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I’m totally feeling summer (already) and I’ve been craving all kinds of no-bake treats these days, so I decided this is the perfect time to play around with some new edible cookie dough recipes. An edible sugar cookie dough recipe is, of course, the best and most important one (in my humble opinion), so here we go.
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Ingredient Notes
- I like to use unsalted butter for this recipe, so I can control the amount of salt. If you only have salted butter, it’ll work fine. Just remember to omit the salt from the recipe.
- Since we’re eating this dough raw, it’s important to heat treat the flour. You can do this ahead of time or when you make the dough.
Why Heat-Treat the Flour?
Let’s chat briefly about heat-treating the flour. This step is a must if you want your dough to be truly edible and safe to eat. Raw flour can sometimes contain harmful bacteria, so popping it in the microwave for a minute or two before using it is a simple way to make it safe. Let it cool before adding it to your dough, and you’re good to go.
Tip
You can make a big batch of heat-treated flour at once and store it in an airtight container—in a cool dry place, so you’ve always got some ready to make edible cookie doughs.
Step-By-Step Instructions
- In a small bowl, use the back of a spoon to cream the butter and sugar together until light-colored and smooth. This step is crucial for achieving that perfect, creamy texture.
- Stir in the vanilla extract, milk, and sea salt. Make sure everything gets mixed in well and don’t skip the salt. It really enhances the flavor of the dough, just trust me.
- Gradually add the heat-treated flour to the mixture.
- If you’re using sprinkles, gently fold them into the dough.
- Serve the cookie dough immediately in two small bowls, or refrigerate it for 3-4 days. If refrigerating, allow the cookie dough to come up to room temperature before eating it for the best texture and flavor.
Recipe Tips & Notes
If your dough feels too thick, try adding an extra splash of milk to soften it up. If it’s too thin, toss in a little more flour. Since we aren’t baking cookies, you can play around with the texture here.
Storage Recommendations
Store edible cookie dough in the refrigerator for 2-3 days. Let it come up to room temperature before eating. Edible cooke doughs can also be frozen in an airtight container for up to 3 months. Let the frozen dough thaw at room temperature.
Edible Sugar Cookie Dough
Ingredients
- 1/4 cup unsalted butter (softened)
- 1/2 cup sugar
- 2 tsp vanilla extract
- 1 tsp milk (any kind)
- 1/8 tsp sea salt
- 1/2 cup flour (all-purpose and heat-treated)
- 1-2 TBS rainbow sprinkles (optional, but so cute)
Instructions
- In a small bowl, use the back of a spoon to cream the butter and sugar together until light colored and smooth.1/4 cup unsalted butter, 1/2 cup sugar
- Add vanilla extract, milk, and sea salt and stir to mix thoroughly.2 tsp vanilla extract, 1/8 tsp sea salt, 1 tsp milk
- Add flour and mix well, until fully incorporated.1/2 cup flour
- Fold in sprinkles, if using.1-2 TBS rainbow sprinkles
- Serve immediately in two small bowls or refrigerate for 3-4 days. Allow cookie dough to come up to room temperature before enjoying from the fridge.
Notes
- This recipe is egg-free and is safe to eat raw as long as the flour has been properly heat-treated.
- To heat-treat flour: Place the flour in a microwave-safe bowl and heat it on high in 30-second intervals, stirring between each interval, until the flour reaches 165°F. This usually takes about 1 to 2 minutes. OR: Spread the flour on a baking sheet and bake at 350°F (175°C) for 5-7 minutes. The internal temperature should reach at least 165°F to kill any potential bacteria. Let the flour cool completely before adding it to the cookie dough.
This recipe is so easy! Cookie dough is one of our favorite things to make and now I don’t have to worry about my kids eating raw dough. Thanks for sharing, we loved it!
Hey Farwin, you are so welcome! It’s always a big hit here too, so fun and easy to make. Thanks so much for the review, I appreciate it!
This turned out so well and had exactly the texture I’d expect cookie dough to be! It was a fun, easy sweet treat to make for my family today. Everyone loved it!
I’m so glad to hear this, Anjali! Texture is such a big deal with cookie dough, glad you loved it too!
OH MY GOSH! When I buy these at a vendor it’s so expensive. I just love having homemade version. Thanks-SO GOOD!
You know, I had never really though about the cost savings by making this at home (I’m just a cookie dough aficionado-LOL), but that’s an excellent point Ann! Glad you enjoyed the recipe!
Yes! My wife loves eating cookie dough and she said this is the perfect recipe.
Hahaha, she and I would be great friends. SO glad this recipe was a winner—and I appreciate the review!
Used your suggestion and added little balls of this dough to our homemade ice-cream and it tasted SO GOOD!
Oh yay Dina! It’s really hard to go wrong with cooke dough and ice-cream, what a delicious summer treat. So glad it was enjoyed!
I absolutely love cookie dough, and this recipe definitely satisfied my craving for it!
It’s super easy to make, doesn’t take much time, and is absolutely delicious