Sugar Cookie Dough
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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Makes: 6 servings
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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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