The Trend: Safe-to-Eat Cookie Dough

Everyone knows the best part about making cookies, cake, or fudgy brownies is, well, eating the batter. Everyone except for kids growing up nowadays, thanks to parents who take food safety more seriously.

Eating raw batter can make you very sick. Raw eggs may contain salmonella, and raw flour has been linked to E. coli. According to the Centers for Disease Control and Prevention, salmonella is the most prominent cause of food poisoning, responsible for about 1.2 million illnesses, 23,000 hospitalizations, and 450 deaths in the United States every year. E.coli can be serious and even cause kidney failure. The CDC has an entire page dedicated to the dangers of eating raw dough.

But before you get sad that your cake batter and cookie dough dreams have been dashed, and that children will never experience the bliss that is an unbaked chocolate chip cookie, there’s hope.

Safe dessert dough is all the rage and it is available in the Pacific Northwest. How do they do it? They heat treat all the flour to make it safe to eat, and skip the raw eggs.

Get edible doughs to eat with a spoon at FrogLegs Culinary Academy in Kirkland and Seattle’s University Village, and get Mar-Dough at Margo’s Sweet Shop in Redmond Town Center. Or look for the Sugar & Spoon food truck that serves the dough in cups and cones in the Seattle area (Hint: They will be at Bellevue Christian School on Oct. 25!) There are plenty of places to score cookie dough and cake batter ice cream, too.

If you want to make safe-to-eat-dough at home, check out this recipe to learn how. Now you can eat your dough without fear!

is the editor in chief at 425 magazine.
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