Here we are again guys, the beginning of the week. And if there is any better day to be making a batch of cookie dough that you can eat raw, I don’t know which. So let’s get to it.

I’m gonna be honest. I eat a lot of cookie dough as it is, and I’m talking about the stuff with raw eggs and raw flour right in there. I feel like through my life I’ve probably built up a tolerance entirely from eating cookie dough. It is what it is man, and I love tasting a dough before putting it in the oven. I’m not sorry.

BUT, if we can have cookie dough that is actually safe to eat, it’s probably the better choice. Plus, if we can make cookie dough with no intention of baking it, what a freakin treat that is. It’s summer, I’m not trying to turn on my oven more than I need to.

I wish I could say this is completely a no-bake recipe, but it’s not. I’m sure you’ve always known that you shouldn’t eat raw eggs and such, but actually you shouldn’t eat raw flour either. So, the first step in this process is actually to bake your flour for a few minutes to just make sure it’s safe. I would highly suggest you line your baking sheet generously with foil- this is going to make it much easier to get out.

And one other item I’m using that is cooked is actually the sugar. I’ve recently started keeping toasted sugar on hand at all times, via the suggestion of Stella Parks, a super amazing pastry chef. It’s particularly nice in cookie dough recipes because it adds just a slight bit of extra flavor. I’ll let you decide on what you want to do on that one- it’s great either way!

Otherwise, no cooking. You can play around with different flavors and add-ins here, whatever you feel like! I’m keeping it simple with sprinkles today- it’s a great option. Enjoy guys!

Edible Sugar Cookie Dough


  • 1 cup flour
  • 1/2 cup softened butter
  • 3/4 cup toasted sugar (use regular if not toasted)
  • 1/2 tsp. salt
  • 2 tsp. vanilla extract
  • 1 tbs. milk
  • 3 tbs. rainbow sprinkles or other add-ins


  1. To cook the flour- I recommend doing this in a big batch and storing it for future use. Preheat your oven to 350 degrees, and evenly spread flour over the sheet. Bake for about 10 minutes, cool, and store. I find that this process can make the flour clump up a bit, which means you'll want to sift before using it. 

  2. In a medium bowl, beat together the butter, sugar, salt, vanilla, and milk until smooth. Sift in the cooked flour (it will likely clump from baking, so sifted is needed here) and beat until smooth. Add a little more flour or milk if you'd like a different consistency. 

  3. You can enjoy this now at room temperature, or cold, which is my favorite. Store in a container in the fridge- it will stay good for about a week. Enjoy! 


  1. Katie

    July 20, 2019 at 2:07 am

    This looks incredibly dangerous! Definitely will have to try.

    Visiting your website for the first time. I came across your new cookbook (congratulations) at the library and I am in love. I marked half the book and have been reading it for weeks. After traveling, I came home and made your pumpkin spice muffins first thing (yes, in the middle of July!). I am at 6,000 just south of Denver. The muffins rose beautifully and were very attractive. Of course, they were delicious too! All my kids loved them! I can't wait to try more of your recipes! I will definitely be purchasing your cookbook in the future and your website is now in my bookmarks. Thank you!!!!

    • Dough-Eyed

      July 20, 2019 at 4:51 am

      Hi Katie! So good to hear from you, I'm so glad you found my book! I actually live just south of Denver as well. The pumpkin muffins are my husband's favorite, I'm so glad they worked well for you!!


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