Edible Sugar Cookie Dough
If you’re craving a sweet treat that’s as delicious as it is safe to eat, look no further than this Edible Sugar Cookie Dough. This delightful dough captures all the flavors of classic sugar cookies but without the worry of raw eggs or flour. It’s perfect for snacking, topping ice cream, or just indulging straight from the bowl. Let’s dive into the magic of making this irresistible treat!
Why This Edible Sugar Cookie Dough Stands Out
This Edible Sugar Cookie Dough is not only simple to make but also incredibly versatile. With its creamy texture and rich flavor, it’s the ultimate comfort food. The addition of rainbow sprinkles or your choice of mix-ins gives it a fun twist that makes it perfect for any occasion. Whether you’re celebrating a birthday, throwing a party, or just looking for a sweet pick-me-up, this cookie dough is sure to impress.
What Goes In
- 1 cup (113g) unsalted butter, softened: Provides the rich, creamy base.
- 1 cup (200g) granulated sugar: Adds sweetness and helps achieve that classic cookie flavor.
- 1 teaspoon vanilla extract: Enhances the overall taste with warm, aromatic notes.
- ½ teaspoon almond extract: Adds a nutty depth that elevates the flavor profile.
- 2 tablespoons milk: Ensures the dough has the perfect consistency for eating.
- 1 cup (124g) all-purpose flour: The essential dry ingredient that gives the dough structure.
- ½ cup rainbow sprinkles or other mix-ins: For a fun, colorful touch that makes it extra special.
Tools & Equipment Needed
- Mixing Bowl: To combine your ingredients easily.
- Electric Mixer: For quick and easy blending of the butter and sugar.
- Spatula: To scrape down the sides and ensure everything is well-mixed.
- Measuring Cups and Spoons: For accurate ingredient measurements.
- Food Storage Container: To store your Edible Sugar Cookie Dough safely.
Edible Sugar Cookie Dough: How It’s Done
Step 1: Cream the Butter and Sugar
In a large mixing bowl, add the softened unsalted butter and granulated sugar. Using an electric mixer, cream them together on medium speed until the mixture is light and fluffy, about 2-3 minutes. This step is crucial as it incorporates air, giving your dough a lovely texture.
Step 2: Add the Extracts and Milk
Next, add the vanilla extract, almond extract, and milk to the creamed mixture. Mix on low speed until fully combined, scraping down the sides of the bowl as needed.
Step 3: Incorporate the Flour
Gradually add the all-purpose flour to the mixture, continuing to mix on low speed until just combined. Be careful not to overmix, as this can lead to a tough dough.
Step 4: Fold in the Sprinkles
Using a spatula, gently fold in the rainbow sprinkles or any other mix-ins you desire. This is where you can get creative! Chocolate chips, nuts, or dried fruits are all excellent alternatives.
Step 5: Taste and Adjust
Before diving in, take a small taste of your Edible Sugar Cookie Dough. If you’d like it sweeter, feel free to add a little more sugar or a splash more milk to adjust the consistency.
Step 6: Enjoy or Store
Scoop out the desired amount and enjoy straight away! If you have leftovers, transfer the dough into an airtight container and refrigerate it to keep it fresh.
Easy Ingredient Swaps
- Butter: Use coconut oil or a plant-based butter for a dairy-free version.
- Sugar: Substitute with brown sugar for a deeper flavor.
- Milk: Almond milk or oat milk work perfectly as non-dairy alternatives.
- All-Purpose Flour: Use gluten-free flour to make it gluten-free.
What Could Go Wrong
While making Edible Sugar Cookie Dough is pretty straightforward, there are a few common pitfalls to watch out for:
- Overmixing: This can lead to a tough texture rather than the soft, creamy consistency you want.
- Too Dry: If your dough feels crumbly, add a splash more milk to bring it together.
- Not Enough Sweetness: Always taste your dough before storing it. Adjust the sweetness according to your preference.
- Using Raw Flour: Ensure that the flour is heat-treated to eliminate any harmful bacteria.
Cooling, Storing & Rewarming
Your Edible Sugar Cookie Dough can be stored in an airtight container in the refrigerator for up to a week. If you want to keep it longer, you can freeze it for up to three months. When you’re ready to enjoy, simply let it sit at room temperature for about 10-15 minutes until slightly softened. You can also pop it in the microwave for a few seconds if you prefer it warm. Just be careful not to melt it!
Questions People Ask
Can I bake this cookie dough?
No, this Edible Sugar Cookie Dough is meant to be eaten raw and does not contain eggs, which are essential for baking cookies. If you want to bake cookies, check out a traditional sugar cookie recipe.
How do I know if my flour is safe to eat?
To make sure your flour is safe, you can heat-treat it by spreading it on a baking sheet and baking it at 350°F (175°C) for about 5-10 minutes. Let it cool before using it in your dough.
Can I add different flavors to the dough?
Absolutely! Feel free to experiment with different extracts like peppermint or lemon, or even add cocoa powder for a chocolate version of your Edible Sugar Cookie Dough.
Is it safe to eat raw cookie dough?
This recipe is designed to be safe to eat since it uses heat-treated flour and omits raw eggs. Enjoy it without any worries!
Final Thoughts
As you can see, making Edible Sugar Cookie Dough is not only easy but also a delightful experience filled with creativity. Whether you’re sharing with friends or indulging solo, this dough is sure to satisfy your sweet tooth. So gather your ingredients, unleash your inner baker, and enjoy this safe, scrumptious treat. Happy snacking!
Edible Sugar Cookie Dough
Ingredients
Equipment
Method
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed for 2-3 minutes until light and fluffy.
- Add the vanilla extract, almond extract, and milk to the creamed mixture. Mix on low speed until fully combined, scraping down the sides as needed.
- Gradually add the all-purpose flour while mixing on low speed until just combined. Avoid overmixing.
- Gently fold in the rainbow sprinkles or any desired mix-ins using a spatula.
- Taste the dough and adjust sweetness with more sugar or milk if needed.
- Scoop out and enjoy immediately, or store in an airtight container in the refrigerator for up to a week.
Notes
- For a dairy-free version, substitute butter with coconut oil or plant-based butter.
- Use brown sugar for a richer flavor.
- Store in an airtight container to keep fresh for up to a week.
