Edible Sugar Cookie Dough

small bowl of edible cookie dough topped with sprinkles

Edible sugar cookie dough is a fun and tasty sweet treat, and it's easy to make! My edible cookie dough recipe calls for heat-treated flour and no eggs.

Course Dessert

Cuisine American

Prep Time 10

Total Time 10

Servings

Calories 623kcal

Author Liz Marino

Ingredients

1 ¼ cup unsalted butter softened
2 cups granulated white sugar
2 teaspoons vanilla extract
2 teaspoons sea salt
3 cups all-purpose flour
2 tablespoons milk or plant-based substitute, as needed
2 tablespoons candy sprinkles optional

Instructions

Heat treat the flour in a microwave or oven.
Microwave: In a microwave-safe bowl, cook on high power for two 30-second intervals, stirring the flour after the first 30 seconds.
Oven: Preheat oven to 350℉. Spread flour into a thin, even layer a large baking sheet. Bake the flour for about 7 minutes, until it reaches a temperature of 160℉.
To test the temperature, Use a heat-proof spoon to create a pile of the flour in the middle of the pan, then use an instant-read cooking thermometer to check the temperature.
Let the flour cool completely before mixing it with the other ingredients.
With a large mixing bowl and electric hand mixer or stand mixer fitted with a paddle attachment, cream the butter and sugar at High speed until smooth, about 2-3 minutes.
*Make sure that there are no clumps of butter or sugar remaining.
Add vanilla and salt and mix again until well incorporated.
Slowly incorporate the flour mixture into your creamed sugar in thirds, ensuring all the flour is incorporated before adding more.
If your dough appears too dry, add a dash of milk to moisten it until it is the desired consistency.
Add sprinkles for a fun texture and pop of color and enjoy!

Notes

Let the heat-treated flour cool before using it. When it comes out of the oven, the flour will be hot. It's best to let it cool off for 5-10 minutes.
Adjust the ingredients to meet your desired consistency. If the sugar cookie dough seems too dry/crumbly, stir in a teaspoon of milk at a time until it reaches the consistency you want. If it seems too loose/runny, add a bit more flour.
Refrigerate the dough to improve the consistency. Unlike traditional cookie recipes, edible cookie dough includes sugar that won't have a chance to melt in the heat of the oven. So, it can seem grainy to some people. The easiest way to fix this is to refrigerating the dough.

Storing and Freezing

Refrigerate the sugar cookie dough in an airtight container and use it within 5 days. It will firm up in the fridge, so to make it easier to serve, scoop or divide the dough into single servings before refrigerating.
To freeze for up to 2 months, wrap the entire batch (or individual servings) in plastic wrap. Store the wrapped dough in a freezer-safe container.

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