Who doesn't love some cookie dough? I've always thought one of the best bits of baking is sampling batter. Traditionally some raw dough is a guilty pleasure, but with my new edible sugar cookie dough, this edible raw batter takes guiltless centre stage!
Eating Cookie Dough
So, I don't know about you, but I grew up snacking on bits of cookie dough while baking. Whether it was homemade cookies from scratch or prepackaged dough, it was imperative to test it raw. And I'll always firmly believe that raw chocolate chip cookie batter cures a cold.
Eating dough raw, however, does come with its risks - raw eggs and uncooked flour are two key issues, which do have potential to be dangerous (especially if consuming too much!).
To eliminate this problem and still benefit from the joys of cookie dough - it is best to just cut out the middle man of intending to make baked cookies! Make the dough for the dough's sake!
Sugar cookies are such a classic but basic bake. To make this raw edible dough is even more simple! All you'll need are five ingredients:
- Heat treated flour - this is just normal all purpose or plain flour that has been warmed thoroughly in an oven or the microwave. I discuss heat treating processes in my edible chocolate chip cookie dough cone recipe post here.
- Sugar - for plain sugar cookies, you want caster sugar or superfine granulated sugar.
- Unsalted butter - as with any conventional cookie recipe, this should be room temperature and softened.
- Vanilla extract - the key to an excellent sugar cookie is the vanilla extract. This is even more important in the raw version, so be sure to use good quality.
- Milk - I like to use whole milk or full fat milk in this recipe, but you can use semi-skimmed (2%) or even skimmed (1%) if you'd prefer. Dependent on the type of milk used, you may not need quite the whole amount to reach your desired consistency, so add this slowly.
How to Make Edible Sugar Cookie Dough [No Eggs]
Just like sugar cookies are one of the easiest cookies to make, so to is the edible dough version! Simply cream the butter and sugar, add the vanilla and beat until nice and light. This is best done with a handheld electric mixer, but can also be done with a spatula or whisk by hand.
Next, sift in your flour. I'm the first to say sifting isn't always absolutely essential and you can definitely get away without it in this recipe. But, heat treating flour often creates some clumps, which are best sorted by sifting. This will ensure a smoother finished product without risk of pockets of unmixed flour.
Finally, add the milk. For this recipe, I have added 2 tablespoons. Dependent on many factors, including the climate in your area, the softness of the butter and the type of milk you are using, you may want more or less milk to reach your optimal consistency. Add the milk slowly, in case you don't need it all.
Edible cookie doughs are a great dessert on their own - a perfect creamy bite! But, they also make for a great accompaniment to other bakes and desserts.
Probably my favourite serving suggestion for edible cookie do is to use this with ice cream. You can incorporate this sugar cookie dough into your own homemade ice cream or as a topping to a store bought tub.
For adding to homemade ice cream, take small rounds of the dough and chill these in the refrigerator to help firm them up. Then add them to your ice cream mix and stir through (either in the churning process or the mixing process for no churn ice creams) before freezing as instructed.
Alternatively, you can easily add small edible dough rounds to ice cream sundaes. Simply form rounds and chill in the refrigerator to set a bit more firm. Add to your ice cream sundaes along with other toppings and enjoy!
Making this Recipe Vegan or Dairy Free
One of the benefits to edible cookie doughs is that they are by nature eggless. But, you can also easily replace the dairy in these by using a dairy free butter substitute such as Flora and replacing the milk with an alternative, such as soy or almond milk.
When using a dairy free milk alternative, add this in half tablespoon increments, stirring after each addition. Dependent on the milk substitute being used, you may find that you need more or less to achieve your desired consistency.
Making this Recipe Gluten Free
You can also make this edible sugar cookie dough gluten free by substituting the flour. An option that will work well here is to use almond flour. If using almond flour, you do not need to heat treat this as the flour is made from ground almonds and does not pose the same risks as raw standard flour.
Yes! This edible sugar cookie dough is specifically designed to be able to be eaten raw, without baking. In order to make cookie dough safe to eat raw, this needs to be made without eggs and with heat treated flour.
Due to the butter and milk, edible sugar cookie dough is best stored in the refrigerator. It can be kept for several days refrigerated in an air tight container. When serving, it is best to allow to warm up for a couple of minutes on the counter and give it a stir. This will loosen it up, making it smoother and creamier.
Yes, batters and doughs freeze extremely well! This goes for classic cookie doughs or intentionally edible varieties. This edible sugar cookie dough can be frozen for up to 3 months in a freezer safe container. For snack size bites, pre-scoop the dough into a freezer bag and remove as and when you want some.
These can be eaten frozen (like ice cream) or defrosted for soft and creamy cookie dough.
Absolutely - sugar cookie dough is great for incorporating add-ins. You can include some chocolate chips, chopped nuts, sprinkles, chopped candies - the options here are limitless.
If you're craving edible dough, try out some others:
- Edible Peanut Butter Cookie Dough
- Easy Edible Cookie Dough Cones
- Edible Brownie Batter
- Edible Oatmeal Cookie Dough
Edible Sugar Cookie Dough
- 1 cup heat treated flour
- 6 tablespoon unsalted butter room temperature
- ⅓ cup caster sugar or superfine granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoon whole milk
- In a mixing bowl, beat together the butter and sugar until light and fluffy. Add the vanilla and beat to combine.
- Sift the heat treated flour into the butter mixture. Beat until incorporated. This will be a very dry and clumpy mixture at this stage - not together in a smooth batter.
- Add the milk and beat until smooth and creamy.