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.
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