Now don't get me wrong, sugar cookies are absolutely delicious. But honestly, this funfetti edible sugar cookie dough is even better. This dough is designed to be totally safe eaten right out of the mixing bowl - made without brown sugar and plenty of vanilla to capture that classic sugar cookie flavor!
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Cookie Dough You're Allowed to Eat
Now I'll never turn down a good old-fashioned cookie, but in all honesty, I have been known to enjoy the dough even more so than the final product on many occasions.
As I'm sure you know, technically, you shouldn't eat raw cookie dough for 2 reasons:
- Raw eggs: I think we all know eating raw eggs carries health risks, specifically getting sick from Salmonella, so consuming raw eggs in the form of cookie dough is not ideal.
- Raw flour: a lesser known issue is that you aren't supposed to consume raw flour either. This is because many flours that are processed more naturally (not bleached, high-heat treated, etc.) can still contain traces of natural contaminants that would be found in the fields and could also make you sick too.
So what's a girl to do?!
Luckily, the solution to both these problems is quite simple. Heat treat your flour and just skip the eggs all together! (just like we're going to do in this edible funfetti cookie dough recipe)
In this edible dough, we're going for a classic white sugar cookie taste, stuffed with sprinkles and white chocolate chips. It's made without eggs, and without brown sugar, so you can really get that clean, sweet, vanilla-y sugar cookie taste in every bite.
Ingredient Tips - Heat Treating Flour
(Pssst…if you're ready to just get baking, get all the details in the recipe card below!)
Ingredients for this recipe are pretty straight forward, but the most important thing to notice when making edible sugar cookie dough is that you need to "heat treat" your flour before you use it.
So, why do you have to sterilize the flour?
Well as I mentioned above unbleached, raw flour (which is what I always use in my kitchen) has no “kill” step in production (and we won’t be using the oven to kill any possible contaminants as you would with a baked cookie recipe). So we need to ensure the flour is safe to eat raw by adding that kill step in ourselves.
If you make this recipe regularly (and I mean…who could blame you?) you can sterilize a big batch of flour at once and then just keep it on hand, stored how you would store your regular flour, for any time that cookie dough craving is calling your name.
Or, if you prefer, you can treat just enough for one recipe at a time (1 cup for this edible funfetti cookie dough). I'll give you a few options for how to do this in the recipe card below using a microwave or an oven.
(p.s. for all the basic tips that no one ever taught you, that are super important to help you bake your best, check out my Baking 101 series!)
How to Make Edible Sugar Cookie Dough
(Pssst…if you're ready to just get baking, get all the details in the recipe card below!)
- Sterilize the flour.
2. Stir together all the ingredients other than the sprinkles and chips.
3. Add in the sprinkles and chips (if using).
4. Scoop, share and enjoy!
And check out the full RECIPE WEB STORY for a click-through tutorial!
Make This Recipe Your Own
- Switch up the flavor: you can add in some other extracts if you'd prefer a hint of lemon for example as opposed to a hint of almond. Or you could dial up the almond extract a bit if it's one of your favorite flavors. You also can leave out the white chocolate chips all together, swap them for any other tasty chocolate, butterscotch, fruity, or peanut butter chips you like, or even substitutes chopped nuts or dried fruits for the chips as well. The sky is really the limit here!
- Skip the sprinkles: everything is always better with sprinkle in my book, but if you'd prefer a plain sugar cookie dough or want to change up the flavor to something other than funfetti, feel free to leave the sprinkles out all together.
- Edible gluten free cookie dough: to make this a gluten free cookie dough, simply swap out the all-purpose flour for a gluten free option, like oat flour for example. To be safe, I would still heat treat the gluten free flour for this recipe. But just know that the time it takes for your flour to reach a safe temperature could be shorter or longer depending on which flour/flour blend you choose.
- Edible cookie dough for one (or two): this recipe is design to make just a few servings, so enough for a few nights of cookie dough for one or split serving for two. If you need a bigger recipe to mix into ice cream or fill a big batch of cupcakes, feel free to double or even triple the recipe to fit your needs.
- Vegan edible cookie dough: now, if you've been hanging around with me for a while, you know "vegan" isn't usually in my vocabulary as I strongly encourage anyone interested in alternative dietary recipes to use recipes designed to fit their needs from the start as I find you'll always have a better result that way. Luckily though, this edible funfetti dough is super forgiving due to it's no-bake nature. So feel free to swap out the dairy items for a vegan alternative if you prefer for an edible vegan cookie dough.
How to Use Edible Cookie Dough
- Top your favorite ice cream: one of my favorite ways to enjoy this cookie dough is to break it up into pieces to top off my favorite ice cream sundae.
- Truffles/lollipops: for an extra festive finish, you can roll the dough into balls, then coat it in melted chocolate or candy coating (see the recipe tips for more on this!). Finish it off with some extra sprinkles or even add a lollipop stick for a fun and festive presentation!
- Fill cupcakes or cakes: this dough is great to use as a surprise filling for cupcakes. Just remove a little cake from the center of the top and add some cookie dough into the hole left behind. You also can break it into pieces and mix it into the filling layers of a cake for a delicious cookie dough + layer cake mash-up!
- A tasty snack! And last but certainly not least, you can just dig in for the ultimate guilty pleasure of eating cookie dough by the spoonful right from the bowl.
Test Kitchen Tips for Sweet Success
This recipe is super easy and straightforward so there aren't too many tips you need. That said, I think this recipe as well as many others really requires an instant read thermometer to do it properly.
A dependable thermometer is really not expensive (this is the one I love and have used for years on Amazon). They're great for all sorts of baking tasks as well as cooking, like checking to see if your steak is cooked to your liking without having to cut into it.
So whether you're heating up flour for this edible cookie dough, checking dough temps while making my decadent Cookies and Cream Cinnamon Rolls, or just checking the temp in your cake to see if it's done baking, I promise you will never regret having this indispensable tool around.
More Tips + FAQs
How do you store leftover edible cookie dough?
You can store any un-eaten dough (although I can’t imagine there’ll be any!) in an airtight container in the fridge for up to 3 days.
Is edible cookie dough actually edible?
Yes! As mentioned above, the reason this dough is edible (while technically a basic cookie dough recipe is not) is because we're heat treating the flour and removing the eggs all together. Therefore, there's no risk of getting sick from the ingredients as all the rest are safe to be eaten raw.
Can you bake this cookie dough?
Because we skipped the eggs and the leavener in this recipe, it doesn't really work when baked (and I promise I did test this just to make sure). So if you're looking for a baked sugar cookie, check out my Soft and Chewy Sugar Cookies or my Birthday Cake Sugar Cookies recipes!
Can you make vegan and/or gluten free edible cookie dough?
Yep! Check out the Make This Recipe Your Own section above for all the details!
Other Tasty Cookie Recipes You'll Love
Craving more delicious treats? Here are a few of my other favorite cookie/dough recipes:
- Edible Chocolate Chip Cookie Dough for Two
- Classic Chewy Sugar Cookies (without baking powder!)
- Funfetti Birthday Cake Sugar Cookies
- Monster Eyeball Sugar Cookies
- Sea Salt Chocolate Chip Cookies
- Double Cookie Butter Cookies
- Double Fudge Chocolate Chip Cookies
- Chewy S'mores Cookies
⭐ If you bake up this tasty recipe please give it a ⭐ rating in the recipe card or leave a comment and feel free to ask any questions at the bottom of the page to help others find their way to this sweet recipe too! ⭐
Full Recipe Card Here!
Edible Sugar Cookie Dough (Funfetti!)
Ingredients
- ¼ cup (½ stick) unsalted butter (softened, cut into 4 pieces)
- ½ cup sugar
- 1 cup sterilized all-purpose flour*1 (cooled, see Step 1)
- ¼ cup heavy cream*2
- ⅛ teaspoon sea salt
- 1 teaspoon vanilla extract
- ⅛ teaspoon almond extract (optional)
- ¼ cup rainbow stick sprinkles
- ⅓ cup white chocolate chips (optional)
Instructions
- Sterilize flour (see tips for why this is important): add the 1 cup of flour to a microwave safe bowl. Heat in the microwave at full power for 45 seconds, until flour is at least 165°F on an instant-read thermometer.*3 Be sure to stir the flour before taking the temperature to even out any hot spots.*4
- Stir together all ingredients (other than sprinkles + chips): combine all the ingredients (excluding the sprinkles and chips) with a wooden spoon or hand-mixer on low until smooth and combined.
- Add sprinkles + chips: add in the sprinkles (and chocolate chips if using) all at once, and stir in by hand just until evenly distributed throughout the dough.
- Share and enjoy: grab a fellow cookie dough lover, two spoons, and enjoy!
Test Kitchen Tips
- *1Why do you have to sterilize the flour? Because unbleached, raw flour (which is what I always use in my kitchen) has no “kill” step in production (and we won’t be using the oven to kill any possible contaminants), we need to ensure the flour is safe to eat raw. If you make this recipe regularly you can sterilize a big batch of flour at once and then just keep it on hand, stored how you would store your regular flour, for any time that cookie dough craving is calling your name.
- *2What if I don’t have heavy cream? I really like the richness and flavor heavy cream brings to this recipe, but if you all you have available is regular milk, you’re welcome to use that too.
- *3Microwave Strength: the times listed in this recipe were what worked for my microwave, which is 1150 watts. If your microwave has a higher wattage, you can still use the time listed. If it has lower wattage, add an extra 15 seconds to make sure your flour is fully heated through.
- *4Sterilizing Flour in the Oven: alternatively you can bake flour spread thinly on a parchment-lined baking pan at 350°F for 7-10 minutes. Allow flour to cool to room temperature before continuing with mixing the dough.
- Cookie Dough Truffles or Pops: to make truffles, roll cookie dough into 1”’ balls then coat in melted chocolate or candy coating. Add additional sprinkles for garnish while the coating is still wet if you like. For lollipops, roll the dough into balls and chill for 2-3 hours (you need the dough to stiffen up so the sticks don’t go right through the soft dough balls). Once chilled, add lollipop stick, coat, garnish and allow to dry.
- Storage Tips: you can store any un-eaten dough (although I can’t imagine there’ll be any!) in an airtight container in the fridge for up to 3 days.
Nutrition
I hope you and your loved ones enjoy this recipe and when you give these a try, please share (literally and electronically!) and tag me on Instagram or Facebook @mint.and.mallow.kitchen so I can see all your amazing sweets and help you with any baking conundrums that come up!
Love, light and sweets always,
Jocelyn
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