Edible Sugar Cookie Dough
This egg-free, no-bake edible sugar cookie dough offers the nostalgic flavor of classic sugar cookies mixed with mini chocolate chips and vanilla. It uses heat-treated flour and butter to create a safe, creamy treat that can be eaten by the spoonful or jarred for gifting.
Ingredients
- 1 1/4 cups all-purpose flour (155 g), heat-treated*
- 1/2 cup unsalted butter (113 g), room temperature (sub: coconut oil for dairy-free)
- 1/2 cup granulated sugar (100 g) (or coconut sugar for a deeper flavor)
- 1/4 cup light brown sugar (50 g), 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
- 1/2 teaspoon kosher salt balances sweetness
- 1/4 cup mini chocolate chips plus extra for topping
Optional
- 2 tablespoons Greek yogurt for a tangy twist
Instructions
- Spread the flour on a baking sheet and bake at 350°F for 5 minutes, then let it cool completely.
- In a roomy bowl, beat room-temperature butter with granulated and brown sugar until light, fluffy, and pale.
- Stir in vanilla extract, heavy cream, and Greek yogurt if using; mix until smooth and shiny.
- Gradually add cooled flour and salt, stirring with a spatula until the dough comes together.
- Sprinkle in the chocolate chips and gently stir to distribute evenly, reserving a few for topping.
- Shape into a log for slicing, scoop into balls for truffles, or pack into a jar, sprinkling extra chocolate chips on top if desired.
- Cover and refrigerate for at least 20 minutes to firm up the butter and make it easier to handle.
- Serve with a spoon, pair with cold milk, or dunk fruit slices.
Notes
Keep dough in an airtight container in the refrigerator for up to 5 days, or freeze sealed in a freezer-safe bag for up to 3 months. If your dough feels too crumbly, add a teaspoon of cream at a time until it smooths out.