Three Safe-to-Eat Cookie Doughs: Chocolate Chip, Sugar, and Cake Batter!

by Julie Ruble on March 20, 2011 · 353 comments

I’m siiiiick. If you follow Willow Bird Baking on Facebook or Twitter (you do, right?), you’ve probably heard me whining about it lately (okay, maybe this isn’t the best way to encourage you to follow).

It started with a sore throat and has turned into a beastly, phlegmatic ogre of a cold that has taken up residence in my chest and commenced hanging draperies and such. I have protested this development with various hot teas, soups, and my favorite home remedy suggested by readers: complaining.

Three Safe-to-Eat Cookie Doughs: Chocolate Chip, Sugar, and Cake Batter!
Three Safe-to-Eat Cookie Doughs: Chocolate Chip, Sugar, and Cake Batter!

I know my students are to blame for this plague! They’ve been dropping like flies recently. A wave of 6th graders was sick early in the year, and then 7th grade took a nose dive. At one point almost half the class was home in bed, weeping at the thought of missing their fantastic language arts class and writing pickup essays in fond remembrance of healthier days. That’s what students do when they’re home sick, right?

Three Safe-to-Eat Cookie Doughs: Chocolate Chip, Sugar, and Cake Batter!

I can’t stay home until I’m better, but I do tend to baby myself when I’m sick. Take, for instance, the vat of spicy crab chowder and loaf of sourdough bread I allowed myself to eat yesterday under the guise of “feeding a cold” (not that I starve a fever or anything).

And I’m not even going to mention the amount of this cookie dough I consumed over the weekend. I’m sure cookie dough has, like, vitamins and stuff.

Three Safe-to-Eat Cookie Doughs: Chocolate Chip, Sugar, and Cake Batter!

If nothing else, cookie dough is good for the soul. As a child, my idea of adulthood was finally getting to sit down with a tube of technically-unsafe-to-eat-before-baking cookie dough, slice it open, and eat the whole thing — no parental scolding involved.

And now, look how far I’ve come: this weekend I made not one, but three kinds of cookie dough! Not only that, but they’re all eggless and therefore actually safe to eat*.

Three Safe-to-Eat Cookie Doughs: Chocolate Chip, Sugar, and Cake Batter!

Chocolate chip cookie dough recipes are popular and easy to find, but safe-to-eat sugar cookie dough is a bit more elusive. I developed the recipe below from a regular sugar cookie recipe. But the dough that really takes the cake (literally!) is the Cake Batter Cookie Dough.

Jessica at How Sweet It Is has been going cake batter crazy lately, and I’m loving it! Inspired, I decided to create a rich cookie dough that tastes like buttery yellow cake batter, complete with sprinkles. There’s just something wonderful about food that tastes like a birthday party.

Oh, and are you wondering about those truffles in the photos? Stay tuned — I’ll tell you all about those soon, along with yet another awesome use for cookie dough!

So, in summary: I’m sick. My students are sick. We’re all sick. Eat cookie dough.

Safe-to-Eat Chocolate Chip Cookie Dough



Recipe by: Adapted from Family Fun Magazine
Yields: about 1 1/2-2 cups cookie dough

Ingredients:
1/2 cup butter, softened
3/4 cup light brown sugar, packed
1 cup all-purpose flour
1/2 teaspoon salt (a few people have found this to be too much; if you want, just add a pinch and increase to taste. I add the full 1/2 teaspoon and enjoy it!)
1 tablespoon vanilla extract (again, you might want to add this a teaspoon at a time to taste. I add the full tablespoon and enjoy it!)
1 cup semisweet chocolate chips
water

Directions:
In a medium bowl, cream together the butter and sugar. Stir in the flour, salt, vanilla and chocolate chips. Add water one tablespoon at a time (stirring between each) until the dough reaches cookie dough consistency.

Safe-to-Eat Sugar Cookie Dough



Recipe by: Willow Bird Baking
Yields: about 1 1/2-2 cups cookie dough

1 1/3 cups and 1 tablespoon all-purpose flour
1/2 cup butter, softened
3/4 cup white sugar
1-2 tablespoons water
1/2 teaspoon vanilla extract

Directions:
In a medium bowl, cream together butter and sugar for 2-3 minutes until light, fluffy, and pale yellow. Mix in flour and vanilla. Add water one tablespoon at a time, mixing after each, until you reach cookie dough consistency.

Safe-to-Eat Cake Batter Cookie Dough



Recipe by: Willow Bird Baking
Yields: about 1 1/2-2 cups cookie dough

1 1/2 cups all-purpose flour
2/3 cup yellow cake mix
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup granulated white sugar
1 teaspoon pure vanilla extract
2 tablespoons sprinkles
4-8 tablespoons water

Directions:
In a medium bowl, cream together butter and sugar for 2-3 minutes until light, fluffy, and pale yellow. Mix in salt, flour, cake mix, sprinkles, and vanilla. Add water one tablespoon at a time, mixing after each, until you reach cookie dough consistency.

*Note: Since posting this recipe, scientisty types have also found that raw flour — just like produce — can carry E.coli if it’s been contaminated with it. This article suggests that the risk is even smaller than the tiny risk of getting Salmonella from eating cookie dough with raw eggs, but it’s still there and I wanted you to know about it. At least eggless cookie dough is safer — and no reason to waste the eggs when you just want to eat it with a spoon, right?!

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{ 305 comments… read them below or add one }

Rachel @ Baked by Rachel March 20, 2011 at 2:13 pm

I hope you’re feeling better soon! I love cookie dough and honestly don’t care if it has eggs or not – I’ll continue to eat it. :)

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Julie @ Willow Bird Baking March 20, 2011 at 2:51 pm

Cookie dough is just one of those delicious, semi-illicit foods everyone loves :)

Thanks, Rachel!

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clara February 20, 2014 at 3:59 pm

I know right??? it’s also SOOOO simple! anyone can make the sugar cookie one. (unless ur one of those wierdos who never has any sugar flour butter or vanilla in their house)

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C May 11, 2013 at 4:30 am

This is so good, I love it so much. Being a teenager, and especially being a girl this was an amazing fix! Thank you so much!!!!!

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Lauren at Keep It Sweet March 20, 2011 at 2:15 pm

I’m in love! This seems like the best way to cure a cold. While some people lose their appetite when they get sick, I am the exact opposite. Bring on the cookie dough:-)

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Julie @ Willow Bird Baking March 20, 2011 at 2:52 pm

Ditto! I feel like I need to nurture myself with food :)

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Jordan @ Kitchen Karate March 20, 2011 at 2:53 pm

I’m glad you liked my suggestion! I love you for giving me recipes for no-egg cookie dough! Feel better soon :)

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Julie @ Willow Bird Baking March 20, 2011 at 2:54 pm

haha, I loved it! :) Thanks, Jordan!

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Mara @ What's For Dinner? March 20, 2011 at 3:34 pm

AMAZING!!! I’m really really hoping those are cake batter truffles :)

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Julie @ Willow Bird Baking March 20, 2011 at 3:37 pm

Mayyyyybe so! :D Thanks, Mara!

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muppy March 20, 2011 at 5:43 pm

Poor you, i am impressed that you still created some amazing cookie doughs. I think my daughter will be like you – she loves the batter or dough but not the cake or cookie…

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Julie @ Willow Bird Baking March 21, 2011 at 11:19 am

I’m on her wavelength, Muppy, except I like the dough, batter, cookie, cake, cupcake, scone, pastry . . . oh well, you get the idea.

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Maranda March 20, 2011 at 6:26 pm

Sounds perfect to me!! I can’t wait to see what more you have done with these!

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Julie @ Willow Bird Baking March 21, 2011 at 11:18 am

I can’t wait to post it!! Thanks, Maranda!

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Joanne March 20, 2011 at 7:20 pm

Ooo girl I hope you feel better! I have a feeling that cookie dough has antimicrobial properties. Somewhere in there. It must.

My mother still yells at me for eating cookie dough. And cake batter. And cupcake batter. basically she calls me and starts the conversation by yelling at me to stop eating raw eggs because most of the time when she calls, I am knee deep in a batter of some kind.

I love these! Now I can eat cookie dough self righteously and totally virtuously and salmonella-free!

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Julie @ Willow Bird Baking March 21, 2011 at 11:17 am

I think there ARE antimicrobial properties, for sure. I felt a little better with every bite :)

And here’s to being salmonella-free! Cheers! :D

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Kristin Knight March 20, 2011 at 8:14 pm

The cake batter is the one I’m going to have the hardest time resisting! This sounds like the perfect thing to alleviate tax preparation anxiety as well!

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Julie @ Willow Bird Baking March 21, 2011 at 11:16 am

The cake batter one is my absolute fave — sooo good! I agree re: tax preparation. ;)

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Peta-Maree March 20, 2011 at 9:03 pm

funny coincidence, just before reading this post, my 3yr old son and I made ANZAC slice (an Aussie thing with golden syrup, melted butter, oats, coconut, brown sugar and plain flour) which is our favourite “raw” dough to make…its supposed to make biscuits but my laziness get the better of me and I make it into a slice! Delicious raw or cooked!

P.S. Hope you’re feeling better soon…..

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Julie @ Willow Bird Baking March 21, 2011 at 11:16 am

Yummmm! That sounds amazing!

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Maggie @ A Bitchin' Kitchen March 20, 2011 at 11:28 pm

Eating cookie dough sounds like a reasonable way to heal ;)…feel better!

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Julie @ Willow Bird Baking March 21, 2011 at 11:15 am

AGREED! Thanks, Maggie :)

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Emily March 21, 2011 at 12:28 am

Oh wow, this is kinda evil. :) Now I know what I will be making next time I get one of my late night sugar cravings. Hope you feel better soon!

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Julie @ Willow Bird Baking March 21, 2011 at 11:15 am

This is definitely late-night craving materials — quick and sweet! Thanks, Emily.

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Jessica January 21, 2013 at 10:26 pm

Funny you should mention this…… I had an EXTREME cookie dough craving last night but couldn’t do anything to cure it!!!! :-( now I know…… :)

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Taylor March 21, 2011 at 12:38 am

These look awesome! Hope you feel better! I made an eggless choc chip and fried it like they do at the State Fair of Texas. Delicious!

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Julie @ Willow Bird Baking March 21, 2011 at 11:15 am

I know — I’ve been eyeing it! YUM! The perfect use for cookie dough (besides eating with a spoon) :) Thanks, Taylor!

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Ashley March 21, 2011 at 10:22 am

This is GENIUS!!! I love cookie dough even more than cookies… I think I might go have some for brunch :) Thanks for posting!

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Julie @ Willow Bird Baking March 21, 2011 at 11:14 am

Ooh, a cookie dough brunch sounds awesome! :)

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Lucy @ The Sweet Touch March 21, 2011 at 11:51 am

out-of-control!! that looks so good. perfect for a girls night in, or nursing yourself back to health:)

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Julie @ Willow Bird Baking March 21, 2011 at 12:05 pm

I agree! Sometimes you just need some sweetness :) Thanks, Lucy!

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Megan March 21, 2011 at 1:35 pm

This is sooo dangerous!!

Feel better soon! I think those rainbow sprinkles must have lots of vitamins! Just like eating fruit. :)

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Julie @ Willow Bird Baking March 21, 2011 at 2:14 pm

haha, YES — exactly the same, I’m sure! Thanks, Megan :)

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natalie (the sweets life) March 21, 2011 at 2:03 pm

oh no, feel better!

these look amazing :)

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Julie @ Willow Bird Baking March 21, 2011 at 2:56 pm

Thanks, Natalie :)

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onceuponarecipe March 21, 2011 at 2:36 pm

Ummm…heck yes! All three of these look delicious and I can’t wait to try them! And Julie, I feel your pain regarding being sick. I just posted a recipe for a very healing beverage on my blog, in case you need a pick-me-up. :) Here’s hoping we both feel better soon!

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Julie @ Willow Bird Baking March 21, 2011 at 2:38 pm

Mmm, a hot honey, lemon, and ginger drink sounds perfect right now! :)

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Evan @swEEts March 21, 2011 at 5:06 pm

I love this.. I could eat cookie dough by the bowl full and now I can do it without feeling guilty :) Oh and cookie dough totally has vitamins in it.

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Julie @ Willow Bird Baking March 21, 2011 at 5:07 pm

Totally! And minerals and, um, whole grains or whatever. Probably, like, antioxidants and everything ;)

Thanks, Evan!

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Sandra Mort March 21, 2011 at 9:59 pm

I don’t personally like (or understand liking) raw cookie dough, but Aunt Big’s gingersnaps are egg free and the dough is tasty (though it still has the yucky texture of raw dough). I make it with expeller pressed coconut oil, too. Mmm!

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Julie @ Willow Bird Baking March 21, 2011 at 10:01 pm

Ha, Sandra, I’m glad you chimed in, because I personally would not have believed it possible for someone not to like cookie dough! My horizons are expanded ;)

That does sound delicious — I love coconut oil so much.

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Maris (In Good Taste) March 22, 2011 at 1:30 pm

First, I hope you are feeling better real soon. Second,oh my! Cookie dough is an all time favorite of mine. Love that you can eat these without the worry of raw eggs.

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Julie @ Willow Bird Baking March 22, 2011 at 1:59 pm

Thanks, Maris!!

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Lorraine @ Not Quite Nigella March 23, 2011 at 4:18 am

Cutest post Julie-I love that you’ve done safe to eat cookie doughs! :D And I hope you feel better soon! I can imagine those naughty kids are responsible for felling their teacher! ;)

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Julie @ Willow Bird Baking March 24, 2011 at 6:00 pm

I think that’s true, Lorraine! Thanks :)

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Meghan @ nestMeg March 23, 2011 at 4:15 pm

I’m making this. Tonight, probably. I hope you’re feeling better!

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Julie @ Willow Bird Baking March 24, 2011 at 6:00 pm

Thank you, Meghan! I hope you love them!

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Lisa March 24, 2011 at 5:54 pm

I’m totally using the chocolate chip cookie dough recipe to make some cookie dough ice cream! I used to love it as a kid. :-)

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Julie @ Willow Bird Baking March 24, 2011 at 6:00 pm

My 7th grade student did just this, and he said it was delicious. He froze the cookie dough in a block and then cut it into small cubes to mix into homemade ice cream. I’d love to do it sometime, too!

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Kat @ Cupcake Kat March 27, 2011 at 12:55 am

Your photos are beautiful and this sounds absolutely delicious

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Julie @ Willow Bird Baking March 27, 2011 at 10:25 am

Thanks, Kat!

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charlotte March 31, 2011 at 5:13 pm

MAking this tonight

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Julie @ Willow Bird Baking March 31, 2011 at 5:22 pm

Hope you like it, Charlotte!

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Sara April 9, 2011 at 6:19 pm

Middle School students are seriously like little petri dishes. I must wash or purell my hands 10-12 times a day, easy. (I teach ms ELA – sounds like you do too?).

I’m trying your cookie dough truffles for my Easter baskets – can’t wait! What a genius idea – egg free cookie dough. Love it.

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LillyFruit May 3, 2011 at 1:13 am

Is it possible to bake this?

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Julie @ Willow Bird Baking May 3, 2011 at 1:14 am

It wouldn’t work out, LillyFruit — this is just for eating the cookie dough. There’s no binder in it to make it bake up properly. For cookies, though, google “vegan cookies” or “eggless cookies” — there are lots of great options!

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Katie July 3, 2011 at 1:44 am

Wow – these look divine! Thank you for the recipes – I am definitely going to have to make them all! One question though – what would be good to ‘dip’ in them? (beside the obvious answer of a spoon ;) )

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Julie @ Willow Bird Baking July 3, 2011 at 1:48 am

Hi Katie! Thank you! These cookie doughs are kind of thick, so anything stiff would be good. I think some thick pretzel rods would be yummy! Or chocolate covered pretzel rods! Yum!

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Lyrikh July 24, 2011 at 8:50 pm

I. Think. I. Love you. Mmmmm nom nom nom I must go buy chocolate chips now … and sprinkles … and cake batter! I am my mom’s first-born and she was young when she had me so I think I got a bit more spoiled than some kids. She used to let me have the ends of the cookiedough roll. Only the ends though.

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Kate July 31, 2011 at 7:26 pm

This may be a really dumb question, but can you bake this cookie dough also, or is it just for eating “raw”? Thanks for the recipe — eggs totally give me the creeps :)

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Julie @ Willow Bird Baking July 31, 2011 at 7:30 pm

Not dumb at all! This recipe is just for eating raw — it won’t work if baked. If you search for “egg replacements,” there’s a good method involving using flax seed as an egg substitute, or “eggless cookie recipes” will also turn up some bake-able versions :)

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Rachelle August 3, 2011 at 11:05 am

I found you through Pinterest. I made the chocolate chip cookie dough and the cake batter cookie dough yesterday as trial runs for a party I’m having. They both turned out great! Thank you!

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Julie @ Willow Bird Baking August 3, 2011 at 11:10 am

Yay! I’m so glad you enjoyed them, Rachelle, and hope all your party guests do as well! Thanks for visiting!

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Courtney August 3, 2011 at 9:31 pm

What do you serve with these? Just scoop them on a plate with spoons or do you have any suggestions like graham crackers or whatever else? Thanks! I can’t wait to make these for my birthday party!

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Julie @ Willow Bird Baking August 3, 2011 at 11:17 pm

Hi Courtney! I ate them with a spoon (ha), but you can also make cookie dough truffles (http://willowbirdbaking.wordpress.com/2011/03/23/cake-batter-cookie-dough-truffles/) or even better, deep fried cookie dough (http://willowbirdbaking.wordpress.com/2011/03/27/deep-fried-cake-batter-cookie-dough-2/) — both rock!

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Meg August 7, 2011 at 8:55 pm

I’m making these for a mother’s blessing and I’m going to serve it with graham crackers and pretzels! Yummy. Thanks for posting this =)

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Julie @ Willow Bird Baking August 7, 2011 at 8:56 pm

Hope you all love them, Meg! :)

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Doni Renee Hambrick August 10, 2011 at 1:15 pm

now if you can do brownie batter and blueberry muffine batter !!!

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Alexea October 16, 2013 at 2:46 pm

YES, safe-to-eat brownie batter PLEASE!

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Youssra August 11, 2011 at 5:45 pm

will the dough keep for a while because I want to make it for a friend ahead of time xxx

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Julie @ Willow Bird Baking August 11, 2011 at 6:36 pm

Yes, it will keep for at least a week in an airtight container in the fridge.

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Katie August 26, 2011 at 2:31 pm

Oh. My. Goodness. I think I just fell in love. CANNOT WAIT TO TRY THESE! Thank you thank you thank you thank you thank youuuu!!

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Julie @ Willow Bird Baking August 26, 2011 at 2:58 pm

You are soooo welcome ;) Hope you love them!!

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Jacquelyn Kyle September 22, 2011 at 6:13 pm

I don’t know if anyone’s mentioned this, but PASTEURIZED EGGS EXIST! I was so excited to learn about that, since it means any cookie dough/cake batter recipe can be consumed safely!

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Julie @ Willow Bird Baking September 22, 2011 at 6:18 pm

This is true; there’s also a low risk of salmonella even with other eggs purchased in the U.S. (especially with careful handling and if you wash the shells). However, if you’re making it just to eat (or to use in a recipe), why waste the eggs?

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KathyG October 4, 2011 at 4:22 pm

I LOVE Cookie Dough, these are p.e.r.f.e.c.t.! Thanks. If you don’t mind me asking, where did you get the serving dishes, they make the dough look so pretty! Thanks.

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Julie @ Willow Bird Baking October 4, 2011 at 4:50 pm

Thanks Kathy! My roommate bought those as a gift for me; I think she got them at Target!

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Stefanie October 4, 2011 at 6:49 pm

Yum! Thank you for these. Could they be baked into cookies, too? (ya know, as if I won’t eat all the batter as-is) At what time and temp?

Thanks again!

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Julie @ Willow Bird Baking October 4, 2011 at 8:33 pm

Hi Stefanie — Nope, they don’t have any binder, so they won’t work as cookies. Just for the love of dough :)

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elizabeth October 9, 2011 at 10:16 pm

thanks for this! i love it! nothing like cookiedough and a good movie cuddled up in a blanket on a sunday night:)

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Julie @ Willow Bird Baking October 10, 2011 at 8:59 am

You’re welcome! I totally agree ;)

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Adrienne Sajecki October 10, 2011 at 10:36 am

Brahhhh I use to eat the tubes of cookie dough!! I make sugar cookies, and I love cookie dough! So I will have to try this C C one!! Love your blog!

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Julie @ Willow Bird Baking October 10, 2011 at 10:43 am

Me too, Adrienne :) Fond memories! Thanks!

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charlotte Ferreux October 12, 2011 at 11:57 pm

I love this recipe and blog…I posted it on my community foodie blog. Hope you can come check it out http://www.facebook.com/thefrenchiefoodie

Also, feel free to post you’re recipes or you’re favourite foodie tips on it whenever you like!

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Julie @ Willow Bird Baking October 13, 2011 at 12:06 am

Thanks, Charlotte!

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Amanda October 18, 2011 at 8:29 pm

As soon as I saw this I had to try the sugar cookie, and my boyfriend wasn’t even a little opposed. I’m sure he’ll love being able to eat raw cookie dough without me yelling at him :) It’s so good! I don’t even miss the egg. Can’t wait to try the Birthday Cake!

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Julie @ Willow Bird Baking October 18, 2011 at 8:33 pm

Hooray! I’m so glad you liked it, Amanda (and the boyfriend too ;)) The cake batter is totally my fave — hope you get to whip it up soon!

Thanks and happy eating :)

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emma October 19, 2011 at 11:19 pm

I just discovered your blog and I CANNOT wait to try this cookie dough!
YUMMY!!! : )

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Julie @ Willow Bird Baking October 20, 2011 at 5:16 am

Thanks, Emma! I hope you love it! It’s so easy and quick, and SO yummy!!

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Starr November 6, 2011 at 9:09 pm

You have a wonderful sense of humor! You had me laughing outloud before I got to your great recipes. I will be following your blog :)

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Julie @ Willow Bird Baking November 7, 2011 at 12:14 pm

Aww, thank you, Starr!!

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Terra November 10, 2011 at 4:12 pm

Wow, these sound dangerous…as in, “I would devour them in seconds!” What a fun idea for parties:-) I believe I just started following you on Facebook, but happy we will connect on Twitter too:-) Hugs, Terra

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Julie @ Willow Bird Baking November 10, 2011 at 4:31 pm

Aw, thanks Terra! :D

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hiccupsarefatal November 11, 2011 at 5:38 am

My little brother asked if I could make ‘cookie cupcakes’ and after a bit of pondering, I think it may be possible. I had this recipe bookmarked since the kid looooves raw cookie dough so I’m thinking vanilla cupcakes filled with the chocolate chip dough and iced with vanilla buttercream with some chocolate chips on top. I can’t decide if it’s a gross or a genius idea (not a fan of raw dough!) but either way thanks for sparking the idea with this post!

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Julie @ Willow Bird Baking November 11, 2011 at 6:50 am

You totally can! I’ve done it before — some blogs even make a nice brown sugar “cookie dough” icing. Yum! I hope he loves the finished product — and MAJOR big sister points to you for being willing to make your little bro cupcakes ;) So sweet!!

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hiccupsarefatal November 12, 2011 at 1:20 pm

They were actually amazing, so thank you so much for the cookie dough recipe, I may or may not have been picking at the leftover filling all day! I’d never made filled cupcakes before but having read all of your posts I’ve been inspired lately to be a tad more willing to try new things. I’ll stop raving before I sound like a deranged fan, haha.

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Julie @ Willow Bird Baking November 14, 2011 at 1:50 am

Hooray!! You’re now your brother’s hero ;) And thanks so much for this sweet comment — LOVE that you were inspired to experiment!! Congratulations on a great job!

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Mrs. Gray November 13, 2011 at 10:41 pm

I have to say, the chocolate chip cookie dough is absolutely delicious!

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Julie @ Willow Bird Baking November 13, 2011 at 10:43 pm

Thank you! So glad you enjoyed it!!

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Jordyn December 1, 2011 at 7:37 pm

I made the cake batter kind last night & the chocolate chip this morning!
My nieces love the cake batter,and its my favorite too!! :]

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Julie @ Willow Bird Baking December 1, 2011 at 7:43 pm

Thank you, Jordyn! I’m so glad you enjoyed it! I just can’t get enough of that cake batter dough!

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Sarah December 2, 2011 at 3:45 am

I can’t wait to make this for my daughter…she picks the cookie dough out of the ice cream. Do you know how long this would last? If I made a big batch?

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Julie @ Willow Bird Baking December 2, 2011 at 3:51 am

Hi Sarah! I think it’ll last quite awhile! I’d feel comfortable leaving it in the fridge for a week. After that, just to be safe, I might freeze it — it’ll last months in there, and you can just leave it in the fridge to defrost when you want some. Hope your daughter loves it!

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Sam December 3, 2011 at 7:48 am

Ew. I’m sorry to say but this was a waste of time and ingredients. Tastes awful ):.

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Julie @ Willow Bird Baking December 3, 2011 at 12:11 pm

Hi Sam — can you tell me which you tried and what the issue was? I’d love to help you troubleshoot this. When made correctly, there’s not really a distinction between the flavor of these doughs and your average cookie dough, so if you like that, you should love this! Give me some more details if you get a chance.

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Sam December 3, 2011 at 12:21 pm

I made the sugar cookie dough and followed the instructions but it tasted both too sweet and too flour-y at the same time. But upon adding more water, it just got thinner without losing the flour taste.

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Julie @ Willow Bird Baking December 3, 2011 at 12:34 pm

Thanks for letting me know. The sugar cookie dough was developed exactly from a sugar cookie recipe (removing the leaveners and replacing the egg, neither of which add much flavor to the dough itself — the egg does add some richness).

Sounds like your taste preferences might be better suited to a different sugar cookie recipe, however. You might try adding more butter, since it sounds like that’s the taste you’re missing out on (sugar cookie dough tastes buttery, sweet, and yes, floury!) You might also begin working from a sugar cookie dough you’ve used and enjoyed in the past to create your proportions.

Hope that helps!

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Sam December 6, 2011 at 11:44 pm

I tried adding more butter but it didn’t seem to help much. I eat cookie dough all the time, which is why I was interested in a safe-to-eat version. Sugar cookie dough is one of my favorites but I just didn’t seem to get a familiar flavor. I’ll try again. Thanks for your response.

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Julie @ Willow Bird Baking December 6, 2011 at 11:58 pm

If you have a favorite recipe, try working from it! Folks have different taste preferences regarding sweetness, richness, etc., so maybe one you already love will be a safer bet for you. Hope you can find one you enjoy :)

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Megan December 3, 2011 at 4:48 pm

I like the little trays you have in the picture. Where did you get them?

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Julie @ Willow Bird Baking December 4, 2011 at 12:31 am

Hi Megan! Those were actually a gift from my roomie, but I believe she got them at Target.

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Ashley December 4, 2011 at 12:04 am

I came across this page on Stumbleupon and it absolutely made my day! Just before that, I was looking for a recipe for something sweet that I could make with the few ingredients I had around. (I am a college student and therefore does not have the money to go and buy new ingredients*sad face*) I had given up when I found you! I made the sugar cookie dough and I am so excited to eat it! I am thinking about adding some cinnamon cause well I love cinnamon! Thanks again!

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Julie @ Willow Bird Baking December 4, 2011 at 12:32 am

Hooray! Hope you love it, Ashley! Let me know! I’m a big fan of the sugar cookie dough. Cinnamon is a great idea — in fact, I’ve been toying with the idea of creating a snickerdoodle eggless dough. Sounds so yummy, right?!

Enjoy :D

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Lauren December 4, 2011 at 4:17 am

I can’t believe we had the same childhood dream…mine was to eat a whole batch of cookie dough without my mom stopping me.
http://www.lateralmovements.com/iwontgrowup/
It makes me feel sick, but doesn’t stop me from trying. Your recipes are up next, especially the cake batter dough!

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Julie @ Willow Bird Baking December 4, 2011 at 1:51 pm

I guess getting a tummy ache from FINALLY EATING WHAT YOU WANTED ALL ALONG is some sort of rite of passage ;) Love your post — too funny!

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Becca December 4, 2011 at 5:35 am

Just made this tonight for my husband and myself. We are students facing finals week and needed some study food. Thank you! I discovered you via pinterest, and decided this would be tastey enough to combat the stress of studying. :) The cake batter dough is delicious! I made it with funfetti cake mix, and it was delicious.

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Julie @ Willow Bird Baking December 4, 2011 at 1:52 pm

Now I can totally market this as an exam aid, right?! I bet taking some in to your professors wouldn’t hurt either ;) Thanks, Becca! So glad I could help.

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Liz December 5, 2011 at 8:23 pm

I’m so happy I found your website! I’m twelve weeks pregnant and have constant dreams about eating cookie dough. I found that I can’t have it in the house because I will try and eat it without cooking it first, and now that I found this I can finally eat the cookie dough that I crave. Thank you!

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Julie @ Willow Bird Baking December 5, 2011 at 8:38 pm

Yay!! So happy I could help, Liz :D I hope you enjoy every bite.

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Libby December 7, 2011 at 5:10 pm

One of the few upsides of my son’s food allergies is that ALL cookie doughs and cake batters are safe to lick from the bowl, because they have no eggs in them. Chocolate cookie dough that’s safe to snarf is a silver lining I can live with!

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Julie @ Willow Bird Baking December 7, 2011 at 5:18 pm

So true, Libby! Way to find the upside!!

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Sandra December 7, 2011 at 7:04 pm

This might be a stupid question, but can you actually bake this dough into cookies – how much dough can you eat?

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Julie @ Willow Bird Baking December 7, 2011 at 7:20 pm

Hi Sandra! Not a stupid question, but no, this dough will not work for making actual cookies because it has no binder (that’s the job eggs do — or flax seed in eggless cookies). You can eat as much dough as your heart desires and your stomach allows. If you’d like to make more or less dough because you have varying numbers of folks eating the dough with you, feel free to scale the recipe up or down as needed.

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Jamie August 27, 2012 at 12:07 am

Hi I noticed that the CC cookie recipe doesn’t call for granulated sugar. I tried it without but it was all wrong. I added it and it was much better. Maybe that is what the previous person was missing. I agree though she could have been nicer abt it!!

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Julie @ Willow Bird Baking September 7, 2012 at 11:59 pm

LOL, maybe, Jamie! I’m with ya on niceness ;)

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texas food and travel December 7, 2011 at 9:26 pm

this looks so yummy. thanks for sharing

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Julie @ Willow Bird Baking December 7, 2011 at 9:28 pm

Thank you :)

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Debbie December 7, 2011 at 10:45 pm

I am excited to try these recipies! My daughter loves cookie dough. She thinks you should make a recipe for brownie batter too. That would be yummy!!

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Julie @ Willow Bird Baking December 7, 2011 at 10:48 pm

That sounds delicious! I’ll have to get to work ;) I hope you both love the cookie dough!

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Heidi December 8, 2011 at 4:14 am

I’m sitting here eating a big ol’ bowl of the sugar cookie right now, and it’s wonderful! Thank you! How bad of me would it be to eat the entire thing…. hmmm :)

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Julie @ Willow Bird Baking December 8, 2011 at 5:48 am

Love it :D Thanks, Heidi!!

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Heidi December 8, 2011 at 7:51 pm

I would like to add that I made the sugar cookie yet again today, and I popped it in the microwave for about 25 seconds to warm it up just a bit, and it was even more wonderful. I also divided out about a third of it and added a tiny bit of some coconut extract I found in the cabinet. It added a nice touch, but then again I do really love coconut. I plan to experiment further.. I’m very serious about my cookie dough, haha :)

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Julie @ Willow Bird Baking December 8, 2011 at 8:07 pm

Oh yum!! That sounds amazing, Heidi! I’m a coconut fan, too, so I’ll have to try it. please do share any more cookie dough experiments ;)

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Alex December 8, 2011 at 7:54 pm

Just found your blog, Yum! I knew I wanted cookie dough right away but I only had ingredients for the sugar cookie dough on hand. It really didn’t come out that great. It was really floury tasting, so I added some cocoa and a little salt to combat that flour taste an it still is not my favorite. :( However, I think I’m gonna get the stuff and make the cake batter one as that one seems to have gotten a great response.

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Julie @ Willow Bird Baking December 8, 2011 at 8:11 pm

Hi Alex! I’m sorry you didn’t love it. This recipe was made from a regular sugar cookie dough recipe and lots of folks adore it, but some people have different tastes about the flavors they like to be the most pronounced in their cookies (and doughs!). For instance, the floury “unbaked” flavor in cake batter and cookie dough is what I love so much!

To find a sugar cookie dough you love, try getting a sugar cookie recipe you know you love and removing the eggs and leaveners, adding water to substitute.

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Claire December 9, 2011 at 10:49 pm

I love it!!! Now I don`t have to feel guilty when I eat half a bowl of dough! :)

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Julie @ Willow Bird Baking December 10, 2011 at 4:27 am

You go for it, girl! ;) Thanks!

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Becca December 11, 2011 at 4:54 am

As someone who is allergic to raw cookie dough I want to thank you for these recipes. I love raw cookie dough but every time I eat it I have to suffer through itchy hives and the like. Your safe-to-eat cookie batter is so yummy and delicious and I can eat as much as I want without any side-effects! Thank you!!

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Robin Haney December 12, 2011 at 4:48 am

I have been eating cookie dough, brownie batter, and cake batter for over 40 years and I haven’t died yet. It seems that everyone says that you aren’t suppose to eat it, but everyone does. Eating it is so good, there is nothing like it, especially chocolate chip cookie dough. We have made chocolate chip cookie dough just to snack on.

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Julie @ Willow Bird Baking December 12, 2011 at 4:59 am

I’ve eaten the normal stuff raw too, but if you want some just to eat, why waste the eggs? ;) Not only that, but despite the risk being small, there is a risk. For this reason, pregnant women, children, and the elderly are advised not to eat cookie dough with raw eggs in it. Lucky for them this stuff tastes the exact same! :)

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courtney December 13, 2011 at 1:36 am

I love this recipe! I didn’t have chocolate chips so I made a snickerdoodle batter and replaced the chocolate chips with cinnamon. DELICIOUS :P

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Lindsay December 13, 2011 at 8:22 am

mmm cake batter is so good but they are hiding int he fridge so i can make the truffles :D

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emily December 21, 2011 at 5:16 pm

Just curious, what is the point of the water? When I made this it turned out very creamy and I was afraid to add too much water. I only added 2 tablespoons. It was good though, maybe a little too much salt for my taste. Thanks for the recipe!!

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Julie @ Willow Bird Baking December 21, 2011 at 5:30 pm

Emily, the water is to bring it to cookie dough-like consistency. You add it 1 tablespoon at a time, though, so as to get it where you want it. Sometimes I go without the water; other times I add a few tablespoons to make it creamier. It’s all personal preference :) I’m glad you enjoyed it!

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Meagan December 23, 2011 at 6:36 am

Ugh!! Where were these recipes when I was 7 months pregnant and craving cookie dough?!? Oh well. I’ll have to file this away for next time…

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Julie @ Willow Bird Baking December 23, 2011 at 3:01 pm

Or the in-between time ;) Thanks, Meagan!

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Danielle December 28, 2011 at 9:39 pm

Hey! This looks like a great idea! The only problem is i dont know how much i should make. i want to make this for a new years eve party that will have over 10 people. Any ideas?

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Julie @ Willow Bird Baking December 29, 2011 at 1:07 am

Hey Danielle! I have a rough idea. I made this recipe for 6 middle school girls and a single recipe was enough. I might double it for 10 people, assuming they’ll be eating other things as well and won’t be able to stomach TOO much straight cookie dough. LOL. The great thing about it, though, is that it freezes well if you have leftovers!

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Leslie January 1, 2012 at 5:45 am

The chocolate cookie dough SUCKED. I’m not too sure what you all are eating, but it must not be what i made. Never again.

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Julie @ Willow Bird Baking January 1, 2012 at 5:50 am

The chocolate chip cookie dough is a regular cookie dough recipe minus the eggs, which impart negligible flavor. Therefore if you enjoy regular CC cookie dough, you should’ve enjoyed this recipe — unless it was made wrong, of course (some of my students have done this, and upon fixing their mistakes, have enjoyed it — I’d be happy to help you troubleshoot the process). I’m sorry you didn’t enjoy it, but perhaps you can think of a nicer way to express yourself in the future. Tsk tsk.

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Randall December 1, 2012 at 4:10 am

I made the chocolate chip cookie dough recipe recently along with my home made vanilla ice cream (which is very rich!). Before I started the ice cream I rolled out the dough and cut it into roughly 1/2″ squares then rolled them into small balls of dough. After the ice cream was finished, but before freezing it thoroughly, I stirred in the dough! This made the most AMAZING homemade chocolate chip cookie dough ice cream my family has ever had. Now my teens and my wife pester me to make it about twice a month (which I flatly refuse to do lest we burn out on something so yummy!)

Thank you VERY much for sharing your wonderful ideas with us all and please ignore those people who are obviously from a newer generation that has not learned that, “If you have nothing nice to say, say nothing!”

Keep up the good work!

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Julie @ Willow Bird Baking December 1, 2012 at 4:11 am

Aw, thank you, Randall! I am SO excited to hear about your delicious ice cream — I’ve always hoped someone would try that and report back! It sounds amazing!

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Erika - The Teenage Taste January 2, 2012 at 6:14 pm

Oooh, I LOVE raw cookie dough! I used to make those slice-and-bake cookies all the time when I was younger with my Mom. I remember feeling so special when she’d slice off a sliver of the raw cookie dough and let me eat it. :)

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Liz January 2, 2012 at 10:21 pm

I think I might love you. I made this today and can’t stop eating it. I LOVE cookie dough but never eat it cause of the raw egg. Now I can. You are awesome. Thank you.

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Ava January 9, 2012 at 2:06 am

I have no idea what people are complaining about; this tastes spot on!!! I made the chocolate chip cookie dough (although I was hesitant after reading some people’s posts) and I’m glad I did. It tastes exactly like cookie dough that needs to be baked. I added water until I got it smooth enough and skipped the salt. It turned out AWESOME! THANK YOU!!!

Also, I’m sick. Can I justify eating the whole thing? And, in the very small chance that I don’t, how do I store this? Fridge??

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Julie @ Willow Bird Baking January 9, 2012 at 2:17 am

Aw, I’m so glad you enjoyed it, Ava! I hope the few naysayers won’t scare people away from trying it — I really think those folks might have made an error in their preparation or something, because this stuff tastes exactly like the real thing to me, too! (Which makes sense, since it basically IS the real thing without the eggs ;))

Good to know you skipped the salt and enjoyed it — a couple people said it was too much for them. Folks might want to start with just a little and add it to taste if they worry.

AND YES, you can eat the whole thing! I can’t promise medicinal benefits, but I bet there’ll at least be a nice placebo effect ;) And you can store it in the fridge or, if it’ll be over a week or so, stick it in the freezer. Thaw overnight when you want to eat it. Thanks for commenting! So glad you enjoyed it.

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Steven January 11, 2012 at 5:24 am

Super good recipes! i mad the chocolate chip one today! one thing i would recommend, the flour taste was pretty evident, so i would either put a little less in, or add just a little more brown sugar and vanilla…but still super yummy!

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Julie @ Willow Bird Baking January 11, 2012 at 11:35 am

I’m glad you enjoyed it, Steven! I’m not sure what you mean about the flour — since it’s cookie dough, it should definitely have a flour taste, but I’ve never found it the primary flavor or overwhelming in the choc chip dough. Nevertheless, the recipe’s simple to adapt to individual tastes as you said!

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Renee January 17, 2012 at 12:05 am

Looks wonderful! My problem is that I’d, probably, eat the whole thing!

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Julie @ Willow Bird Baking January 17, 2012 at 5:07 pm

I’m always tempted, Renee!

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Angie January 17, 2012 at 4:36 pm

I made a variation of eggless cookie dough and chocolate chip cookie dough dip added some crwam cheese and dipped it on graham crackers.

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Julie @ Willow Bird Baking January 17, 2012 at 5:08 pm

Angie, that sounds delicious! Thanks for sharing that idea!

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Kaydee January 18, 2012 at 12:35 am

Oh my goodness… I WILL be eating this for the rest of my pregnancy! Thank you for this wonderful recipe. I am so picky and I actually like everything in this recipe :) Mmmmmm I must go make another batch. I am eating for two, right? ;)

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Julie @ Willow Bird Baking January 18, 2012 at 12:37 am

There might be a third one in there; you just never know! Maybe a triple batch just in case… ;) I’m so glad you’re enjoying it, Kaydee! Cheers to you and baby(/ies)!

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Vanessa @L'épice de la Vie January 18, 2012 at 2:59 am

Truth be told, the risk of salmonella poisoning never deterred me much from eating raw cookie dough :p But something about a recipe made specifically for eating raw made this seem slightly less indulgent. LOL. I tried the chocolate chip dough tonight, and it was fabulous! You are a genius :)

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Laura January 20, 2012 at 9:58 pm

Typical of me I’m more excited about a tiny thing you mentioned than the actual point of the post but… do you have a recipe for spicy crab chowder? Yum!!
Thanks

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DD January 26, 2012 at 4:23 am

Hello:
I love raw dough, but didn’t know about the possibility of E-Coli in flour.
I found this ‘recipe’/technique for toasting flour.
I think I will toast my flour first and then make these wonderful, edible doughs.
Thanks,
DD :)

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DD January 26, 2012 at 4:23 am
Julie @ Willow Bird Baking January 26, 2012 at 4:26 am

Good find, DD! Sounds like it would add a nice flavor, too!

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Tina January 27, 2012 at 10:31 pm

Loved the idea of this, but the texture of these was just off. Maybe the egg is what makes the magic. Have tried other cookie dough dips with cream cheese instead of the flour with better outcome.

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Julie @ Willow Bird Baking January 27, 2012 at 10:35 pm

Tina, can you describe the texture to me? I didn’t have the same experience — mine was right on. Are you sure your butter was room temp when you creamed it with the sugar (usually takes 2-3 minutes for the granular sugar to dissolve)?

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sherrie January 31, 2012 at 1:07 am

I made the chocolate chip dip with almond flour instead of regular flour and it was DIVINE. So good!!!

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Julie @ Willow Bird Baking January 31, 2012 at 2:57 am

Yay! So glad you loved it, Sherrie :)

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janessa January 31, 2012 at 2:42 am

Is there any ideas on something to dip in these I feel like having all sweets at my baby shower and iinstead of chips and dip this could be an awesome alternative I just need something to substitute the chips. :)

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Julie @ Willow Bird Baking January 31, 2012 at 2:57 am

Janessa, these are just cookie doughs — not dips (sometimes people pin them as dips on Pinterest). But I bet you could make them “dip” consistency by whipping in some cream cheese! If you did, I’d substitute graham crackers, pretzel sticks, teddy grahams, and other cookies for the “chips” :)

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Alexandra February 1, 2012 at 9:59 pm

How much water for the first recipe?

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Julie @ Willow Bird Baking February 1, 2012 at 10:33 pm

Alexandra, the amount is not listed because you add it a tablespoon at a time and stop when it reaches the consistency you prefer. I usually end up adding just 1 or maybe 2 tablespoons.

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Jen February 6, 2012 at 3:39 pm

Thank you so much for your website–I love it and all your recipes. My deepest apologies for not considering Pinterest etiquette & posting the recipe on the description!!! Thank you for being so nice about it and explaining the copyright and how this is a business for you. I am a big internet dummy who didn’t realize that!

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Julie @ Willow Bird Baking February 6, 2012 at 5:06 pm

No, Jen, please don’t feel bad at all!! That’s totally fine — I know most people don’t even realize it. I’m just thankful you wanted to pin the cookie doughs :) Thank you so much!

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Amanda February 11, 2012 at 6:05 pm

This looks yummy and a fun thing to serve at a party! Now I just need a reason to throw a party haha

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Julie @ Willow Bird Baking March 9, 2012 at 5:15 am

Thanks, Amanda :)

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Kale February 15, 2012 at 2:02 am

Oh wow. These sound perfect for making and then putting into ice cream like the chocolate chip cookie dough ice cream. *drools* mmm, now I’m craving some! Adding this to the recipe book that I’m making for myself . Hehe

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Julie @ Willow Bird Baking March 9, 2012 at 5:15 am

Thanks, Kale!

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Amanda March 17, 2012 at 2:35 am

These look amazing but what do you put these dips on, more cookies? Fruit? I’m hoping to mak it tomorrow! Thanks!

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Julie @ Willow Bird Baking March 17, 2012 at 2:38 am

Hi Amanda,

They’re actually not dips — they’re cookie doughs that are made to eat from a spoon. I’ve seen them pinned on pinterest as dips, but they might actually be too thick for that. You could thin them to the consistency you want by adding a bit more water, though, and use graham crackers, pretzels, animal crackers, etc. to dip in them. Hope you enjoy it!

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Tara March 22, 2012 at 12:47 am

I just made the chocolate chip cookie dough and the cake batter dip (i used chocolate fudge cake mix and choco chips) and they were without a doubt the best I have ever made or tasted!! Thank you so much for sharing and making a dip that actually tastes like cookie dough. I’m not a huge fan of all the other recipes that use cream cheese because that doesn’t capture the true taste of cookie dough. Can’t wait to check out more recipes on your site. Thank goodness for Pinterest! ;-)

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Julie @ Willow Bird Baking March 22, 2012 at 12:48 am

Aw, I’m so glad you enjoyed them! Thank you, Tara! And oh my goodness, I’m glad you mentioned the FUDGE CAKE MIX, because that hadn’t occurred to me. Must do that ASAP! :)

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Trimble March 22, 2012 at 11:55 pm

My sons are allergic to eggs so I love that I can give them cookie dough (very occasionally) now. Thank you so much for the YUMMY recipes!

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Julie @ Willow Bird Baking March 23, 2012 at 11:59 am

You’re so welcome! I’m glad this will be a good alternative for them!

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Heidi March 27, 2012 at 9:29 pm

OMG!!! Just what teenager wants!!! This is perfect!! No more mean lectures from my mom!!! YOUR A TRUE HERO :)

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Julie @ Willow Bird Baking March 28, 2012 at 12:51 am

Now just convince all my teen and tween students that, Heidi ;) Hope you love it!

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Deja April 22, 2012 at 10:23 pm

This recipe is genius! <3 it's so good! I decided to bake the chocolate chip cookie dough and the sugar cookie dough, today. Both cookies came out super soft! YUMMMM everyone should try this! ;)

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Julie @ Willow Bird Baking April 22, 2012 at 10:53 pm

Oh, Deja, I’m surprised they came out at all — these cookie doughs are just for eating raw with a spoon. They don’t include any binder (like eggs or flaxseed) to hold them together as actual cookies, so I don’t recommend baking them. But hey, if you enjoyed them, that’s what counts! :)

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Deja April 24, 2012 at 9:14 pm

Yeah… I was eating them raw but it was so much that I thought I should bake them. :) Well my mom wanted me to bake them since she didn’t want the dough. Anyway, it’s great baked or not. :)

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tory May 25, 2012 at 3:51 pm

I added a dash of cinnamon to the sugar cookies instead of vanilla and I swear it warms the heart! Thanks for these amazing recipes. I’m a cookie dough junkie, its nice to have a dough I don’t have to sneak or feel guilty over :)

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Julie @ Willow Bird Baking May 25, 2012 at 4:27 pm

I’m so glad you enjoyed it, Tory!! Thank you!

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Cassie May 27, 2012 at 2:37 am

I’m really anxious to make these, but I’m just wondering whether they can be made into cookies or if they are only meant to be dough? My dad loves cookies but not the dough, but my brother and I love the dough. Thanks!

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Julie @ Willow Bird Baking May 27, 2012 at 5:18 am

Hi Cassie! They’re only meant as dough — they have no binder (the eggs) so I don’t think they’d hold together if you tried to bake them.

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Jean June 5, 2012 at 3:46 am

I see that one other person mentioned the E-coli from the raw flour & I have heard Dr. Oz mention it. Do you think there should be some warning about the raw flour for children & pregnant women especially? I found this link http://abcnews.go.com/blogs/health/2011/12/09/raw-cookie-dough-linked-to-e-coli-outbreak/

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Julie @ Willow Bird Baking June 5, 2012 at 3:49 am

Yes, Jean, I added a warning below the recipe for folks concerned about flour, although I did read that the risk was lower than the salmonella risk. Folks should eat raw foods at their own risk. Thanks for sharing.

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Megan June 7, 2012 at 1:04 am

I googled “best cookie dough to eat” and your blog came up…I have the WORST COLD IN THE WORLD and all I wanted for dinner was a fat hamburger & some cookie dough. I feel like I could have written this post!!! I am so happy I found it – thank you for writing it :)

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Julie @ Willow Bird Baking June 7, 2012 at 3:17 am

LOL, Megan! I’m so sorry you’re sick but also tickled that we had the exact same reaction to BEING sick! Enjoy your cookie dough, girl :) Feel better soon!

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Alexis Victoria Krasco Martin June 9, 2012 at 2:20 am

YOU ROCK!I LOOOVVVEEE COOKIE DOUGH!!!

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Lainey June 19, 2012 at 5:31 am

Ooooh, this sounds wonderful! I love the truffle idea!

I always freeze my flour before I use it. I wonder if that helps with the safety at all?

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Julie @ Willow Bird Baking June 19, 2012 at 5:33 am

Thanks, Lainey! Unfortunately, if the problem with raw flour is e.coli, freezing won’t kill it. Too bad, right? I’ve been wondering if there’s a way to toast the flour or cook it somehow before using it, but I think flour can explode in the oven, so I won’t try that way for sure! There’s gotta be a solution ;)

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Sally June 24, 2012 at 12:39 am

I just made the chocolate chip cookie dough. I’m pregnant and craving it. I used 2 teaspoons of vanilla and 2 dashes of salt, and everything else by the recipe. It’s really sweet to me, but I normally don’t like super sweet things anyway. Should I not have changed it? What can I do to make it less sweet? Less sugar? Thanks for your recipe and your help!

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Julie @ Willow Bird Baking June 24, 2012 at 12:43 am

Hi Sally! I don’t think decreasing the vanilla would make it more sweet, but decreasing the salt might’ve made it seem sweeter. Yes, feel free to try reducing the sugar to suit your tastes! It’ll be sweet no matter what, since it’s cookie dough, of course, but it might help!

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Sally June 25, 2012 at 2:32 am

Thanks!

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Sally June 25, 2012 at 4:32 am

I figured out that it’s the chocolate chips. I never knew there could be too many. I’ll blame that on me being pregnant! LOVE THE RECIPE!

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Julie @ Willow Bird Baking June 25, 2012 at 4:41 am

LOL! Love it! Well now you know, girl. My students always say there can never be too many but I agree with you ;) Thanks, Sally! So glad it can help satisfy your craving.

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Sally June 30, 2012 at 2:34 am

So, I just made this for the fourth time, and I forgot the salt! Is it too late to add it when everything else is already mixed in?

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Julie @ Willow Bird Baking June 30, 2012 at 3:22 am

It might be hard to stir it around the chocolate chips, but I’d still do it and just take the time to mix it well (even if you have to be more gentle and just mix longer). :)

Tiffany July 6, 2012 at 6:19 pm

Hi,
I’ve seen so many raw cookie dough recipes around lately & they all look so tasty. My concern is the raw flour which many yrs ago was believed to cause the salmonella outbreak. Is there any way to cook the flour before using it? Most professional online sites recommend against using raw flour, so are there any suggestions since these look too yummy to pass up?

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Julie @ Willow Bird Baking July 6, 2012 at 6:22 pm

Hi Tiffany! The outbreak with raw flour was actually e.coli — still dangerous! If you scroll up through the comments you’ll see some discussion about it, and there’s also a link in the post itself to an article about raw flour to help you assess the risk and make the best choice for you. The fact is that there IS some risk associated with it, but not as much as with raw eggs.

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Tiffany July 6, 2012 at 7:10 pm

I knew Salmonella didn’t sound quite right.
Thanks so much! I’m wondering it ground oats would give the same flavor (it may taste a littler nuttier) but would it be safer?
Thanks again!

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Tiffany July 6, 2012 at 7:36 pm

I just read ConAgra Mills produces safe to eat flour since 2011. Now, I just need to find it & make some of those delicious “raw” cookie dough recipe!!
http://www.conagramills.com/index.jsp

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Dixie@ thescoopkitchen.com July 11, 2012 at 4:12 pm

I found this recipe on pinterest and saved it because I knew there would be a need for it. Let me tell you, after a long day of work, this was the perfect snack. It was super easy to make and definitely cheered me up. I never get to eat raw cookie dough because I tend to get sick really easily. This tasted just as good. I made a couple adjustments to your chocolate chip recipe, and then added some reeces pieces too. I wrote about it on my blog! Thanks for posting. I’ll definitely keep making this!

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Hannah July 16, 2012 at 12:11 am

Can I bake the dough into cookies as well?

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Julie @ Willow Bird Baking July 16, 2012 at 2:52 am

No, unfortunately they have no binder (eggs, flaxseed, etc.) and will not hold their shape — it’s just for eating “raw” :)

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Anna July 21, 2012 at 12:44 am

I’m 17 and craving sugar on a Friday night. I was looking for an eggless recipe so I can just eat the dough and I happened to find you!! I am going to make the sugar cookie dough now! Simple ingredients makes it so easy. Thank you! ( :

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Julie @ Willow Bird Baking July 21, 2012 at 12:55 am

You’re so welcome, Anna! I hope you love it!

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Alex August 11, 2012 at 2:31 am

So would these actually turn into cookies if I cooked them in the oven?

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Julie @ Willow Bird Baking August 11, 2012 at 4:13 am

They wouldn’t — there’s no egg to bind them together like regular cookies.

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jas November 15, 2012 at 12:28 am

actually i just baked them like this and they held together like cookies…..the didnt fall apart or anything it was amazing…..i thought they would too i figured id just try and it worked:)

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Erin Downey August 17, 2012 at 1:29 am

The sugar cookie dough with just alittle bit of chocolate chips is great cooked to. I am not a big fan of cookie dough but love cooked cookies thank you.

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cat August 17, 2012 at 5:32 pm

hey i love the cookie dough idea with out egs

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Julie @ Willow Bird Baking September 8, 2012 at 12:00 am

Thank you, Cat!

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Kristi August 25, 2012 at 12:21 am

Sitting here, reading your post, and thought …. hmmm…. I should share my cream cheese cake cookie recipe with you. You could EASILY make this eggless. However, it makes quite a bit and I’m not quite sure if you’d want to cut it. The leftover dough refrigerates beautifully! This is a very comforting as a dough and I have a hard time NOT eating it raw!

1- 8oz package cream cheese, room temp
1/2 stick unsalted butter, room temp
1 tsp vanilla (optional, however, i usually DOUBLE the amount)
1 large egg, room temp (I figure this could easily be omitted and replaced with water for consistency)
1 box cake mix (any flavor, however, red velvet is DEVINE!)

Cream butter and cream cheese. Add vanilla and egg (again, replace with 2-3 tablespoons water if making eggless). Add cake mix a little at a time, making sure to mix completely until its all blended in.

Can add in candy, nuts, flavored chips if desired. Use no more than 1 cup.

Just thought I’d share. (: Enjoy!

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Julie @ Willow Bird Baking September 7, 2012 at 11:59 pm

That sounds delicious, Kristi! Thanks for sharing!

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Alyssa September 7, 2012 at 10:21 pm

Hi! I tried making the sugar cookie dough and it was AWESOME!!! Thank you so much for the recipe. Mine turned out a little thick though so I tried pressing the dough into a brownie dish and put it in the fridge, then slicing into bars afterwards. It worked very well and again… thanks for the amazing recipe! ;)

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Julie @ Willow Bird Baking September 7, 2012 at 11:59 pm

That sounds so yummy, Alyssa! Next time you can also just add more water until it’s the consistency you want. I’m so glad you enjoyed it!

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Karissa September 8, 2012 at 8:16 pm

what if you added an egg and then baked it? would it work well?

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Julie @ Willow Bird Baking September 9, 2012 at 12:56 am

I’m honestly not sure, Karissa! Let me know if you try it :)

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jas November 15, 2012 at 12:26 am

i just baked it as is and it was really good:)

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Rebecca September 20, 2012 at 12:16 am

OH My Goodness!!!! This dough is amazing! I eyeballed the ingredients and the first time it was ALL butter… so I went back and re-added all other ingredients. Instead of water, I added milk- it came out SOOOO creamy and good! Amazing recipe I will use whenever I have a craving of this sweet gooey delight!

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Julie @ Willow Bird Baking September 20, 2012 at 1:17 am

I’m so glad you enjoyed it, Rebecca! I actually just made it with some 2nd, 4th, and 5th graders in Cookie Camp today :)

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Kayla September 24, 2012 at 10:00 pm

How much water in all do we need in the chocolate chip cookie recipe?

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Julie @ Willow Bird Baking September 24, 2012 at 10:36 pm

Hey Kayla, You use just enough to get it to the cookie dough consistency you want. I usually start adding a tablespoon at a time, mixing in between, until it gets where I want it.

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Lauren October 12, 2012 at 6:29 am

Mmmmmmm! My H2B loves cookie dough! We started our wedding diet this week so all this good yet bad stuff is out the window, however we had 1 treat night wich is sat and I’m gonna make a little bowl of choc chip for the H2B as he not big any way only supporting and helping me. X

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Julie @ Willow Bird Baking October 13, 2012 at 4:05 am

Aw, that is too sweet! I hope you guys enjoy :)

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wesley October 16, 2012 at 12:40 am

rachel showed me this

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Julie @ Willow Bird Baking October 16, 2012 at 12:49 am

You should make some, Wesley! I bet you’d enjoy it :)

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Megan October 25, 2012 at 2:41 am

I only made these because I was out of eggs (I’ve been eating cookie dough with eggs regularly since I was a kid and turned out fine, but it’s very good. This would be great for a classroom where you’re unsure of kid’s diet restrictions, though. When I become a teacher, I may bring this in as a reward for surviving AP exams.

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Julie @ Willow Bird Baking October 25, 2012 at 2:45 am

I’m glad you enjoyed it, Megan! No use wasting the eggs just to eat the dough raw ;)

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Helen B. @ Blue Eyed Beauty Blog October 27, 2012 at 12:14 am

Oh how I LOVE edible cookie dough!!! I made up my own recipe awhile back and then I started seeing pins pop up all over Pinterest for different recipes! I saved a bunch a pins and am just now getting around to seeing all the different recipes! Yours look delicious!

Helen
Blue Eyed Beauty Blog

P.S. In case you’re interested my recipes is here: http://blueeyedbeautyblogg.blogspot.com/2012/07/edible-cookie-dough-bites.html

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Julie @ Willow Bird Baking October 29, 2012 at 12:32 am

Yum, thanks for sharing, Helen!

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Rebecca November 7, 2012 at 8:27 pm

Im sick right now and my brother was selling cookie dough for his class and i was wondering if there was safe to eat cookie dough and i found these! They look yummy! :)

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jas November 15, 2012 at 12:23 am

just tried the sugar cookie recipe:) its amazing! although i added a bit of milk to it to make it a bit more cookie dough consistency….but i cant stop eating it!!

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amber December 9, 2012 at 4:01 am

hi I saw this on pinterest and was wondering if the chocolate chip and sugar cookie batters would bake well? my little boy (18 months) is allergic to eggs and I am clueless about eggless baking. I saw this and thought it might be worth shot to ask!

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Julie @ Willow Bird Baking December 9, 2012 at 5:04 am

Hi Amber! Unfortunately these batters are made just for eating raw. They have no binder to replace the egg, and so they would not bake well. Hope you find a great recipe, though!

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theultimatefoodaddict December 25, 2012 at 4:54 am

this is so unique! i want to try this too! thanks for sharing! :)

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Jolene January 9, 2013 at 4:10 am

I love this!!

Thank-you so much. :)

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Tash January 17, 2013 at 12:01 am

I’m super keen to try out, the cake batter cookie dough, sounds delicious! However I was wondering if you know how long it keeps for in the fridge? Thank you! :)

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Julie @ Willow Bird Baking January 17, 2013 at 2:11 am

I’d say a week in an airtight container, no problem :) It’d also freeze very well!

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Jolene January 17, 2013 at 1:15 am

I added an egg and baked these still awesome!

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Joyce January 21, 2013 at 4:21 pm

Raw flour has its e. coli dangers as well. So no, this is NOT a safe-to-eat recipe.

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Julie @ Willow Bird Baking January 21, 2013 at 4:28 pm

Joyce, if you’ll read the post and the comments, this has already been carefully noted. Thank you.

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Jessica February 1, 2013 at 5:25 am

I have to say, the chocolate chip recipe is the best one I’ve tried! I love it! I just hate that no matter how edible it is, it’s still unhealthy D:
I did substitute milk for water when I made it tonight, but as it’s been a while since I’ve made it with water, I don’t know if there’s any noticeable difference.

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James February 7, 2013 at 5:41 pm

My mom wants to know if these can be baked- she still doesn’t think it’s a good idea to be eating raw cookie dough :( [Doesn't mean I won't sneak a bite or two!]

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Julie @ Willow Bird Baking February 7, 2013 at 5:42 pm

I don’t think they’ll work baked because eggs are the binder in regular cookie dough and these have no eggs (making them safe-to-eat in terms of not having salmonella). The raw flour is still a slight risk.

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James February 7, 2013 at 9:33 pm

Okay. Thank you!

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Devon from Miss Make February 16, 2013 at 1:57 am

i love your childhood dream of eating a whole tube of cookie dough as an adult! i had the same thought as a kid except with a whole bowl of brownie batter. i was convinced i would eat it ALL THE TIME.

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susie March 3, 2013 at 4:53 am

This is a great vegan dough. Just sub a vegan butter.

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Lauren March 4, 2013 at 1:01 am

Absolutely LOVED the recipe for the chocolate chip dough! Helped cure me of my cold! :) I am pretty sure you are better, hopefully by now! Hahaha! Thanks for the delicious recipes!

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Julie @ Willow Bird Baking March 4, 2013 at 1:21 am

You won’t believe it — I actually JUST came down with another illness. LOL! Time for cookie dough…

So glad you loved it!

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Nicole March 27, 2013 at 10:28 pm

Hi! Im eating your cookie dough right now! Its good :) i didnt have chocolate chips so i substituted with nutella! It turned out great ! I was just wondering, this may be a weird question, will this give me a stomach ache? I dont know why i have the feeling but just because its raw maybe.. I dont know

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Julie @ Willow Bird Baking March 29, 2013 at 4:58 am

I don’t know a reason why it would — unless you have a gluten sensitivity or your flour is contaminated. OR you eat too much, I guess. ;) Hope you enjoy!

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Tiffiny Felix April 3, 2013 at 7:49 pm
Julie Ruble April 3, 2013 at 10:45 pm

I’m so glad you enjoyed it, Tiffiny!!

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Nicole April 25, 2013 at 8:14 pm

Hi there I just found this blog via Pinterest and oh boy am I glad I did! I have been enjoying cookie dough for years and have tried several different variations of the egg less kind and this is by far the best! I did add butterscotch chips to the sugar cookie recipe though. My family’s prefers peanutbutter to almost anything.

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Linda Larsen May 12, 2013 at 3:30 am

These cookie doughs are not safe to eat. Raw flour can harbor pathogenic bacteria. In 2009, raw flour in Nestle cookie dough was the probable cause of an E. coli outbreak. http://foodpoisoningbulletin.com/2013/raw-flour-can-cause-foodborne-illness-outbreaks/

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Julie Ruble May 12, 2013 at 3:33 am

Hi Linda, this has been discussed — please see previous comments and note on the post.

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Cody June 13, 2013 at 3:59 am

Just tried the choc-chip cookie dough recipe, but modified it, substituting dark chocolate chips for white chocolate chips, and almond extract for the vanilla. Tastes amazing! Oh, but 1 tsp. of almond is CERTAINLY enough, just an FYI!

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Randall June 29, 2013 at 8:07 pm

For those complaining that this is not a “safe” recipe keep in mind that the author does mention in a final note that there is still some risk involved. No matter what we do in life there is always risk! Even with allegedly “properly prepared” foods illness occurs. The risk of getting e. coli from flour consumed raw is actually far lower than the risk of dying in an automobile related accident, or falling down in your shower. It seems most (not all) of the comments left here in regard to there still being danger are more likely those types who can’t stand that others are taking a risk. It’s a simple solution: If you feel this is unsafe you need not prepare and consume it. Let the rest of us make our own educated choice, thank you.

As for the recipes themselves, bravo!

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Miranda July 16, 2013 at 6:11 am

Thank you so much for the recipe. Totally in love with you for it! :)

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Mariah July 16, 2013 at 6:53 pm

I just made the sugar cookie dough and it’s good, but wayyy too sweet for my liking. I added some peanut butter sauce (melted peanut butter) and it made it a lot better. Thanks for sharing the recipes.

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Danny July 21, 2013 at 7:53 pm

Hi!
I just made this and it’s very good.
I found it a bit too sweet, so I’d like to finish it later.
Is it alright if I keep it preserved in the fridge with some tin foil in a bowl for a few hours?
Or will it go bad?

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Julie Ruble July 21, 2013 at 10:51 pm

It will be fine! I like to use plastic wrap for food storage rather than tinfoil because there are some things tinfoil will react to, but usually it’s things with acid (tomatoes/citrus) and so I think you’d be fine with this recipe. Enjoy!

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Danny July 21, 2013 at 7:54 pm

Also,
Forgot to mention that I did the sugar dough recipe without adding anything else.

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Nacia July 29, 2013 at 2:38 pm

These recipes sound delicious! I’d just like to ask, will it be okay if I store the cookie dough for a few days, like 3 or so, in the refridgerator? I’m a member of a slow-consuming family. :P

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Julie Ruble July 29, 2013 at 2:50 pm

Yes, for sure! Lots of my students make it and then their family members eat on it for a few days straight from the fridge ;)

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felecia September 8, 2013 at 5:47 am

just made them and the sugar cookie one didnt end up turning into a cookie dough consitency i had to add a lot more water then was in the recipe. but still delicious :) and ya it’s great late night craving material since its currently 1:47 am haha

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Jacqueline October 5, 2013 at 5:01 pm

Maybe this defeats the purpose, but can they be baked like regular cookies? Not that I would, but I might want to. I just subscribed and am looking forward to other posts and to reading old ones.

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Julie Ruble October 6, 2013 at 1:21 am

Hi Jacqueline, It won’t work to bake them without eggs (which bind the dough while cooking). This recipe is just for eating raw. Hope you enjoy :)

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Jane October 13, 2013 at 12:00 am

Using raw flour in your recipe is dangerous. Even Nestle has changed their recipe. – “Treating raw ingredients to reduce pathogens earned big headlines when Nestlé USA, Solon, OH, changed specs for its popular Nestlé Toll House refrigerated cookie doughs to now use heat-treated flour. In 2009, the company voluntarily recalled its dough products after an investigation by the Food and Drug Administration and the Centers for Disease Control and Prevention reported a rash of E. coli 0157:H7 illnesses may have been related to consumption of raw cookie dough.”

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Julie Ruble October 13, 2013 at 12:24 am

Jane, if you’ll notice, this issue has been repeatedly addressed in the comments and noted in the post itself. Folks will need to make their own decision about whether they will enjoy this recipe, but have been fully informed. Thanks.

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cookiecrisp November 27, 2013 at 8:53 pm

Thank you so much! Now I don’t have to worry about getting yelled at for eating cookie dough. Lol but I still found myself snacking on the ingredients while making this.

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Olivia Ferrucci December 5, 2013 at 7:29 pm

Oh my goodness! This is addictive! This is one of two cookie dough recipes I constantly refer to, this one is my favorite. Thanks for the recipe :)

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Jenn March 6, 2014 at 8:12 pm

THANK you for this recipe! I teach kindergarten and we are learning about ‘how to’ books. We talked a lot, and wrote about, ‘how to make a pizza’ this week. To finish our week on a sweet note, my class will be making pizzas…cookie pizzas! I was going to just have them decorate sugar cookies but then stumbled upon your recipe and now they will actually get to ‘roll out the dough’ to make their pizzas (and then add ‘sauce’ (icing), ‘cheese’ (coconut) and ‘toppings’ (M&M’s)! I am going to blog about it and am going to hyperlink to your post so that others can get the recipe as well! THANKS AGAIN….I can’t wait to see their faces in the am!

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Danielle March 28, 2014 at 6:58 pm

I made the chocolate chip cookie dough when I was pregnant – so yummy. Now I’m eating the sugar cookie one as I type but I don’t have the excuse of being pregnant :)

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Aqiyl Aniys April 2, 2014 at 5:49 am

Hmmmm, I wouldn’t have thought eating cookie dough would be easy on the stomach when you are sick.

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Julie Ruble April 2, 2014 at 8:10 am

I think it was more a psychological balm.

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stormy April 3, 2014 at 7:44 pm

hey you didn’t put the oven temp or time on the cookies recipes i’m not stupid but havin a time and temp on a post with the recipes really helps so i ain’t gotta ruin the cookies tryin to guess the time and temp

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Julie Ruble April 3, 2014 at 7:46 pm

This is eggless cookie dough made to be eaten raw. It will not bake properly; I do not recommend baking it.

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Laura April 9, 2014 at 8:02 pm

Thanks so much for posting these! I just made the sugar cookie dough and it’s dead on for what I was hoping to have!

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bakersdaughter April 27, 2014 at 2:51 am

I AM GOING TO SPOON THIS OUT RIGHT NOW!!!! MMMMMMM

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Miranda June 8, 2014 at 11:59 pm

It tastes a little too vanilla-ish to me. Otherwise I like it.

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Adrianmarie July 4, 2014 at 2:52 pm

I found this recipe when I realized that I have no eggs and I really wanted to bake some cookies. Made the sugar cookie recipe, and it’s delicious. However, I overcooked them and they are quite hard, good for dunking,but otherwise over baked. What temp do you set the oven and how long do you bake these cookies?

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Julie Ruble July 4, 2014 at 3:12 pm

Adrianmarie, this is cookie dough made to eat raw, not to bake.

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Teah July 10, 2014 at 12:45 am

How do you store it?

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Julie Ruble July 10, 2014 at 11:23 am

Airtight container in the fridge. Should keep for a week or two no problem.

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Alyna July 14, 2014 at 2:23 pm

I made the sugar cookie dough yesterday and oh my goodness it was SOOOO good! Just what I needed! So good that I decided to make it again today and get funky by trying to add a few things: I mashed in some strawberry yoghurt that I accidentally stuck in the freezer instead of refrigerator yesterday and also added some cocoa powder, SO GOOD!!!! This recipe is a life saver, thank you so much :)

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Me July 17, 2014 at 3:49 pm

I tried to make the truffles but the dough didn’t rise right and it gooey inside my truffle instead of like a cake base

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Julie Ruble July 17, 2014 at 3:58 pm

I’m not sure what you mean about rising. This dough doesn’t have any leaveners and won’t rise. It comes out the texture of regular cookie dough. To make truffles, just roll into balls, refrigerate until they’re less sticky, and dip.

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Mickaykayy July 21, 2014 at 2:59 am

I LOVED the sugar cookie dough! I substituted the water with 2% milk and it still worked! So delicious, but not all at once! It is even as mold able as the real thing! Thank you! I now have a guilty pleasure snack! <3333

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