This no-bake edible cookie dough is a quick and easy treat that’s perfect for satisfying your sweet tooth! Made with simple ingredients and topped with colorful sprinkles, it’s ready in just 10 minutes. A fun dessert for one or a crowd, no baking required!
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 10 minutes, no oven required.
- Safe to Eat Raw: Made with heat-treated flour and no eggs for a worry-free treat.
- Customizable: Add your favorite toppings like sprinkles, chocolate chips, or nuts.
- Single-Serving Dessert: Perfect for when you’re craving something sweet.
- Kid-Friendly: A fun and safe recipe for kids to make and enjoy.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/8 tsp salt
- 1/4 cup unsalted butter (softened)
- 1 tbsp milk
- 1/2 tsp vanilla extract
- Rainbow sprinkles (optional)
Directions
1. Heat-Treat the Flour
- Spread the flour on a baking sheet and bake at 350°F (175°C) for 5 minutes to kill any bacteria. Let it cool completely before using.
2. Cream the Butter and Sugar
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the Wet Ingredients
- Stir in the milk and vanilla extract until well combined.
4. Mix in the Dry Ingredients
- Gradually add the heat-treated flour and salt, mixing until a smooth dough forms.
5. Add Sprinkles (Optional)
- Fold in rainbow sprinkles or your favorite mix-ins for a fun touch.
6. Serve
- Scoop the cookie dough into a bowl or enjoy it straight from the spoon!
Servings and Timing
- Servings: 1
- Prep Time: 5 minutes
- Cook Time: 5 minutes (to heat-treat the flour)
- Total Time: 10 minutes
Variations
- Chocolate Chip: Swap the sprinkles for mini chocolate chips for a classic cookie dough flavor.
- Peanut Butter Twist: Add 1 tbsp of peanut butter for a nutty flavor.
- Gluten-Free Option: Use gluten-free all-purpose flour.
- Double Chocolate: Mix in cocoa powder and chocolate chips for a rich chocolate treat.
- Nutty Crunch: Fold in chopped nuts or almond pieces for extra texture.
Storage/Reheating
- Storage: Store leftover cookie dough in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze in a resealable freezer bag for up to 2 months. Let it thaw slightly before eating.
FAQs
1. Can I skip heat-treating the flour?
No, heat-treating the flour ensures it’s safe to eat by killing harmful bacteria.
2. Can I use salted butter?
Yes, but reduce or omit the added salt to avoid over-salting.
3. Can I use brown sugar instead of granulated sugar?
Yes, brown sugar adds a deeper flavor and softer texture.
4. How do I make this dairy-free?
Use plant-based butter and almond or oat milk as substitutes.
5. Can I bake this dough into cookies?
This dough is not designed for baking. Use a traditional cookie dough recipe for baking.
6. Can I double the recipe?
Yes, simply double the ingredients for a larger batch.
7. How can I make this vegan?
Use dairy-free butter, plant-based milk, and ensure your sprinkles are vegan-friendly.
8. Can I add other mix-ins?
Absolutely! Try white chocolate chips, crushed pretzels, or dried fruit.
9. Is this recipe safe for kids?
Yes, the dough is safe for kids to make and eat since it contains no raw eggs or untreated flour.
10. Can I adjust the sweetness?
Yes, reduce the sugar slightly if you prefer a less sweet dough.
Conclusion
This no-bake edible cookie dough is the ultimate quick and customizable treat for any occasion. Whether you enjoy it plain, topped with sprinkles, or loaded with mix-ins, this easy recipe is sure to satisfy your cravings. Whip up a batch today and indulge in a spoonful of sweetness!
Print
No-Bake Edible Cookie Dough
- Total Time: 10 minutes
- Yield: 1 serving 1x
- Diet: Vegetarian
Description
This easy, no-bake sugar cookie dough is a sweet treat you can enjoy straight from the bowl! Made with heat-treated flour and topped with colorful sprinkles, it’s perfect for a quick dessert or snack.
Ingredients
Baking & Spices:
- 1/2 cup all-purpose flour (heat-treated, see note below)
- 1/4 cup granulated sugar
- 1/8 tsp salt
- 1/2 tsp vanilla extract
Dairy:
- 1/4 cup unsalted butter (softened)
- 1 tbsp milk
Other:
- Rainbow sprinkles (optional, for topping)
Instructions
1. Heat-Treat the Flour:
- Spread the flour evenly on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or microwave it in a microwave-safe bowl in 30-second intervals, stirring in between, until it reaches 165°F (74°C). Let it cool completely before using.
2. Cream the Butter and Sugar:
- In a medium bowl, use a hand mixer or whisk to cream together the softened butter and granulated sugar until light and fluffy.
3. Add the Wet Ingredients:
- Mix in the vanilla extract and milk until smooth.
4. Combine the Dough:
- Gradually add the heat-treated flour and salt to the butter mixture, stirring until fully incorporated and the dough reaches a soft, smooth consistency.
5. Add Sprinkles (Optional):
- Fold in rainbow sprinkles for a festive touch.
6. Serve:
- Scoop into a bowl or roll into small balls. Enjoy immediately, or chill for 5-10 minutes for a firmer texture.
Notes
- Heat-Treated Flour: Heat-treating the flour ensures it’s safe to eat raw by eliminating potential bacteria. Don’t skip this step!
- Storage: Store the cookie dough in an airtight container in the refrigerator for up to 1 week. Freeze for up to 3 months.
- Customizations: Swap sprinkles for chocolate chips, mini M&Ms, or chopped nuts. Add a pinch of cinnamon for extra flavor.
- Make It Vegan: Substitute butter with vegan butter, milk with plant-based milk, and ensure your sprinkles are vegan-friendly.
- Prep Time: 10 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: American
