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If you have ever been caught scraping the bowl after making a batch of cookies, this recipe is for you. This edible sugar cookie dough is specifically designed to be eaten raw, giving you that nostalgic, buttery flavor without any of the risks. It is a quick, no-bake treat that satisfies your sweet tooth in under 10 minutes.
When I was growing up, I’m not sure we knew about the whole raw egg issue in cookie dough – if we did, it didn’t stop us from scraping the bowl! Now, I know better and cookie dough that’s safe to eat. I’m sure you’ve had edible chocolate chip cookie dough, but have you tried edible sugar cookie dough? EPIC!
This safe to eat sugar cookie dough is completely egg-free and uses heat-treated flour to ensure every spoonful is worry-free. Unlike traditional dough, this version stays soft and creamy in the fridge, making it the perfect base for sprinkles, chocolate chips, or even mixing into your favorite vanilla ice cream. It has that classic sugar cookie taste thanks to a hint of almond extract and plenty of real butter.
How to make Edible Cookie Dough Recipe Video
Ingredients for Safe to Eat Cookie Dough
- Softened Unsalted butter and Granulated sugar for a classic sugar cookie flavor.
- Almond Extract isn’t required (vanilla extract is a must) but that classic sugar cookie flavor you often taste has just a tiny bit of almond flavor.
- The texture of edible cookie dough is maintained by using milk as a binder instead of eggs. This ensures the dough remains soft and scoopable even after being refrigerated. Any kind of milk can be used (even nondairy milk).
- You should always heat treat flour before using it in no-bake recipes. Raw flour can contain bacteria like E. coli or Salmonella. To make it safe for edible dough, you must heat the flour to 160°-165°F to kill any potential pathogens.
- Mix-ins like sprinkles, candy, baking chips, or nuts to round out your sugar cookie dough. Adding candy will make your dough sweeter, sprinkles will add crunch and nuts will add crunch and a savory element.
Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.
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Dorothy’s Expert Cookie Dough Tips
- Why You Can’t Bake This Dough: This recipe is designed for eating raw and does not contain eggs or leavening agents (baking soda/powder). If you try to bake it, the cookies will spread into a flat, greasy mess and will not rise.
- Cookie dough will get harder when chilled but should stay spoonable with a little effort. Just let it come to room temperature for 5 minutes before eating for that soft cookie dough texture.
Edible Sugar Cookie Dough Recipe
Video
Ingredients
- ½ cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2 tablespoon milk
- 1 cup (124g) all-purpose flour (see note)
- ½ cup rainbow sprinkles or other mix-ins
Instructions
- Line a cookie sheet with wax paper or parchment paper.
- Cream butter and sugar in a large bowl with an electric mixer. Mix in both extracts and milk, then slowly mix in flour until smooth and combined.
- Mix in sprinkles or other add-ins.
- Serve scooped like ice cream or eat it with a spoon. You can also roll it into balls or press it into an 8×8-inch pan to make squares.
- Store covered in an airtight container in the refrigerator.
Notes
• Feel free to skip the sprinkles and add ½ cup M&Ms, chocolate chips or any other candy or mix-in you like.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Recipe FAQs
“Pasteurized flour” is just a fancy way to say heat-treated, and it’s really easy to do. You can bake your flour in the oven for five minutes at 350°F to kill bacteria. Just measure out the amount you need, spread it on a baking sheet, and pop it in the oven. Let it cool and then use it in your recipe.
You can, but you probably won’t like how the cookies turn out. In regular cookie dough, eggs act as a binder that holds the cookies together. With edible cookie dough, the egg is left out, so if you try and bake it, you’ll end up with a crumbly mess.
Place the balls in an airtight container and store them in the refrigerator.
Edible cookie dough will keep for up to a week in the refrigerator. Just keep it in an airtight container.
Yes, you can leave one or both out if you prefer. Or, you can substitute your favorite extract.
Yes you can – I recommend scooping balls of dough and freezing it that way (like truffles) for easy treats.
It is as long as you omit the eggs and pasteurize your flour before making the recipe.
Yes, you can use a 1:1 gluten-free flour blend, but you should still heat-treat it for safety.
For a single serving, measurments are roughly:
2.5 tsp butter
1.5 tbsp sugar
Dash Vanilla extract
0.5 tsp milk
5 tsp flour
Tbsp sprinkles
it was okay, its just that im not sure if i did anything wrong but i feel as if it was a bit grainy and maybe liquidy?
i didnt like it
It sounds like you might need to cream your butter and sugar longer – up to a full 2-3 minutes. And if it’s too liquid you may have added too much milk.
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