Make this edible sugar cookie dough in no time! Made with just 6 simple ingredients and totally safe to eat, this edible cookie dough will be your go-to treat.
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We all know that sneaking a little bit of cookie dough is the best part of making cookies! This egg-free edible sugar cookie dough is safe to eat thanks to heat-treated flour.
Once you learn how to make edible cookie dough, there is no going back! Any time you’re craving a little sweet treat, you can make this sugar cookie dough recipe in just 10 minutes or less!
If you love sugar cookies like I do and feel like turning the oven on, be sure to check out my Confetti Cookies & my Small-Batch Sugar Cookies.
Why You Edible Sugar Cookie Dough Works
- You only need 6 pantry ingredients to make this edible sugar cookie dough.
- It takes just 10 minutes to throw it all together, so it’s perfect for when you need a little dessert!
- This recipe is completely safe to eat since it doesn’t have eggs and uses heat-treated flour.
- You can eat it with a spoon or make little cookie dough bites!
Recipe Ingredients
Here are some notes on a few ingredients- please see the full ingredient list in the recipe card below!
- Flour: I’m using all-purpose flour in this recipe, don’t skip out on heat treating it as that will make the cookie dough safe to eat!
- Sugar: since this is a sugar cookie dough recipe, we’re just using granulated sugar.
- Vanilla bean paste: I highly recommend using vanilla bean paste or at least real vanilla extract (no imitation vanilla) for this recipe. Since vanilla is the main flavor here, we really want it to shine! Trader Joe's makes my favorite (cheap) vanilla bean paste.
- Sprinkles: use your favorite sprinkles!
Step-by-Step Instructions
Step 1: Heat treat your flour first. Place just over a ½ cup of flour in a microwave safe bowl and microwave in 30 second increments, mixing after each time, until it reaches 160°. This takes around 1-2 minutes. Spoon and level out a ½ cup of flour and let cool.
Step 2: In a separate mixing bowl, cream the butter and sugar together using an electric mixer for 1-2 minutes until smooth. Mix in the vanilla bean paste.
Step 3: Sift in the heat-treated flour and the salt. Mix until combined. If the cookie dough isn’t as soft as you would like, you can add 1-2 teaspoons of milk.
Step 4: Mix in the sprinkles with a rubber spatula. Enjoy!
Frequently Asked Questions
While eating raw eggs can make you sick, so can raw flour! Raw flour has bacteria in it like e-coli, but heating up the flour to 160° gets rid of any harmful bacteria! So make sure you don’t skip this step.
Of course, add in mini chocolate chips, crushed Oreo cookies, mini m&ms, chopped up peanut butter cups, chopped up candy bars or mini marshmallows!
Tips and Tricks
- I love swapping out the sprinkles in this edible sugar cookie dough recipe depending on the season or holiday - think red and pink for Valentine’s Day, red and green for Christmas, and black and purple for Halloween! It’s an easy way to add a fun festive touch.
- You can eat this with a spoon out of a bowl or jar, or you can use a teaspoon to measure out little cookie dough bites!
- Once you’ve heat treated the flour you’ll need to measure it again, so make sure you spoon and level it before you add it to the bowl with the creamed butter and sugar.
- Make sure the flour cools completely before you add it to the bowl. I also like to sift my flour as I find it clumps after the heat treating process, but this step isn't necessary.
- If the cookie dough isn’t soft enough for you, then you can add up to 1-2 teaspoons of milk.
Storing & Freezing
Keep in an airtight container in the fridge for 3-4 days. They can also be frozen for up to 3 months! To thaw, just let them sit at room temperature.
Want to try more cookie recipes?
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📖 Recipe
Edible Sugar Cookie Dough
Ingredients
- ½ cup all-purpose flour heat-treated THEN spooned and leveled
- ¼ cup unsalted butter at room temperature
- ¼ cup granulated sugar
- 1.5 teaspoon vanilla bean paste
- pinch of salt
- 2-3 tablespoon sprinkles
Instructions
- Start by heat treating your flour: in a microwave-safe bowl, microwave a little more than ½ cup of flour in 30 second increments, mixing after each time, until it reaches 160℉. It should take about 1-2 minutes total to reach that temperature. Then spoon and level out ½ cup for the recipe. Set aside to cool.½ cup all-purpose flour
- In a separate mixing bowl, cream the butter and sugar together until smooth (1-2 minutes) using an electric hand mixer or stand mixer. Mix in the vanilla bean paste.¼ cup unsalted butter, ¼ cup granulated sugar, 1.5 teaspoon vanilla bean paste
- Sift in the heat-treated flour and the salt. Mix until everything is combined. If you'd like your cookie dough to be softer, add 1-2 teaspoon of milk to the batter.pinch of salt
- Use a rubber spatula to fold in the sprinkles or any other mix-ins you would like.2-3 tablespoon sprinkles
Notes
- You can also heat treat your flour in the oven - spread flour onto parchment paper-lined baking sheet and cook at 350 F until reaches temperature of 160 F.
- Once you’ve heat treated the flour you’ll need to measure it again, either spoon and leveling it or weighing on a kitchen scale.
- You can use vanilla extract instead of paste, but paste really adds a great flavor! Trader Joes makes a great vanilla bean paste.
- Make sure the flour cools completely before you add it to the bowl. I also like to sift my flour as I find it clumps after the heat treating process.
- For a softer cookie dough, add up to 1-2 teaspoons of milk.
Nutrition
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