Edible cookie dough takes us straight back to childhood, and this edible sugar cookie dough for one recipe lets you indulge in that nostalgic pleasure at home. Ready in minutes, it's perfect for those sudden sweet cravings.
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Ingredients
- Plain flour (all-purpose flour)
- Unsalted butter
- Light brown sugar
- Milk
- Vanilla extract
- Salt
- Chocolate chips
See the recipe card for the quantities.
Instructions
Heat-treat the flour by microwaving it in a microwave-safe bowl in 10-second bursts, stirring between each, for 1 minute total. Or, spread on a baking tray and bake at 160°C for 5 minutes.
Let the flour cool completely. In a small bowl, cream together the softened butter and light brown sugar until smooth and fluffy.
Stir in the milk and the vanilla extract until well combined. Gradually add the cooled, heat-treated flour and a pinch of salt, mixing until fully mixed.
Fold in the chocolate chips. Enjoy immediately or refrigerate for a firmer texture. You can even shape it into cookie dough bites.
Substitutions
- Flour: For a gluten-free version, substitute the plain flour with the same amount of gluten-free flour blend. Just remember to heat-treat it the same way.
- Butter: Plant-based butter works well as a dairy-free alternative.
- Sugar: While light brown sugar gives the best flavour, you can use granulated white sugar or dark brown sugar too. Each will slightly alter the flavour.
Variations: Favourite Mix-ins
- Add 1 tablespoon of colourful sprinkles and replace the chocolate chips with white chocolate chips for a festive twist.
- Reduce the butter to 30g and add 1 tablespoon of peanut butter for a nutty variation.
- Add 1 tablespoon of cocoa powder (heat-treated with the flour) for a chocolate dough base with your chocolate chips.
Equipment
This eggless cookie dough recipe requires minimal equipment—just a microwave-safe bowl for heat-treating the flour, a small mixing bowl, and a wooden spoon or spatula for combining ingredients. If you don't have a microwave, you'll need a baking tray and oven for the flour heat treatment.
No special tools are required, making this a perfect recipe for small kitchens or when you don't want to deal with a lot of washing up.
Storage
This edible cookie dough can be stored in an airtight container in the fridge for up to 3 days. The dough will firm up when chilled, so let it sit at room temperature for 5-10 minutes before enjoying it.
You can freeze the cookie dough for up to 1 month. Portion it into small scoops on a parchment-lined tray, freeze until solid, then transfer to a freezer bag or cover with plastic wrap. Thaw individual portions in the fridge when the craving strikes.
Top Tip
Don't skip the heat-treating step for the flour! This is crucial for food safety, as raw flour can contain harmful bacteria. When heat-treating in the microwave, be sure to stir between intervals to ensure even heating and prevent the flour from burning. The flour should reach 75°C to be safe; if you have a food thermometer, it's worth checking.
FAQ
Raw flour can contain harmful bacteria like E. coli. Heat-treating the flour kills these bacteria, making it safe to consume without baking. Eggs are omitted from it for similar safety reasons.
This recipe is designed to be eaten raw and doesn't contain the leavening agents (like baking soda or baking powder) needed for proper baking. If you want to bake cookies, it's better to use a recipe specifically designed for baking.
Cookie dough consistency can vary based on factors like humidity and exact measurements. If your dough seems too dry, add a tiny bit more milk, about ½ teaspoon at a time. If it's too wet, add a bit more heat-treated flour until you reach your desired consistency.
Related
Looking for other recipes like this? Try these:
Pairing
This edible cookie dough works wonderfully as:
- A topping for vanilla ice cream
- A dipper for strawberries or banana slices
- A filling for chocolate sandwich cookies
- A layer in a dessert parfait with whipped cream and berries
- A surprise centre for cupcakes (freeze small portions first)
📖 Recipe
Edible Sugar Cookie Dough for One
Ingredients
- 60 g (½ cup) plain (all-purpose) flour heat-treated
- 40 g (⅕ cup) unsalted butter softened
- 40 g (¼ cup) light brown sugar
- 2 tablespoon milk
- 1 teaspoon vanilla extract
- Pinch of salt
- 40 g (¼ cup) chocolate chips
Instructions
- Step 1: Begin by heat-treating your flour to ensure it's safe to eat. Place the flour in a microwave-safe bowl and heat it in 10-second intervals, stirring between each interval, for about 1 minute total. The flour should reach 75°C to kill any potential bacteria. Alternatively, spread the flour on a baking tray and bake at 160°C for 5 minutes. Allow the flour to cool completely before using.
- Step 2: In a small mixing bowl, combine the softened butter and light brown sugar. Use a wooden spoon or spatula to cream them together until the mixture becomes light and fluffy. This creates the perfect base for your cookie dough.
- Step 3: Add the milk and vanilla extract to your butter-sugar mixture, stirring well to incorporate. The vanilla adds that classic cookie flavour, while the milk helps achieve the right consistency.
- Step 4: Gradually stir in the cooled, heat-treated flour and a pinch of salt. Mix until everything is well combined and no flour streaks remain. The dough should come together into a soft, scoopable consistency.
- Step 5: Fold in the chocolate chips until they're evenly distributed throughout the dough. Feel free to adjust the amount according to your chocolate preference.
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