Peppermint Sugar Cookie Dough:
- 2 tablespoons butter
- 1/8 cup powdered sugar
- 1/2 cup sifted heat-treated flour
- 1 tiny pinch salt
- 1/4 teaspoon vanilla
- 1 tablespoon milk
- Crushed candy cane
For the Christmas Chocolate Chip Cookie Dough:
- 2 tablespoons butter
- 1/4 cup UNPACKED brown sugar
- 1 tiny pinch salt
- 1/4 teaspoon vanilla
- 2 tablespoons milk
- 1/2 cup sifted heat-treated flour
- 1 small handful white chocolate chips
- 1 small handful milk chocolate chips
- Christmas sprinkles
For the Snickerdoodle Cookie Dough:
- 2 tablespoons butter
- 1/4 cup regular sugar
- 2 tablespoons milk
- 1/4 teaspoon vanilla
- 1 tiny pinch salt
- 1/2 cup sifted heat-treated flour
- 1/2 teaspoon cinnamon
For the Gingerbread and Sugar Cookie Dough Topping:
- 2 tablespoons butter
- 1 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon vanilla
For the Christmas Chocolate Chip Cookie Dough Topping:
- 2 tablespoons butter
- 1/2 cup chocolate chips
- 1/4 cup white chocolate chips
- sprinkles
For the Snickerdoodle Cookie Dough Topping:
- 1 tablespoon regular sugar
- 1/2 teaspoon cinnamon
- sprinkles
Instructions
- First, heat treat 2 cups of flour in a pan, 1/2 cup at a time. You know it's done when it looks and smells toasted. Use this for each cookie dough recipe.
- Next, make the gingerbread cookie dough by mixing butter, brown sugar, spices, molasses, salt, vanilla, milk, and flour. Press it into 1/4 of a greased 8×8 pan.2 tablespoons butter, 1/4 cup UNPACKED brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1 pinch cloves, 2 tablespoons molasses, 1 tiny pinch salt, 1/4 teaspoon vanilla, 2 teaspoons milk, 1/2 cup sifted heat-treated flour
- Now make the sugar cookie dough by mixing butter, sugar, flour, salt, vanilla, and crushed candy cane. Press it into another fourth of the 8×8 pan.2 tablespoons butter, 1/8 cup powdered sugar, 1/2 cup sifted heat-treated flour, 1 tiny pinch salt, 1/4 teaspoon vanilla, 1 tablespoon milk, Crushed candy cane
- Time to make the Christmas chocolate chip cookie dough! Mix butter, brown sugar, salt, vanilla, milk, flour, chocolate chips, and sprinkles. Press it into another quarter of the 8×8 pan.2 tablespoons butter, 1/4 cup UNPACKED brown sugar, 1 tiny pinch salt, 1/4 teaspoon vanilla, 2 tablespoons milk, 1/2 cup sifted heat-treated flour, 1 small handful white chocolate chips, 1 small handful milk chocolate chips, Christmas sprinkles
- Make the snickerdoodle cookie dough by mixing butter, sugar, milk, vanilla, salt, flour, and cinnamon. Press it into the final part of the 8×8 pan.2 tablespoons butter, 1/4 cup regular sugar, 2 tablespoons milk, 1/4 teaspoon vanilla, 1 tiny pinch salt, 1/2 teaspoon cinnamon, 1/2 cup sifted heat-treated flour
- Now, make the topping for the gingerbread and peppermint sugar cookie dough by mixing butter, powdered sugar, milk, and vanilla. Spread one spoon of frosting on the two quarters and decorate with sprinkles and more crushed candy cane.2 tablespoons butter, 1 cup powdered sugar, 1 tablespoon milk, 1/4 teaspoon vanilla
- Make the topping for the chocolate chip cookie dough section by melting chocolate chips and butter in a bowl for one minute. Mix it and spread it over the chocolate chip cookie dough. Top with sprinkles.2 tablespoons butter, 1/2 cup chocolate chips, 1/4 cup white chocolate chips, sprinkles
- Time to make the snickerdoodle topping! Mix sugar and cinnamon. Dust it over the snickerdoodle section and top with sprinkles.1 tablespoon regular sugar, 1/2 teaspoon cinnamon, sprinkles
- Finally, freeze the cookie dough for ten minutes. Cut it into 32 bars and enjoy!
Thank you so much for making these edible Christmas cookie dough bars! Comment down below if you tried them. I’d love to hear from you. I hope you had fun, liked them, and will try it again soon! That’s all. Bye, girlies!
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