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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:
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- 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
- 3/4 cup (12 tablespoons) butter/margarine/sunflower spread
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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)
- 3/4 cup (12 tablespoons) butter/margarine/sunflower spread
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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)
- 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
Steps
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Place the butter in a large cooking bowl and add the sugar. Cream together with a fork until you get a smooth texture. Add vanilla. -
Sieve the flour and pinch of salt into the mix and stir again until the mix is as thick and sturdy as possible.Advertisement
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Eat the cookie dough as it is. Enjoy! Or keep going and make them into cookies.
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Mix the butter, sugar, and milk together. If you want very dry and crackly dough, do not add milk. For results that look like dough or thick paste, add milk.
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Roll into a ball.
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When done, take another bowl and mix the vanilla and flour into a big ball.
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Mash the two balls together until it forms one big ball.
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Keep rolling and mashing until it becomes a very thick paste. It is now ready to eat.
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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.
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Finished.
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Community Q&A
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QuestionI didn't bake the last one, and I ate it. Is that okay?Community AnswerYes, that is the purpose of the recipe - to make cookie dough you can eat without baking.
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QuestionWhat temperature do you bake the cookie dough at?QamarTop AnswererUsually at 375 degrees Fahrenheit or 190 degrees Celsius.
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QuestionHow long should you bake the cookie dough for?Community AnswerYou 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!Thanks
- 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.Thanks
- Have regular/granulated sugar but no caster sugar? Regular sugar is a good substitute.Thanks
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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.Thanks
- Do not add any unpasteurized eggs because consuming raw eggs might result in salmonella infection.Thanks
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About This Article
Article Summary
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When making edible cookie dough, you’ll need to subtract the eggs in order to prevent health problems such as salmonella. As a result, you’ll have to alter the recipe to get the flavor and texture of cookie dough without the eggs. To make edible sugar cookie dough, for example, start by creaming together butter, sugar, and vanilla. Then, add flour and salt, and stir until the mixture is thick and sturdy. Alternatively, add cocoa powder and chocolate chips along with the flour and salt to make chocolate chip cookie dough. To learn more, including how to make homemade cookies using your cookie dough, scroll down.
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Thanks to all authors for creating a page that has been read 1,813,885 times.
Reader Success Stories
- "It made the texture really nice and it is not too sweet. I decided to skip the almond butter so I just used the other ingredients and it's like you mouth is tasting real cookie dough but you can acutely eat it. I would give this recipe an 8 out of 10." ..." more
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"It made the texture really nice and it is not too sweet. I decided to skip the almond butter so I just used the other ingredients and it's like you mouth is tasting real cookie dough but you can acutely eat it. I would give this recipe an 8 out of 10."
..."
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"Thanks, wikiHow. I had a sore throat and didn't want to eat much, but I made this cookie dough and it was good!"
..."
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"Eating cookie dough is better than eating anything else, and that's saying something!"
"The video was very clear and so were the measurements."
"So good!"
