Edible Cookie Dough

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INGREDIENTS:

1 cup unsalted butter, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/4 teaspoon kosher salt

1 teaspoon baking powder

1/4 cup rainbow sprinkles

METHOD:

In a large bowl using a stand mixer with paddle attachment, cream the softened butter for about 1 minute on medium-high speed.
Once smooth, add the granulated sugar and vanilla on medium speed until fluffy and light in color.

In a separate medium-size bowl, whisk together the flour, salt and baking powder.
With the mixer running on low, slowly add the dry ingredients to the wet ingredients using a cup measure or large spoon.
Once combined, fold in rainbow sprinkles.
Refrigerate for 1 hour before serving for best results.

Serve a scoop of chilled cookie dough on a sugar cone and enjoy.