Edible Sugar Cookie Dough: Why You’ll Love This Recipe
Craving something sweet that you can eat straight from the bowl? This Edible Sugar Cookie Dough is here to satisfy your sweet tooth without any baking needed! Creamy, buttery, and packed with that classic sugar cookie flavor, this dough is totally safe to enjoy raw.
Servings: 12 servings
Calories: 140kcal
Ingredients
- ½ cup 113g unsalted butter, softened
- ½ cup 100g granulated sugar
- ⅛ teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 cup 125g all-purpose flour (heat-treated)
- 2 tablespoons 30ml heavy cream or milk
- Sprinkles optional
- ¼ teaspoon almond extract optional
Instructions
- To make the flour safe to eat, heat it in the microwave or oven. For the microwave, spread it on a plate and heat in 30-second intervals until it reaches 165°F. Or, bake it at 350°F for 5-7 minutes, stirring halfway. Let it cool completely before using.
- Beat softened butter and sugar together in a mixing bowl until light and fluffy. This gives your dough its smooth, classic texture.
- Stir in vanilla extract, salt, and milk (plus almond extract if desired). Mix until smooth.
- Gradually add the cooled flour, stirring slowly to avoid a flour cloud. Keep mixing until a soft, scoopable dough forms. Add more milk if it’s too thick.
- If using sprinkles, gently fold them into the dough for a colorful, fun touch.
- Your edible sugar cookie dough is ready! Eat it straight from the bowl or roll it into bite-sized balls for an easy treat.
Notes
- Let your butter sit at room temperature for the best mixing results. Cold butter won’t blend, and melted butter may make the dough greasy.
- Experiment with flavors by adding almond extract, cinnamon, or other extracts like lemon or coconut for a fun twist!
- Store dough in an airtight container in the fridge for up to 5 days. You can even freeze dough balls for up to 3 months.
- Want to switch things up? Add a splash of milk and turn your dough into a yummy dip for graham crackers, pretzels, or fruit!