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This edible sugar cookie dough is a quick and easy treat that is safe to eat and so delicious! It's the perfect portion for one or two but can easily be doubled or tripled for more people! All you need are 6 simple pantry ingredients and 7 minutes - grab a spoon and dig in!
I am (clearly, based on the name of this blog) a big fan of cookie dough. I will admit that I love to have a few bites of cookie dough when I’m baking, but a whole bowl of safe-to-eat edible sugar cookie dough is even better!
Like my edible brownie batter and cookie dough bites, the flour in this recipe is heat treated in order to kill any potentially harmful bacteria living in the flour, and it's eggless, making it totally safe! Your tweet tooth will love it!
Why you'll love this Edible Sugar Cookie Dough
- This recipe can be whipped up in 7 minutes with just 6 simple pantry ingredients!
- You can add all sorts of different mix-ins to this sugar cookie dough - sprinkles, chocolate chips, chopped chocolate, or even candy!
- This cookie dough is made without eggs, and with heat treated flour, which makes it totally safe to eat.
- This recipe is perfect for a single serving, or for two servings, but can easily be doubled, tripled, or quadrupled to serve more!
- This recipe is fun to make with kids, or even just for yourself to cure a sweet treat craving!
- This no bake recipe can be made using regular dairy butter, or it can be made completely vegan (using vegan butter)
- Butter: you can use softened regular butter or vegan in this recipe!
- Flour: this recipe works best with all-purpose flour, like traditional sugar cookies.The flour will be heat treated in the oven or in the microwave before making the dough. You can also use all-purpose gluten free baking flour.
- Vanilla Extract: I recommend using real vanilla extract instead of artificial if you can, as it adds so much more vanilla flavor to the dough!
- Milk: You can use regular milk, cream, or any vegan variety or milk you’d like.
- Sprinkles: these are technically optional, but strongly recommended. I mean, name something that isn’t better with sprinkles! Feel free to get creative here and use any kind you’d like.
Step By Step Instructions
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
STEP ONE: Heat treat the flour. You can either pour it in a bowl and microwave for 90-120 seconds, or pour it directly onto a baking tray, then bake at 350°F for 5 minutes.
STEP THREE: Mix in the heat-treated flour and salt, then add in the milk slowly until a cookie dough consistency is reached. Stir in sprinkles, chocolate chips, or other desired mix-ins.
FAQs and Expert Tips
Absolutely. Because there are no raw eggs in this cookie dough, and the flour is heat treated to kill any harmful bacteria (like e-coli) that could be living in the flour, the dough is totally safe to eat. You can serve it to kids or adults without having to worry about anyone getting sick!
Technically yes, but since there is no leavener (baking soda or baking powder), I don’t recommend it. Try this sugar cookie recipe instead!
My favorite mix-ins for this sugar cookie dough are sprinkles and white chocolate chips (you can use regular or vegan ones), but here are a few other ideas below. Please note not all of these are suitable for vegan/dairy free diets. Always read the labels to ensure a food is safe for you.
-semisweet or milk chocolate chips (or mini chocolate chips!)
-your favorite chopped up candy bar (this would be a great way to use up leftover halloween candy!)
-mini m&m’s (regular ones or these vegan coated candies work great too!)
-literally any kind of fun or seasonal sprinkles
-peanut butter chips or mini reese’s pieces
-chopped up Oreos, Biscoff cookies, mint girl guide cookies, or peppermint patties
-crushed or chopped up candy canes around the Christmas and holiday season!
This recipe can be made entirely vegan by using vegan milk and vegan butter.
To heat treat flour, measure out the amount in the recipe, plus a little bit extra. Microwave the flour in a bowl for 1-2 minutes. You can alternatively spread the flour onto a baking sheet and bake for 5 minutes at 350°F.
- Let the flour cool before making the dough: After you've heat treated the flour, it will be hot. Let it cool off for 5-10 minutes, rather than adding it directly into the bowl of wet ingredients.
- Adjust milk and flour as needed: If the dough seems too crumbly, you can add a little more milk to it is until the consistency you want it to be. If it seems like it needs more flour, just add another tablespoon of flour to the dough. Since the dough isn’t being baked, there is more flexibility in the recipe.
- Refrigerate the dough to reduce graininess: Because this recipe uses raw granulated sugar and isn’t baked, you might feel some graininess (like you do in typical cookie dough). This doesn’t bother me since I’m used to eating cookie dough, but refrigerating the dough can help reduce this a little bit. Using a hand mixer and beating the butter and sugar well can help too.
- If making this recipe for 3-4 people, double the recipe!
- For single-serving birthday party treats, or just for storage, I like to use these jars for this cookie dough.
Storage and Freezing Instructions
Edible sugar cookie dough should be stored in an airtight container in the fridge for up to 5 days. It will firm up in the fridge, so I like to scoop out however much I want to eat, or divide the dough into single serving containers, then let that sit out at room temperature for around 10-15 minutes to soften before eating it.
To freeze the dough, form it into a large ball or a few smaller balls. Wrap the dough in plastic wrap then place in a ziploc bag and freeze for up to 2 months.
More No Bake Recipes You'll Love
Edible Sugar Cookie Dough
- ¼ cup butter, softened (regular or vegan)
- 4 tablespoon granulated sugar (use 3 tablespoons if you like your cookie dough less sweet)
- ½ tablespoon real vanilla extract
- ½ cup + 2 tablespoon all-purpose flour
- ⅛ teaspoon salt
- 1-2 tablespoon milk (regular or vegan)
- Heat treat your flour by microwaving it in a bowl for around 1 -2 minutes or until it's hot, or pouring it on a baking sheet and baking it in a preheated oven (350°F) for 5 minutes (or microwave for 1-2 minutes), then set aside to cool* Heat treat around 2 tablespoons more than the recipe calls for, then measure out the exact quantity after. (SEE NOTES)
- In a medium bowl, use a wooden spoon, spatula, or a mixer to mix butter and sugar together. Add in the vanilla extract.
- Mix in the heat-treated flour and salt, then add in the milk slowly until a cookie dough consistency is reached. Stir in sprinkles, chocolate chips, or other desired mix-ins.
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.