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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Hi! Just curious, what should I do with the leftover dough and how long will it last for? Should I refrigerate or keep at room temperature?
I would store in the fridge for up to 3/4 days 🙂
Added a tea spoon of milk if it’s dry
Delicious very buttery however. The sprinkles add a nice touch. Put in more sugar than you think you need! Thanks for this recipe, it was a hit!
I honestly loved this recipe I loved it so much I made 2 batches in one go!you should do more like this my family loves it too.
This recipe is soooo scrumdidliumptious and the flavors are well incorporated I will say it was a little barren so I added a splash of cow juice to moisten it up a tad!
Scrumdidliumptious!!! lol. Love it Ben!
this is SLAY!!