Edible Sugar Cookie Dough Recipe
Have you ever tried eating or making edible cookie dough? It’s been around awhile. I was going through a Food Network magazine that is 2 years old when I found recipes for three different varieties of edible cookie dough!
My husband really enjoys eating raw cookie dough, even though I rarely taste it. I would rather have baked cookies to dip in milk. Mmmmm.
Way back before covid germs changed everything, I was having guests over so I decided to make 2 versions of the cookie dough. I wanted it to be easy to grab and eat, so I used my cookie scoop to put just the right amount onto miniature paper cupcake liners.
I used miniature Christmas themed paper liners because those are the ones that go on sale after Christmas : ). I didn’t sprinkle all of them with sugar because I thought some of the adults (myself included) might not like the extra crunchiness of the sprinkles.
However, the sugar sprinkles were very pretty, and add a lot to the finished servings!
I would love to know if you make this Edible Sugar Cookie Dough Recipe (and especially if you liked it)!
Now there is one thing I did to make these cookies that I don’t think I’ve ever done before. I toasted the flour (according to the directions). [Have you noticed that flour bags now have warnings not to eat raw flour?!] Anyway, toasting the flour also helps with the flavor, making the edible dough extra tasty, I think.
To toast the flour: Spread flour on a lined baking sheet and bake at 350 degrees approximately 12-15 minutes. The flour will harden and “chunk up” a little, so you will probably want to sift it before putting it into your dough.
I stirred mine halfway through, but it still gets chunky. Let the flour cool before using it in your dough, or it will melt everything– remember, you need to chill the dough, so using warm flour won’t help anything.
Then I also made the edible Chocolate chip cookie dough version. I chilled the scoops of dough on wax paper. Actually, my wax paper is from cereal box liners that I saved and reused! (Don’t use wax paper as your liner for toasting the flour, above. Also, don’t ever use cereal box wax paper in the oven because it is a different quality and may melt onto your cookie sheet.)
I put these in larger cupcake liners before I thought of putting them in miniature liners.
Then I stuck a lollipop stick into the cookie dough. I thought it would be fun to eat it off the of the stick– however, I anticipated that the dough might fall off the stick…. so the paper liners were also necessary as a catcher.
Mixing with a mixer for more than 3 minutes is key to getting this dough to taste absolutely smooth and amazing. If you don’t, the dough will be more sugary and crunchy.
Recently we made the Chocolate Chip version again just for our family. We were having an ice cream sundae topping dessert and this edible dough was one of the suggested toppings. It was a big hit!
I hope you enjoy these recipes!
Edible Sugar Cookie Dough Recipe
- 1 1/2 sticks room temp unsalted butter
- 1 cup sugar
- 2 tsp vanilla
- 1/2 tsp salt
- Mix with mixer until fluffy, about 3 minutes
- Add 1 1/2 c. toasted flour, beating 30 seconds until combined.
- Add 1/4 c. milk, beating at medium speed for 30 more seconds.
Add sprinkles as desired
Edible Chocolate Chip Cookie Dough Recipe
- 1 1/2 sticks room temp unsalted butter
- 1 cup brown sugar
- 1 tsp vanilla
- 1/2 tsp salt
- Mix with mixer until fluffy, about 3 minutes
- Add 1 1/2 c. toasted flour, beating 30 seconds until combined.
- Add 1/4 c. milk, beating at medium speed for 30 more seconds.
- Stir in 1 cup semisweet or milk chocolate chips
Refrigerate 1 hour and serve.
Edible Peanut Butter Cookie Dough Recipe
- 1/2 stick room temp unsalted butter
- 1/3 c. peanut butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 tsp vanilla
- Mix with mixer until fluffy, about 3 minutes
- Add 1 1/2 c. toasted flour, beating 30 seconds until combined.
- Add 1/2 c. milk, beating at medium speed for 30 more seconds.
- Stir in 1/2 chopped honey-roasted peanuts and refrigerate 1 hour before serving.
