Edible Sugar Cookie Dough
A delicious easy way to enjoy cookie dough, no baking needed.
This creamy, smooth, buttery-sweet, and delicious edible sugar cookie dough is devoid of eggs and safe to consume raw!
As a dessert lover, I am so excited by the prospect of being able to eat my cookie dough! Let’s be honest, I eat it anyway. But avoiding the risk of salmonella and E. coli is a huge perk of making edible cookie dough instead of just eating my regular cookie dough. This dough is made specifically to be eaten as dough.
No baking required. In fact, no baking recommended.
Can You Eat Sugar Cookie Dough?
And guess what? It freezes amazing, so this means, you can make a batch up, eat some, and roll the rest into balls to be frozen for later. And then you can just pop a few out of the freezer each time you want to enjoy one.
Is it safe to eat edible cookie dough?
Cookie dough in general should not be eaten raw as it contains both flour and eggs.
Edible cookie dough on the other hand is safe to eat. It does NOT contain eggs and the flour has been heat treated. Heat treated means it has been baked. So the potential exposure to bacteria and other things that will cause you to get food poisoning or get sick are minimized.
Basically, if you are going to eat cookie dough, make it this kind! Edible, eggless, absolutely delicious.
Heat Treat Flour Steps
While you can skip this step if you want, a lot of information is out there about the possibility of e-coli being found in flour. Therefore, it is a good idea to heat your flour to 160 degrees in order to kill any possible bacteria found in it before you eat it.
This is called heat treating it. And here is how you do it:
Heat treat the flour:
- Spread flour out onto a rimmed baking sheet.
- Bake in preheated oven for about 7 minutes.
- Check flour to make sure the temperature registers 160 degrees on an instant read thermometer.
- Let the flour cool completely
- Transfer to an airtight container.
If I am planning on making more than one batch, or different flavors of edible cookie dough, I will make a bunch of flour at a time, and then just scoop out the amount I need.
Keep in mind, you do not want the flour to turn brown. So pay attention so it is not ruined.
How to Make Eggless Sugar Cookie Dough
Making eggless sugar cookie dough is similar to making regular cookie dough. You just skip a few of the ingredients, like the leaveners (baking powder, eggs, baking soda), because you don’t need the dough to rise, as it won’t be baked. So here is what you do:
- Mix dry.
- Mix wet.
- Fold in any extras, in this case SPRINKLES! But seriously mix in anything you want.
Can you bake it? No! I mean, you can, but you will end up with a flat, greasy, gross cookie, so it is far better to eat it as cookie dough.
Can I make this Gluten Free?
Yes, you can. However, it isn’t as good. I made this recipe several times with several different brands of gluten free flour, but it was always kind of grainy. The texture just wasn’t that great. So I suggest sticking to all-purpose flour. It works with gluten free, and the flavor is fine, but the texture was always a bit off.
Other Edible Cooke Dough Flavors
Edible Cookie Dough Sugar Cookies
- 1 1/4 cup all purpose flour
- 1/2 cup unsalted butter
- 3/4 cup white sugar
- 1/4 teaspoon salt
- 1 1/2 Tablespoons milk
- 1/2 teaspoon vanilla extract
- 1/4 cup sprinkles
Heat-Treat the Flour:
- Preheat oven to 350F.
- Line a baking sheet with parchment.
- Spread flour evenly on baking sheet and bake for 5-10mins or until the flour reaches temp of 160F, when measured with an instant read thermometer.
- Cool completely before using, and sift if needed.
Edible Cookie Dough:
- In a large bowl, use a hand mixer to cream butter and sugar together. Cream until light and fluffy, about 2-3 minutes.
- Add vanilla to the mixture, and mix for 30 seconds, then add flour, salt, and milk, and mix together.
- Once fully mixed, use a wooden spoon, or hands, to mix the sprinkles into the dough.
- Enjoy with a spoon, or roll into 1 Tbs sized balls.
- Store in an airtight container on the counter, or in the refrigerator for up to 3 days. Or freeze for later.
We tested this with several types of flour, and while you can substitute for a gluten free flour, or even an almond flour, it makes the finished cookie dough grainy, and the consistency isn't as good. Better to use all-purpose flour.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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