Q&A for How to Make Edible Cookie Dough

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

Usually at 375 degrees Fahrenheit or 190 degrees Celsius.

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.

You can use brown sugar, powdered (confectioner's) sugar, or artificial sweeteners. You can also try using some honey instead. Keep in mind that you might need to adjust the amounts, as this recipe is intended for white/granulated sugar.

Caster sugar is superfine sugar. If the granules in granulated sugar are small enough, this sugar can be substituted for caster or superfine sugar. This depends on where you live, as granulated sugar in the USA tends to be finer than the equivalent in the UK. Brown sugar can be used but it will have a darker color and the flavor will be slightly richer. You may find you prefer the brown sugar flavor though!

Yes, you can use white sugar instead of brown. Melting the butter will affect the texture, room temperature butter is best.

Yes, I used semi skimmed milk and it worked perfectly fine.

It is not advisable to eat raw cookie dough that contains eggs because you could contract salmonella.

You can use gluten-free flour instead of regular flour.

No, they should have adult supervision to ensure it is safe for them to do so.

You can’t make store-bought cookie dough edible (unless you bake it and make it into cookies). They do sell edible cookie dough in many grocery stores, though.

That varies on personal opinion and taste, but most people usually prefer the standard and chocolate chip version of edible cookie dough.

You can, but keep in mind it may affect the taste and appearance of the cookie dough. Dark brown sugar usually gives cookies a toffee-like taste and the dough will also be darker.