Edible Sugar Cookie Dough
Edible sugar cookie dough is a fun and easy dessert to make for Christmas! This eggless recipe uses heat-treated flour so it is safe to eat for everyone!
With Christmas comes cookies and with cookies comes dough. Let’s be honest, we are all guilty of licking the spoon after scooping dough on to the cookie sheet. Eventually you have to stop because you will get a stomach ache, but what if I told you there is cookie dough that is safe to eat? Yes, that’s right I have a recipe for edible sugar cookie dough.
I was inspired by NYC’s hot new spot Cookie DŌ, a shop that has a line down the block of foodies eager to try raw cookie dough. My sister stopped by and said it was worth the hype, but also an incredibly rich treat so to pace yourself.
How to make edible sugar cookie dough
I used my go-to sugar cookie recipe for inspiration and worked from there. The ingredients include flour, butter, granulated sugar, confectioners’ sugar, milk and vanilla. Using a stand mixer or hand mixer, beat the butter, white sugar and confectioners’ sugar in a bowl until light and fluffy. Add the milk and vanilla and beat just until incorporated. Add the flour last and stir just until combined. Add sprinkles or candy if desired.
How to pasteurize flour
Pasteurizing is a method of sterilizing an ingredient often through heat treatment to make the food safe for consumption. It is recommended to pasteurize flour for edible cookie dough to eliminate any harmful bacteria. To do this, preheat the oven to 350 F and sift the flour over a cookie sheet or silpat. Bake the flour in the oven for 5 minutes or until it reaches 160 F. Let the flour cool completely before using it in the recipe.
Eggless edible cookie dough
Raw eggs have a small chance of containing Salmonella bacteria. The best way to avoid that chance is to use pasteurized eggs or make eggless cookie dough . Pasteurized eggs are somewhat difficult to finds so my sugar cookie dough is eggless. Raw flour (yes, that’s a thing) may contain E. Coli bacteria, which is killed when exposed to high levels of heat (i.e. when you bake cookie dough).
FAQ about edible cookie dough
Technically, yes, you can bake edible cookie dough. However, the dough will likely spread with this recipe since there are no eggs and eggs help cookies rise. Try my sprinkle sugar cookie recipe instead.
Store the dough in an airtight container in the refrigerator. This recipe contains milk and butter so it must be kept chilled.
Edible sugar cookie dough lasts one week stored in the fridge and three months stored in the freezer.
Technically, yes you can. However, you’ll notice the dough will be missing a certain flavor. Try adding almond extract or maple flavoring to make up for the missing taste.
More sugar cookie recipes
Do you love sugar cookies? Then try my classic sugar cookie recipe. They are soft and chewy! Another good recipe to try are cut out sugar cookies. They are so fun to decorate! If you have a lot of leftover sugar cookies, try making no-bake sugar cookie truffles.
With all the baking going on during the holiday season, it’s a good idea to have edible sugar cookie dough on hand. You never know when the sweet tooth calls!
Get the Recipe: Edible Sugar Cookie Dough
- 2 cups (250 g) all-purpose flour
- ½ teaspoon sea salt
- ¾ cup (170 g or 1 1/2 sticks) unsalted butter,, room temperature
- 1 cup (200 g) granulated sugar
- ½ cup (60 g) confectioners’ sugar
- 3 tablespoons milk, (I used low-fat, but skim and whole work just as well)
- 1 tablespoon vanilla extract
- ¾ cup holiday sprinkles
- First, pasteurize the flour.¹ Preheat oven to 350° F. Spread flour on a 9×13 baking sheet or Silpat, and bake for about 5 minutes. Let cool completely.
- Whisk the flour and salt in a bowl. Set aside.
- In a large bowl of a stand mixer (or using a hand mixer), mix the butter, granulated sugar and confectioners’ sugar until light and fluffy, about 3 minutes. Add the milk and vanilla and mix until combined. Slowly add in flour mixture and stir until smooth.²
- Fold in the sprinkles or other favorite mix-ins. Using a cookie scoop or spoon, scoop tablespoonfuls of dough on to a cookie sheet lined with parchment paper. Chill in the refrigerator for 20 minutes and serve.³
- Baking the flour in the oven kills off any harmful bacteria.
- If the consistency is too thick, add another tablespoon of milk.
- Cookie dough should be stored in an airtight container in the refrigerator for up to one week.