It’s no secret that many of us find it irresistible to sample the cookie dough while baking. An eggless dough that can be safely consumed straight from the bowl is a brilliant alternative. This delightful sugar cookie dough is both scrumptious and hassle-free, making it a perfect treat. ​

The reason we aren’t supposed to eat raw cookie dough is that the raw eggs could contain bacteria that could be harmful. But did you know that raw flour is also not good to eat? Uncooked flour can also contain the harmful bacteria Escherichia coli (E. coli). So in all edible recipes, you need to use heat-treated flour.

​       

My son loves edible cookie dough recipes. And this edible sugar cookie dough recipe is at the top of his list. He became obsessed when we went to the movies and got a box of cookie dough bites. They are good but expensive – so we needed to learn how to make edible chocolate chip cookie dough and other flavors. 

​

Edible cookie dough tastes just like real cookie dough but you don’t have to worry about harmful bacteria. It also reminds me of eating ice cream. 

​You are going to love this Edible Sugar Cookie Dough. It tastes just like sugar cookies but no baking time required! (Unless you use the oven to heat the flour – but there are also microwave instructions.)

With just a few simple ingredients you will have a batch of cookies your whole family will love these bites of cookie dough! 

 

​

 

Keep scrolling for the printable recipe card for this easy dessert.

Edible Sugar Cookie Dough

Ingredients:

• 1 cup all-purpose flour
• 2/3 cup white sugar
• ½ cup (1 stick) unsalted butter, softened
• 2 tablespoons milk
• ½ teaspoon vanilla extract
• 1/8 teaspoon almond extract
• 1/8 teaspoon salt
• 1/3 cup white chocolate chips
• ¼ cup rainbow jimmies or other mix-ins

 

 

Directions for easy edible cookie dough recipe:

The first step is the treat the flour. You can make do this in the oven or microwave: 

• Preheat oven to 350F – Spread the flour out evenly on a small cookie sheet. Bake at 350F for 4-5 minutes until the temperature of the flour reaches 160F (do not allow the flour to get brown). Remove from the oven and set aside to let the flour cool.
• Microwave instructions: Place 1 cup of all purpose flour in a microwave-safe large bowl. Microwave for 30-second intervals at a time, stirring after every 30 seconds to break up “hot” spots. It can take about 1-2 minutes to get the temperature to 165° because every microwave is different. Use an instant-read thermometer to check the temperature.

In a large mixing bowl, use an electric mixer on medium speed to cream together the sugar and softened butter until light and fluffy, 2-3 minutes. ( You can also use a stand mixer or hand mixer.) 

 

Add the milk, vanilla extract, almond extract, and salt and mix well.

 

 

Add in the flour and mix just until the ingredients are all combined. Fold in your favorite mix-ins like white chocolate chips and rainbow sprinkles.

 

Drop the delicious cookie dough balls on a large baking sheet. I also like to add some parchment paper so they don’t stick. Set them in the fridge to chill and then add them to an airtight container for up to 5 days. 

Makes 8 servings

Notes about the easy recipe: 

• Almond extract is very strong, so only needs a little bit. It is needed because it adds just a hint of flavor that makes the dough taste so good.

• The cookie dough can be stored in the refrigerator in an airtight container for up to 5 days or the freezer for up to three months. It will need to come to room temperature before being eaten so it can soften.
• Add any mix-ins you like: mini M&M’s, chocolate chunks, butter chips, chopped candy bars, mini Reese’s cups, Reese’s Pieces, etc. It’s such a fun treat!

It’s the perfect treat if you have a sweet tooth  – you are going to love this eggless cookie dough! Use this recipe as a base recipe and add in your favorite mix-ins. 

Don’t eat raw sugar cookie dough – make this delicious treat instead. 

If you are looking for delicious recipes for traditional cookie dough – I have a few great ones for you! 

• This is my favorite chocolate chip cookie recipe. It has pudding in the mix!
• This chocolate chip cookie recipe has walnuts.
• Sounds crazy but pumpkin + butterscotch is the best cookie combination!

 

Yield: 8

Edible Sugar Cookie Dough Recipe

Print

 This delightful edible sugar cookie dough is both scrumptious and hassle-free, making it a perfect treat. ​

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• 1 cup all-purpose flour
• 2/3 cup white sugar
• ½ cup (1 stick) unsalted butter, softened
• 2 tablespoons milk
• ½ teaspoon vanilla extract
• 1/8 teaspoon almond extract
• 1/8 teaspoon salt
• 1/3 cup white chocolate chips (optional)
• ¼ cup rainbow jimmies or other mix-ins (optional)

Instructions

The first step is the treat the flour. You can make do this in the oven or microwave: 

• Preheat oven to 350F - Spread the flour out evenly on a small cookie sheet. Bake at 350F for 4-5 minutes until the temperature of the flour reaches 160F (do not allow the flour to get brown). Remove from the oven and set aside to let the flour cool.
• Microwave instructions: Place 1 cup of all purpose flour in a microwave-safe large bowl. Microwave for 30-second intervals at a time, stirring after every 30 seconds to break up "hot" spots. It can take about 1-2 minutes to get the temperature to 165° because every microwave is different. Use an instant-read thermometer to check the temperature.

In a large mixing bowl, use an electric mixer on medium speed to cream together the sugar and softened butter until light and fluffy, 2-3 minutes. ( You can also use a stand mixer or hand mixer.) 

Add the milk, vanilla extract, almond extract, and salt and mix well.

Add in the flour and mix just until the ingredients are all combined. Fold in your favorite mix-ins like white chocolate chips and rainbow sprinkles.

Drop the delicious cookie dough balls on a large baking sheet. I also like to add some parchment paper so they don't stick. Set them in the fridge to chill and then add them to an airtight container for up to 5 days. 

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram