Edible Sugar Cookie Dough
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.
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!
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.
Love this recipe?Follow us at @Recipecs for more