Edible Sugar Cookie Dough Recipe
If you’re looking for a quick snack to satisfy your sweet tooth, check out this edible sugar cookie dough recipe!
Servings: 4
Calories: 438kcal
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
- 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.
Nutrition
Serving: 1g | Calories: 438kcal | Carbohydrates: 54g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 185mg | Potassium: 47mg | Fiber: 1g | Sugar: 30g | Vitamin A: 715IU | Calcium: 16mg | Iron: 1mg