Edible sugar cookie dough is a buttery, soft and sweet raw sugar cookie dough filled with sprinkles. This edible cookie dough is made with simple ingredients and takes less than 5 minutes to make. If you’re a fan of eating scoops of cookie dough by the spoonful, this easy edible sugar dough cookie recipe is for you!
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Why Should You Make This Recipe
I love a delicious no bake version of some of my favorite baked treats. My No Bake Brownies, Vegan Cookie Dough and Chocolate Chip Cookie Dough Cheesecake are just a few no bake dessert recipes I love from the blog. I am so excited to add this sugary cookie dough recipe so now you can eat raw cookie dough by the spoonful the next time your sweet tooth craving strikes.
- Layers of flavors and textures. From the soft edible cookie dough filled with sweet, buttery flavor, to the flecks of colorful and crunchy rainbow sprinkles, this sugar cookie edible cookie dough has all the flavors you love in a classic sugar cookie with sprinkles.
- Quick and easy to make and eat. This cookie dough sugar cookie recipe is made from 8 simple ingredients that can be modified to your personal tastes and dietary needs. Simply mix all the ingredients together, chill for a bit if you like, scoop and enjoy by the spoonful.
Ingredients
This recipe for edible sugar cookie dough requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you’ll need.
- Dry Ingredients: Gather heat treated all purpose flour, oat flour or almond flour and salt.
- Wet Ingredients: Gather salted or unsalted butter, granulated sugar, vanilla extract, almond extract, milk and rainbow sprinkles or any other mix-ins you like.
Substitutions
Here are my recommended substitutions to make this raw sugar cookie dough if you need them.
- Oat Flour: Rather than go through the trouble of heat treating flour, I love to use oat flour or even almond flour to make this edible cookie dough. This flour also gives the cookies a nutty background flavor that pairs beautifully with the vanilla and almond extracts. If you prefer, use 150 -180 grams of almond flour to make this cookie dough grain free and gluten free.
- Butter: I highly recommend using a European style butter like Kerry Gold. This butter is usually higher in fat. Since edible sugar cookie dough doesn’t contain eggs, the extra boost of fat makes these cookies extra delicious.
- Granulated Sugar: Maple sugar would also work well to make this sugar cookie edible cookie dough refined sugar free.
- Milk: This acts as an egg replacement and keeps this cookie dough safe to eat raw. Use your favorite regular or plant based milk. It’s helpful to use room temperature milk when mixing the cookie dough together.
- Vanilla Extract and Almond Extract: This is more for background flavor and nicely enhances the flavors of the other ingredients.
- Sprinkles: Feel free to use any type of sprinkles you like.
Variations
- Heat treated flour in the oven: I love edible cookie dough using oat flour, but if you’d like to make this homemade raw cookie dough with regular all purpose flour, the flour must be heat treated and cooled prior to making the cookie dough. To heat treat flour preheat the oven to 350 F (177 C). Line a baking sheet with parchment paper. Evenly spread the flour onto the lined baking sheet. Bake the flour for 7 -10 minutes or until the flour reaches 160 F (71 C). Sift the flour and cool completely before using in the cookie dough.
- Heat treated flour in the microwave: To heat treat flour in the microwave, pour the flour into a wide and shallow microwave safe dish. Heat in 30 second increments for 2 -3 minutes or until the internal temperature of the flour reaches 160 F (71 C). Make sure to stir between each increment to break up any hot spots in the flour.
How To Make
Learn how to make edible sugar cookie dough in a few easy steps.
- If you plan on using heat treated flour, bake and cool the flour completely before using to make the edible cookie dough. In a large mixing bowl, cream the butter and sugar together until light, fluffy and well combined. This takes about 2 - 3 minutes on medium high speed. With the mixer on low, mix in the vanilla extract, almond extract and salt until well combined.
- With the mixer on low, incorporate the heat treat all purpose flour, oat flour or almond flour into the wet ingredients. Add 1- 2 tablespoons (15 - 30 ml) milk and increase the speed to fully mix in the flour and milk to reach your desired cookie dough consistency. Stir in the sprinkles or any mix-ins you want to use.
- Transfer the raw sugar cookie dough into a serving dish to enjoy right away, scoop into tiny cookie dough balls to fold into ice cream or into a container to store to enjoy later.
How To Store, Freeze and Thaw
- Store: Place the raw sugar cookie dough in an airtight container to store in the fridge for up to one week. If you would like to store the cookie dough for longer, I recommend freezing.
- Freeze: Prepare the edible sugar dough as written in the recipe. Then scoop the raw dough into balls onto a small lined baking sheet or large plate for individual serving sizes. Freeze the cookie balls for 20 minutes then transfer them to a freezer proof container for up to 2 months. Or transfer all the dough into a freezer safe container.
- Thaw: Transfer the homemade sugar cookie dough balls or the entire container of no bake cookie dough into the fridge overnight, scoop and enjoy. If the dough is too hard to easily scoop, leave the cookie dough out at room temperature for 20 - 30 minutes.
M’s Expert Tips
- Heat treat the flour. If you choose to use all purpose flour, make sure to heat treat the flour. The internal temperature must reach at least 160 F (71 C) in order for the flour to be safe to eat raw. If you would like to skip this step, use oat flour or almond flour.
- Measure the flour properly. I highly recommend using a food scale to get perfectly measured ingredients every time.
- Don’t overmix the batter. Make sure to mix the dry ingredients into the wet until just combined.
- Have fun with the mix-ins. Feel free to switch out the sprinkles for anything you like and would normally make a cookie with.
- Scoop into teaspoon sized balls. I love to scoop my cookie dough into teaspoon sized balls to add to my favorite ice cream. Make your own Sugar Cookie Ice Cream.
FAQs
Can you eat edible cookie dough raw?
There are some commercially available brands, such as Pillsbury that do prepare their cookie dough using heat treated flour. Look for “safe to eat raw” label before assuming any cookie dough is safe to eat raw.
How do you make cookie dough safe to eat?
The easiest way to make cookie dough safe to eat is to use heat treated flour or a flour derived from oats like oat flour or nuts like almond flour. Make sure the eggs are replaced with a substitute like milk or with flax eggs which is a combination of flax seeds and water.
Is heat treated flour safe to eat?
Yes, heating the flour kills off any harmful bacteria. Just make sure to fully cool the flour before using it in a raw cookie dough recipe.
Other Sprinkle Filled Recipes To Try
If you try this Edible Sugar Cookie Dough recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Edible Sugar Cookie Dough Recipe
Edible sugar cookie dough is a buttery, soft and sweet raw sugar cookie dough filled with sprinkles. This edible cookie dough is made with simple ingredients and takes less than 5 minutes to make. If you’re a fan of eating scoops of cookie dough by the spoonful, this easy edible sugar dough cookie recipe is for you!
Equipment
- 1 mixing bowl
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
Ingredients
- ½ cup (113 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
- ½ teaspoon salt
- 1¼ cup (150 g) heat treated all purpose flour, oat flour or almond flour
- 2 - 3 tablespoons (30 - 45 ml) milk, as needed
- ¼ - ½ cup rainbow sprinkles, optional
Instructions
- If you plan on using heat treated flour, bake and cool the flour completely before using to make the edible cookie dough.
- In a large mixing bowl, cream the butter and sugar together until light, fluffy and well combined. This takes about 2 - 3 minutes on medium high speed. With the mixer on low, mix in the vanilla extract, almond extract and salt until well combined.½ cup (113 g) unsalted butter, room temperature, 1 cup (200 g) granulated sugar, 2 teaspoons vanilla extract , ¼ teaspoon almond extract, ½ teaspoon salt
- With the mixer on low, incorporate the heat treat all purpose flour, oat flour or almond flour into the wet ingredients. Add 1- 2 tablespoons (15 - 30 ml) milk and increase the speed to fully mix in the flour and milk to reach your desired cookie dough consistency. Stir in the sprinkles or any mix-ins you want to use.1¼ cup (150 g) heat treated all purpose flour, oat flour or almond flour, 2 - 3 tablespoons (30 - 45 ml) milk, as needed, ¼ - ½ cup rainbow sprinkles, optional
- Transfer the raw sugar cookie dough into a serving dish to enjoy right away, scoop into tiny cookie dough balls to fold into ice cream or into a container to store to enjoy later.
Notes
Store: Place the raw sugar cookie dough in an airtight container to store in the fridge for up to one week. If you would like to store the cookie dough for longer, I recommend freezing.
Heat treated flour in the oven: I love edible cookie dough using oat flour, but if you’d like to make this homemade raw cookie dough with regular all purpose flour, the flour must be heat treated and cooled prior to making the cookie dough. To heat treat flour preheat the oven to 350 F (177 C). Line a baking sheet with parchment paper. Evenly spread the flour onto the lined baking sheet. Bake the flour for 7 -10 minutes or until the flour reaches 160 F (71 C). Sift the flour and cool completely before using in the cookie dough.
did you make this recipe?tag @olivesnthyme on Instagram
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