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Safe to Eat Cookie Dough

Posted in Food Safety,Our Blog on July 20, 2024

We all love the taste and the texture of cookie dough, but most know it isn’t safe to eat cookie dough. The raw ingredients such as egg and flour make it a risky treat that isn’t worth the chance of the illness that could happen. What should you do if you have a craving you just can’t crush for the delicious dough? Have no fear there are options but first lets dive into why raw cookie dough isn’t a good idea to consume.

Federal health officials are reminding people to avoid eating or playing with raw or uncooked dough or batter because it hasn’t been treated to kill germs like Salmonella or E. coli, which can cause gastrointestinal illnesses and food poisoning. This includes dough and batter for pie crusts, tortillas, pizza, biscuits and pancakes – not just cookies and cake. Even just a taste may contain enough germs to make someone sick.

When baking, it is important to follow the recipe or package directions closely, particularly the temperature and cooking time, health experts say. Also, be sure to wash your hands, and the utensils used while preparing batter or dough with warm, soapy water. Disinfect any countertops used while handling raw flour, eggs or dough. Children should not handle or play with raw dough, including raw dough used for crafts.

The CDC also warns against making milkshakes with products that contain raw flour or using raw, homemade cookie dough in ice cream.

Food poisoning can be caused by many germs, but it is most commonly the result of Salmonella or E. coli bacteria.

Salmonella is a bacteria that lives in the intestines of animals. It can cause diarrhea, fever, nausea, vomiting, stomach cramps, chills, headache and blood in stool. Symptoms usually start six hours to six days after people swallow the bacteria. Most people experience a mild illness that lasts for up to a week, but serious infections can develop that require medical attention or, in some cases, hospitalization.

People can get sick from Salmonella after eating contaminated food or drinking contaminated water, or by touching infected animals or their feces.

Children age 5 and under, seniors and people with weakened immune systems are at higher risk of a serious Salmonella illness. Complications include urinary, blood, bone and joint infections. In some cases, the infection may spread to the nervous system.

An E. coli infection causes stomach cramps, diarrhea, bloody stools and vomiting. Symptoms usually start three to four days after people consume the germ; they usually go away within a week. Some people may develop hemolytic uremic syndrome, which can lead to kidney failure, stroke and death.

Safe Edible Cookie Dough at Home

Raw flour is dangerous to consume but there are ways to heat treat flour to make sure that the edible cookie dough you are making is safe to consume.

Heat-treated flour is flour that has been heated to kill any harmful bacteria that may be present. This process is also known as pre-baking the flour. Heat-treated flour can be purchased online, at some specialty baking shops, or occasionally in the baking aisle. It can also be heat-treated at home in the oven or microwave:
Preheat the oven to 300–350°F. Line a baking sheet with parchment paper or a silicone baking mat. Spread a thin layer of flour on the baking sheet. Bake for 5–10 minutes, or until the flour reaches a temperature of 160°F. You can stir the flour once or twice during baking to help break it up.
After heat-treating, you should sift the flour through a fine mesh sieve before using it in recipes. Heat-treated flour may slightly change the taste and texture of your flour, but it shouldn’t significantly impact your recipe as long as you sift it first.

Ingredients

  • 2 cups (250g) all purpose flour gluten-free if needed (HEAT TREATED)
  • 1 cup (200g) brown sugar packed
  • 1/4 cup (50g) granulated sugar
  • 1 cup (227g) unsalted butter softened to room temperature
  • 2 1/2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 2 Tablespoons (29ml) milk plus more if needed
  • 1 cup (180g) miniature chocolate chips
  • Cream the butter and sugar: In a large bowl using an electric mixer or stand mixer, cream together the brown sugar, granulated sugar, and butter. Beat until fluffy and light in color, about 1 minute. Beat in the vanilla and salt until combined.
  • Dry ingredients: Beat in heat-treated flour until just combined. Add milk one tablespoon at at time and beat until dough starts to come together. Stir in the miniature chocolate chips with rubber spatula.
  • Serve and store: Enjoy right away or store in an airtight container in the fridge for up to 1 week. It freezes well for up to 3 months. Thaw in the fridge overnight. Allow it to sit out at room temperature before serving again to soften slightly.

For more fun food tips and food safety hints be sure to follow Make Food Safe!

By: Samantha Cooper