Edible Sugar Cookie Dough

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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.

A small bowl of edible sugar cookie dough with sprinkles and a jar of milk and more sprinkles in the background.

Why Edible Cookie Dough Though?

I personally hate how sneaking bites of raw cookie dough feels like risky business, but cookie dough is one of my favorite treats—so I had to come up with a way to make it that’s not only is it safe to eat, but that’s incredibly delicious and super-duper easy to make.

This edible sugar cookie dough eliminates the dangers of consuming raw dough by using heat-treated flour and skipping the eggs altogether. This means we can enjoy our favorite treat with zero worries. WINNER!

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A bowl of sugar cookie dough with sprinkles sitting on a wooden table with more sprinkles next to it.

How To Make This Edible Sugar Cookie Dough Recipe

Ready to whip up your own batch of edible sugar cookie dough? Let’s do it! Here’s the short list of what you’ll need:

  • Unsalted butter
  • Sugar
  • Vanilla extract
  • Sea salt
  • All-purpose flour
  • Rainbow sprinkles (optional, but so cute—why not?)

And Here’s How To Mix It Up

  1. Heat-Treat the Flour: To ensure your flour is safe to eat, you can heat-treat it in the microwave. 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. Let the flour cool before using it in the dough.
Butter and sugar sitting in a glass bowl with an antique spoon.
Butter and sugar slightly creamed in a glass bowl with an antique spoon.
  1. Cream the Butter and Sugar: 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.
Creamed butter and sugar in a glass bowl with an antique spoon.
Milk, vanilla extract, and salt added to the creamed butter and sugar in a glass bowl.
  1. Add Vanilla, Milk and Sea Salt: 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.
Creamed butter and sugar with the wet ingredients mixed smooth.
Flour added on top of creamed butter and sugar in a glass bowl.
  1. Incorporate the Flour: Gradually add the heat-treated flour to the mixture.
  2. Fold in Sprinkles: If you’re using sprinkles, gently fold them into the dough.
Sprinkles added to the sugar cookie dough in a glass bowl.
Mixed edible sugar cookie dough in a glass bowl with an antique spoon.
  1. Serve and Store: 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.
  • Be sure to check out the full ingredient list and recipe instructions below.
A small bowl of sugar cookie dough with a spoon in it and a jar of milk in the background.

Things You Should Know For Perfect Edible Cookie Dough

Choose Quality Ingredients

Since this recipe doesn’t require baking, the quality of your ingredients really shines through. Use good-quality unsalted butter and pure vanilla extract for the best flavor. It’s a simple recipe, so each component makes a really big difference.

Add-Ins Galore

The fun doesn’t stop at sprinkles! Try mixing in mini chocolate chips, crushed cookies, or even a swirl of peanut butter. If you’re feeling adventurous, a handful of chopped nuts or a sprinkle of cinnamon can add a fun twist too. There are so many possibilities for this edible sugar cookie dough.

Safe Storage

When storing your edible cookie dough, make sure it’s in an airtight container in the refrigerator. It will keep for up to a week, but if you’re anything like me, I doubt it will last that long (haha)! For a firmer texture, you can also freeze it. Just let it thaw a bit before eating it.

Tip

You can heat-treat the flour in advance and store it in an airtight container for later use. If you heat-treat it while making the cookie dough, make sure to let it cool completely before adding to the dough.

A bite of sugar cookie dough on a spoon sitting on top of a bowl of more cookie dough.

This edible sugar cookie dough recipe is a delicious, safe, and incredibly satisfying treat that you can whip up in minutes, and whenever you want cookie dough. It’s perfect for satisfying those sweet cravings without the hassle of actually baking a whole batch of cookies.

Whether you enjoy it straight from the bowl, mixed into other desserts, or as a fun project with kids (or grandkids), it’ll be a huge hit. Until next time, happy indulging friends!

What’s your favorite way to enjoy edible cookie dough? Share your thoughts and ideas in the comments below. And if you try this recipe, don’t forget to snap a photo and tag me on social media. I love seeing your creations.

A small bowl of edible sugar cookie dough with sprinkles sitting on a wooden table.

Edible Sugar Cookie Dough

By: Kristine Underwood
Craving cookie dough but worried about raw ingredients? Make this delicious edible sugar cookie dough in just minutes, anytime you have a cookie dough craving. It's perfect for snacking, as a fun dessert topping, or mixed into homemade vanilla ice-cream. This easy recipe is a must-make for summer.
5 from 5 votes
Prep Time 5 minutes
Total Time 5 minutes
Course Sweets & Dessert
Cuisine American
Servings 3 scoops
Calories 362 kcal

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.

Nutrition

Serving: 1 scoopCalories: 362kcalCarbohydrates: 53gProtein: 2gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mgSodium: 101mgPotassium: 34mgFiber: 1gSugar: 37gVitamin A: 475IUVitamin C: 0.003mgCalcium: 10mgIron: 1mg
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Recipe Rating




10 Comments

  1. 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!5 stars

    1. 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!

  2. 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!5 stars

    1. I’m so glad to hear this, Anjali! Texture is such a big deal with cookie dough, glad you loved it too!

  3. OH MY GOSH! When I buy these at a vendor it’s so expensive. I just love having homemade version. Thanks-SO GOOD!5 stars

    1. 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!

  4. Yes! My wife loves eating cookie dough and she said this is the perfect recipe.5 stars

    1. Hahaha, she and I would be great friends. SO glad this recipe was a winner—and I appreciate the review!

  5. Used your suggestion and added little balls of this dough to our homemade ice-cream and it tasted SO GOOD! 5 stars

    1. 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!