Edible Sugar Cookie Dough is a delicious egg-free treat that is ready to enjoy in just 5 minutes. Great sugar cookie flavor, no baking required.
Growing up my mom & I would bake a lot. One thing we always did was save the last bit of cookie dough in the bottom of the mixer bowl to snack on while the cookies baked.
We also had our fair share of nibbling throughout the baking as well. We never gave a second thought to the idea that the dough had raw eggs in it.
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Honestly, it wasn’t until my kids were little that the big freak out happened about eating raw cookie dough. I mean, the hubs would give me grief about eating the uncooked dough, but I did it anyway. It was a tradition. I couldn’t make cookies without eating the dough.
Later on I never shared it with the kids. I was fully aware of the risks to myself but didn’t want to risk it for my kids.
Edible Cookie Dough Sugar Cookie
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But then the world of egg-free cookie dough happened and my life was changed forever. I make more egg-free cookie dough now than I do actual cookies.
I love it, crave it and really can’t seem to get enough. There are so many flavors of dough, so I never tire of it. This time I was craving sugar cookies and this dough hit the spot.
If you are a lover of cookie dough, or sugar cookies, you can’t beat this super easy, 5-minute treat that is sure to have your eyes rolling to the back of your head.
Here are some commonly asked questions
Can you make this with a non-dairy milk??
Yes, absolutely, that will work just fine. If you need to use almond, coconut or oat milk, that will all work great too.
Can I use a sugar substitute?
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.
Can this sugar cookie dough be frozen?
Yes, I do it often. Instead of freezing it in a container, I recommend either forming it into a flat square and then wrapping it tightly with plastic wrap and then foil OR double bagging it in zip-top bags before freezing.
You don’t want there to be any air getting to it as it will be dry and crumbly when you thaw it to eat later. Make sure you mark the date on it before freezing and use within 2-3 months.
How many can this serve?
This recipe makes enough to split between my 3 kids and myself. So if you only want enough for yourself, make 1/4 of the recipe.
But honestly, I would still make at least a half batch for just myself – but I have zero self-control when it comes to this stuff.
Can this recipe be doubled?
You can, and we do it often. That should make enough for a slumber party, serving at a backyard bbq and so much more.
HOW DO YOU MAKE Edible Sugar Cookie Dough?
- Place the butter and sugar in the mixer bowl and beat until light and creamy.
- Add the vanilla and milk, stir to combine.
- Slowly beat in the flour and salt until creamy.
- Fold in both kinds of chocolate chips (if using) along with the sprinkles.
- Enjoy immediately or refrigerate for later.
- After refrigerating, let it sit at room temperature for about 10-15 minutes before serving.
What is the best way to store leftover Edible Sugar Cookie Dough?
Just keep it refrigerated for up to 7 days. As long as you don’t let it sit out at room temperature for too long, this should keep well when chilled.
Can I use different mix-ins?
Yes, of course. This cookie dough is great with nuts, mini M&M’s & candies mixed in.
To make Edible Sugar Cookie Dough you will need…
- butter – room temperature
- granulated sugar
- vanilla extract
- milk
- all-purpose flour
- salt
- white chocolate chips
- semi-sweet or mini chocolate chips (optional)
- rainbow sprinkles
Can I use different flour?
Yes, of course. This cookie dough can be made with gluten-free flour (I like this 1:1 gluten-free flour by Bob’s Red Mill) almond flour or coconut flour if needed.
Should I use salted or unsalted butter?
This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use unsalted butter. I usually use whatever I have on hand, because when the craving strikes, I really don’t care about what butter I have.
But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this dough.
Can I bake this cookie dough into cookies?
Nope. This dough doesn’t contain any of the ingredients you would need to get this dough to bake into cookies.
Things like leavening agents like baking soda & eggs are needed in regular cookie dough. They are what hold the dough together when it is heated & what makes the cookies rise & keep their shape.
If you were to bake this dough it would result in a puddle of goo on your baking pan.
What are the best sprinkles for this eggless sugar cookie dough?
This is important – just because the package says “sprinkles” doesn’t necessarily mean that it is in-fact sprinkles.
I see a lot of people using colored sanding sugar that is labled as sprinkles.
This will not work as well because when that sugar gets wet – like when mixed into a moist dough or when placed in the refrigerator, it will sweat & the color will bleed out.
Products I love when making Edible Sugar Cookie Dough…
This Edible Sugar Cookie Dough recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand
OR maybe you have never made eggless cookie dough before, & you might be a bit hesitant – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this cookie dough recipe.
- granulated sugar
- all-purpose flour
- 1:1 gluten-free flour
- almond flour
- coconut flour
- vanilla extract
- table salt
- white chocolate chips
- semi-sweet chocolate chips
- mini chocolate chips
- Assorted Colors -Jimmies Sprinkles Dessert Decorating
- spatulas
- pro-6 qt mixer
- hand mixer
If you love this Easy Edible Sugar Cookie Dough recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
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Edible Sugar Cookie Dough
Ingredients
- ½ cup butter – room temperature
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- ¼ cup milk
- 1½ cups all-purpose flour
- ½ tsp salt
- ½ cup white chocolate chips
- ½ cup semi-sweet or mini chocolate chips optional
- ¼ cup rainbow sprinkles
Instructions
- Place the butter and sugar in the mixer bowl and beat until light and creamy.
- Add the vanilla and milk, stir to combine.
- Slowly beat in the flour and salt until creamy.
- Fold in both kinds of chocolate chips (if using) along with the sprinkles.
- Enjoy immediately or refrigerate for later.
- After refrigerating, let it sit at room temperature for about 10-15 minutes before serving.
Notes
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Guest says
Raw flour is unsafe to consume. It seems like it’s just the eggs that should be unsafe, but in recent years, flour has responsible for e.coli outbreaks. The CDC reported on it as well.
Gina Kleinworth says
Some people are not concerned about it. But that is why I have a note in the recipe card for all of my cookie dough recipes stating below – Or one can choose to not make it at all. It is a personal choice.”**If you are concerned about killing bacteria in the flour, you can either pour the flour onto a baking sheet & bake in a 350-degree oven for 5 minutes or place on a microwave-safe plate & microwave for at least 1-2 minutes or until it reaches 160 degrees before adding to your dough mixture. ”
Brianne says
Can I replace the all purpose flour with almond flour?
Gina Kleinworth says
For this recipe – I think that would work. The texture might be slightly different, but since it isn’t baked, we don’t have to worry about rising like we would when baking it into cookies.
Briauna says
Where is the nutritional label?
Gina Kleinworth says
With over 3000 recipes here, I am slowly working my way through updating each and every recipe to include the nutrition info. So. I’m sorry, not all of them have it yet. But there are plenty of online calculators out there and for accuracy – I would recommend using one of those. I like Carb Manager. But overall- if you are watching calories or carbs – this is definitely not a recipe for a diet with restrictions.