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Two bowls of edible sugar cookie dough with a glass of milk.

Edible Sugar Cookie Dough

  • Author: Maria
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Category: Cookies

Description

If you can’t resist sampling cookie dough while making cookies, then you will love this Edible Sugar Cookie Dough recipe! It’s perfectly sweet and safe to eat with heat-treated flour and no eggs.  Sprinkles add the perfect touch for a fun and festive cookie dough.


Scale

Ingredients

  • 140 g (1 cup) all-purpose flour
  • 113 g (1/2 cup) unsalted butter, at room temperature
  • 110 g (1/2 cup) granulated sugar
  • 2.8 g (1/2 teaspoon) salt
  • 5 g (1 1/2 teaspoons) pure vanilla extract
  • 1428 g (12 tablespoons) whole milk
  • 20 g (2 tablespoons) sprinkles

Instructions

  1. Preheat the oven to 350°F/177°C.  Spread the flour in an even layer onto a parchment-lined baking sheet pan.  Bake for 5 minutes and then allow it to cool to room temperature.  Once cooled sift to break up any clumps.
  2. In a large bowl using a hand-held mixer or stand mixer fitted with the paddle attachment, beat together the butter, sugar, salt, and vanilla extract on medium speed until smooth and creamy.  Add the heat-treated flour and mix to combine.  With the mixer running on low, add just enough milk until desired consistency is achieved.  Mix in sprinkles until just combined.

Notes

Storage:  Store in an air-tight container in the refrigerator for up to 1 week.

Make-Ahead:  You can freeze edible cookie dough for up to 3 months.  Thaw overnight in the refrigerator and serve cold or at room temperature.

Keywords: no bake, sugar cookies, cookie dough