Edible Sugar Cookie Dough

Edible Sugar Cookie Dough

Kristina Vanni

Prep: 10 mins
Cook: 5 mins
Total: 15 mins
Servings: 2 servings
Yield: 10 tablespoons
Nutrition Facts (per serving)
441 Calories
25g Fat
52g Carbs
4g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 441
% Daily Value*
Total Fat 25g 31%
Saturated Fat 15g 73%
Cholesterol 62mg 21%
Sodium 272mg 12%
Total Carbohydrate 52g 19%
Dietary Fiber 1g 3%
Total Sugars 28g
Protein 4g
Vitamin C 0mg 0%
Calcium 21mg 2%
Iron 1mg 8%
Potassium 53mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for edible sugar cookie dough is the perfect amount to make whenever you’re craving cookie dough and don’t want to actually bake any cookies. The reason you want to make this recipe edible cookie dough for two instead of just sneaking a taste of your usual cookie dough is because with this recipe you can enjoy the flavors of raw cookie dough safely. It is made without eggs and the flour is heat treated to remove the risk of consuming uncooked flour. The best part is, it is quick and easy to whip up in minutes. Even kids can make it!

The flour used in homemade edible cookie dough is toasted by heat treating it in the oven or microwave. The flour is spread out in an even layer and then either baked at 350 for 5 minutes or microwaved on high for two minutes. Be sure to allow it to cool before using in a recipe. You can even do this step in advance to cut down on prep time later. Don't leave out this important step because you do have to cook flour for edible cookie dough to be safe.

There are a few differences between cookie dough and edible cookie dough. Of course, there are no eggs in edible cookie dough and the flour has been heat treated for safety. There also aren't any leavening agents added to edible cookie dough. For these reasons, edible cookie dough is best enjoyed raw and won't bake up like a traditional cookie dough.

This recipe features a classic sugar cookie dough flavor with sprinkles added for color and texture. You can feel free to use them or leave them out. You can even play around with various other mix-ins such as mini chocolate chips or nuts, if you desire. This recipe serves two, but you can easily double or triple the recipe or halve it for a small treat, perfect when you want edible cookie dough for one. The edible cookie dough can be served in a bowl as-is, or rolled into bite sized balls to serve. The dough keeps well and can be frozen for up to 3 months and then thawed and enjoyed later.

"This cookie dough is addictive! It was a quick and easy preparation and easy to adapt with various mix-ins. I used sprinkles in mine, but I can see it with mini chocolate chips, dipped in chocolate, or with toasted coconut or maple flavoring." —Diana Rattray

sugar cookie dough with sprinkles
A Note From Our Recipe Tester


  • 1/2 cup all purpose flour

  • 1/4 cup (4 tablespoons) unsalted butter, softened

  • 1/4 cup granulated sugar

  • 1/2 teaspoon pure vanilla extract

  • 1/4 teaspoon salt

  • 1 tablespoon milk, more as needed

  • 2 teaspoons multicolored sprinkles

Steps to Make It

  1. Gather the ingredients.

    ingredients for edible sugar cookie dough

    Kristina Vanni

  2. Preheat the oven to 350 F. Spread out the flour on a small tray. Heat in the oven for 5 minutes and set aside to cool before proceeding and adding it to the recipe.

    flour spread out on baking sheet

    Kristina Vanni

  3. In a medium bowl, mix the softened butter and sugar well until light and fluffy.

    sugar and softened butter being creamed together

    Kristina Vanni

  4. Add the vanilla extract, and salt. Stir to combine.

    butter with vanilla and milk in bowl

    Kristina Vanni

  5. Add the cooled, heat treated flour and milk; stir to combine. Add more milk if needed.

    heat treated flour in bowl with butter

    Kristina Vanni

  6. Stir in the multicolored sprinkles.

    dough in bowl with sprinkles

    Kristina Vanni

  7. Enjoy with a spoon or roll into cookie balls before eating.

    Edible Sugar Cookie Dough

    Kristina Vanni

Edible Cookie Dough Tips

  • Make sure to blend the butter and sugar long enough for a smoother cookie dough that isn't grainy.
  • Use an electric mixer to cream the butter and sugar, if desired.
  • Don't bake this edible cookie dough because it lacks egg or leavening. If you are craving baked cookies, try our classic sugar cookies.
  • What happens if you bake edible cookie dough? Well, it won't turn out as you would hope. The cookies will be very flat and spread out. It's best to save this recipe for raw consumption.
  • If your flour clumps a bit after toasting or microwaving, sift it before incorporating it into the dough mixture.
  • If you plan to shape the dough into balls or make cookie dough lollipops, cut back on the milk.

Edible Cookie Dough Variations

This recipe for edible sugar cookie dough is a blank slate for creativity. There are many variations for fun flavor combinations:

  • Instead of sprinkles, mix in 1 tablespoon of mini chocolate chips or finely chopped nuts.
  • Add 1 tablespoon of unsweetened cocoa powder for a chocolate cookie dough.
  • Instead of vanilla extract, experiment with the equivalent amount of almond extract, coconut extract, or lemon extract.
  • Dip cookie dough balls in melted semisweet chocolate or white chocolate and place them on wax paper until it hardens.
  • Use holiday-themed sprinkles for special occasions, such as orange and black for Halloween, red and green for Christmas, or pastel for Easter.

Edible Cookie Dough Storage

  • Store edible cookie dough in an airtight container in the refrigerator for up to 1 week. You can also freeze cookie dough for up to 3 months. To defrost, place the frozen cookie dough in the fridge for 2 hours or until soft enough to enjoy with a spoon.

How long can edible cookie dough be left out?

Edible cookie dough can be left out at room temperature for up to 2 hours. However, it could become quite soft. For the best texture, store the dough in the refrigerator until ready to eat.

Why do you need to bake the flour?

It is unsafe to eat uncooked flour as it can carry bacteria like E. coli. Cooking the flour is a necessary step to prevent foodborne illness.