Edible Sugar Cookie Dough {for one}

A small batch of edible sugar cookie dough for one made just for eating! This quick and easy dough recipe is egg free and makes a single serving. Gluten free and vegan options also included.

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Sneaking spoonfuls of cookie dough is something I am guilty of just about any time I bake cookies. Please tell me it's not just me who does this!

Not gonna lie, I have a serious love of sugar cookies. And sugar cookie dough ranks right up there with oatmeal cookie dough or chocolate chip cookie dough.

This simple no egg, heat treated flour recipe is perfect when you want a sugar cookie flavor treat, but don't want to bake a batch of cookies. I made this cookie dough recipe without granulated sugar to give a creamier texture. And made it simple; just a bowl and spoon are needed to whip up a batch.

💗 why you will love this single serving cookie dough

• Quick and easy ~ this cookie dough comes together in about 5 minutes.
• Small batch ~ perfect when you are craving a treat for one, but can easily be doubled or tripled to serve two or more people.
• No mixer recipe ~ a bowl and a spoon or spatula is all you need to mix up this no bake sugar cookie treat!

🛒 ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• Butter ~ unsalted butter is preferred, if you only have salted just leave out the kosher salt. The butter should be room temperature or even a little softer.
• Confectioners' sugar ~ also known as powdered sugar or icing sugar. This provides the sweetness without the grittiness of granulated sugar. Granulated sugar can be substituted.
• Kosher salt ~ just a touch to balance the sweetness.
• Vanilla ~ pure vanilla extract will give the best flavor to the edible sugar cookie dough. If you want to add a little something extra, also use ⅛ teaspoon almond extract.
• All-purpose flour ~ A commercially heat treated flour is recommended to make sure any harmful bacteria has been removed from the flour {dō sells one online}. You can also heat treat flour at home, see the recipe card for instructions. A 1 to 1 all-purpose gluten free flour or almond flour can also be substituted. The recipe notes contain the amounts.
• Sprinkles ~ not required, but they add cheer and a little texture to the no egg cookie dough.

🥣 how to make sugar cookie dough for one

In a small to medium bowl, use a spoon or spatula to combine the unsalted butter with the confectioners' sugar and kosher salt until the mixture is smooth and creamy, about 1 minute {you can also use a handheld mixer}.

Next add in the vanilla and mix until combined.

Now add the heat treated flour and mix until a thick cookie dough forms. Then add in the sprinkles or mix-ins of your choice, if using, and use a spatula to fold them into the dough.

🍬 mix-in ideas

If using mix-ins other than sprinkles, chop them into small, bite size pieces.

Sprinkles are my favorite for sugar cookie dough! You can personalize them to any holiday or birthday celebration by picking different sprinkle mixes.

Mini chocolate chips; semi sweet, milk chocolate and white chocolate are all delicious. Regular size chocolate chips or chopped chocolate bars also work.

Your favorite chocolate based candies, chopped into bite size pieces. We love Kinder Bueno bars, peppermint patties, Almond Joy and Twix.

M&M's {I like the mini version best} or Reeces Pieces for peanut butter flavor.

Chopped cookies; Biscoff, Oreos, and Nutter Butters would all be fantastic.

🥄 how to serve

This is a single serving recipe, so just with a spoon is my favorite way to enjoy it!

Cookie dough bites ~ you can roll the dough into small balls and enjoy them in bite size pieces.

Enjoy pieces of edible sugar cookie dough mixed into your favorite ice cream. The vanilla base of this brownie batter ice cream would be perfect for a homemade cookie dough ice cream.

👩🏻‍🍳 expert tips

• Heat treat the flour at least 15 minutes prior to making the edible dough. The flour should be completely cool before using. You can make heat treated flour up to a week before using {just store it in the refrigerator}.
• Add a couple extra tablespoons to the amount of flour before heat treating, as you will lose some in the process.
• I also like to line the baking sheet with parchment paper to make it easy to transfer the treated flour to a bowl or storage container.
• You can add a little milk {I would add a ½ teaspoon at a time} to the dough to reach a creamier consistency. In my testing this wasn't necessary in a single serving batch, but I did add milk when making double or triple batches. {for a vegan version, use a milk alternative like almond or oat milk}.
• For a little extra flavor, add ⅛ teaspoon of pure almond extract.
• To serve this recipe for two people, just double the ingredients.

💬 frequently asked questions

is sugar cookie dough safe to eat?

Traditional baked sugar cookie recipes have raw eggs and flour in them, so the batter is considered not safe to eat. The edible sugar cookie dough in this recipe is made without eggs and the flour is heat treated, so it is safe to eat.

can I make this cookie dough gluten free?

Yes! You can use an all purpose 1 to 1 gluten free flour, just make sure you heat treat the flour before using. If you add sprinkles, be sure they are gluten free as well.

If you would prefer to not heat treat the flour, almond flour can also be used {see the recipe card notes for how to substitute it}.

is this edible cookie dough vegan?

As written, it it not, but you can substitute vegan butter to create a vegan cookie dough. If you add sprinkles, just make sure they are vegan too.

can I bake this dough into sugar cookies?

I don't recommend it. Sugar cookies need eggs and baking powder to bake correctly. If you want to bake cookie dough into sugar cookies, try my buttercream sugar cookies or quick drop sugar cookies.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

🫙 how to store

Store in an airtight container in the refrigerator for up to 5 days.

The edible sugar cookie dough also freezes well; store in an airtight container in the freezer for up to two months.

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this Edible Sugar Cookie Dough. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more sugar cookie recipes you will enjoy

• Sugar Cookie Fudge
• Buttercream Sugar Cookies
• Sugar Cookie Cake
• Sugar Cookie Sandwiches

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Edible Sugar Cookie Dough {for one}

recipe created and tested by:

Tasia Harper

A small batch of edible sugar cookie dough for one made just for eating! This quick and easy dough recipe is egg free and makes a single serving. Gluten free and vegan options also included.

5 from 3 votes

I highly recommend using weight (metric) measurements when available for more accuracy and the best results.

Print Recipe rate this recipe Pin Recipe

Prep Time 10 minutes mins

Bake Time 5 minutes mins

Cooling Time 15 minutes mins

Total Time 30 minutes mins

Course Sugar Cookies

Cuisine American

Servings 1 serving ~ ⅓ cup

Calories 494 kcal

Cook ModePrevent your screen from going dark

Please note

When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.

Ingredients

  

1x2x3x

• ▢ 2 tablespoons unsalted butter room temperature (28g)
• ▢ ¼ cup confectioners' sugar 20g
• ▢ ⅛ teaspoon kosher salt
• ▢ ¾ teaspoon pure vanilla extract
• ▢ ¼ cup heat treated all-purpose flour* 31g
• ▢ 1 tablespoon sprinkles 11g, optional

Instructions

 

• In a small to medium bowl, use a spoon or spatula to combine the unsalted butter (2 tablespoons/28g) with the confectioners' sugar (¼ cup/20g) and kosher salt (⅛ teaspoon) until the mixture is smooth and creamy, about 1 minute (you can also use a handheld mixer).
• Next add in the vanilla (¾ teaspoon) and mix until combined, about 30 seconds.
• Now add the heat treated flour (¼ cup/31g) and mix until a thick cookie dough forms. Then add in the sprinkles (1 tablespoons/11g) or mix-ins of your choice, if using and use a spatula to fold them into the dough.
• Recipe can be doubled, tripled or quadrupled to create more servings**.

Notes

*Using a commercially heat treated flour is the best way to assure your flour does not contain any bacteria. You can also heat treat the flour at home to kill off any bacteria that may be growing on it that could potentially make you sick. To heat treat flour at home; place the ¼ cup plus 2 Tablespoons flour (47g) on a rimmed baking sheet and place in a 300°F oven. Check the flour every 2 minutes by stirring it and checking with a thermometer, you want it to reach 165°F. This should take 4-8 minutes. You can also place the flour in a microwave safe bowl and cook on high for 30 second intervals; stirring and checking the temperature at each 30 second interval. Allow to cool completely (about 10-15 minutes) prior to using. You can place the heat treated flour in the refrigerator to speed the cooling process. Store any leftovers in an airtight container in the refrigerator for up to one week.

**If the edible sugar cookie dough isn't as soft as you'd like, add a little milk. Start with ½ teaspoon and add until you reach the consistency you would like. In my testing, I did not need to add milk for a single serving, but sometimes did with a double or triple batch.

For a vegan version: use vegan butter and make sure your sprinkles are vegan.

For a gluten free version: use a 1 to 1 gluten free flour substitute (heat treat it the same as you would all-purpose flour). You can also use an equal amount of almond flour (¼ cup/28g), which will result in a slightly grittier sugar cookie dough). Almond flour does not need to be heat treated. Also make sure your sprinkles are gluten free.

Store in an airtight container in the refrigerator for up to 5 days.

The edible sugar cookie dough also freezes well; store in an airtight container in the freezer for up to two months.

Nutrition

Serving: 1 servingCalories: 494kcalCarbohydrates: 60gProtein: 3gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 11gCholesterol: 61mgSodium: 156mgFiber: 1gSugar: 33g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

DID YOU MAKE THIS RECIPE?Leave a comment and rating below! I love hearing from you!