Edible Sugar Cookie Dough for one is a delicious egg free, safe, sugar cookie dough recipe that is stuffed full of sprinkles, chocolate chips, and white chocolate chips for a delicious funfetti treat!
Edible sugar cookie dough is a fun treat, because who doesn’t love eating a few bites of cookie dough before you bake up a batch of cookies?! Its so easy to throw together in only a couple minutes, and now you have delicious, sugar cookie dough to eat!
You all know how much I love eggless cookie dough, so I just knew I had to make an edible sugar cookie dough version. I always love eating a few bites of the cookie dough when I make a batch of sugar cookies, but this recipe is much safer for me (and you) to eat on its own because its made without raw eggs or raw flour to eliminate most salmonella and e. coli bacteria risks.
This recipe makes just the right amount of sugar cookie dough for one (or two if you really want to share), so its the perfect late night treat after your kids have gone to bed, or just whenever you’re craving it. It makes just a small bowlful so its just right for one or two people.
Ingredients Needed:
This is a quick overview of the ingredients you’ll need for this Edible Sugar Cookie Dough Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- all purpose flour – heat treat the flour to remove any harmful bacteria like salmonella or E coli.
- unsalted butter
- granulated sugar
- vanilla extract
- whole milk
- salt – just a dash, or skip if using salted butter
- white chocolate chips
- sprinkles
How to Make Edible Sugar Cookie Dough?
- To make this sugar cookie dough you’ll cream up some butter and sugar (just like if you were making a batch of cookies). Add in some vanilla extract, and milk. You use milk instead of egg to keep this cookie dough safe to eat.
- Then add in some flour and salt. Add a little more flour or a little more salt, as needed to get the cookie dough consistency that you like.
- Now if you want to add in the chocolate chips and white chocolate chips, and sprinkles, now is the time. Fold them into the batter and it’s ready to eat.
- You can eat it now with a spoon, or roll it into little dough balls to eat that way. Sometimes I like keeping a few of the balls in the fridge to eat later.
Tips and Tricks:
- The cookie dough is delicious on its own, but its especially fun to eat if you fill it with some sprinkles. You can use any sprinkles that you have on hand, I used some jimmies (which are the tiny sprinkle rods in a variety of colors), but confetti sprinkles, non pareils, or whatever you have on hand.
- The cookie dough is really tasty when filled with white chocolate chips and milk (or semi sweet) chocolate chips too. They give nice little bites of crunch and flavor throughout the dough, but since they aren’t typical for sugar cookies, you are welcome to decide if you want them or not in the dough!
- You can add whatever your favorite mix-ins are to this cookie dough. Chocolate chips, pretzels, peanut butter cups, you name it!
- The sugar cookie dough can be eaten as is, or you can roll it up into cookie dough balls to eat! The cookie dough balls can be eaten right away, or if you want to save a couple for later, they freeze up great!
Frequently Asked Questions:
Is it OK to eat sugar cookie dough?
It is absolutely safe to eat this edible sugar cookie dough because there are no raw eggs, and the flour is heat treated to remove any harmful bacteria.
How to store edible cookie dough?
Edible sugar cookie dough should be stored in an airtight container in the fridge for up to 4 or 5 days. It will firm up some in the fridge so you can let it thaw for a few minutes before enjoying if you like it softer.
You can also freeze the cookie dough. I like to roll it into balls, and store them in a freezer safe zip top bag or wrapped in plastic wrap.. They can be saved for up to 2 months in the freezer.
Thaw the cookie dough bites in the fridge until soft, or eat them straight from frozen.
How long to bake flour for edible cookie dough?
Heat your oven to 350 F and line a rimmed baking sheet with parchment paper. Spread the flour across the cookie sheet and bake for about 5 minutes. You can also check the flour with a food thermometer, you’ll want the temperature of the flour to reach 160 degrees Fahrenheit.
This is a great easy recipe for a quick treat for when you’re craving raw cookie dough. It’s got the same favorite flavors of the real thing from your favorite sugar cookie recipe, but it’s made safe to eat. Perfect for a sweet treat when that craving strikes.
Looking for more edible cookie dough recipes:
- Eggless Cookie Dough
- Cookie Dough Pops
- Cookie Dough Oreos
- Monster Cookie Dough Dip
- Chocolate Chip Cookie Dough Ice Cream
- Peanut Butter Cookie Dough
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Edible Sugar Cookie Dough
Ingredients
- 6 TBS flour
- 2 TBS unsalted butter (softened)
- 3 TBS white sugar
- 1/4 tsp vanilla extract
- 1 TBS milk
- 1/8 tsp salt
- 2 TBS white chocolate chips
- 2 TBS chocolate chips
- 1 TBS sprinkles
Instructions
- Spread flour out onto a baking sheet lined with parchment paper and cook it at 350 F for 5 minutes to heat treat the flour. (I often heat treat more flour and save it for later in an airtight container since this is such a small amount)
- In a small bowl, cream together your butter and your white sugar until mixed.
- Add in the vanilla and milk and stir to combine.
- Add in the flour and salt until mixed. Add a teeny bit more flour if needed for the right texture.
- Dump in the white chocolate and chocolate chips, and sprinkles if desired.
- Eat immediately, or roll into cookie balls before eating.
Video
Pug snug says
Yum
So good
Beth says
This is so good!
Gray Beckett says
Love it as a midnight snack.
Hayden says
I don’t know if it’s because I didn’t use the same brands for the ingredients, but I followed the recipe exactly and for some reason the dough would not thicken up. I added over half a cup of flour, and it was still a gooey consistency. I even tried corn starch. I have no idea what went wrong.
Aimee says
The brand shouldn’t matter, was your butter melted instead of just softened?
Lamar says
Too much flour, but I added less and it turned out good
Peyton says
It needs about half a cup of flour but overall very good recipe for about 2-3 servings
Ellen says
I am glad you made it work for you. And so glad you liked it.
Yvonne says
This recipe just tasted like butter.
Caitlan says
This tastes soooooo good. It’s just a little to sweet for me so maybe it could be a recipe for two or u could add less sugar or always have a drink around when u eat it.
Tia says
Great!! Im a big fan of vanilla so If you want a bit more vanilla, add 3/4ths of a teaspoon and add an extra tablespoon of sugar and it tasted just as equally great!
Lynn says
Do you think, in theory could you bake this recipe into cookies??
Aimee says
There are no eggs so I don’t think it would bake up well. You can use our sugar cookies for two for a similar bake able recipe
Brook says
Delicious, and fantastically simple to make. All around great recipe.
Sana says
This is a very good recipe! And in my opinion, it tastes really good with semisweet chocolate!
Aimee says
Yum!! Good idea to add semi sweet chips 😋
Alexis says
I made it and it is good, I just wish that it was easier to half.
Aimee says
It should stay good for a few days in the fridge and even longer in the freezer if you don’t want to eat it all at once.
But it’s very easy to half the ingredients
1 TBS butter
1 1/2 TBS White sugar
A dash of vanilla extract
1/2 TBS milk
3 TBS flour
A dash of salt
1 TBS chocolate chips
1 TBS white chocolate chips
1/2 TBS sprinkles
Rebecca says
The recipe is awesome! I doubled everything to make a bigger batch to share them as chocolate covered balls. But there is one thing I am confused about. When i covered them with melting chocolate disks, the dough created a hole in the chocolate shell and started to ooze out. It stopped so most of the dough is still in there. But why would it do that?
Aimee says
I’m not sure, did you freeze them before hand? Sometimes chocolate shrinks as it sets, especially if the middle is cold when they’re dipped. Sorry, I can’t say for sure
Aimee says
Great recipie! i didnt have vanilla so i added cocoa a couple times,makes a perfect size! thanks!
Ellen says
Interesting change, I am so glad it worked. I might have to try that.
Jasmin says
Made this for all the little ones but also added little chunks of pretzels and made them into little balls so they could go in some homemade ice cream and as soon as they tryed it, it was gone on seconds
Ellen says
Yummy! I will have to try that next time.
Megan Ivy says
Hi! Do you think this can this be used as filling in a layer cake?
Ashlyn says
Currently pregnant so I wanted some cookie dough. First edible one I have ever tried…. I ain’t afraid of raw dough lol. But made it to a T and it was awesome. I didn’t have vanilla on hand for some reason so I used a little peppermint extract,and mix in mini chocolate chips. Tasted like Andes mint cookies almost
Aimee says
Mmm sounds so good with peppermint extract. Glad you liked it!
Rigel says
Made this just now. I substituted regular milk for lactose free milk and added a little more b/c it’s thinner, and the dough turned out awesome!
Rachel says
I have made this a couple of times, and it is so good! Delicious on it’s own, but even better with white chocolate chips! Perfect amount for one person! Thank you for this recipe!
Kelsey says
This was delicious! It tasted a teensy bit floury in the beginning but after the first couple of bites it tasted like heaven. I did the correct measurements and the ratio was perfect. I did not need this recipe but fortunately and unfortunately I now have it in my recipe board. Ha! One serving was PLENTY! ( for tonight anyway!)
henny says
Use probably almond milk to make it that creamy taste and use less sugar if you do not like to taste some of the sugar, or have a sore throat like me. I melted the butter and 30 sec the flour and it tasted good! midnight snack achieved
Hubette says
I tried this recipe to a very sharp T, and let me tell you, I’m very confused by the comments here. Because mine was drier than Hades. Which I knew was going to be when reading the recipe I mean 6 tablespoons of dry flour and 1 tablespoon milk, 2 tablespoon butter? No, and definitely not solid to add anything to it either. Straight dust. But i carried on and tried anyway. This was a desert dessert. I really do NOT want to correct someone’s recipe ever but just so no one falls into the same problem 6 tablespoons of all purpose flour, put the flour in microwave or oven for 5 minutes or so, 2 TBS butter (don’t use the pinch of salt if all you have is salted butter), 2 and a half tablespoons of milk, 2 slight pinches of salt, 3 and a half to 4 TBS of sugar (try to grind it up with a rolling pin) and 1 TSP of pure vanilla extract or bit more if you love the flavor. Add sprinkles or a unicorn, up to you. Makes 2 servings or 1 if you’re feeling greedy or had one of those days so lets face it one serving, and refrigerate.
Aimee says
Sorry it didn’t work out for you! I’ve made the recipe several times as well as my chocolate chip cookie dough dozens of times(with the exact same ratios) and they mixture is never crumbly. Was your flour in heaping tablespoons? The milk is only replacing the egg you’d normally put in the cookies.
Carina Garcia says
It didnt work right away for me but I made it work. When I mixed all the original ingredients together it was much too runny to be considered a cookie dough. I added in 3 TBSP gluten free flour & 1 TBPS xanthan gum. This gave it a nice gooey, sticky, doughy texter that I like.
Aimee says
Did you use normal all purpose flour for the other 6 TBS of flour? I can’t imagine needing 9 tablespoons! But I’m glad you made it work
Sara says
Just made this and it’s honestly one of my favorites. I didn’t have any sprinkles or chocolate chips to put in, but I had some left over frosting from a birthday cake. I mixed in I think a bit less than a tablespoon (litterally just got a forkfull and folded it in) and Oh. My. Gods. Put it in the fridge for a bit and it’s heaven. I used raspberry cream cheese frosting, but I’m sure any others would taste just as good!
Sara says
Whoops! Forgot to add something! The frosting I folded in does make it taste a lot richer than the original recipe. I don’t know how this could be fixed (seeing as I am awful at baking) so just a warning! I couldn’t even finish the single serving I made it was so rich.
Zoe Janae says
Ooooh, this looks delicious! Might have to make myself some later in the day, haha.
Zoe Janae says
Just made this for the first time..mmmmMM! SO good! =)
Beth says
This looks interesting. I’ve done the chocolate chip edible cookie dough before. Is this enough for one small bowl? I feel like I need to triple this recipe lol
Aimee says
Haha it makes about the same amount as 4 or 5 cookies worth, but yes a small bowlful. You can totally double it if you want 😉