Edible Sugar Cookie Dough
This edible sugar cookie dough is made with heat-treated flour and egg-free, making it perfectly safe to eat! Why bake sugar cookies when you can enjoy this cookie dough by the spoonful?
Ingredients
- 1 ¼ cups all-purpose flour spooned & leveled (160 grams)
- ½ cup unsalted butter softened (115 grams; 1 stick)
- ⅔ cup granulated sugar (135 grams)
- 2 teaspoons pure vanilla extract
- ⅛ teaspoon almond extract optional
- ¼ teaspoon salt
- 1 tablespoon milk (15 ml)
- ¼ cup sprinkles (45 grams)
Instructions
- To heat-treat the flour: Place the flour in a microwave-safe bowl and microwave for 30 seconds. Test the temperature of the flour with an instant read thermometer, it needs to register at least 160°F. If not, microwave for 10 seconds at a time until it’s at the correct temperature. Alternatively you may bake the flour at 350°F for 5 to 7 minutes or until the flour reaches 160°F. Set aside to cool completely.
- To make the cookie dough: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter and granulated sugar together until well combined (about one minute).
- Add the vanilla extract, almond extract, and salt and mix until fully combined.
- Sift in the flour and continue mixing, the mixture may be a little crumbly at this point. Mix in the milk until fully combined, stopping to scrape down the sides of the bowl as needed.
- Mix in the sprinkles using your mixer or gently fold them in with a rubber spatula until evenly distributed throughout the cookie dough.
- Serve and enjoy or cover tightly and refrigerate until ready to serve.
Notes
Storage Instructions: Cookie dough may be stored in an airtight container in the fridge for up to 5 days.
Freezing Instructions: Cookie dough will freeze well for up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving.