I made a 15-minute Vanilla Cookie Dough that’s safe to eat raw, and there’s one unexpected pantry ingredient in my version you’ll be curious about.

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I almost never say no to raw cookie dough, so I made a version you can eat straight from the bowl in about 15 minutes. It’s the kind of Vanilla Cookie Dough that feels like a little rule break, buttery and familiar thanks to unsalted butter and a whisper of vanilla extract.

I grab a spoon between tasks and suddenly dessert is solved, no oven required. It’s simple, a real Sweet Food To Make Easy when you want something now, and yeah, it disappears faster than I plan.

Warning: you might convince yourself it needs no sharing.

Ingredients

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Heat-treated all purpose flour: adds bulk and mild carbs, little protein, safe to eat raw
Unsalted butter: rich in fat, creamy mouthfeel, boosts flavor and adds calories
Granulated sugar: pure sweet carbohydrate, gives structure and caramel notes when browned
Light brown sugar: adds sweetness plus molasses taste, keeps dough moist and tender
Pure vanilla extract: small amount lifts flavor, fragrant, no real nutrients to speak of
Whole milk or heavy cream: adds protein and fat, helps bind, makes dough silkier
Fine sea salt: tiny amount balances sweetness, enhances flavor but not a health boost
Mini chocolate chips or sprinkles: optional, add crunch or color, mostly sugar and fat

Ingredient Quantities

2 cups all purpose flour, heat treated

1/2 cup (1 stick) unsalted butter softened

1/2 cup granulated sugar

1/4 cup packed light brown sugar

1 teaspoon pure vanilla extract

2 to 3 tablespoons whole milk or heavy cream

1/4 teaspoon fine sea salt

1/2 cup mini chocolate chips or rainbow sprinkles optional

How to Make this

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1. Preheat oven to 350 F (175 C). Spread the 2 cups all purpose flour in an even layer on a baking sheet and bake 5 to 7 minutes, stirring once, until the flour reaches about 165 F (74 C) or you see it slightly dry and heated through. Let the flour cool completely before using. Don’t skip this or the dough won’t be safe to eat raw.

2. In a large bowl, beat 1/2 cup (1 stick) softened unsalted butter with 1/2 cup granulated sugar and 1/4 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes with an electric mixer or a good elbow workout with a whisk.

3. Stir in 1 teaspoon pure vanilla extract and 1/4 teaspoon fine sea salt until mixed.

4. Add the cooled, heat treated flour to the butter mixture in two additions, mixing on low so you don’t puff flour everywhere. Scrape the bowl down between additions.

5. Add 2 tablespoons whole milk or heavy cream and mix. If the dough is still too dry, add the third tablespoon of milk and mix again. You want a soft, scoopable dough that holds together but isn’t sticky.

6. Fold in up to 1/2 cup mini chocolate chips or rainbow sprinkles by hand so you don’t overmix and break them up.

7. Taste a little to check sweetness and salt. If it seems flat, a tiny pinch more salt or a drop more vanilla helps. Remember it’s safe to taste since there are no eggs and the flour was heat treated.

8. For firmer scoops or to use as a topping, chill the dough 15 to 30 minutes. If you want it gooey right away, just scoop and eat.

9. Store in an airtight container in the fridge for up to 1 week or freeze portions for up to 3 months. Thaw in the fridge before eating if frozen.

10. Tips: use room temp butter so it creams easier, don’t overmix once you add flour, and use a small cookie scoop for even bites.

Equipment Needed

1. Oven (preheat to 350 F / 175 C)
2. Baking sheet (for heat treating the flour)
3. Instant read thermometer (or oven thermometer)
4. Large mixing bowl
5. Electric hand mixer or whisk
6. Measuring cups and spoons
7. Rubber spatula and a wooden spoon
8. Small cookie scoop or tablespoon and a rimmed plate or parchment for scooping

Easy edible cookie dough, in a more human way

1. Preheat oven to 350 F. Spread the 2 cups flour in a thin even layer on a baking sheet and bake 5 to 7 minutes, stir once. You want the flour to reach about 165 F or look a little dry and warm. Let it cool completely before you use it. Dont skip this, otherwise the raw flour isnt safe to eat.

2. In a large bowl beat 1 stick softened unsalted butter with 1/2 cup granulated sugar and 1/4 cup packed light brown sugar until light and fluffy, like 2 to 3 minutes with a mixer, or a lot longer if youre doing it by hand with a whisk.

3. Stir in 1 teaspoon vanilla extract and 1/4 teaspoon fine sea salt until mixed.

4. Add the cooled heat treated flour in two additions, mix on low so flour doesnt puff everywhere. Scrape the bowl down between additions.

5. Add 2 tablespoons whole milk or heavy cream, mix. If dough still seems dry add the 3rd tablespoon and mix again. You want a soft scoopable dough that holds but isnt sticky.

6. Fold in up to 1/2 cup mini chocolate chips or rainbow sprinkles by hand so you dont overmix and break them up.

7. Taste a little to check sweetness and salt. If it seems flat, a tiny pinch more salt or a drop more vanilla helps. Its safe to taste since theres no eggs and the flour was heat treated.

8. For firmer scoops or to use as a topping chill 15 to 30 minutes. If you want it gooey right away just scoop and eat.

9. Store in an airtight container in the fridge up to 1 week or freeze portions up to 3 months. Thaw in the fridge before eating if frozen.

Tips: use room temp butter so it creams easier, dont overmix once you add flour, and use a small cookie scoop for even bites.

FAQ

Q: Is this cookie dough safe to eat raw?
A: Yes, as long as you heat treat the flour first and there are no raw eggs. Heat treating kills bacteria that can hide in flour, so dont skip that step.

Q: How do I heat treat the flour?
A: Spread the flour on a baking sheet and bake at 350°F for about 5 to 7 minutes, stirring once, or microwave in 30 second bursts stirring between each until it reaches 160°F. Let it cool completely before using.

Q: How should I store the edible dough and how long does it last?
A: Keep it in an airtight container in the fridge for up to 1 week. You can freeze portions up to 3 months, thaw in the fridge. If it gets a bit dry after chilling, stir in a teaspoon or two of milk.

Q: Can I make this vegan or gluten free?
A: Yes, swap the butter for vegan butter (or coconut oil) and use a non dairy milk. For gluten free, use a heat treated gluten free flour blend. Texture may change slightly so you might need to tweak the milk amount.

Q: My dough is crumbly or too wet, how do I fix it?
A: If crumbly add 1 teaspoon at a time of milk up to the 3 tablespoons until it comes together. If too wet, sprinkle in a little more heat treated flour. Chilling for 10 minutes also firms it up.

Q: Can I add mix ins like chocolate chips or sprinkles?
A: Definitely. Fold in up to 1/2 cup mini chips or rainbow sprinkles. Bigger chips may make the dough looser, and some bright sprinkles can bleed color a little if the dough is very wet.

Edible Sugar Cookie Dough Recipe Substitutions and Variations

Unsalted butter (1/2 cup): swap with 1/2 cup vegan butter or solid coconut oil measured packed. Coconut oil gives a faint coconut flavor and a slightly firmer dough, so chill it a bit if it seems too soft.
Granulated sugar (1/2 cup): replace with coconut sugar at a 1 to 1 ratio. It adds deeper caramel notes and a darker color, dough may be a touch denser.
Heat treated all purpose flour (2 cups): use 2 cups almond flour for a gluten free version. Almond flour makes the dough softer and more crumbly, add 1 tablespoon extra milk if it needs more binding.
Whole milk or heavy cream (2 to 3 tablespoons): swap with almond, oat or soy milk in the same amount. Or use 2 tablespoons Greek yogurt thinned with a little water for a richer, tangy hit, add gradually till you get the right texture.

Pro Tips

Pro tips

1. Dont skip heat treating the flour, and cool it completely before you mix it in. If you try to rush that step the texture will be off and it could be unsafe. If you have a probe thermometer use it, otherwise spread the flour thin so it heats evenly.

2. Use room temp butter and cream it till light and kind of fluffy, but dont overdo it. Overbeating after you add the flour makes the dough tough. Add the flour slowly and scrape the bowl so nothing weird is hiding on the sides.

3. Fold in chips or sprinkles by hand so they stay intact, and use the smallest chips you can find for even bites. If you want firmer scoops chill the dough for a bit, if you want it soft and gooey scoop right away.

4. Taste and tweak — a tiny extra pinch of salt or a drop more vanilla can really wake up the flavor if it seems flat. Store in an airtight container in the fridge for quick snacks, or freeze portions for longer storage and thaw in the fridge before eating.

Edible Sugar Cookie Dough Recipe

Recipe by Samantha Dalling

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I made a 15-minute Vanilla Cookie Dough that's safe to eat raw, and there's one unexpected pantry ingredient in my version you'll be curious about.

Servings

servings

Calories

231

kcal

Equipment: 1. Oven (preheat to 350 F / 175 C)
2. Baking sheet (for heat treating the flour)
3. Instant read thermometer (or oven thermometer)
4. Large mixing bowl
5. Electric hand mixer or whisk
6. Measuring cups and spoons
7. Rubber spatula and a wooden spoon
8. Small cookie scoop or tablespoon and a rimmed plate or parchment for scooping