Description
This edible sugar cookie dough recipe is safe to eat, egg-free, and made with heat-treated flour. It’s rich, creamy, and perfect for snacking straight from the bowl. Enjoy it as-is, mix in your favorite toppings, or use it as a fun dessert base. Ready in just 10 minutes with simple pantry ingredients.
Ingredients
Scale
- 1 cup all-purpose flour (heat-treated)
- ½ cup unsalted butter (softened)
- ½ cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Optional mix-ins: 2 tablespoons mini chocolate chips, 1 tablespoon rainbow sprinkles
Instructions
- Heat-treat the flour – Spread the flour on a baking sheet and bake at 350°F (175°C) for 5 minutes to kill any bacteria. Let it cool completely.
- Cream butter and sugar – In a mixing bowl, beat the softened butter and sugar together until smooth and fluffy.
- Add vanilla and milk – Stir in the vanilla extract and milk, mixing well to combine.
- Incorporate the flour and salt – Gradually add the heat-treated flour and salt, stirring until smooth. Adjust with more milk if needed.
- Customize with mix-ins – Fold in mini chocolate chips or sprinkles for extra flavor.
- Serve or chill – Enjoy immediately or refrigerate for a firmer texture.
Notes
- How do you make cookie dough safe to eat? Heat-treating the flour and skipping raw eggs makes it safe.
- What happens if you try to bake edible cookie dough? It won’t rise properly since it lacks eggs and baking powder.
- What is a substitute for brown sugar in edible cookie dough? Use white sugar + molasses or coconut sugar for a similar taste.
- If the dough is too dry, add 1 teaspoon of milk at a time until the desired consistency is reached.
- Store in the refrigerator for up to 5 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (heat-treating flour)
- Category: Dessert