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Edible Sugar Cookie Dough is the ultimate no-bake dessert: creamy, sweet, and studded with mini chocolate chips and a splash of vanilla—totally safe to eat by the spoonful and perfect for homemade holiday gift jars or a quick festive treat.
Full Recipe Introduction
This Edible Sugar Cookie Dough recipe takes the nostalgic flavor of classic sugar cookies and makes them instant, egg-free, and no-bake—so you can enjoy that doughy goodness without a second thought. I first whipped this up one blustery December afternoon when I needed a last-minute hostess present, and it quickly became a family favorite. What makes it special? A quick heat-treatment of flour for safety, a hint of pure vanilla extract, just enough butter to bind it, and a handful of mini chocolate chips that give each bite a playful crunch. It’s simple, flexible, and crowd-pleasing—and yes, you can even sneak in a little Greek yogurt or almond flour to lighten it up. You know what? It feels like pure nostalgia, but it’s also totally modern—kind of like me, mixing tried-and-true comfort with a dash of current trends.
Why You’ll Love This Edible Sugar Cookie Dough
– No oven needed—just mix, chill, and dive in (in a totally safe, egg-free way).
– Ready in under 30 minutes—straight from pantry staples.
– Perfect for gifting—layer in mason jars for neighborly holiday cheer.
– Customizable sweetness—scale sugar up or down with confidence.
– Deliciously rich with real butter and pure vanilla—no artificial shortcuts here.
– Kid-friendly prep—let little hands stir (and sneak a chip or two).
– Crowd-pleaser at parties—watch it disappear before the coffee’s even poured.
– Keeps well in fridge or freezer—ideal for make-ahead dessert emergencies.
Ingredients for Edible Sugar Cookie Dough
– 1 ¼ cups (155 g) all-purpose flour (heat-treated*)
– ½ cup (113 g) unsalted butter, room temperature (sub: coconut oil for dairy-free)
– ½ cup (100 g) granulated sugar (or coconut sugar for a deeper flavor)
– ¼ cup (50 g) light brown sugar, packed (adds chewiness)
– 2 tablespoons heavy cream or whole milk (for extra creaminess)
– 1 teaspoon pure vanilla extract (look for a vanilla bean paste for flecks)
– ½ teaspoon kosher salt (balances sweetness)
– ¼ cup mini chocolate chips (plus extra for topping)
– Optional: 2 tablespoons Greek yogurt (for a tangy twist)
Tip: Choose European-style butter if you want that golden, rich mouthfeel. Use heat-treated flour—bake your flour at 350°F for 5 minutes—so it’s totally safe to consume raw.
Directions for Edible Sugar Cookie Dough
1. Heat-treat the flour: spread it on a baking sheet and bake at 350°F for 5 minutes, then let it cool completely—this kills any stray bacteria.
2. Cream butter and sugars: in a roomy bowl, beat room-temp butter with granulated and brown sugar until it’s light, fluffy, and pale. Think whipped frosting texture.
3. Add wet ingredients: stir in vanilla extract, heavy cream, and Greek yogurt if using; mix until everything’s smooth and shiny.
4. Combine dry and wet: gradually add cooled flour and salt, stirring with a spatula until the dough comes together—you’ll see that perfect cookie-dough grab.
5. Fold in chocolate chips: sprinkle them in and gently stir so they’re evenly distributed—save a few for a cute topping.
6. Form or store: shape into a log for slicing, scoop into balls for truffles, or simply pack it in a jar. Sprinkle extra chocolate chips on top if you’d like.
7. Chill and set: cover and refrigerate for at least 20 minutes (longer if you want firmer scoops)—this firms up the butter and makes it easier to handle.
8. Serve and enjoy: dig in with a spoon, pair with cold milk, or dunk fruit slices—no oven or eggs required!
Servings & Timing
– Yield: makes about 2 cups of dough (serves 6–8 as a snack or dessert topping)
– Prep Time: 15 minutes active mixing
– Chill Time: 20–30 minutes to set (longer gives firmer texture)
– Total Time: roughly 45 minutes from start to finish (including chilling)
Variations
– Sprinkle in rainbow nonpareils for a kid-friendly party snack.
– Swap milk chocolate chips for white chocolate and add lemon zest for a bright twist.
– Stir in chopped toasted pecans or walnuts for a nutty crunch.
– Use almond flour and maple syrup to create a gluten-free, naturally sweetened version.
– Mix in mini M&M’s for an extra pop of color and candy flavor.
– Fold in freeze-dried berries for a tart contrast to the sweet dough.
Storage & Reheating
Refrigerator: keep dough in an airtight container for up to 5 days.
Freezer: seal in a freezer-safe bag for up to 3 months—thaw overnight in the fridge before scooping.
No reheating needed—just let frozen balls soften at room temperature for 10 minutes, then indulge.
Make-ahead tip: prep dough on Sunday night; it’ll be ready whenever a sweet craving strikes all week.
Notes
I learned through trial that chilling the flour prevents any raw aftertaste, and resting the dough overnight in the fridge brings out deeper vanilla notes—honestly, sometimes I snag a taste first thing in the morning. If your dough feels too crumbly, add a teaspoon of cream at a time until it smooths out. For extra chew, swap half the granulated sugar for light brown sugar. You can also stir in a teaspoon of flaky sea salt at the end for gourmet contrast.
FAQs
Q: Can I use whole-wheat flour instead of all-purpose?
A: You can, but the texture gets coarser and nuttier—heat-treat the flour the same way, then taste and maybe add a touch more sweetener.
Q: How do I keep the dough from getting greasy?
A: Don’t over-cream the butter; stop when it’s pale but still smooth. Make sure your butter isn’t too soft.
Q: Is this recipe safe for kids?
A: Absolutely—it’s egg-free, and the flour is heat-treated. Always supervise little helpers around mixers.
Q: Can I make this dairy-free?
A: Swap unsalted butter for coconut oil and heavy cream for full-fat coconut milk—flavor shifts slightly but still delicious.
Q: How do I portion this for gift jars?
A: Layer cookie dough balls in 8-oz mason jars, top with extra chips, and tie with a ribbon or recipe tag.
Q: Will the dough firm up if I skip chilling?
A: It’ll be softer and stickier—chilling helps it set. If you’re in a hurry, 10 minutes in the freezer works too.
Q: Can I freeze individual dough balls?
A: Yes—flash-freeze on a tray for 30 minutes, then transfer to a bag. They thaw quickly at room temp.
Q: What’s the nutritional profile?
A: Roughly 150–160 calories per 2-Tbsp serving, depending on your butter and sugar swaps; perfect for mindful indulgence.
Conclusion
This Edible Sugar Cookie Dough hits all the sweet spots—no eggs, no oven stress, just pure spoon-licking joy. It’s versatile, quick, and always a hit when you need a crowd-pleasing dessert or a cozy solo treat. Give it a whirl, then come back and let me know how you customized yours—I love hearing your clever twists and tasting notes!
Edible Sugar Cookie Dough
Instructions
- Spread it on a baking sheet and bake at 350°F for 5 minutes, then let it cool completely—this kills any stray bacteria.
- In a roomy bowl, beat room-temp butter with granulated and brown sugar until it’s light, fluffy, and pale. Think whipped frosting texture.
- Stir in vanilla extract, heavy cream, and Greek yogurt if using; mix until everything’s smooth and shiny.
- Gradually add cooled flour and salt, stirring with a spatula until the dough comes together—you’ll see that perfect cookie-dough grab.
- Sprinkle them in and gently stir so they’re evenly distributed—save a few for a cute topping.
- Shape into a log for slicing, scoop into balls for truffles, or simply pack it in a jar. Sprinkle extra chocolate chips on top if you’d like.
- Cover and refrigerate for at least 20 minutes (longer if you want firmer scoops)—this firms up the butter and makes it easier to handle.
- Dig in with a spoon, pair with cold milk, or dunk fruit slices—no oven or eggs required!
