Sugar Cookie Dough (Edible)

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)

Ingredient Notes

• 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 TWO: In a medium bowl, use a wooden spoon, spatula, or a standing mixer or handheld mixer to mix butter and sugar together. Add in the vanilla extract. 

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

Expert Tips

• 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

If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.