To heat treat flour, place 2 cups of your all-purpose flour in a large mixing bowl (just make sure to use a microwave-safe bowl!). Cook it on high heat inside your microwave for about 2 minutes. Remove it from your microwave, stir, and check its temperature. The temperature of your flour should be 175 degrees F or higher.
If it hasn’t reached the desired temperature, put it back in your oven and reheat again for at least a minute. The heat-treated flour will be a bit stuck together so use a spoon to break the chunks apart. Then, pour the flour into a strainer and sift it into a new bowl, use a spoon to push chunks into your strainer. Finally, throw the hardened pieces away.
Making Edible Cookie Dough
Using your large bowl, mix the butter, granulated sugar, and vanilla. Beat these ingredients together (for at least 3 to 4 minutes) until you achieve a fluffy result!
Next, add in the **heat-treated flour(if you haven’t already done this step, see flour heat-treating instructions above!), salt, and milk to the butter mixture and beat together until fully mixed.
Now, you can begin to beat in your sprinkles.
Finally, all that’s left to do is to scoop the cookie dough into small spheres, or serve yours up in a fun jar or cute ice cream cup! You can store the cookie dough in a sealed airtight container in your fridge for up to one week.
Notes
*Any type of candy sprinkles would be great for this recipe, but make sure NOT to get nonpareils (or those round-shaped sprinkles)! The colors will bleed into each other and won’t look so fun anymore.
**It’s important to heat treat your all-purpose flour first. This is to make sure that any bacteria like E. coli in your raw flour will be killed so that you can also enjoy a safe to eat raw cookie dough.