This easy Edible Sugar Cookie Doughis buttery, creamy, with hints of vanilla and almond, and loaded with sprinkles. Dig in with a spoon, this recipe is completely safe to eat.
In the microwave- Place the all-purpose flour in a shallow bowl. Microwave it for four 15 second increments, stirring between each increment. Set aside to cool completely. In the oven- Spread out the the all-purpose flour on a clean baking sheet. Bake for 5 minutes at , 350 °F stirring half way through. Set aside to cool completely.
Edible Sugar Cookie Dough
In a large bowl add the softened butter and granulated sugar.
Using a hand mixer or stand mixer, beat the butter and sugar for 3 to 5 minutes. It should be light, fluffy, and the sugar dissolved.
Add the milk, vanilla extract, and almond extract. Whisk until well combined.
Add the cooled, heat treated, all-purpose flour and salt. Whisk until well combined and the mixture has completely absorbed.
Using a spatula, fold in the sprinkles until well dispersed.
Eat and Enjoy Entirely!
Video
Notes
Storing Information:
Refrigerated, covered in an airtight container, up to 5 days.
Frozen, covered in an airtight container, up to 1 month.
Before eating, leave it at room temperature to soften for 15 to 30 minutes.
3 Tips:
Adjust the amounts of milk or flour to get the perfect consistency. Too crumbly? Add milk one teaspoon at a time. Too wet? Add flour one tablespoon at a time.
Cream the butter and sugar very well to reduce the graininess.
Make the amount you want. Cut this recipe in half for a single serving. Double or triple it for meal prepping snacks or sharing.
Edible Cookie Dough Variations
chocolate chips- white, semi-sweet, milk, butterscotch, peanut butter, dark chocolate
nuts- pecans, almonds, peanuts
cookies- Oreos, shortbread, gingersnaps, wafers, biscoff cookies