Edible Sugar Cookie Dough

This edible sugar cookie dough is just what you need to satisfy that sweet tooth! This version of edible cookie dough is eggless and made with heat treated flour. It’s sweet, easy to make and packed with adorable rainbow sprinkles. You can even make this easy cookie dough recipe for birthday parties or special events. If you enjoyed this edible sugar cookie dough recipe, you’ll definitely love these Strawberry Shortbread Cookies and these Funfetti Muffins.

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Who doesn’t love indulging in a good sugar cookie or some delicious edible cookie dough? I know I am obsessed with both of these desserts, so creating an edible sugar cookie dough recipe made perfect sense! The trick to making this recipe work is in heat treating the flour first. If you’ve never heat treated flour before, don’t worry. I’ll give you detailed instructions so you can get it right every single time.

Does This Raw Cookie Dough Contain Eggs?

This recipe for raw cookie dough does not contain eggs. I don’t feel comfortable eating anything with raw eggs in it, so my edible sugar cookie dough recipe is egg free. I’m pretty sure it’s safer to eat eggless cookie dough than a version that contains eggs. So if you’re a little scared of eating raw cookie dough because you think it may contain eggs, do not fear. This raw sugar cookie dough recipe is completely eggless.

Heat Treating Flour

Heat treating the flour is definitely an important step in this recipe. Eating raw flour is not safe, so you do not want to skip this step. I started by lining a baking sheet with parchment paper. I added 1 cup of flour and spread it out evenly over the parchment paper. Bake the flour in a preheated 300 degrees F oven for 7-8 minutes, stirring every 2 minutes. The flour should reach 165 degrees F before you remove it from the oven. Allowing the flour to cool down after baking is a must! Once the flour cooled down, I added it to the mixing bowl with the rest of the ingredients needed to make the edible sugar cookie dough.

How To Make Edible Sugar Cookie Dough

1. First, start by heat treating the flour. Line a rimmed baking sheet with parchment paper. Add 1 cup of flour to the baking sheet and spread it out evenly. Bake in a preheated 300 degrees F oven for 7-8 minutes or until the flour reaches 165 degrees F. Open the oven to stir the flour every 2 minutes so it doesn’t burn.
2. In a stand mixer or in a bowl if using a hand mixer, cream together the softened butter and white granulated sugar. Mix on high speed for 3-4 minutes or until you have a creamy texture.
3. Add the vanilla extract, salt, milk and heat treated flour while continuing to mix. Add the flour in about 1/4 cup at a time so you don’t end up in a cloud of flour dust.
4. Stop mixing and fold the sprinkles in with a spatula.
5. Finally, serve with a glass of cold milk and enjoy your edible sugar cookie dough.

I just can’t resist a huge spoonful of this edible cookie dough. If you’re like me, then this recipe is for you. My love for raw cookie dough goes back to my childhood. I remember my mother baking cookies in the kitchen and I would always try to sneak a little bit of raw cookie dough past her. Of course, I’d always get caught with a huge spoonful of the raw dough in my mouth. Needless to say, this recipe definitely brings back some great memories for me.

Tips & Variations

• When heat treating the flour, check the temperature after 5 minutes of baking to see if it has reached 165 degrees F.
• Make sure the flour has completely cooled before mixing it in with the rest of the ingredients.
• Substitute the rainbow sprinkles for any other sprinkle of your choice.