Edible Sugar Cookie Dough

5 from 10 votes

Edible Sugar Cookie Dough

This Edible Sugar Cookie Dough recipe is an eggless cookie dough packed with rainbow sprinkle and your favorite sugar cookie flavor! Prepped in less than 10 minutes and cookie dough you can eat straight from the bowl--now that is a treat!

Prep Time10

Total Time10

Course: Dessert

Cuisine: American

Servings:

Calories: 221kcal

Author: Lorie Yarro

Ingredients

½ c butter, softened, room temperature unsalted
½ c sugar
1 c all purpose flour heat treated for safety, see notes
1 T milk
1 ½ teaspoon vanilla extract
¼ teaspoon almond extract optional
¼ teaspoon salt
2-3 T rainbow sprinkles

Instructions

Using a standing or hand mixer, cream butter and sugar until light and fluffy. This should take about 2-3 minutes.
Add in salt, vanilla and milk and mix together.
Slowly add in flour and mix until smooth.
Stir in sprinkles.
Chill for 5-10 minutes before serving as desired, but I say just get out the spoons and dig in!
Keep refrigerated in a sealed container for up to 5 days.

Notes

For your safety, it is recommended that you microwave your flour in a microwave safe dish for about 1-2 minutes to a temperature of 165°F to kill off any bacteria. You can do this in the oven as well.
You can add more milk if the dough seems too dry. After adding the flour, if your dough seems super dry, add in more milk 1 tablespoon at a time so as not to over do it.
You can use a vegan butter and dairy free milk to make it dairy free. While the dairy free and vegan butter sticks will alter the flavor, the recipe will still work if you opt to use one of them. There are quite a few options out there anymore so pick the one you love most.
The butter will solidify in the refrigerator in the dough. When the sugar cookie dough are chilled, they will naturally harden due to the cooled butter. Allow them to sit out for 5-10 minutes before eating to allow them to come to room temperature.
Roll the dough into small balls and make homemade cookie dough ice cream! Stir these bites into vanilla ice cream and you have a fun new frozen treat. Use this ice cream recipe as a base but omit the strawberries for homemade!

Nutrition