This edible sugar cookie dough is such a delicious sweet treat! It takes 10 minutes to make, only requires 7 ingredients, and is the perfect snack or quick dessert to satisfy your sweet tooth!
Love quick and easy desserts? Try this edible brownie batter too!
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I think that I speak for all of us when I say that I've eaten my weight in cookie dough over the course of my life. Everyone always tells you not to eat it, but it's a guilty pleasure to dip my finger in a large bowl of cookie dough and grab a bite.
One of my favorite cookies are sugar cookies. They're simple and sweet and so much fun to make. So, it only makes sense that I made a safe, edible version of the cookie dough to enjoy.
Do you love eating spoonfuls of cookie dough? Well, good news! This recipe is for you. Skip all of the work it takes to make a batch of cookies and make this 10-minute dessert instead.
Besides, a safe edible version of some of one of my favorite delicious treats? Sign me up!
Why You'll Love this Recipe
- You don't need a stand mixer or electric mixer to make it - just a mixing bowl and a whisk!
- This easy treat is made in under 20 minutes and is one of my favorite ways to satisfy my craving for sugar cookies!
- There's only 7 main ingredients needed to make this easy sugar cookie dough recipe!
Ingredient Notes
White Sugar and Brown Sugar: I used a mix of brown sugar and white sugar to give the cookie dough some caramel notes.
Vanilla Extract and Almond Extract: these give the edible sugar cookie dough recipe so much flavor. The vanilla and almond flavors make this eggless cookie dough taste JUST like a real baked sugar cookie.
Butter: I used salted butter, but if you're sensitive to salt, you can use unsalted butter instead. Adjust the salt as per your preference.
Heavy Cream: heavy cream adds a rich and creamy taste to this edible cookie dough recipe. You can also use regular milk instead if you don't have any heavy cream on hand.
Kosher Salt: I prefer to use kosher salt in all of my recipes, especially no bake recipes, because it's less "salty tasting" than table salt. Kosher salt also doesn't have any additives so it has a better taste in my opinion. You only need a little bit!
Substitutions
- For a gluten free version, you can use almond flour or your favorite gluten free flour. Just be sure to heat treat your flour of choice prior to adding to the remaining ingredients.
- Make this recipe dairy-free and vegan by swapping out heavy cream for coconut cream. Also, swap out butter for vegan butter.
Tips
- Adjust the texture of the cookie dough by adding more or less heavy cream. If you prefer a thicker cookie dough, add less heavy cream. For a looser texture, add more.
- Allow the flour to cool prior to adding it to the batter. If the flour clumps up, use a fork to break it up or run through a sifter. The butter will break up any clumps so do not worry if the flour is not perfectly smooth. It will all come together.
- Make this into a single serving by cutting the recipe by a ¼.
How to make Edible Sugar Cookie Dough
- Start by heat treating the flour. Place all purpose flour in a bowl and microwave for 1-2 minutes, until the flour is warm. Set aside and allow it to cool. (the flour may clump up, don't worry, this is normal)
- Whisk together melted butter, brown sugar, and white sugar in a bowl. Then add vanilla extract and almond extract and continue to whisk together until smooth.
- If the heat-treated flour has clumped together, break it up with a fork or sift it to remove any clumps. Add a pinch of salt and mix together then add flour mixture to the wet ingredients.
- Slowly pour in heavy cream and mix together until combined. Optional - pour sprinkles on top and enjoy with ice cream 🙂
Different Variations
There are so many ways to make this easy recipe. Try adding different flavors and make it your own! Some of my favorite mix-ins are:
- Add ½ cup of peanut butter for a peanut butter cookie dough
- For a fun topping, I sprinkled my strawberry shortcake crumbles on top! It gives the cookie dough a nice sweet fruity crunch that's divine.
- Try adding white chocolate chips for a fun take on edible chocolate chip cookie dough
- Once you're finished making the cookie dough, roll them into balls to make cookie dough bites.
- Add your favorite candies, such as m&ms or toffee bits (one of my favorite flavors)
- Add in cocoa powder for a chocolatey spin on this fun treat
Recipe FAQs
Traditional cookie dough with raw eggs is unsafe to eat raw as there's a chance that it could contain dangerous bacteria. However, this recipe is safe to eat raw because the uncooked flour is heat treated and this recipe does not eggs.
Yes! Store any leftover cookie dough in an airtight container or cover with plastic wrap and place in the fridge. It will firm up a bit so whenever you're ready to eat it again, let it come to room temperature if you prefer softer cookie dough. You can also freeze it by placing in an airtight freezer-safe container. It'll last for up to 2 months.
Raw dough has raw eggs and raw flour so it needs to be cooked/baked. Edible cookie dough does not contain eggs and the flour in the recipe is heat treated to rid the flour of any harmful bacteria like e. coli.
More Cookie Recipes!
- Cookie Monster Cookies
- Sprinkle Sugar Cookies
- Brown Butter Sugar Cookies
- Cookie Dough Brownies
- Cookie Dough Ice Cream
- Classic Chocolate Chip Cookies
- Chewy M&M Cookies
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Let's stay connected on social media and continue to cook together! Also, if you decide to make this recipe, please leave a star rating on the recipe card and leave a comment below! Tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can see your creations! I hope that you love this recipe as much as we do!
Edible Sugar Cookie Dough
Equipment
- Mixing Bowls
- Whisk
Ingredients
- 1 ¼ cup All-Purpose Flour
- ½ cup Butter , melted
- ¾ cup White Sugar
- ½ cup Brown Sugar
- 2 tsp Vanilla Extract
- ½ tsp Almond Extract
- ½ tsp Kosher Salt
- 2-4 tbsp Heavy Cream
Directions
- Start by heat treating the flour. Place all purpose flour in a bowl and microwave for 1-2 minutes, until the flour is warm. Set aside and allow it to cool. (the flour may clump up, don't worry, this is normal)
- Whisk together melted butter, brown sugar, and white sugar in a bowl. Then add vanilla extract and almond extract and continue to whisk together until smooth.
- If the heat-treated flour has clumped together, break it up with a fork or sift it to remove any clumps. Add kosher salt and mix together then add flour mixture to the wet ingredients. Fold together until combined and all patches of flour are gone.
- Slowly pour in heavy cream and mix together until combined. Optional - pour sprinkles on top and enjoy with ice cream 🙂
Notes
- For a gluten free version, you can use almond flour or your favorite gluten free flour. Just be sure to heat treat your flour of choice prior to adding to the remaining ingredients.
- Make this recipe dairy-free and vegan by swapping out heavy cream for coconut cream. Also, swap out butter for vegan butter.
- Adjust the texture of the cookie dough by adding more or less heavy cream. If you prefer a thicker cookie dough, add less heavy cream. For a looser texture, add more.
- Allow the flour to cool prior to adding it to the batter. If the flour clumps up, use a fork to break it up or run through a sifter. The butter will break up any clumps so do not worry if the flour is not perfectly smooth. It will all come together.
- Make this into a single serving by cutting the recipe by a ¼.
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