Edible Sugar Cookie Dough is the perfect treat for someone with a sweet tooth who can't resist a bite of cookie dough when baking!
This edible cookie dough tastes just like the real thing, so you can enjoy those tasty cookie dough bites with no worries!
There's something uniquely satisfying about indulging in the chewy sweetness of homemade cookie dough, but traditional cookie dough can harbor harmful bacteria in the raw eggs and uncooked flour.
This Edible Sugar Cookie Dough recipe eliminates those concerns by using heat-treated flour and omitting eggs altogether, making it safe to enjoy the taste of raw cookie dough without any risks!
This easy recipe is not only quick to make but also the perfect sweet treat for the holiday season, family movie nights, or any occasion that calls for a sweet, fun treat.
If you love edible cookie dough, check out my Edible Chocolate Chip Cookie Dough, Cookies and Cream Cookie Dough, and my guide on How To Heat-Treat Flour!
Ingredients for Edible Raw Sugar Cookie Dough
Wet Ingredients. Butter, Almond Extract, Milk
Dry Ingredients. All Purpose Flour, Granulated Sugar, Salt
Extras. Sprinkles
How to Make Eggless Cookie Dough
- Place softened Butter and Granulated Sugar in a medium or large bowl.
- Mix until fluffy using a hand mixer with beaters for about 1-2 minutes.
- Add the Almond Extract and 1 tablespoon of Milk and cream the mixture for 2–3 minutes to combine.
- Add the Heat-Treated All Purpose Flour, Salt, and Baking Soda to the butter mixture and mix to combine. Note that the mixture will be a little dry. (This photo showcases a chocolate chip version instead of sprinkles!)
- Add the remaining Milk, about 1 tablespoon, and mix until the cookie dough comes together. If the dough is still too crumbly or thick, carefully add a few drops of milk at a time until the desired consistency is reached. Then add the sprinkles and hand-stir to combine.
- Scoop the cookie dough into cookie dough balls using a size #24 cookie scoop, this recipe makes about 18 cookie scoops worth of dough. Serve immediately!
FAQs
Regular uncooked flour may contain harmful bacteria and should not be consumed raw. I always recommend using heat-treated flour instead of raw flour to ensure the dough is safe to eat.
This recipe is specifically for edible (raw) dough and may not bake properly due to the absence of eggs and leavening agents like baking powder.
Absolutely! Substitute the butter with a vegan alternative, and ensure your mix-ins are also vegan-friendly.
Yes, a stand mixer fitted with the paddle attachment works well for creaming the butter and sugar together.
Storage & Freezing
Storage: Store Edible Sugar Cookie dough in an airtight container or ziplock bag for up to 7 days in the refrigerator. The cookie dough and be stored in a tub before scooping, or pre-scooped to make them easy to grab and enjoy.
Freezing: Flash-freeze Edible Sugar Cookie Dough in small cookie scoops. Once frozen, place them in an airtight container or ziplock bag to stay fresh, and store in the freezer for up to 3 months. It can be enjoyed frozen or thawed to room temperature for a softer bite.
Substitutions & Variations
- Feel free to use any type of sprinkle, crushed candy, nuts, or any of your other favorite mix-ins for added texture and flavor. This recipe can be made for any holiday by choosing holiday-specific sprinkles, or you can use a specific color to fit a themed event or party.
- While almond extract is suggested, don't be afraid to try other extracts like vanilla, lemon, or even coconut for a unique twist on the classic sugar cookie dough flavor.
- I use unsalted butter to control the saltiness of the dough, but you can use salted butter and omit or reduce the added salt. F or a dairy-free or vegan version, substitute the butter with an equal amount of coconut oil or vegan butter.
- Any dairy or plant-based milk works well here, such as almond milk, soy milk, or oat milk, allowing for easy adaptation to dairy-free or vegan diets.
- Use a heat-treated gluten-free flour blend to make this recipe gluten-free.
- Brown sugar can be used instead of granulated white sugar, or coconut sugar for a more natural option.
- Make Edible Chocolate Chip Cookie Dough by swapping out the sprinkles for milk, dark, or white chocolate chips, or use chunks of your favorite chocolate bar.
- If you love Peanut Butter you can reduce the amount of butter by half and replace it with creamy peanut butter for a nutty twist, and peanut butter chips can also be added for extra flavor.
- Beyond eating it by the spoonful, consider using your edible sugar cookie dough as a dip for fruit, graham crackers, or pretzels. It can also be a fun topping for ice cream.
- If serving at a party or gathering, consider rolling the dough into balls and dipping them in chocolate, then sprinkle them with sea salt or more sprinkles for an eye-catching and delicious treat.
Pro Tips
What makes a good cookie? Does it have a soft center and crispy edges, and is it chewy? Each of these makes a great quality cookie. To make perfect cookies every time here are some pro tips.
Heat-Treating Flour.
Always heat-treat your flour to kill any harmful bacteria. You can do this by spreading the flour on a baking sheet and baking it at 350 degrees F for 5-10 minutes or microwaving it on high until the temperature of the flour reaches 165 desgrees F throughout. Let the flour cool before using it in your recipe. For more information and instructions, check out my step-by-step instructions on How To Heat-Treat Flour!
Quality Ingredients.
Use high-quality butter and pure almond or vanilla extract for the best flavor. The quality of your ingredients can significantly impact the taste of your edible cookie dough.
Room Temperature Ingredients.
For the best results, ensure your butter is softened to room temperature. This makes it easier to cream together with the sugar, resulting in a smooth and evenly mixed dough.
Weighing Ingredients.
Baking is a science and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
| Volume | Ounces | Grams | |
| All Purpose Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Bread Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Granulated Sugar | 1 Cup | 7 Ounces | 200 Grams |
| Brown Sugar | 1 Cup | 7½ Ounces | 213 Grams |
| Confectionary Sugar | 1 Cup | 4 Ounces | 113 Grams |
Getting the Right Texture.
Creaming half the milk (about 1 tablespoon) into the butter and sugar, with the almond extract, helps to melt the sugar into the butter mixture. Adding the remaining milk after mixing in the flour helps the cookie dough form and come together. If additional moisture is needed, carefully add more milk a little bit at a time until it reaches the right consistency - adding too much milk can be a difficult error to recover from.
Cookie Scoop.
Using a cookie scoop keeps each ball of cookie dough the same size. This is more important when baking cookies, but it helps give edible cookie dough an impressive and professional look when serving!
- Kitchen Scale. I use this for accuracy in measuring, and it's a lifesaver when it comes to consistent baking.
- Wire Rack for cooling cookies. I like to have at least two cooling racks.
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients.
- Cookie Sheet. Most recipes will take two batches to bake. It's great to have multiple baking sheets available.
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula, are all helpful.
To find out more, check out my Pro Tips Guide for making the best cookies every time!
Have you tried this easy Edible Cookie Dough recipe?
Let me know what you think of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
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- Spring Jelly Bean Sugar Cookies
Edible Sugar Cookie Dough
Ingredients
- 1 cup All Purpose Flour 120g
- ¾ cup Granulated Sugar 150g
- ½ cup Butter Softened
- 1 teaspoon Almond Extract
- 2 tablespoons Milk
- ¼ teaspoon Salt
- ⅓ cup Sprinkles
Instructions
- Place softened Butter and Granulated Sugar in a medium or large bowl.
- Mix until fluffy using a hand mixer with beaters for about 1-2 minutes.
- Add the Almond Extract and 1 tablespoon of Milk and cream the mixture for 2–3 minutes to combine.
- Add the Heat-Treated All Purpose Flour, Salt, and Baking Soda to the butter mixture and mix to combine. Note that the mixture will be a little dry. (This photo showcases a chocolate chip version instead of sprinkles!)
- Add the remaining Milk, about 1 tablespoon, and mix until the cookie dough comes together. If the dough is still too crumbly or thick, carefully add a few drops of milk at a time until the desired consistency is reached. Then add the sprinkles and hand-stir to combine.
- Scoop the cookie dough into cookie dough balls using a size #24 cookie scoop, this recipe makes about 18 cookie scoops worth of dough. Serve immediately!
Notes
Storage
- Store: Store Edible Sugar Cookie Dough in an airtight container or ziplock bag for up to 7 days in the refrigerator.
- Freeze: Flash-freeze Edible Sugar Cookie Dough in small cookie scoops. Once frozen, place in an airtight container or ziplock bag to stay fresh, and store in the freezer for up to 3 months.
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