This edible Sugar Cookie Dough tastes just like the real thing with its sweet, buttery, nostalgic bakery flavor. It mixes up in minutes with heat-treated flour and no eggs, so it's completely safe to enjoy by the spoonful or add to your favorite desserts.
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Edible cookie dough is one of my favorite treats in the world. I love it more than I love actual cookies. There's even a whole section of cookie dough recipes here on We are not Martha!
A sugar cookie dough recipe was a glaring omission... Until now.
This cookie dough is perfectly simple and sweet. It's a great holiday treat, but can be enjoyed year round!
💜 Why this recipe works
Vanilla and almond extract work together for sugar cookie flavor: you might think sugar cookies just need lots of vanilla extract, but while the vanilla brings warmth, almond extract adds the nostalgic bakery vibe.
Imitation vanilla extract is recommended: I almost always recommend pure vanilla extract, but when you want desserts to have that sweet bakery flavor (anything sugar cookie, birthday cake, funfetti flavored), imitation vanilla really works best.
Flour is heat-treated: many people don't know that it's the flour and not the eggs that can cause food-borne illness in raw cookie dough. But there's a simple fix; heat-treat your flour before making the dough!
Can be customized for all occasions: I love using pastel sprinkles in my sugar cookie dough, but you can customize the dessert for any occasion or holiday based on the sprinkles or mix-ins you use.
🗒 Ingredients
Here's everything you need to make this sugar cookie dough (be sure to view the recipe card at the bottom of this post for ingredient amounts and full recipe instructions):
- Unsalted butter
- Granulated sugar
- Vanilla extract: I recommend imitation vanilla for maximum sugar cookie flavor
- Almond extract
- Salt
- All-purpose flour: see recipe notes on how to heat treat flour for safety
- Milk
- Sprinkles: optional
🎄 Recipe tips
- Heat treat your flour before making recipe. Simply spread flour on a baking sheet and bake at 350 degrees for about 5 minutes. Let cool before using in cookie dough.
- Beat the butter and sugar together until it's light and fluffy. This should take 3-4 minutes and will ensure your cookie dough is nice and smooth.
- Don't skip the salt. It may not seem important, but it balances the sweetness and makes the cookie dough more dimensional in flavor.
- Add the milk slowly. Start with 2 tablespoon and only add more if the dough still looks crumbly.
- Add sprinkles or other add-ins to fit the occasion. Using Christmas sprinkles, Valentine's Day sprinkles, etc. can instantly perfect your sugar cookie dough for any occasion.
There are so many ways to enjoy this sugar cookie dough! But obviously my favorite way is simply with a spoon. We especially enjoy it when it's chilled.
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It's a lovely treat to serve in individual cups at a holiday party and a super fun and unique alternative to actual baked sugar cookies.
You can also roll it into little balls, chill it, and snack on them during movie nights.
I also use this cookie dough in my sugar cookie ice cream recipe (will be sharing soon!).
⏲️ How to store
I recommend storing this edible sugar cookie dough in an airtight container in the fridge for up to 5-7 days.
It will firm up in the fridge, so let it sit at room temp for a few minutes or add a tiny splash of milk if you want it softer. But it's also so good chilled!
You can also store the cookie dough in the freezer if you prefer. I recommend scooping the dough into balls first. You can either thaw it in the fridge for a few hours or on the counter for 10-15 minutes until it's scoopable. It should stay fresh in the freezer for about 3 months.
🎉 Recipe variations
Here are some more fun ideas for making this sugar cookie dough:
- Use the sprinkles that represent the holiday or occasion you're serving the dough at. Think holiday colors, college mascot colors, baby shower colors, wedding shower colors, etc.
- Instead of (or in addition to) sprinkles, mix in mini M&Ms, crushed cookies, toffee bits, or any of your favorite candies.
- Add a little lemon zest and replace the milk with lemon juice for a lemon sugar cookie dough.
- Use peppermint extract instead of almond and mix in crushed candy canes for a peppermint sugar cookie dough.
- Use extra imitation vanilla, rainbow sprinkles, and a tablespoon of cake mix for a birthday cake cookie dough treat.
- Add a little cinnamon for a snickerdoodle type cookie dough.
🥣 Serving suggestions
Here are some ways you can enjoy the cookie dough (other than eating it by the spoonful straight out of the mixing bowl):
- Scoop the dough into small bowls or cups for an easy dessert that also offers bite-sized portion control.
- Roll the cookie dough into bite-size balls and chill them in the freezer for an instant sweet treat any time a craving hits.
- Make cookie dough truffles by rolling the dough into balls, dipping them in melted chocolate, and topping with sprinkles.
- Fold the cookie dough into ice cream.
- Add sugar cookie dough to a dessert board with fruit, cookies, chocolate pieces, and other sweet mix-ins.
- Portion the dough into mini jars and give as edible gifts or party flavors.
- Thin the cookie dough out with a little more milk and serve it as a dessert dip with cookies, fruit, pretzels, and more.
No matter how you make it, you won't be able to get enough of this yummy treat.
🍪 More cookie dough recipes
I love making edible cookie doughs and have lots of fun flavored recipes on WANM. Here are some of my favorites:
You can also incorporate cookie dough into so many different treats, like cookie dough bars, ice cream, and even s'mores.
This certainly won't be the last cookie dough recipe you see here, so please let me know if there are other flavors you want me to make. Comment below!
📖 Recipe
Sugar Cookie Dough
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Ingredients
- ½ cup (1 stick) unsalted butter room temperature
- ½ cup granulated sugar
- 1 ½ teaspoon vanilla extract (I recommend imitation vanilla)
- ¼ teaspoon almond extract
- ¼ teaspoon salt
- 1 cup all-purpose flour (see notes on how to heat treat for safety)
- 2 tablespoon milk
- 2 ½ tablespoon sprinkles optional
Instructions
- In the bowl of a mixer with paddle attachment or in a large bowl with a hand mixer, cream butter and sugar on medium speed until light and fluffy, 3-4 minutes.
- Add vanilla, almond extract, and salt and blend until combined.
- With mixer on low, slowly add flour to bowl until well combined. Keep mixer on low and add 2 tablespoon milk in until dough comes together. If cookie dough seems too thick, you can add an additional tablespoon of milk.
- Fold in sprinkles if using.
Notes
- To ensure flour is safe for eating (raw flour can cause foodborne illness), you should bake it before using. Just spread flour on a baking sheet and bake at 350 degrees for about 5 minutes. Let cool before using in cookie dough.
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