Craving cookie dough? You can make edible cookie dough (without brown sugar) in less than 10 minutes! No eggs, NO BAKING, just delicious dough you can eat by the spoonful.
This is sugar cookie edible dough with few special ingredients like BUTTER (hey girl) and cream cheese that give it just the right texture and taste. It's one of our favorite easy no bake desserts/snacks, along with rainbow rice crispy treats.
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This isn't a single serve recipe (it's more like for 2-3 people) but I'm not mad about it and nor should you be bestie. You can always refrigerate or freeze it for another day! This is definitely a less healthy snack than Snickerdoodle Crunch Bites but sometimes we need to treat ourselves.
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Why You'll Love This Recipe
- Taste: A little tang from the cream cheese, buttery, sugary, and some texture from the sprinkles. Delicious!
- Ease: Beginner level, no baking required. You can heat treat your flour by microwave to make it even easier. (We don't usually heat treat it at home for ourselves but understand the need for safety when serving to others).
- Time: Less than 10 minutes!
🍪 Is Edible Cookie Dough Really Safe?
Raw flour can carry pathogens, and most traditional cookie doughs have raw eggs in them, which can also carry foodborne illness. I am also a Registered Nurse and understand the need for safety when serving food products, so I will give you the information you need to make an educated decision.
- This recipe has the option to use heat treated flour > 160 ℉.
- No eggs. Don't need them if we're not baking!
How to Heat Treat Flour (2 methods)
Microwave (fastest): Heat in a microwave safe bowl for 1 minute, stir, then test middle with an instant read thermometer to make sure it's at or above 160℉ and cool to room temp before using.
Oven (batch friendly): Spread on a baking sheet (on parchment paper for easy cleanup) and bake at 350℉ for 5 minutes, stir, test temperature, then cool before using.
🛒 Key Ingredients
- Butter - I use salted butter (ALWAYS) for my cookie dough. It tastes much better than unsalted, trust me.
- Cream Cheese - This is what makes the edible sugar cookie dough *incr*edible. (Can't stop won't stop). I use regular, but ⅓ fat or fat free can be used. If you choose to leave it out, make sure to replace it with an equal amount of butter.
- White sugar - is the classic for sugar cookies, not brown sugar, which can add excess moisture and color to the dough.
- Sprinkles - this is where you can have fun! Red/green for Christmas, orange and black for Halloween, red, white and blue for 4th of July, etc.
See the recipe card below for full information on ingredients and quantities.
✏️ Variations & Mix Ins
- Birthday Cake/Funfetti - add sprinkles and a splash of almond extract!
- Sugar Cookie Dough Bites for Ice Cream: Chill, then cube or dot onto parchment paper and freeze to add into ice cream.
- Vegan/DF: use vegan butter and plant based milk.
- Gluten free: use a 1:1 gluten free blend.
- Chocolate - white chocolate chips go more with the sugar cookie theme, but any will do. I especially like the mini versions of them best.
🧑🍳 Instructions
- Step 1. If heat treating the flour, microwave 1 minute in a heat safe bowl and check with an instant read thermometer to make sure it reaches at least 160℉. It's fine if it goes above. Stir with a fork or whisk to get any clumps out. Let it cool to room temp.
- Step 2. In a bowl, combine the softened butter and cream cheese. Cream together for 1 minute using a hand or stand mixer until they're well combined.
- Step 3. Add in the sugar and cream together for another minute, until it begins to dissolve in the butter mixture.
- Step 4. Add in the vanilla and salt, and mix well. Then add flour last, mixing until no flour pockets are left. Add 1 Tablespoon of milk if needed for desired consistency.
- Step 5. Stir (optional) and scoop to serve!
📌 Troubleshooting
- Too crumbly/dry? Add 1 Tablespoon of milk or more if needed.
- Too soft? Add another 1-2 Tablespoons of heat treated and cooled off flour.
- Greasy? Make sure butter is soft and not melted, add a little a little more flour if needed.
- Grainy? I actually like little sugar granules in it BUT you can rest it for 5 minutes to let the flour hydrate and mix it again to help it not be so grainy.
❓Frequently Asked Questions
If it's a raw, grain based flour then yes it is safest. Nut based flours like almond or coconut are typically safer but still need to be handled with care.
It can be a result of the sugar and butter not being creamed enough or the flour not absorbing the moisture, try letting it rest for 5 minutes, then remixing and adding another ½ teaspoon of vanilla extract.
Not quite. Although homemade can be made safe to eat raw, without eggs or baking soda it won't bake properly.
Refrigerate: 5-7 days
Freeze: up to 2 months (scoop into balls first)
More Easy No-Bake Snack Recipes
Did You Try This Recipe? ⭐️⭐️⭐️⭐️⭐️ Make sure to leave a star rating and a comment below the recipe card. I love hearing from you, and it is so helpful to other readers! Better yet, share it with family and friends. Thank you!!
📝 Printable Recipe
Edible Sugar Cookie Dough (safe, no egg,)
Equipment
Ingredients
- 1 cup all purpose flour (135 g)
- ¼ cup salted butter softened (56 g)
- 1 oz cream cheese (28 g)
- ¾ cup white granulated sugar (150 g)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 Tablespoon milk
- Optional: sprinkles, white chocolate chips, almond extract
Instructions
- To heat treat the flour (see note 1 for oven method), microwave 1 minute in a heat safe bowl and check with an instant read thermometer to make sure it reaches at least 160℉.Stir with a fork or whisk to get any clumps out. Let it cool to room temp.
- In a bowl, combine the ¼ cup salted butter and 1 oz cream cheese Cream together for 1 minute using a hand or stand mixer until they're well combined.
- Add in ¾ cup white granulated sugar and cream together for another minute, until it begins to dissolve in the butter mixture.
- Add in 1 teaspoon vanilla extract and ¼ teaspoon salt , and mix well. Then add 1 cup all purpose flour last, mixing until no flour pockets are left. Add 1 Tablespoon milk if needed for desired consistency.
- Optional: add in sprinkles, white chocolate chips, a dash of almond extract, or whatever mix ins you like best!
Notes
Freeze: up to 2 months (scoop into balls first) Note 1: Microwave (fastest): Heat in a microwave safe bowl for 1 minute, stir, then test middle with an instant read thermometer to make sure it's at or above 160℉ and cool to room temp before using. Oven (batch friendly): Spread on a baking sheet (on parchment paper for easy cleanup) and bake at 350℉ for 5 minutes, stir, test temperature, then cool before using.
Nutrition
Hi, I'm Sara!
Registered Nurse by day, food blogger by weekend. Perfect dip tester & snack quester. I love short walks on the beach and long naps. Sharing my love for food, one bite at a time.
Sara says
Made for movie night and added fun sprinkles and mini chocolate chips. So good!