Edible Sugar Cookie Dough Recipe

I love how this sugar cookie dough recipe just kinda comes together with heat treated flour soft butter and sugars that create a messy yet totally addicting treat thats my perfect little escape from everyday chaos.

I think edible sugar cookie dough is an awesome treat. I use heat-treated flour along with softened unsalted butter and a mix of granulated and light brown sugars.

My recipe includes vanilla extract, salt and milk to get the perfect consistency. I love how its both tasty and safe to eat.

Ingredients

• Heat-treated all-purpose flour provides structure and energy, being a valuable carbohydrate source.
• Unsalted butter adds rich flavor and smooth texture while contributing healthy fat.
• Granulated sugar sweetens the dough, balancing flavors and boosting the cookie’s appeal.
• Light brown sugar adds moist caramel notes and deeper color to the sugar cookie dough.
• Vanilla extract enriches the flavor, giving a warm, familiar sweetness to the dough.
• Milk adjusts consistency, adding a bit of moisture for smooth, creamy sugar cookie dough.

Ingredient Quantities

• 2 cups heat-treated all-purpose flour (make sure it’s heated properly to kill any germs)
• 1/2 cup unsalted butter, softened (letting it sit out a bit so it mixes well)
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 2 to 3 tablespoons milk (add little by little until you get the right consistency)

How to Make this

1. First, if you havent already, heat treat the 2 cups of all-purpose flour by spreading it out on a baking sheet and baking it in a 350°F oven for about 5 minutes. Let it cool completely.

2. In a large bowl, mix together 1/2 cup of softened unsalted butter, 1/2 cup granulated sugar, and 1/2 cup packed light brown sugar.

3. Beat the mixture until it gets smooth and creamy; using a hand mixer works great but a sturdy spoon is fine too.

4. Add in 2 teaspoons of vanilla extract and 1/4 teaspoon of salt, stirring well to combine everything.

5. Gradually blend in the cooled flour into the butter and sugar mixture to keep things consistent.

6. Slowly add 2 to 3 tablespoons of milk, a little at a time, mixing after each addition until the dough starts to come together and reaches a soft, edible consistency.

7. Give it a good stir until the dough is smooth and nothing seems too dry or too runny.

8. Taste and adjust if needed, maybe a little more sugar or milk if you feel like it.

9. Enjoy your edible sugar cookie dough right away as a snack or dessert treat!

Equipment Needed

1. Oven set to 350°F
2. Baking sheet
3. Cooling surface (like a rack or plate)
4. Large mixing bowl
5. Hand mixer (or a sturdy spoon if you prefer)
6. Measuring cups and spoons
7. Spatula or wooden spoon for stirring

FAQ

• Q: Is this cookie dough safe to eat raw?
  A: Yeah, since the flour is heat-treated, its safe to enjoy without baking it.
• Q: Can I bake these cookies?
  A: Not really, this recipe is for edible dough meant to be eaten as is, so baking will change the consistency.
• Q: What if the dough is too thick?
  A: Just add a bit more milk slowly until you get the right consistency. Don’t overdo it!
• Q: Can I substitute milk with something else?
  A: Absolutely, you can try almond milk or any other alternative, just add a little bit at a time.
• Q: How do I store leftovers?
  A: Keep it in an airtight container in the fridge, and it should be good for about a week.

Edible Sugar Cookie Dough Recipe Substitutions and Variations

• Instead of heat-treated all-purpose flour, you could use a gluten free all-purpose blend. Just keep in mind that almond flour might change the texture a bit
• If you’re out of unsalted butter, try coconut oil in the same amount. It gives a slightly different flavor but works just fine
• You can swap granulated sugar with coconut sugar for a unique twist, although it might add a bit of a caramel note
• Don’t worry if you don’t have light brown sugar; dark brown sugar is a close match since it has a similar molasses flavor
• If you need an alternative for vanilla extract, a splash of almond extract or even a bit of maple syrup can work well

Pro Tips

Here’s a rundown of the recipe with some extra pro tips thrown in to help you out:

1. First things first, preheat your oven to 350°F. Spread 2 cups of heat-treated all-purpose flour (yep, you need to bake it for about 5 minutes so any germs get killed) on a baking sheet. Let it cool completely before you mix it in with the other stuff. Pro tip: Don’t skip this step; it really makes a difference in safety.

2. In a large bowl, mix 1/2 cup softened unsalted butter with 1/2 cup granulated sugar and 1/2 cup light brown sugar (packed tight). Use a hand mixer if you can, or just beat it well with a spoon until its smooth and creamy. Pro tip: Make sure the butter is really soft so you get a good mix and avoid any lumps.

3. Stir in 2 teaspoons vanilla extract and 1/4 teaspoon salt into your butter and sugar blend. Slowly add your cooled, heat-treated flour, stirring as you go so everything gets evenly mixed. It doesn’t need to look perfect so dont stress about little imperfections.

4. Now, gradually add 2 to 3 tablespoons of milk a little at a time. Mix after every addition until the dough is soft and coming together just right. Pro tip: Adding the milk slowly is key so you dont end up with a dough that’s too runny or too dry. Taste it and adjust if necessary, maybe a bit more sugar or milk if you want it sweeter or softer.

5. Enjoy your edible sugar cookie dough as a quick treat or dessert. Pro tip: If you like a firmer dough, let it chill in the fridge for 20 minutes before eating.

Hope these tips help you nail the recipe every time!