If you're looking for a quick snack to satisfy your sweet tooth, check out this edible sugar cookie dough recipe! Made using no eggs and heat treated flour, it taste just like regular sugar cookie dough, but is safe for consuming raw.
This giant bowl of sugar cookie dough is every cookie dough lovers dream. Most of us have been there, sneaking little bites of unbaked dough from the bowl.
But, unlike regular sugar cookie dough, this recipe is edible as is! No raw eggs or raw flour here. It's an eggless sugar cookie dough, that uses heat treated flour. So, not only does it taste just like regular cookie dough, this recipe is safe to eat raw.
It's perfect for a quick 15 minute snack when you're in need of a little hit of sugar.
Why you'll love it:
- Quick and Easy: this recipe can be made in less than 10 minutes with ingredients you probably already have on hand, making it a perfect quick no-bake sweet treat.
- Safe: Unlike regular cookie dough, which is delicious to snack on but not at all safe for eating, this recipe is totally safe for consumption as is!
- Customizable: There are endless ways to jazz up this sugar cookie dough (check out the section below on fun variations!). You can also easily make it dairy free and/or vegan by using vegan butter and a plant based milk.
Ingredients
- Butter: You can use salted butter, unsalted butter, or vegan butter.
- Vanilla extract: Vanilla extract is my favorite in these cookies, but you can also use real vanilla bean, vanilla bean paste, or almond extract.
- Milk: Any type of milk will work, whole milk, low-fat milk, fat-free milk, or your favorite non-dairy milk like oat milk, soy milk, or almond milk.
- All-Purpose Flour: this recipe uses regular, all-purpose flour. Be sure to heat treat the flour to kill any bacteria.
- Sprinkles (optional): Adding sprinkles for a Funfetti cookie dough is optional. You can also check out the section below on other fun add-in ideas.
How to Make
This edible dough is so simple to make! Similar to edible brownie batter or edible peanut butter cookie dough, you can have a sweet snack ready in less than 15 minutes.
Step 1: Heat Treat Flour
Because raw flour can harbor bacteria, you'll need to heat it up before using. Heat treating the flour will kill anything unwanted and makes the flour safe for consumption. You're looking to get it to at least 165℉. There are 2 easy ways to achieve this:
- Microwave for 1 minutes, stirring every 15-20 seconds (my favorite method).
- Spread the flour on a baking sheet and bake the flour at 350℉ for 3-5 minutes.
Be sure to let the flour cool a few minutes before adding to the dough or it can melt the butter. You can also sift it to get rid of any lumps.
Step 2: Made Dough
Cream Butter and Sugar: Using a standing mixer with a beater attachment, or using a large bowl with a hand held mixer, mix the butter and sugar on medium speed for 2-3 minutes until very light and fluffy. This will also help reduce the grittiness a bit. Be sure to scrape down the sides of the bowl with a spatula to ensure all the butter and sugar have mixed.
Add in Flour, Vanilla, and Milk: Turn off the mixer and add in the cooled all-purpose flour, vanilla extract, and 1 tablespoon milk. Remix until fully combined, scraping down the sides of the bowl as necessary.
Check the consistency: If it is too dry, add a bit more milk 1 tablespoon at a time. If it's too thin add a bit more heat-treated flour. Mix in any optional add-ins like sprinkles or M&Ms and enjoy!
Tips and Tricks
- Make sure to let the flour cool before adding to the cookie dough or it can melt the butter. You can also sift to get rid of any lumps.
- To make this even easier, you can microwave the butter and simply mix all the ingredients together in a bowl with a spoon, spatula, or whisk! It won't have exactly the same texture as traditional cookie dough but it is still delicious!
- Regular cookie dough is a little gritty, and so is this edible cookie dough version. But, refrigerating the dough can help improve the texture by softening some of the grittiness.
- This recipe makes 4 generous servings, but can easily be scaled down for a single serving, or doubled or tripped for a crowd!
Unique Ways to Use
In addition to making this as a fun and easy snack, there are a ton of fun ways to use this dough!
- Truffles: Roll into a small balls and coat with chocolate for a fun and easy sugar cookie dough truffle.
- Cake Pop and Cakesicle Filling: This is one of my favorite ways to use this edible dough! Simple substitute the cake and frosting for the prepared sugar cookie dough in cakesicles and cake pops.
- Cake and Cupcake Filling: Yup, you can use this in addition to or in place of frosting in between a layer. cake, or you can also use it as a cupcake or jar cake filling.
- Dessert Topping: You can use this on top of, or mixed into brownies, ice cream, rice krispie treats, and other desserts!
Variations and Mix-Ins
There are so many fun ways to jazz up this cookie dough. I recommend adding about ⅓-½ cup of mix-ins. Here are some of my favorites:
- Sprinkles: add your favorite sprinkles for an edible funfetti cookie dough!
- Chocolate: add your favorite chocolate chips or chopped up chocolate bars. You can also use M&Ms, peanut butter cups, and other chocolate candy.
- Lemon: If you love lemon sugar cookies, try making an edible lemon cookie dough version by adding in the zest and juice of 1 small lemon.
- Nuts: Pistachios, almonds, walnuts, pecans, are all delicious!
FAQ
Technically, raw cookie dough is not safe to eat due to the raw eggs and raw flour. But, this recipe is egg free and we heat treat the flour so it's safe to eat as is.
According to the CDC, flour is raw and hasn't been treated to kill germs that can cause food-poisoning like Salmonella or E. Coli. And while you can buy heat treated flour, it's expensive and it's super easy to heat treat regular flour all home. All you need to do is microwave it or bake it until it reaches 165 ℉.
Nope, this is meant to be eaten raw so I do not recommend baking these like normal cookies. Here is a brown butter sugar cookie recipe if you're looking for cookies to actually bake in an oven.
Storing and Making Ahead
This edible sugar cookie dough recipe can be made 1-2 days in advance and will last another 1-2 days in the refrigerator once made.
It is also very freezer friendly, and the edible dough can be frozen 1-2 months. Let defrost in the refrigerator and come to room temperature before consuming.
Looking for more no-bake desserts? Check these out!
- No-Bake Peanut Butter Pie
- No-Bake Cornflake Cookies
- Oreo Fluff
- Chocolate Covered Strawberries
- White Chocolate Bark
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Edible Sugar Cookie Dough Recipe
Equipment
- Mixer
INGREDIENTS
- ½ cup butter softened
- ½ cup sugar more or less to taste
- 1 cup flour 125 g
- ½ tsp vanilla extract
- Pinch salt omit if using salted butter
- 1-2 tablespoons milk any type
- 1/2 tsp almond or lemon extract optional
- 2-3 tbsp sprinkles optional
Instructions
- Microwave the flour in 20 second intervals until it reaches 165℉ degrees, about 40-60 seconds. Alternatively, you can spread the flour on a baking sheet and bake the flour in a 350 ℉ degree oven or 3-5 minutes. Wisk or sift to remove any lumps and let cool.
- Using a standing mixer with a beater attachment, or a using a large bowl with a hand-held mixer, cream the butter and sugar for 1-2 minutes until light and fluffy. Add in the cooled flour, vanilla, and 1 tablespoon milk. Mix until combined, scraping down the sides of the bowl as needed.
- Check the consistency, mixing in milk a few teaspoon at a time until you get your desired consistency.
- Gently fold in an optional add-ins and enjoy!
Notes
- Make sure to let the flour cool before adding to the cookie dough or it can melt the butter. You can also sift to get rid of any lumps.
- Regular cookie dough is a little gritty, and so is this edible cookie dough version. But, refrigerating the dough can help improve the texture by softening some of the grittiness.
- This recipe makes 4 generous servings, but if you’re looking to make edible cookie dough for 1 or for 2, you can easily scale this down.
- The dough will last 3-4 in an airtight container in the refrigerator and can be frozen up to two months.
Sophia Assunta says
I hope everyone enjoys this recipe! You can read more reviews of this recipe and all my edible cookie doughs on this Edible Cookie Dough Pinterest Pin. Happy snacking!