Why You’ll Love This Recipe
There’s something irresistible about sneaking a spoonful of cookie dough—but traditional dough isn’t safe to eat because of raw eggs and untreated flour. This edible sugar cookie dough recipe changes everything! It’s egg-free, uses heat-treated flour, and tastes just like classic sugar cookies—sweet, buttery, and melt-in-your-mouth good.
✅ Safe to Eat – No raw eggs, no risk.
✅ Quick & Easy – Ready in 10 minutes.
✅ Perfect for Parties – Serve in jars, bowls, or make dessert boards.
✅ Customizable – Add chocolate chips, sprinkles, or fun flavors.
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Ingredients
Main Ingredients
- 1 cup all-purpose flour (heat-treated)
- ½ cup unsalted butter, softened
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- 2–3 tbsp milk (or heavy cream)
- 1 tsp vanilla extract
- Pinch of salt
Optional Add-ins
- 2 tbsp powdered sugar (for extra sweetness)
- ¼ cup mini chocolate chips
- 2 tbsp rainbow sprinkles
Important: Always heat-treat the flour to kill bacteria. Spread flour on a baking sheet and bake at 350°F for 5 minutes. Cool completely before use.
Instructions
Step 1: Heat-Treat the Flour
- Preheat oven to 350°F (175°C).
- Spread flour evenly on a baking sheet.
- Bake for 5 minutes, then let it cool completely.
- Sift flour to remove any lumps.
Step 2: Cream Butter & Sugars
- In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
- Mix in vanilla extract and salt.
Step 3: Combine & Adjust
- Add heat-treated flour gradually while mixing on low speed.
- Add milk one tablespoon at a time until the dough is soft and scoopable.
Step 4: Add Toppings
- Fold in chocolate chips or sprinkles (optional).
- Chill for 10–15 minutes if you prefer a firmer texture.
Your edible sugar cookie dough is ready! Enjoy by the spoonful or serve in jars with extra sprinkles.
Expert Tips
- Room Temperature Butter: Ensures smooth mixing.
- Control Consistency: Add milk slowly; too much can make dough sticky.
- Flavor Boost: Use pure vanilla extract and try browning 2 tbsp of butter for a nutty twist.
- Want a firmer texture? Chill the dough for 30 minutes before serving.
Recipe Variations
- Chocolate Chip: Add ¼ cup mini chocolate chips.
- Birthday Cake: Mix in rainbow sprinkles + ½ tsp almond extract.
- Snickerdoodle: Add 1 tsp cinnamon + pinch of nutmeg.
- Lemon Twist: Add 1 tbsp lemon zest + ½ tsp lemon extract.
- Peanut Butter: Replace 2 tbsp butter with creamy peanut butter.
Storage & Meal Prep
- Refrigerator: Store in an airtight container for up to 1 week. Let sit at room temperature 10 mins before eating.
- Freezer: Scoop dough into balls, freeze on a tray, then transfer to a freezer bag. Keeps for 3 months. Thaw 15 mins before eating.
Equipment You’ll Need
- Stand mixer or hand mixer
- Baking sheet (for heat-treating flour)
- Mixing bowl
- Measuring cups & spoons
- Rubber spatula
FAQ
Is edible sugar cookie dough safe to eat?
Yes! This recipe uses heat-treated flour and contains no raw eggs, making it completely safe.
Can I bake this dough into cookies?
No, it’s designed to be eaten raw. For baking, use a standard sugar cookie recipe.
Can I make it vegan or gluten-free?
Yes! Use vegan butter and plant-based milk for vegan. For gluten-free, replace flour with a 1:1 GF blend.
Serving Ideas
- Serve in dessert jars layered with whipped cream and sprinkles.
- Make a cookie dough board with fruit, pretzels, and dippers.
- Pair with vanilla ice cream for the ultimate sundae.
Nutrition (per serving)
Calories: 215 | Carbs: 28g | Fat: 10g | Sugar: 18g | Protein: 2g
✅ Want more no-bake desserts? Try:
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