Edible Sugar Cookie Dough

5 from 2 votes

Edible Sugar Cookie Dough

If you’re someone who enjoys letting your inner child out to play, I have a feeling you’re going to fall head over heels for my Edible Sugar Cookie Dough. Made with just 8 simple ingredients, no brown sugar, and only about 10 minutes of active prep time, these cheerful edible cookie dough bites are the perfect way to dip your toe into the “kidulting” pond with a sweet tooth!

Prep Time5

Cook Time10

Total Time15

Course: Cookies

Cuisine: American

Servings: Servings

Calories: 247kcal

Author: Emily Laurae

Equipment

Mixing Bowl
Hand Mixer
Spatula
Small cookie scoop optional

Ingredients

1¾ cups All-Purpose Flour
½ teaspoon Salt
10 tablespoons Unsalted Butter softened
1 cup Granulated Sugar
¼ cup Applesauce
1 teaspoon Vanilla Extract
⅛ teaspoon Almond Extract
¾ cup Funfetti

US Customary - Metric

Instructions

Oven Heat Treating Method:

Preheat your oven to 300°F (150°C).
1¾ cups All-Purpose Flour
Spread the flour evenly on a baking sheet in a thin layer.
Place the baking sheet in the oven for about 10 minutes. Make sure to stir the flour occasionally to ensure even heat distribution!
Use a food thermometer to check that the flour has reached a temperature of 165°F (74°C) throughout.
Once treated, let the flour cool completely before using it in your edible cookie dough recipe.

Microwave Heat Treating Method

Pour your flour into a microwave-safe bowl, spreading it out as evenly as possible.
1¾ cups All-Purpose Flour
Microwave the flour on high for 1-minute intervals, stirring in between intervals to ensure even heating.
After each interval, use a food thermometer to check the temperature. You want to reach a consistent 165°F (74°C) throughout the flour.
Once treated, remove the flour from the microwave and let it cool completely before using it in your edible cookie dough recipe.

Edible Cookie Dough

Mix together the heat-treated all-purpose flour and salt together in a small bowl and set aside.
1¾ cups All-Purpose Flour, ½ teaspoon Salt
Place the butter and sugar in your mixing bowl, using the paddle attachment or hand mixer, and cream until you reach a fluffy, rather pale color.
10 tablespoons Unsalted Butter , 1 cup Granulated Sugar
Take a second to scrape down the bowl before mixing in the applesauce, vanilla extract, and almond extract.
¼ cup Applesauce, 1 teaspoon Vanilla Extract, ⅛ teaspoon Almond Extract
Slowly add the dry ingredients in two separate stages. Finally, mix in the funfetti sprinkles and chill in the fridge for an hour to firm up the butter and enjoy by the spoonful or scoop the dough into small balls or bites!
¾ cup Funfetti

Notes

⏲️ Substitutions & Variations

Gluten-Free Edible Cookie Dough - Swap in your favorite gluten-free cup-for-cup all-purpose flour to make this recipe celiac-friendly.
Dairy-Free/Vegan Edible Cookie Dough - Simply swap in your favorite plant-based butter.

Nut-Free - Omit the almond extract.

Extra Speedy - Don’t want to fuss with heat-treating your flour? Use raw oat flour instead. It’s totally safe to eat raw!
Different Mix-Ins - Feel free to get creative here. Instead of (or in addition to?!?) sprinkles, try other add-ins like mini chocolate chips, mini M&Ms, chopped nuts, or any of your other favorite cookie inclusions.

Does edible cookie dough need to be refrigerated?

Yep! You’ll want to refrigerate it after making the dough to help firm it up enough to scoop into balls. Then, for storage, keep it in an airtight container in the fridge for about 5 days or in the freezer for about 6 weeks.

Nutrition