Edible Sugar Cookie Dough
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This Edible Sugar Cookie Dough with white chocolate chips and rainbow sprinkles is the perfect treat for any cookie dough lover!
Confession time: when I was little my mom would make sugar cookies for Christmas every year. She would make the dough a day or two in advance so it had time to chill before we rolled it out so I would sneak into the fridge and eat little pieces of it. This edible sugar cookie dough recipe tastes exactly like that dough except its safe to eat and has it white chocolate chips and rainbow sprinkles to make it extra delicious!
Why Is This Recipe Safe To Eat?
Regular sugar cookie dough contains raw eggs and raw flour which both may contain harmful bacteria. This recipe is safe to eat raw because it uses heat treated flour and the eggs are replaced by milk.
How To Make Edible Sugar Cookie Dough
1. Heat all-purpose flour in the microwave for 30 second intervals stirring between each until it reaches 160°F. Set aside to cool.
2. Use a stand mixer fitted with the paddle attachment to cream the softened butter and granulated sugar until light and fluffy.
3. Add milk and vanilla until just combined. Scrape the sides of the bowl.
4. Add the heat treated all-purpose flour and salt then mix on low speed until almost combined. Then add the white chocolate chips and rainbow sprinkles and mix on low speed until just combined. Store edible cookie dough in an airtight container for up to a week in the fridge.
Ways To eat Edible Cookie Dough
- By the spoonful!
- With ice cream (because those “cookie dough” ice creams never have nearly enough dough in them)
- Use it as a filling for cakes and cupcakes!
Can Edible Sugar Cookie Dough Be Baked?
No please don’t. I baked this edible cookie dough at 375°F for 11 minutes and the outcome was disappointing to say the least. Since there are no eggs or leaveners in this dough it has nothing to bind the ingredients together or make them rise.
If you’re craving cookies check out my collection of cookie recipes here!
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Edible Sugar Cookie Dough
Equipment
- Stand mixer or hand mixer
Ingredients
- 165 g (1 1/4 cups + 2 tbsp) all-purpose flour
- ½ tsp salt
- 113 g (1/2 cup) unsalted butter, melted
- 175 g (3/4 cup + 2 tbsp) granulated sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- 56 g (1/3 cup) white chocolate chips
- 60 g (1/3 cup) rainbow sprinkles
Instructions
- Heat all-purpose flour in the microwave for 30 second intervals stirring between each until it reaches 160°F. Set aside to cool.
- Use a stand mixer fitted with the paddle attachment to cream softened butter, granulated sugar and brown sugar until light and fluffy.
- Add milk and vanilla until just combined. Scrape the sides of the bowl.
- Add the heat treated all-purpose flour and salt then mix on low speed until almost combined. Then add the white chocolate chips and rainbow sprinkles and mix on low speed until just combined.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/2 tsp salt.
- Store edible cookie dough in an airtight container for up to a week in the fridge.
My daughter loves cookie dough and this was a perfect recipe!
Thank you! I’m so glad you guys liked this recipe!