Soft edible sugar cookie dough that’s made without eggs and with cooked flour so it’s safe to eat straight out of the bowl.Jump to Recipe
If you can believe it, my little sister doesn’t like chocolate chip cookies. She doesn’t even keep chocolate chips in her house. Instead, she’s a true sugar cookie fan. At Christmas, she would always be in charge of the slightly tedious job of chilling, rolling, and cutting out the sugar cookies. And of course, eating the leftover dough.
So even though I am a die hard edible chocolate chip cookie dough fan, I know we need an edible sugar cookie dough recipe out there for all of you like my sister who do things like ask you to leave the chocolate chips out when making chocolate chip cookies.
Ingredients for edible sugar cookie dough:
- Butter-for flavor.
- Sugar-granulated sugar, because this is sugar cookie dough and we want the pure vanilla flavor rather than the molasses flavor of brown sugar
- Flour-all-purpose. We’re going to heat our flour to be sure we kill all the bacteria that might be lurking there.
- Vanilla extract-for flavor
- Milk-as liquid to bind it all together. You can substitute any kind of milk or even water for the milk.
How do you kill the bacteria in flour?
We want to raise the temperature of the flour to 160 degrees Fahrenheit to be sure we kill any e. coli. There are 2 easy ways to do this.
Microwave: put your 2 cups of flour in a bowl and microwave on high for 2 minutes. Pause in the middle and stir so it doesn’t burn.
Oven: heat oven to 350 degrees Fahrenheit. Spread flour onto a rimmed baking sheet and bake for about 5 minutes.
Allow your flour to cool before tossing it into your dough. The hot flour will melt the butter and sugar a bit and change the consistency. Plus who wants to eat warm cookie dough…?
Ways to use edible sugar cookie dough (besides eating it straight out of the bowl):
- as a pie crust
- in cookie dough pretzel bites
- mixed into ice cream
- dipped in chocolate for cookie dough truffles
What happens when you bake edible cookie dough?
Your cookies would pretty much just melt flat and run together. Eggs act as a binder and create structure within your cookie. They help trap air which gives lift to your cookie. Leavening agents like baking soda and baking powder give lift to your cookie by creating air bubbles so it’s not super flat. Without these two powerhouse items, your cookies would just be a big flat puddle of sugar, flour, and butter. If you want to bake your cookies, use this sugar cookie recipe instead.
Pillsbury has a cookie dough that you can bake and is safe to eat but when I baked it, the cookies all ran together, but I’m not accustomed to baking store bought dough. The dough does taste good though.
How long does it last?
Your sugar cookie dough should last up to a week in the fridge. If you can keep from eating it that long. If you’re not going to use it right away, wrap it tightly in plastic wrap and put it in a freezer safe container and freeze for up to 3 months.
Easy Edible Sugar Cookie Dough
- 1/2 cup butter softened
- 1/2 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 3-4 tablespoons milk
- 1 teaspoon vanilla
- If using a stand mixer, fit with paddle attachment. Beat together butter and granulated sugar.
- Add in vanilla and beat to combine.
- Turn mixer speed down to low and add in milk. Add in flour and mix to combine.
- Mix in sprinkles as desired.
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