Edible Sugar Cookie Dough
This edible sugar cookie dough is a no-bake, safe-to-eat sweet treat loaded with pure vanilla and mini chocolate chips—perfect for holidays, family movie nights, or whenever you’re craving a nostalgic bite.
Ingredients
- 1 cup (2 sticks) unsalted butter unsalted butter softened
- 3/4 cup granulated sugar granulated sugar choose organic cane sugar for extra depth
- 1/2 cup light brown sugar light brown sugar for that caramel hint
- 1 teaspoon pure vanilla extract pure vanilla extract or scrape a vanilla bean
- 1-2 tablespoons heavy cream or whole milk heavy cream or whole milk adjust for desired creaminess
- 2 1/4 cups all-purpose flour all-purpose flour heat-treated
- 1/4 teaspoon fine sea salt fine sea salt
- 1/2 cup mini chocolate chips mini chocolate chips or interchange with rainbow sprinkles
- 2 tablespoons white chocolate chips or chopped nuts white chocolate chips or chopped nuts
Instructions
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2–3 minutes. You’ll see pale streaks—that’s your cue.
- Lower the mixer speed and add the vanilla extract plus 1 tablespoon of cream. Mix just until combined; if the dough looks too stiff, add the extra tablespoon.
- Switch to low speed and gradually pour in the flour and sea salt. Scrape the sides with a rubber spatula to ensure everything gets incorporated. The dough should look like classic sugar cookie dough—moist but not sticky.
- Remove the mixer bowl and use a spatula to gently fold in the mini chocolate chips (or sprinkles). If you like a more even distribution, give the dough a quick stir by hand.
- Cover the bowl with plastic wrap and pop it in the fridge for at least 20 minutes. This helps firm up the dough so you can shape it easily.
- Use a small cookie scoop or teaspoon to portion dough onto a parchment-lined tray—about 1 tablespoon per bite. For clean lines, lightly dust your hands with flour when rolling into balls.
- Melt dark or white chocolate in a double boiler (or microwave in 20-second bursts), then dip half of each dough ball and set back on parchment paper.
- Refrigerate the truffles until the chocolate sets, about 15 minutes, or freeze for 5 minutes if you’re in a hurry. Enjoy straight from the fridge!
Notes
Store your edible sugar cookie dough in an airtight container in the fridge for up to one week. For longer life, freeze in a sealable bag for up to two months—just pop out a few bites when sweet cravings strike. There’s no need to reheat; serve chilled for that perfect chewy texture. Make-ahead tip: portion into silicone molds and freeze overnight, then transfer to a bag for grab-and-go snacks.
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