This easy-to-make edible sugar cookie dough is a tasty treat that you can make in just 15 minutes! It’s a practically no-bake recipe that’s sweet, soft, and has a hint of vanilla flavor.
One of the reasons I loved making cookies with my parents as a kid was they always let me lick the spoon after. There’s just something so tasty about raw cookie dough, isn’t there?!
While I have fond memories of those moments, as I’ve gotten older I’ve realized that eating raw cookie dough isn’t the best idea. Is it delicious? Yes!
Can it possibly give you a stomach ache? Unfortunately, yes again.
I’ve made it my mission to come up with an easy edible cookie dough recipe with no eggs so you don’t have to worry about getting sick from it.
Spoiler: I’m thrilled with the results! You only need 5 ingredients and you likely already have them at home.
I call this recipe “practically no-bake” because you will need to bake the flour for about 5 minutes before you get started.
It decreases the chance of foodborne illnesses — which is obviously very important!
Here’s what I’m going to teach you in this post:
- The 5 pantry ingredients that you’ll need to make this homemade edible sugar cookie dough.
- Step-by-step instructions on how to make this easy edible sugar cookie dough.
- Some fun variations so that you can get creative with your sugar cookie edible dough recipe.
If you’re looking for a unique dessert to serve up during the holidays or for birthdays, this recipe is the best! It’s also fun to have on hand for movie night.
Finally, an easy edible sugar cookie dough that you can feel safe about serving!
How to make Edible Sugar Cookie Dough
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat your oven to 350 degrees F and line a rimmed baking sheet with parchment paper. Place the flour on the baking sheet in an even layer, and bake for about 5-6 minutes. The flour should reach 165 degrees F. Remember — this step makes the flour safe to eat. Don’t skip it!
I recommend an Instant-Read Thermometer to make sure it reaches the right temperature.
STEP TWO: Once your flour has cooled completely, you can start to prepare your homemade edible sugar cookie dough. Add the softened butter and sugar to your stand mixer’s bowl (or you can use a hand mixer) and beat until the mixture is light and fluffy, or about 1 minute. Now, add your vanilla and mix!
STEP THREE: Set your mixer on low and carefully add in the flour. Mix until there are no lumps remaining. If you find that the mixture is too dry, you can add 1 tablespoon of milk at a time and mix on low until you get the consistency you’re after.
STEP FOUR: If you’d like, you can add in chocolate chips, sprinkles, nuts, or any other extras you like. You should store any leftovers in an airtight container in the fridge, where they will keep for up to 3 days.
What Are Some Variations To This Recipe?
One of the great things about my sugar cookie edible dough recipe is that you can really get creative with it! Here are some fun variations:
- Add in the chips of your choice — chocolate, white chocolate, or butterscotch.
- Nut lover? I love the idea of adding in almonds or pecans!
- Add in a few drops of your favorite food coloring when you mix in the butter and sugar. Sprinkles are also a great way to add color!
- You can create yummy cookie dough truffles if you roll the dough into balls and then dip it in chocolate!
Is It Safe To Eat Edible Cookie Dough?
While you should definitely stay away from raw batter like traditional cookie dough, this edible version is perfectly safe to eat!
Just make sure that you bake the flour for about 5 minutes before adding it to the other ingredients. In case you weren’t aware, raw wheat flour can cause food-related illnesses.
How Do You Use Flour For Edible Cookie Dough?
Flour is one of the main ingredients in my sugar cookie edible dough recipe. As mentioned, you do need to bake it until it reaches 165 degrees F in order to make it safe to eat!
Most folks stay away from raw eggs — it’s a known fact that it can make you sick. But, the same goes for raw wheat flour!
What Happens If You Bake Edible Cookie Dough?
This treat is definitely not for baking. There are no eggs nor a leavening agent (like baking powder or baking soda), so if you try to bake it, you’ll end up with a burnt mess. I have plenty of other bakable cookie recipes, which you can find here!
Other Dessert Recipes You’ll Love:
- Chewy Peanut Butter Cookies
- Air Fryer S’Mores
- 35 Easy Holiday Cookies
- Delicious Sugar Cookie Recipe
- Strawberry Shortcake Crumble
- Cool Whip Fruit Dip
- Jello Lemon Meringue Pie
- 1 cup all purpose flour
- 6 tablespoons unsalted butter, softened
- ½ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1-2 tablespoons milk, as needed
- Preheat your oven to 350F. Line a rimmed baking sheet with parchment paper and spread the flour out in an even layer on the parchment.
- Bake the flour for 5-6 minutes, or until it registers 165F with an instant read thermometer. Set the flour aside and allow it to cool completely before making the cookie dough.
- Add the softened butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl and a hand mixer). Beat on medium-high speed until light and fluffy– about 1 minute.
- Next, add the vanilla and mix to combine.
- With the mixer on low speed, slowly add the flour. Mix just until no large lumps of flour remain.
- If the dough is too dry, add one tablespoon of milk and mix on low speed to combine. If the dough is still too dry, add the second tablespoon of milk.
- Enjoy immediately and store any leftovers in an airtight container in the fridge for up to three days. Bring the cookie dough to room temperature before serving.
Amount Per Serving: Calories: 373Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 46mgSodium: 7mgCarbohydrates: 49gFiber: 1gSugar: 26gProtein: 4g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.