Edible sugar cookie dough is a super simple, 15-minute treat that is sure to satisfy all of your sugar cookie cravings. Made so that it can safely be eaten raw, the easy recipe is the perfect treat for those with a sweet tooth.
It is so hard to resist sneaking a bite of cookie dough when making your favorite batch of cookies. There’s something about the soft and chewy sweetness of homemade cookie dough that’s so magical.
Enjoy that magic worry-free with this easy edible sugar cookie dough recipe.
Made with simple ingredients, this eggless sugar cookie dough is not only delicious but is quick and easy to make in one bowl in under 15 minutes.
Like my chocolate chip cookie dough dip recipe, this easy edible sugar cookie dough tastes just like the dough of your favorite cookies but omits any potentially harmful ingredients such as raw eggs or raw flour.
You can add your favorite mix-ins or toppings such as sprinkles, chocolate chips, chopped nuts, white chocolate chips, or enjoy the delicious treat all on its own.
Trust me, this sweet and chewy edible cookie dough without brown sugar will be devoured faster than you could bake a batch of sugar cookies!
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- All-Purpose Flour—Is baked slightly before making the dough to ensure that any harmful bacteria is killed.
- Butter—Adds richness and the perfect amount of moisture to this edible cookie dough. Salted helps to balance out the sweetness but you can use unsalted butter and add 1/4 teaspoon salt to the recipe if you prefer.
- Granulated Sugar—Gives this cookie dough that classic, sweet sugar cookie taste.
- Vanilla Extract—Packs every bite with pure vanilla flavor. Vanilla paste or almond extract may also be used.
- Whole Milk—A tablespoon or two will help to give your dough the proper texture and consistency. Heavy cream can be used as well.
Equipment You’ll Need This tasty treat is a one-bowl dessert that can be made with very basic kitchen equipment. All you’ll need is parchment paper, a rimmed baking sheet, a large mixing bowl, an electric mixer, and some measuring cups and spoons.
How to Make Edible Sugar Cookie Dough
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Step 1: Evenly spread the all-purpose flour over the surface of a parchment-lined baking sheet and bake at 350F for 5 minutes. Set aside to cool.
Note: You should check the temperature of the flour with an instant-read thermometer to make sure it has reached 165°F.
Step 2: In a large bowl, cream together the butter and sugar until fluffy and light in color. Add the vanilla, cooled flour, and whole milk. Mix until a dough ball begins to form. If at this point the mixture is dry and crumbly, add additional milk.
Add sprinkles if desired and enjoy the tasty, fun treat!
Storing and Freezing
To Store: Place any leftover edible cookie dough into an airtight container and keep in the refrigerator for up to 4 days.
To Freeze: Roll the cookie dough into small balls and place in an airtight container or freezer bag. Freeze for up to 2 months. Grab one or two cookie dough balls when you want a sweet treat.
Note: This sweet treat can be enjoyed at room temperature, chilled, or frozen, but I find the flavor and texture to be best when served chilled.
Ways to Enjoy
As fun as it is to snack on this homemade edible sugar cookie dough, you might want to make sure you save some. This chewy and sweet treat can also be used as an ingredient in other easy recipes!
- Cookie dough cake pops: Roll your dough into 1” balls, place each on a cake pop stick, and dip into the melted chocolate or almond bark. Decorate with sprinkles and allow the chocolate to set, then enjoy.
- Cookie dough ice cream: Add small balls of cookie dough to homemade ice cream or use a little bit as a sundae topping or mix-in for a milkshake.
- Cookie dough truffles: Roll into balls and dip in melted chocolate for delicious chocolate-covered sugar cookie dough bites.
Frequently Asked Questions
Unlike regular cookie dough, edible cookie dough is made to be eaten without baking. Food safety precautions, such as omitting any eggs and heating the flour, are taken when making edible cookie dough. This ensures that you can enjoy this chewy treat without worrying about ingesting harmful bacteria.
It is not safe to eat traditional cookie dough raw. However, it is safe to eat this edile sugar cookie dough because it is egg-free and made with heat-treated flour.
Because it is made without eggs or a leavening agent it will not bake properly in the oven. If you’re looking to make baked sugar cookies, I suggest trying my classic Christmas sugar cookies recipe.
Expert Tips and Tricks
- I know we all love a truly no-bake dessert but unfortunately baking the flour is not an optional step. Uncooked flour can contain harmful bacteria that if eaten will can make you sick. Pre-baking the raw flour for just a few minutes will kill any potential bacteria making your cookie dough safe to eat.
- If you’re looking for an edible cookie dough recipe that has more of a “chocolate chip cookie dough taste,” try subbing out some of the white sugar for brown sugar and adding some chocolate chips. Or just try my chocolate chip cookie dough dip recipe– it takes just like real cookie dough.
- Not sure how to serve your cookie dough? Try using an ice cream or cookie scoop to form the dough into cute little balls.
- Top with rainbow sprinkles for a burst of color.
- Make it vegan by swapping out the butter for vegan butter and whole milk for your favorite plant-based alternatives.
More Tasty Sugar Cookie Desserts
- 1 cup all-purpose flour
- ½ cup salted butter, room temperature
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2-3 Tablespoons whole milk
- Preheat the oven to 350°F. Spread the flour on a parchment-lined baking sheet. Bake the flour for 5 minutes, or until it reaches 165°F, and then set aside to cool.
- In the bowl of a stand mixer or in a large mixing bowl with a hand mixer, cream the butter and sugar together until light and fluffy.
- Add the vanilla, flour, and 2 Tablespoons of milk. Mix on low speed until the mixture beings to come together in a ball. If the mixture is too dry and crumbly add another tablespoon of milk.
- Scoop into bowls and enjoy!
Raw flour needs to be heat-treated until it reaches 165°F for food safety purposes. You can check the temperature of the flour using an instant-read thermometer.
Store in an airtight container in the refrigerator for up to 4 days.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 424
The nutritional information provided is automatically calculated by a third party and intended to serve as an estimate only. The accuracy of nutritional information is not guaranteed.