If you always find yourself eating the cookie dough before you’ve had a chance to bake it, this recipe for Edible Sugar Cookie Dough is for you!
This cookie dough 100% safe to consume raw because of the heat-treated flour and absence of eggs. This no-bake recipe for buttery, sugary, and sticky cookie dough comes together in just 10 minutes and will certainly satisfy your sweet tooth.
Edible Sugar Cookie Dough Ingredients
Here’s everything you need:
- All-purpose flour. Your flour should be heat-treated before consuming it to avoid ingesting any unwanted bacteria.
- Unsalted butter. Unsalted is preferred so you can control the amount of salt. Make sure the butter is softened.
- Granulated sugar. For that classic sugar cookie sweetness.
- Vanilla extract. For flavor.
- Milk. To add moisture to get the consistency you want. Dairy or unsweetened non-dairy works.
- Salt. Just to ramp up all the other flavors.
Edible Sugar Cookie Dough Tips and Tricks
Heat Treat Your Flour
Just like raw eggs, all-purpose flour is not ready-to-eat when it’s raw. Eating flour raw may put you at risk of ingesting nasty bacteria like E. Coli. So, it’s important to “heat treat” your flour before adding it to your edible cookie dough.
Heat treating just means heating the flour to kill any bacteria that may be inside of it. Don’t worry, it’s super quick and simple! You can heat treat your flour in either the oven or the microwave.
Green tip: The average shelf-life of all-purpose flour is about 8 months but freezing it can extend its life by another year and a half! Just store it in an airtight container and stick it in the freezer to avoid wasting it.
For the oven method, spread your flour out on a large baking sheet and bake it on the bottom rack of your oven at 300°F for just 5 minutes. This is my preferred method because it’s more hands-off.
If you’d rather use the microwave (I did promise you no-bake, after all), add your flour to a microwave-safe bowl, and heat on high in 30-second intervals, stirring in between for a total of 90 seconds.
It’s best to heat treat your flour first, so you can allow it to come back down to room temperature before adding it to your cookie dough. If you add the flour to your batter while it’s still piping hot, you risk melting your butter and changing the consistency.
Cream the Butter and Sugar
It’s very important that your butter is softened instead of rock solid or completely melted in order to get the best consistency for your dough.
If you don’t have 30-45 minutes to let it sit out and come to room temperature naturally, stick it in the microwave on high for 10 seconds. Then, continue to heat in 5-second increments until it’s softened.
The best way to check if it’s softened is to poke it with your finger. If it leaves an imprint, it’s ready! The softened butter will make it easy to cream your butter and sugar together.
Green tip: Look for organic and palm oil-free butter if you can. Buying organic means you are supporting farms that do not use damaging pesticides and fertilizers, and palm oil production is a huge driver behind deforestation.
Add the sugar and butter to a mixing bowl and use a hand mixer to cream together. Creaming the butter and sugar together will aerate the cookie dough, giving it a light and delicious consistency.
Use the hand mixer on high to combine the sugar and butter for about 2-3 minutes.
Add it All to the Bowl
Once your butter and sugar are creamed together, all that’s left to do is mix in the rest of your ingredients. Make sure your flour has cooled back down to room temperature.
Add the cooled flour, vanilla extract, salt, and milk to the butter and sugar mixture. Use your hand mixer again to combine until smooth.
Storing Your Edible Sugar Cookie Dough
This cookie dough will last up to 10 days in the refrigerator in an airtight container. I love enjoying this treat cold, but if you prefer to eat it at room temperature, just remove it from the refrigerator up to 2 hours before you dig in!
You can also freeze this edible sugar cookie dough for up to 3 months. Just allow it to thaw out at room temperature for a couple of hours or overnight in the refrigerator.
Green tip: Did you know that of the billions of pounds of food wasted annually, it is estimated that 50% of it happens in our homes? Minimize your contribution by properly storing your food to avoid spoilage.
Serving Your Cookie Dough
I love eating this edible cookie dough with a spoon, but you can also eat it like a dip!
It’s delicious with crackers, pretzels, and fruits like apple slices, banana, and pear.
For the ultimate treat, serve it up with marshmallows, Oreos, Nilla wafers, or Teddy Grams!
Edible Sugar Cookie Dough Frequently Asked Questions
Is it okay to eat sugar cookie dough?
Store bought sugar cookie dough is not always safe to eat. Make sure it’s labeled “safe to eat raw” before consuming it.
As for homemade sugar cookie dough, there are some things to keep in mind. Though rare, consuming raw flour and raw eggs may pose a risk of bacterial illness.
Egg-free cookie dough recipes can be easily made safe-to-eat raw by heat treating the flour.
How is edible cookie dough different?
Edible cookie dough purposefully leaves out the eggs and uses sanitized or heat-treated flour, making it completely safe to consume raw.
Why You Should Make this 10-Minute Edible Sugar Cookie Dough
- It’s so quick! Satisfy that sweet tooth in just ten minutes.
- It’s totally safe to eat. Stop risking it by eating unsafe cookie dough. This recipe is designed to consume raw!
- The texture! Perfectly smooth and sticky—everything you want in cookie dough.
If you’re loving this Edible Sugar Cookie Dough and want more decadent sweet treats, check out these Condensed Milk Brownies and Dessert Peach Cobbler Egg Rolls.
10-Minute Edible Sugar Cookie Dough
Print Save RateEquipment
Ingredients
- ¾ cup all-purpose flour
- 3 tablespoons unsalted butter (softened)
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- 2 tablespoons milk (cows or unsweetened nondairy)
- ½ teaspoon table salt
Instructions
- Heat treat your flour in one of two ways.Microwave method: Add flour to a microwave-safe bowl and microwave on high for 30 seconds. Stir a couple of times. Repeat two more times for a total of 90 seconds.Oven method: Preheat oven to 300°F. Spread the flour out on a baking sheet and bake on the bottom rack for 5 minutes.
- In a large mixing bowl, cream sugar and butter together with a hand mixer until aerated and combined (2-3 minutes).
- Once the flour has come back down to room temperature after heat treating, add it to the butter and sugar along with the vanilla extract, milk, and salt. Use your hand mixer to combine.
- Serve with a spoon or use clean hands to roll the dough into bite-sized balls—about 1 teaspoon of dough in each.
Pro Tips
- Make sure your flour has cooled before adding it to your butter and sugar mixture.
- For more edible cookie dough recipes, check out this Funfetti Cookie Dough, Snickerdoodle Cookie Dough, and these Chocolate Chip Cooke Dough Bites.
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