When the Christmas lights start sparkling, this edible sugar cookie dough recipe satisfies our sweet tooth with sprinkle-filled bites! It’s the perfect sweet treat for sugar cookie cravings without a full-on baking project.
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This eggless cookie dough is a fun treat that’s safe to eat raw and ready in minutes, making it ideal for snacking during the holiday season. My daughter loves it because she can eat it in spoonfuls, and I don't have to worry about eggs in the dough!
For more festive treats, try my Espresso Chocolate Chip Shortbread Cookies or 3-Ingredient Sugar Cookie Fudge. They’re sweet ways to share the holiday spirit with loved ones. Now let's whip up this edible cookie dough!
Jump to:
- Why You’ll Love This Sugar Cookie Edible Cookie Dough Recipe
- Ingredients and Substitutions
- How to Make Sugar Cookie Edible Cookie Dough
- Variations
- Serving Suggestions & Food Pairings for Sugar Cookie Edible Cookie Dough
- Storage Tips
- Top Tips for Sugar Cookie Edible Cookie Dough
- FAQs
- Related
- Pairing
- Easy Edible Sugar Cookie Dough Recipe | Safe to Eat
Note: For safety, always heat-treat your flour before using it in edible cookie dough. Raw flour can contain bacteria, but a few minutes in the oven or microwave makes it perfectly safe to eat.
Why You’ll Love This Sugar Cookie Edible Cookie Dough Recipe
This edible cookie dough recipe is a quick, no-bake dessert for Christmas movie nights or last-minute gatherings! It’s one of our favorite treats for sharing with family and friends.
Super fast: Ready in about 15 minutes with no oven needed.
Safe to eat: Snack worry-free! Heat-treated flour and no eggs eliminate potentially harmful bacteria.
Easy to customize: Add your favorite mix-ins like mini chocolate chips or dried cranberries.
Kid-friendly: Perfect for little helpers to mix and enjoy with minimal supervision.
Ingredients and Substitutions
This eggless spin on classic cookie dough comes together with simple ingredients! Scroll to the recipe card at the end of this post for the full recipe with ingredient amounts.
- All-purpose flour: A 1:1 gluten-free blend works for gluten-free diets.
- Unsalted butter: If you use salted butter, skip the salt in the rest of the recipe. Margarine works too, but the dough won't be as rich.
- Granulated sugar: White sugar is best, but brown sugar gives a caramel-like depth.
- Milk: Almond milk or soy milk are great dairy-free options.
- Vanilla extract: Gives the dough its classic cookie flavor. Pure vanilla extract is best.
- Almond extract: Enhances the buttery, nutty flavor for an extra silky dough.
- Salt: Balances sweetness. Use kosher salt or pink Himalayan salt. Avoid coarse salt because it won't dissolve properly.
- Sprinkles: Add festive color.
See recipe card for quantities.
How to Make Sugar Cookie Edible Cookie Dough
This holiday-inspired egg-free cookie dough is a quick treat to whip up! Follow these step-by-step instructions to enjoy a raw-safe, delicious dough in minutes.
- Step 1: Heat-treat the flour in a microwave-safe bowl in 30-second bursts until it reaches 165°F, then let it cool.
2. Step 2: In a medium bowl, use a hand mixer to beat softened butter and sugar until light and fluffy.
3. Step 3: Mix in vanilla, almond extract, milk, and salt until smooth.
4. Step 4: Gradually add the cooled flour, mixing until a soft dough forms, scraping the bowl as needed.
5. Step 5: Gently fold in the sprinkles for a colorful, classic sugar cookie look.
Variations
This edible version of your favorite vanilla sugar cookie dough is perfect for snacking and easy to switch up! Here are some of our favorite flavor combinations when inspiration hits:
Chocolate chip twist: Swap sprinkles for mini chocolate chips or white chocolate chips.
Go nuts: Fold in 1 tablespoon crushed pecans, walnuts, or almonds for extra texture.
Make cookie dough bites: Roll dough into 1-inch balls, chill for 30 minutes, and serve. You can also dip them into melted chocolate for chocolate-covered cookie dough bites.
Spice it up: Add ¼ teaspoon ground cinnamon or nutmeg for a cozy holiday flavor.
Minty candy cane crunch: Fold in crushed peppermint candy instead of sprinkles for an icy twist.
Fall flavored: Add ¼ teaspoon pumpkin spice to the dough for cozy fall vibes.
Other mix-ins: Stir in 1-2 tablespoons butterscotch chips or dried cranberries.
Serving Suggestions & Food Pairings for Sugar Cookie Edible Cookie Dough
This no-bake sugar cookie dough with sprinkles is the perfect treat when you're low on prep time! Here are our favorite ways to enjoy it:
- Serve with hot cocoa or my Slow Cooker Mulled Wine for a cozy pairing.
- Roll into cookie dough bites and serve with my Healthy Brownie Batter and Caramel Apple Pretzel Bites for a quick cookie board.
- Pair with Cookies and Cream Popcorn or Cake Batter Puppy Chow or a festive movie night.
- Add to a dessert tray with my Cranberry Orange Coffee Cake, Pumpkin Bread with Cake Mix, and 3-Ingredient Pumpkin Muffins.
- Gift in a jar for loved ones.
Note: For safety, always heat-treat your flour before using it in edible cookie dough. Raw flour can contain bacteria, but a few minutes in the oven or microwave makes it perfectly safe to eat.
Storage Tips
This vanilla-almond edible cookie dough tastes better when made ahead! Here’s how to keep it fresh and yummy for later:
Refrigerator
Store in an airtight container or wrap in plastic wrap for up to 5 days. Enjoy chilled or at room temperature.
Freezer
Place in a freezer-safe container for up to 2 months. Thaw in the fridge overnight.
Top Tips for Sugar Cookie Edible Cookie Dough
These simple tricks will ensure your edible sugar cookie dough recipe is safe and delicious every time:
Don’t skip heat-treating: It eliminates dangerous bacteria in raw flour. Skipping this step could make you sick.
Use room temperature butter: The more softened it is, the better. Otherwise, the sugar-butter mixture will have small clumps no matter how much you beat it.
Express softening: If you forget to set out your butter so it can soften, cut it into 1-inch cubes and microwave them in 5-second increments until soft to the touch.
Adjust the texture: Add 1 teaspoon of extra milk at a time if the dough is too dry for a scoopable consistency.
Chill for scooping: Refrigerate for 15 minutes if shaping into cookie dough bites for easier handling.
FAQs
Here’s what other home cooks and cookie lovers are asking about this sprinkle sugar cookie treat for the holiday season!
Uncooked flour may contain potentially harmful bacteria, so heat-treating makes it safe for eating raw cookie dough.
No, regular cookie dough has eggs, so stick to this egg-free cookie dough recipe.
Yes! Use vegan butter and plant-based milk for a vegan version.
Absolutely! Try white chocolate chips, butterscotch chips, crushed candy canes, or dried cranberries for variety.
Note: For safety, always heat-treat your flour before using it in edible cookie dough. Raw flour can contain bacteria, but a few minutes in the oven or microwave makes it perfectly safe to eat.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this Edible Sugar Cookie Dough recipe:
This edible cookie dough recipe is our favorite way to enjoy homemade cookie dough in minutes without having to bake! Share your creations on social media with @Hungry Whisk, and don’t forget to subscribe for more cookie recipes and recipe cards!
Easy Edible Sugar Cookie Dough Recipe | Safe to Eat
Ingredients
- 1 ¼ cup all-purpose flour
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- ⅛ teaspoon almond extract
- ⅛ teaspoon salt
- 3 tablespoons sprinkles of your choice
Instructions
Instructions for Heat Treating Flour
- Important Note: Flour must be heat-treated to make it safe to eat raw.
Microwave Method
- Place flour in a microwave-safe bowl.
- Microwave in 30-second bursts, stirring after each, until flour reaches 165°F.
- Let cool completely before using.
Oven Method
- Preheat oven to 350°F.
- Spread 1 cup flour evenly on a baking sheet.
- Bake for 7–8 minutes, stirring halfway through.
- Let cool completely before using.
Instructions for Sugar Cookie Dough
- In a medium mixing bowl, use a hand mixer to beat the softened butter and sugar together for about 1–2 minutes, until the mixture looks pale, creamy, and fluffy. This step gives your cookie dough a smooth and light texture.
- Add the vanilla extract, almond extract, milk, and salt. Continue mixing on low speed until everything is well combined and the mixture looks silky and smooth.
- Gradually add the cooled, heat-treated flour a little at a time, mixing on low speed until a soft and slightly thick dough forms. Scrape down the sides of the bowl as needed to make sure everything is evenly mixed.
- Using a spatula, gently fold in the sprinkles. They’ll add that fun, colorful, and classic sugar cookie look that makes each bite feel like a treat.
Notes
Nutrition
Misty Tannery says
Oh this is so fun! Making this soon!
Madhu (Author) says
That is wonderful! I am so happy you think it looks fun.
Tina says
My kids are always begging me to eat the raw dough so this is perfect! Thanks for the recipe!
Madhu (Author) says
I'm thrilled you found the perfect solution with this recipe! Knowing the kids can enjoy the dough safely makes baking so much more fun.
Abi says
This edible sugar cookie dough looks so fun and delicious! Love that it’s safe to eat straight from the bowl, perfect for satisfying that cookie craving without turning on the oven. Thanks for the recipe!
Madhu (Author) says
That is exactly the point! Being able to satisfy that cookie craving straight from the bowl, without ever turning on the oven, makes this recipe so satisfying and fun.
admin says
I’m completely obsessed with this edible sugar cookie dough! It’s so creamy, buttery, and sweet, and the best part is that it’s totally safe to eat raw thanks to the heat-treated flour. I love how the colorful sprinkles make it fun and festive, it’s hard not to snack straight from the bowl. Perfect for back-to-school treats, movie nights, or just when you need a little sweet pick-me-up!