Isn’t all cookie dough edible? What edible refers to for this sugar cookie dough version is that it’s safe to eat without any raw ingredients. You’re going to love every bite!
Edible. Sugar. Cookie. Dough.
I can’t think of four other words I love more!!
Let’s be honest, who is really able to keep their hands out of the sugar cookie dough when making a batch to bake? I know I can’t.
And even though we’ve all grown up indulging in a few bites of raw cookie dough, it’s nice to have a batch of safe-to-eat dough made specifically for eating by the spoonful!
Even if baking is not your thing, you’ll have no problem finding success with this simple edible cookie dough recipe.
It’s time to forget other desserts I’ve ever recommend you make because this sugar cookie dough is the only one that really matters. Okay, maybe I’m kidding, but if I’m being honest, cookie dough is quite possible one of the best treats ever invented, right?
What Ingredients You Need
This deliciously edible cookie dough only requires a handful of ingredients. Most likely you already have all of them in your pantry and refrigerator.
Here are the ingredients:
- all-purpose flour -a 1:1 gluten-free flour also works
- unsalted butter – salted butter works too, but remember to leave out the salt listed in the recipe ingredients
- granulated sugar
- almond extract– gives the sugar cookie dough its classic flavor
- sea salt or table salt
- sprinkles – colorful ones such as rainbow jimmies, think funfetti
How to Make Safe to Eat Edible Cookie Dough
Because raw flour has the possibility of containing e-coli and salmonella, it’s recommended to heat-treat flour in the oven to remove any possibility of the presence of bacteria before consuming it. This is especially important for edible cookie dough.
Heat treating the flour. Line a large baking sheet with parchment paper and spread the flour evenly onto the baking sheet. Bake in a preheated oven for 8 minutes or until the temperature of the flour reaches 160 degrees F on an instant read thermometer. Let the flour cool completely. It will cool faster if you remove it from the hot baking sheet.
Creaming the butter and the sugar. Do this while the flour is cooling.
Blend in almond extract and salt. Once combined continue with cooled flour and stir in sprinkles.
Get The Full (Printable) Edible Sugar Cookie Dough Recipe Below. Enjoy!
Refrigerator Storage Instructions for Edible Cookie Dough
Serve this cookie dough immediately or chill in refrigerator in an air-tight container up to five days. It will remain spoonable in the refrigerator and you can enjoy it at your leisure.
Frequently Asked Questions
Can I Use Any Alternative Flours?
Both oat flour and almond flour are safe to eat raw and would be fine to use in this recipe. Just note that the final dough will have a slightly different texture. I do not recommend replacing the flour with any other alternative types of flour.
Why Do You Bake the Flour?
Raw or uncooked flour can harbor harmful bacteria. Baking the flour for a few minutes, like you would in a regular cookie recipe, makes the raw flour safe to eat.
Can I Freeze this Cookie Dough?
Yes! This dough freezes very well. You can add it to a freezer-safe container and freeze for up to 3 months. Alternatively, use a cookie scoop to make individual-sized cookie dough bites. Add the bites to a baking sheet and freeze for 30 minutes to 1 hour. Once frozen, add all of the bites into a freezer-safe container. Grab a bite or two and thaw for a quick treat!
Can I Bake this Cookie Dough Into Cookies?
No, this cookie dough does not contain any eggs or other protein binders and will not work as a baked dough. It basically will not hold its shape if baked and you’ll end up with a runny mess.
Other Bite-Sized Treats You’re Going to Love
- S’mores Pretzel Bites
- Banana Split Kabobs
- S’mores Egg Rolls
- Oreo Balls
- Cupid’s Pretzel Treats
- Puppy Chow
- Fried Biscoff Wontons
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Edible Sugar Cookie Dough
- Preheat oven to 350 degrees F.
- Line a baking sheet with parchment paper and spread the flour evenly onto the baking sheet.
- Bake flour for eight minutes and allow to cool completely.
- While flour is cooling, cream together butter and sugar.
- Blend in almond extract and salt until well-combined.
- Add cooled flour to butter mixture and blend until combined. Stir in sprinkles.
- Keep refrigerated.
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