How to Make Edible Cookie Dough

Co-authored by Craig Watson

Last Updated: November 21, 2024

Baking cookies is delicious, but sometimes the best part of baking cookies is eating the cookie dough. Unfortunately, cookie dough is both delicious and slightly dangerous; eating all that raw egg could cause health problems such as salmonella. Looking for all the flavor of cookie dough without the risk of eating raw eggs? If you want to make dough you can safely eat, then all you need is some sugar, dough, flour, and a few other key ingredients.

Nutrition Facts for Method 1:

- Serving size: 1/2 of dough or batch
- Calories: 86 calories Calories from fat: 2 calories
- Saturated fat: 1 g 0% Trans fat 0 g 0%
- Sugars: 3 grams 5%.

Ingredients

Standard Dough

3/4 cup (12 tablespoons) butter/margarine/sunflower spread
3/4 cup (170 grams) caster sugar plus 4 tablespoons (59.1 ml) (50 grams) brown sugar
- Or, instead of the above step, 3 oz of caster sugar and 3 oz of brown sugar
3/4 cup (85 grams) plain flour
Pinch of salt (optional; may not be needed if using salted butter)
2 teaspoons vanilla extract (or any different extract)

Chocolate Chip Cookie Dough

3/4 cup (12 tablespoons) butter/margarine/sunflower spread
3/4 cup (170 grams) caster sugar plus 4 tablespoons (59.1 ml) (50 grams) brown sugar
- Or, instead of the above step, 3 oz of caster sugar and 3 oz of brown sugar
3/4 cup (85 grams) plain flour
Pinch of salt (optional; may not be needed if using salted butter)
2 teaspoons vanilla extract (or any different extract)
1/8 cup (15 grams) cocoa powder (optional)
Chocolate chips (optional)

Low Fat Cookie Dough in Seconds

1 cup plain flour
1 1/2 cups brown sugar
1 cup low fat salted butter
1 cup almond butter (optional)
1 tablespoon light or normal vanilla extract or other flavoring
1/4 cup skim or low fat milk

Method 1

Method 1 of 3:

Making Standard Dough

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Cream together with a fork until you get a smooth texture. Add vanilla.
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Enjoy! Or keep going and make them into cookies.

Method 2

Method 2 of 3:

Making Chocolate Chip Cookie Dough

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Method 3

Method 3 of 3:

Making Low Fat Cookie Dough in Seconds

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If you want very dry and crackly dough, do not add milk. For results that look like dough or thick paste, add milk.
It is now ready to eat.
6
To make into a cookie, add 3 tablespoons (44.4 ml) of sugar, chocolate chips and sprinkles (optional) and 1 tablespoon (14.8 ml) of milk.
- Bake for 17-20 minutes or until golden brown and crispy.

Community Q&A

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Question

I didn't bake the last one, and I ate it. Is that okay?

Community Answer

Yes, that is the purpose of the recipe - to make cookie dough you can eat without baking.

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What temperature do you bake the cookie dough at?

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Usually at 375 degrees Fahrenheit or 190 degrees Celsius.

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Question

How long should you bake the cookie dough for?

Community Answer

You don't bake it unless you want to make actual cookies, in which case, the instructions say 17-20 minutes. The purpose of this article is to help you make cookie dough you can safely eat raw.

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Tips

Immediate consumption is usually advisable. If you leave the dough wrapped in film in your fridge or just leave it out in a bowl, in a matter of hours, the dough will start leaking grease from whatever you've used with the sugar. This can be particularly disgusting if you've wrapped it up and have to pull it out of a bag full of yellow grease!

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Remember that this dough is for eating, not necessarily for baking. If you try baking them, you might want to add a raising agent unless you like flat, crispy cookies.

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Have regular/granulated sugar but no caster sugar? Regular sugar is a good substitute.

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Warnings

While the main concern with eating raw cookie dough may be the raw eggs, it's also worth noting that eating raw refined flour may as well irritate digestive processes or aggravate allergies. Again, don't overindulge.

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Do not add any unpasteurized eggs because consuming raw eggs might result in salmonella infection.

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