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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


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.



  • 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


  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.


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