Edible Cookie Dough
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
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.