Easy Edible Sugar Cookie Dough
I’ll never forget the first time my mom caught me sneaking raw cookie dough from her mixing bowl.
“You’ll get sick!” she warned, but that sweet, buttery dough was just too irresistible.
Now, with this safe-to-eat sugar cookie dough recipe, you can indulge in that childhood pleasure without any worries.
The best part? No eggs, no baking, just pure cookie dough bliss!
This recipe is egg-free and can be made dairy-free by substituting vegan butter and plant-based milk. For a gluten-free version, use heat-treated gluten-free flour blend instead of all-purpose flour.
Why You’ll Love This Recipe
This edible sugar cookie dough is everything you dream about when that cookie dough craving hits. It’s perfectly sweet with a rich buttery flavor, and the texture is absolutely spot-on. You can enjoy it straight from the bowl, roll it into bite-sized balls for a quick treat, or even add it to ice cream. Plus, it takes just 15 minutes to whip up with ingredients you probably already have in your pantry.
Ingredients
- 1 cup all-purpose flour (heat-treated)
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Optional: rainbow sprinkles
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How to Make Easy Edible Sugar Cookie Dough
- Heat treat the flour: Spread flour on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring halfway through. Let cool completely. This step eliminates any harmful bacteria.
- In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes.
- Add the vanilla extract and milk, mixing until well combined.
- Gradually stir in the cooled heat-treated flour and salt until a dough forms. If the mixture seems too dry, add an extra splash of milk, one teaspoon at a time.
- Fold in sprinkles if using.
Storage and Serving
Store your edible cookie dough in an airtight container in the refrigerator for up to one week. You can also freeze it for up to 3 months. Let it sit at room temperature for about 10 minutes before serving if stored in the refrigerator.
Recipe Tips
- Don’t skip heat-treating the flour! This crucial step makes the dough safe to eat.
- Make sure your butter is properly softened but not melted for the best texture.
- Get creative with mix-ins: try mini chocolate chips, crushed Oreos, or even a dash of almond extract for variety.
Now go ahead and grab a spoon – no judgment here! This edible cookie dough is meant to be enjoyed straight from the bowl!
Print
Easy Edible Sugar Cookie Dough
Enjoy the nostalgic taste of sugar cookie dough—completely safe to eat! This Easy Edible Sugar Cookie Dough is soft, buttery, and perfect for satisfying those cookie cravings. Customize with sprinkles, chocolate chips, or your favorite mix-ins for a fun, no-bake treat.
- Total Time: 0 hours
- Yield: 6 servings
Ingredients
Instructions
- Heat treat the flour: Spread flour on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring halfway through. Let cool completely. This step eliminates any harmful bacteria.
- In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes.
- Add the vanilla extract and milk, mixing until well combined.
- Gradually stir in the cooled heat-treated flour and salt until a dough forms. If the mixture seems too dry, add an extra splash of milk, one teaspoon at a time.
- Fold in sprinkles if using.
Notes
- Don’t skip heat-treating the flour! This crucial step makes the dough safe to eat.
- Make sure your butter is properly softened but not melted for the best texture.
- Get creative with mix-ins: try mini chocolate chips, crushed Oreos, or even a dash of almond extract for variety.
- Prep Time: 10 minutes
- Cook Time: 5-7 minutes (for heat-treating flour)
