Edible Sugar Cookie Dough

Safe-to-eat, creamy, and nostalgic edible sugar cookie dough that’s perfect for scooping straight from the bowl, using as a topping, or freezing for future sweet cravings.

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: 3 ingredient edible sugar cookie dough, Edible cookie dough recipe, Edible Sugar Cookie Dough, Edible sugar cookie dough easy, Edible sugar cookie dough near me, Edible sugar cookie dough no milk, Edible sugar cookie dough recipe

Prep Time: 10

Cooling Time: 15

Total Time: 25

Servings:

Calories: 210kcal

Cost: $6

Equipment

1 Electric mixer (Stand or hand mixer works)
1 Large mixing bowl
1 set Measuring tools (Cups and spoons)
1 Rubber spatula (For mixing and scraping the bowl)
1 Baking sheet (For heat-treating the flour)
1 Sifter (Optional, to remove lumps from flour)

Ingredients

1 cup All-purpose flour - Heat-treated and sifted
½ cup Unsalted butter - Softened
¾ cup Powdered sugar - Sifted
1 teaspoon Pure vanilla extract
¼ teaspoon Fine sea salt
2–3 tbsp Heavy cream - Add as needed for texture
Optional Vanilla bean paste - For deeper vanilla flavor
Optional Almond extract - For variation
Optional Rainbow sprinkles - For decoration
Optional Mini chocolate chips - For variation

Instructions

Heat-treat the flour by baking at 300°F (150°C) for 10 minutes. Cool completely and sift to remove lumps.
Cream the softened butter until light and fluffy.
Gradually add powdered sugar and beat until smooth.
Mix in vanilla extract and salt.
Gradually mix in the cooled flour. Add heavy cream 1 tablespoon at a time until the dough is creamy and smooth.
Taste and adjust sweetness. Stir in any add-ins (sprinkles, chips). Chill for 30 minutes before serving.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition