Edible Sugar Cookie Dough
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Indulge your sweet tooth with this delectable Edible Sugar Cookie Dough! Whip it up in just 10 minutes using only 7 simple pantry staples, perfect for a solo treat or for sharing with a friend.
Calling all cookie lovers! My Edible Cookie Dough Recipe has been a crowd favorite for years. Let’s be honest: sneaking bites of that delicious dough is truly the highlight of baking! But with the risks of raw eggs, finding a safe and scrumptious solution is key. That’s where this egg-free, ready-to-eat dough comes in—perfect for indulging straight from the bowl!
Since so many of you adore classic chocolate chip cookie dough, I thought, why stop there? Why not explore the world of edible doughs beyond the traditional? Imagine savoring cookie dough flavors you’ve only dreamt about!
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Flour: The flour must be heat-treated! Don’t skip that step.
- Butter: Melted unsalted butter is my preference for cookie dough.
- Sugar: I prefer to use granulated sugar for sugar cookie dough.
- Milk: Whole milk will keep the dough soft.
- Vanilla: Use pure vanilla, not the imitation stuff.
- Salt: Just a pinch.
- Sprinkles: Add as much as you’d like or leave them out completely.
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Heat treat the flour by baking it for 5 minutes then allow it to cool completely.
- Whisk the butter and sugar together. Then whisk in the milk, vanilla, and salt.
- Fold in the flour followed by the sprinkles.
Tips For Success
- Be sure to let the flour cool completely after heat treating it.
- Whisking thoroughly before adding the flour will help dissolve the sugar and reduce the graininess.
- Feel free to add different toppings! You can use M&M’s, chocolate chips, white chocolate chips, peanut butter chips, or other types of sprinkles.
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Edible Sugar Cookie Dough
Ingredients
- 1 cup (130 g) all-purpose flour
- ½ cup (113 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 2 tablespoons whole milk
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
Instructions
- Spread the flour on a baking sheet that’s lined with a silicone mat or parchment paper. Toast it for 5 minutes in a 350°F oven.
- Allow the flour to cool completely.
- In a medium bowl, whisk the butter and sugar together until well combined.
- Whisk in the milk, vanilla, and salt.
- Add the flour and use a rubber spatula to fold it in until fully incorporated.
Notes
- The cookie dough will keep for up to 7 days stored in an airtight container in the refrigerator. Bring to room temperature before serving.
- The cookie dough will keep for up to 3 months stored the freezer. Thaw in the refrigerator overnight. Bring to room temperature before serving.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.