How to make Edible Cookie Dough

Looking for all the flavor of cookie dough without the risk of eating raw eggs? Here's how to make dough you can safely eat.



  • 3/4 cup (1.5 sticks, or 12 Tbsp.) butter/margarine/sunflower spread/margarine
  • 3/4 cup (170 g) caster sugar (sold as sugar in the US or Tate Lyle in Britain plus 4 tablespoons (50 g) brown sugar
  • Or, instead of the above step, 3 oz of caster sugar and 3 oz of brown sugar
  • 3/4 cup (85 g) plain flour
  • Pinch of salt (optional; may not be needed if you use salted butter)
  • 2 teaspoons vanilla extract/any other extract.
  • Chocolate chips (optional)
  • 1/8 cup (15 g) cocoa powder (optional)


Standard Dough

  1. 1
    Put the butter in a large cooking bowl and add the sugar. Cream together with a fork until you get a smooth texture. Add vanilla.

  2. 2
    Sieve the flour and pinch of salt into the mix and stir again until the mix is as thick and sturdy as possible.

  3. 3
    Eat the cookie dough as it is. Enjoy!


Chocolate Chip Cookie Dough

  1. 1
    Follow Steps 1 and 2 for standard dough above.

  2. 2
    When sieving in the flour, add the cocoa powder.

  3. 3
    Mix in the chocolate chips for taste.



  • 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.
  • Using a low fat spread such as sunflower spread is a way to make non-dairy cookies. Note, however, that any nut or seed spread will result in a denser dough, and you should take this into account when preparing. Remember also, that nut and seed butter substitutes will still result in a rich cookie, so don't use this substitution as an excuse for over-indulging, for the calories remain just as high, and there may be an even greater risk (compared to butter) of coronary heart disease due to trans fats.
  • You can add almost anything to cookie dough! Try adding peanuts or pecans, or even stir in some caramel, or peanut butter.
  • Pasteurized eggs are readily available in many supermarkets, so if you are worried about eating raw eggs but would like to eat traditional cookie dough, use them in place of raw eggs.
  • Have regular/granulated sugar but no caster sugar? Regular sugar is a good substitute.
  • 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!
  • For extra chocolate flavor and an almost fudge-like texture, try melting the chocolate chips first before mixing it with the dough.
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