Edible Sugar Cookie Dough

Edible Sugar Cookie Dough Recipe - Family Fresh Meals

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.

Edible Sugar Cookie Dough - edible dough rolled in to bite sized balls

Please enable JavaScript in your browser to complete this form.

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.

Edible Sugar Cookie Dough - sprinkles placed on top of cookie dough
2. Finally, slowly mix in flour. Mix until dough forms. Stir in colorful sprinkles and enjoy!

Edible Sugar Cookie Dough - stirring dough with a spoon

Do you love Family Fresh Meals? Never miss out on  FUN new meals or Easy Lunchbox Ideas for the Family and SIGN UP to have my posts sent right to your inbox! It’s EASY PEASY! Just CLICK HERE and enter your email!

XO
Corey, Darryl, Big D & Little D

 

4.92 from 35 votes

Edible Sugar Cookie Dough

Author Corey Valley
This Edible Sugar Cookie Dough is just as satisfying to eat raw as the original. The buttery-sweet dough feels wonderful rolling over your tongue!
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes

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

Calories: 416kcal | Carbohydrates: 48g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 61mg | Sodium: 203mg | Potassium: 33mg | Sugar: 25g | Vitamin A: 710IU | Calcium: 7mg | Iron: 1.5mg

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.

Sharing of this recipe is encouraged and appreciated. Copying of full recipe to any social media is prohibited.

Did You Make This Recipe?

Make sure to share it with me below!

 

 

4.92 from 35 votes (23 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Did you make this recipe? Rate it:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

40 Comments

  1. Jennifer Lewis says:

    Can these be baked? If so, what degree and for how long?

    1. No Jennifer, this dough is meant to be eaten raw.

    2. 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.

    3. How long is the shelf life in the fridge?

    4. I would use it with 3 days.

  2. Elizabeth Clay says:

    Love your recipes. I check them daily and use many of them. Keep at it!

  3. Christine says:

    Can gluten free flour be used for this recipe?

    1. Jasmine Moore says:

      I don’t think so, it would probably throw off the cookie dough a little…

    2. Great recipe. I added some almond extract and LOVED it!

    3. Jasmine Moore says:

      Can cane sugar work for this recipe?

    4. I loved this recipe! I used gluten free flour instead because of my wheat allergy and gluten sensitivity! It tastes amazing!!!

    5. averee driscoll says:

      yes it can

  4. Kristi.N.A says:

    5 stars
    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!

  5. It’s 1:00 am, I was craving cookie dough. This is everything I didn’t know I was missing in my life.

    1. Ava Hernandez says:

      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

    2. 5 stars
      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?

    3. 4 stars
      SAME LOL