Patriotic Edible Sugar Cookie Dough
This Patriotic Edible Sugar Cookie Dough is a fun, festive no-bake 4th of July dessert made with heat-treated flour, buttery sugar cookie dough, and plenty of red, white, and blue sprinkles. Safe to eat raw, ready in just 20 minutes, and perfect for parties, cookouts, and kid-friendly summer celebrations.
Equipment
- Large Mixing Bowl
- electric mixer or stand mixer
- rubber spatula
- rimmed baking sheet for heat-treating flour
- measuring cups and spoons
Ingredients
- 4 tbsp softened butter
- 1/4 cup white sugar
- 1 tsp pure vanilla extract
- 1 tbsp milk
- 1/2 cup heat-treated all-purpose flour
- 1/4 tsp salt
- 1/4 cup red, white, and blue jimmie sprinkles
Instructions
- Heat-treat the flour by baking it at 350°F for 8 minutes on a baking sheet or microwaving it for 3 minutes. Allow it to cool completely before using.
- In a large mixing bowl, combine the softened butter, white sugar, and vanilla extract.
- Beat on medium speed for about 3 minutes until light and fluffy, scraping the bowl as needed.
- Add the milk, cooled heat-treated flour, and salt to the bowl.
- Mix on low speed until a soft, smooth cookie dough forms.
- Fold in the red, white, and blue sprinkles, reserving about 1 teaspoon for garnish.
- Taste and adjust the sweetness or vanilla flavor if desired.
- Serve immediately in a bowl and garnish with the reserved sprinkles, or transfer to an airtight container for storage.
- If refrigerated, allow the dough to sit at room temperature for 20–30 minutes before serving so it becomes soft and scoopable again.
Notes
Always heat-treat the flour before using to ensure the dough is safe to eat. Use fully softened butter for the smoothest texture. Store in an airtight container in the refrigerator for up to 3 days. Let sit at room temperature for 20–30 minutes before serving if chilled. For extra fun, serve as a dip, roll into truffle balls, or scoop into mini waffle cones.