Edible Sugar Cookie Dough
My Edible Cookie Dough Recipe has been a fan favorite for years. Because let’s admit it: for a lot of us, dipping into the dough is the best part of baking cookies. And since we all know eating raw eggs is a bad idea, an egg-free dough that you can eat straight out of the bowl is the perfect solution.
So, since so many of you are fans of the raw chocolate chip cookie dough, I got to thinking maybe you’d like to try this trick with other kinds of cookie dough as well.
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So I made a few quick tweaks to the recipe and whipped up a batch of Edible Sugar Cookie Dough. And sure enough, this version is just as satisfying to eat raw as the original. The buttery-sweet dough feels wonderful rolling over your tongue and melts right down your throat.
And if you miss the sprinkles that are the best part of a sugar cookie, no problem: just sprinkle them right on the dough before you spoon it up from the bowl. Why not? We’re in uncharted cookie territory here – we can make up our own rules!
Edible Sugar Cookie Dough
Ingredients:
¼ cup salted butter, room temp
¼ cup sugar
½ teaspoon vanilla
½ cup flour (To eliminating any bacteria risks, by toasting your flour at 350 degrees F for just 5 minutes we kill off any harmful bacteria.)
colorful sprinkles
Directions:
1. Using a hand or stand mixer, cream together butter and sugar. Mix in vanilla until well combined.
2. Finally, slowly mix in flour. Mix until dough forms. Stir in colorful sprinkles and enjoy!
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Corey, Darryl, Big D & Little D
Edible Sugar Cookie Dough
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Ingredients
- ¼ cup salted butter room temp
- ¼ cup sugar
- ½ teaspoon vanilla
- ½ cup flour To eliminating any bacteria risks, by toasting your flour at 350 degrees F for just 5 minutes we kill off any harmful bacteria.
- colorful sprinkles
Instructions
- Using a hand or stand mixer, cream together butter and sugar. Mix in vanilla until well combined.
- Finally, slowly mix in flour. Mix until dough forms. Stir in colorful sprinkles and enjoy!
Video
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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Can these be baked? If so, what degree and for how long?
No Jennifer, this dough is meant to be eaten raw.
I used this recipe. I made it the first time based of yours. I made it a second time but with this recipe and tweeked it a bit. I used less flower, More vanilla and a 1/2 tablespoon of milk and it tastes so much better.
How long is the shelf life in the fridge?
I would use it with 3 days.
Love your recipes. I check them daily and use many of them. Keep at it!
Can gluten free flour be used for this recipe?
I don’t think so, it would probably throw off the cookie dough a little…
Great recipe. I added some almond extract and LOVED it!
Can cane sugar work for this recipe?
I loved this recipe! I used gluten free flour instead because of my wheat allergy and gluten sensitivity! It tastes amazing!!!
yes it can
It’s my birthday, couldn’t decide what I wanted for breakfast, lunch dinner or what kind of cake. I came across this recipe and was like, THIS!! Birthday dough for me. Thanks for posting this recipe. I made it plain, no sprinkles or anything but I did add a sploosh of imitation butter flavor. (I don’t believe in measuring spoons smaller than a tablespoon, I guess maybe 1/4 or 1/2 two maybe? I’ve recently become obsessed with imitation butter flavoring) anywho, awesome. Perfect. Thank you for posting!
It’s 1:00 am, I was craving cookie dough. This is everything I didn’t know I was missing in my life.
I’ve made this recipe six times and i feel that every time I make it , it just gets better and better ! I love this recipe
This is truly better than the store brand though when I first made it it’s a little wet could I add more flour and if yes how much?
SAME LOL