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.

5 from 1 reviews
Safe-to-Eat Chocolate Chip Cookie Dough
 
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Chocolate chip cookie dough you can eat on a spoon!
Author:
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
Instructions
  1. 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.

 

5 from 1 reviews
Safe-to-Eat Sugar Cookie Dough
 
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Author:
Ingredients
  • 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
Instructions
  1. 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.

5 from 1 reviews
Safe-to-Eat Cake Batter Cookie Dough
 
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Author:
Ingredients
  • 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
Instructions
  1. 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?!

by | 389 Comments

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

  1. Rachel @ Baked by Rachel
    March 20, 2011 at 2:13 pm (14 years ago)

    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. 🙂

    Reply
    • Julie @ Willow Bird Baking
      March 20, 2011 at 2:51 pm (14 years ago)

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

      Thanks, Rachel!

      Reply
      • clara
        February 20, 2014 at 3:59 pm (11 years ago)

        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)

        Reply
        • Nikki
          October 25, 2017 at 12:03 pm (7 years ago)

          I just made that one because I was in Thebes mood and I swear we never usually keep anything of the usual sort in or pantry, but we had all of this stuff and I am in love with it.

          Reply
          • Nikki
            October 25, 2017 at 12:03 pm (7 years ago)

            **the mood, sorry for the typo

            Reply
    • C
      May 11, 2013 at 4:30 am (12 years ago)

      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!!!!!

      Reply
    • s
      September 23, 2015 at 7:27 pm (9 years ago)

      I was just reading that if you microwave the flour 3-5 minutes, stirring frequently, it’s safe for the cookie dough! Hooray!

      Reply
      • Julie Ruble
        September 23, 2015 at 8:22 pm (9 years ago)

        I thought flour + heat = exploding flour? Maybe not for just that long? Hope it works out!

        Reply
  2. Lauren at Keep It Sweet
    March 20, 2011 at 2:15 pm (14 years ago)

    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:-)

    Reply
  3. Jordan @ Kitchen Karate
    March 20, 2011 at 2:53 pm (14 years ago)

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

    Reply
  5. muppy
    March 20, 2011 at 5:43 pm (14 years ago)

    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…

    Reply
    • Julie @ Willow Bird Baking
      March 21, 2011 at 11:19 am (14 years ago)

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

      Reply
      • lucille casale
        May 24, 2017 at 10:54 am (8 years ago)

        Do u have to do you have to refrigerate it

        Reply
        • Julie Ruble
          May 24, 2017 at 11:01 am (8 years ago)

          Yes because of the butter.

          Reply
  6. Maranda
    March 20, 2011 at 6:26 pm (14 years ago)

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

    Reply
  7. Joanne
    March 20, 2011 at 7:20 pm (14 years ago)

    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!

    Reply
    • Julie @ Willow Bird Baking
      March 21, 2011 at 11:17 am (14 years ago)

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

      And here’s to being salmonella-free! Cheers! 😀

      Reply
  8. Kristin Knight
    March 20, 2011 at 8:14 pm (14 years ago)

    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!

    Reply
    • Julie @ Willow Bird Baking
      March 21, 2011 at 11:16 am (14 years ago)

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

      Reply
  9. Peta-Maree
    March 20, 2011 at 9:03 pm (14 years ago)

    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…..

    Reply
  11. Emily
    March 21, 2011 at 12:28 am (14 years ago)

    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!

    Reply
    • Julie @ Willow Bird Baking
      March 21, 2011 at 11:15 am (14 years ago)

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

      Reply
      • Jessica
        January 21, 2013 at 10:26 pm (12 years ago)

        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…… 🙂

        Reply
  12. Taylor
    March 21, 2011 at 12:38 am (14 years ago)

    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!

    Reply
    • Julie @ Willow Bird Baking
      March 21, 2011 at 11:15 am (14 years ago)

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

      Reply
  13. Ashley
    March 21, 2011 at 10:22 am (14 years ago)

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

    Reply
  14. Lucy @ The Sweet Touch
    March 21, 2011 at 11:51 am (14 years ago)

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

    Reply
  15. Megan
    March 21, 2011 at 1:35 pm (14 years ago)

    This is sooo dangerous!!

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

    Reply
  17. onceuponarecipe
    March 21, 2011 at 2:36 pm (14 years ago)

    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!

    Reply
  18. Evan @swEEts
    March 21, 2011 at 5:06 pm (14 years ago)

    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.

    Reply
    • Julie @ Willow Bird Baking
      March 21, 2011 at 5:07 pm (14 years ago)

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

      Thanks, Evan!

      Reply
  19. Sandra Mort
    March 21, 2011 at 9:59 pm (14 years ago)

    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!

    Reply
    • Julie @ Willow Bird Baking
      March 21, 2011 at 10:01 pm (14 years ago)

      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.

      Reply
  20. Maris (In Good Taste)
    March 22, 2011 at 1:30 pm (14 years ago)

    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.

    Reply
  21. Lorraine @ Not Quite Nigella
    March 23, 2011 at 4:18 am (14 years ago)

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

    Reply
  22. Meghan @ nestMeg
    March 23, 2011 at 4:15 pm (14 years ago)

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

    Reply
  23. Lisa
    March 24, 2011 at 5:54 pm (14 years ago)

    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. 🙂

    Reply
    • Julie @ Willow Bird Baking
      March 24, 2011 at 6:00 pm (14 years ago)

      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!

      Reply
  24. Kat @ Cupcake Kat
    March 27, 2011 at 12:55 am (14 years ago)

    Your photos are beautiful and this sounds absolutely delicious

    Reply
  25. charlotte
    March 31, 2011 at 5:13 pm (14 years ago)

    MAking this tonight

    Reply
  26. Sara
    April 9, 2011 at 6:19 pm (14 years ago)

    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.

    Reply
  27. LillyFruit
    May 3, 2011 at 1:13 am (14 years ago)

    Is it possible to bake this?

    Reply
    • Julie @ Willow Bird Baking
      May 3, 2011 at 1:14 am (14 years ago)

      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!

      Reply
  28. Katie
    July 3, 2011 at 1:44 am (13 years ago)

    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 😉 )

    Reply
    • Julie @ Willow Bird Baking
      July 3, 2011 at 1:48 am (13 years ago)

      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!

      Reply
  29. Lyrikh
    July 24, 2011 at 8:50 pm (13 years ago)

    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.

    Reply
  30. Kate
    July 31, 2011 at 7:26 pm (13 years ago)

    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 🙂

    Reply
    • Julie @ Willow Bird Baking
      July 31, 2011 at 7:30 pm (13 years ago)

      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 🙂

      Reply
  31. Rachelle
    August 3, 2011 at 11:05 am (13 years ago)

    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!

    Reply
    • Julie @ Willow Bird Baking
      August 3, 2011 at 11:10 am (13 years ago)

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

      Reply
  32. Courtney
    August 3, 2011 at 9:31 pm (13 years ago)

    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!

    Reply
  33. Meg
    August 7, 2011 at 8:55 pm (13 years ago)

    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 =)

    Reply
  34. Doni Renee Hambrick
    August 10, 2011 at 1:15 pm (13 years ago)

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

    Reply
    • Alexea
      October 16, 2013 at 2:46 pm (11 years ago)

      YES, safe-to-eat brownie batter PLEASE!

      Reply
  35. Youssra
    August 11, 2011 at 5:45 pm (13 years ago)

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

    Reply
  36. Katie
    August 26, 2011 at 2:31 pm (13 years ago)

    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!!

    Reply
  37. Jacquelyn Kyle
    September 22, 2011 at 6:13 pm (13 years ago)

    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!

    Reply
    • Julie @ Willow Bird Baking
      September 22, 2011 at 6:18 pm (13 years ago)

      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?

      Reply
  38. KathyG
    October 4, 2011 at 4:22 pm (13 years ago)

    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.

    Reply
    • Julie @ Willow Bird Baking
      October 4, 2011 at 4:50 pm (13 years ago)

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

      Reply
  39. Stefanie
    October 4, 2011 at 6:49 pm (13 years ago)

    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!

    Reply
    • Julie @ Willow Bird Baking
      October 4, 2011 at 8:33 pm (13 years ago)

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

      Reply
  40. elizabeth
    October 9, 2011 at 10:16 pm (13 years ago)

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

    Reply
  41. Adrienne Sajecki
    October 10, 2011 at 10:36 am (13 years ago)

    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!

    Reply
  43. Amanda
    October 18, 2011 at 8:29 pm (13 years ago)

    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!

    Reply
    • Julie @ Willow Bird Baking
      October 18, 2011 at 8:33 pm (13 years ago)

      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 🙂

      Reply
  44. emma
    October 19, 2011 at 11:19 pm (13 years ago)

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

    Reply
  45. Starr
    November 6, 2011 at 9:09 pm (13 years ago)

    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 🙂

    Reply
  46. Terra
    November 10, 2011 at 4:12 pm (13 years ago)

    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

    Reply
  47. hiccupsarefatal
    November 11, 2011 at 5:38 am (13 years ago)

    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!

    Reply
    • Julie @ Willow Bird Baking
      November 11, 2011 at 6:50 am (13 years ago)

      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!!

      Reply
      • hiccupsarefatal
        November 12, 2011 at 1:20 pm (13 years ago)

        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.

        Reply
        • Julie @ Willow Bird Baking
          November 14, 2011 at 1:50 am (13 years ago)

          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!

          Reply
  48. Mrs. Gray
    November 13, 2011 at 10:41 pm (13 years ago)

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

    Reply
  49. Jordyn
    December 1, 2011 at 7:37 pm (13 years ago)

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

    Reply
    • Julie @ Willow Bird Baking
      December 1, 2011 at 7:43 pm (13 years ago)

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

      Reply
  50. Sarah
    December 2, 2011 at 3:45 am (13 years ago)

    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?

    Reply
    • Julie @ Willow Bird Baking
      December 2, 2011 at 3:51 am (13 years ago)

      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!

      Reply
  51. Sam
    December 3, 2011 at 7:48 am (13 years ago)

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

    Reply
    • Julie @ Willow Bird Baking
      December 3, 2011 at 12:11 pm (13 years ago)

      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.

      Reply
      • Sam
        December 3, 2011 at 12:21 pm (13 years ago)

        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.

        Reply
        • Julie @ Willow Bird Baking
          December 3, 2011 at 12:34 pm (13 years ago)

          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!

          Reply
          • Sam
            December 6, 2011 at 11:44 pm (13 years ago)

            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.

            Reply
            • Julie @ Willow Bird Baking
              December 6, 2011 at 11:58 pm (13 years ago)

              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 🙂

              Reply
  52. Megan
    December 3, 2011 at 4:48 pm (13 years ago)

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

    Reply
    • Julie @ Willow Bird Baking
      December 4, 2011 at 12:31 am (13 years ago)

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

      Reply
  53. Ashley
    December 4, 2011 at 12:04 am (13 years ago)

    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!

    Reply
    • Julie @ Willow Bird Baking
      December 4, 2011 at 12:32 am (13 years ago)

      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 😀

      Reply
  54. Lauren
    December 4, 2011 at 4:17 am (13 years ago)

    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!

    Reply
    • Julie @ Willow Bird Baking
      December 4, 2011 at 1:51 pm (13 years ago)

      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!

      Reply
  55. Becca
    December 4, 2011 at 5:35 am (13 years ago)

    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.

    Reply
    • Julie @ Willow Bird Baking
      December 4, 2011 at 1:52 pm (13 years ago)

      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.

      Reply
  56. Liz
    December 5, 2011 at 8:23 pm (13 years ago)

    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!

    Reply
  57. Libby
    December 7, 2011 at 5:10 pm (13 years ago)

    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!

    Reply
  58. Sandra
    December 7, 2011 at 7:04 pm (13 years ago)

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

    Reply
    • Julie @ Willow Bird Baking
      December 7, 2011 at 7:20 pm (13 years ago)

      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.

      Reply
      • Jamie
        August 27, 2012 at 12:07 am (12 years ago)

        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!!

        Reply
  60. Debbie
    December 7, 2011 at 10:45 pm (13 years ago)

    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!!

    Reply
    • Julie @ Willow Bird Baking
      December 7, 2011 at 10:48 pm (13 years ago)

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

      Reply
  61. Heidi
    December 8, 2011 at 4:14 am (13 years ago)

    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 🙂

    Reply
  62. Heidi
    December 8, 2011 at 7:51 pm (13 years ago)

    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 🙂

    Reply
    • Julie @ Willow Bird Baking
      December 8, 2011 at 8:07 pm (13 years ago)

      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 😉

      Reply
  63. Alex
    December 8, 2011 at 7:54 pm (13 years ago)

    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.

    Reply
    • Julie @ Willow Bird Baking
      December 8, 2011 at 8:11 pm (13 years ago)

      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.

      Reply
  64. Claire
    December 9, 2011 at 10:49 pm (13 years ago)

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

    Reply
  65. Becca
    December 11, 2011 at 4:54 am (13 years ago)

    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!!

    Reply
  66. Robin Haney
    December 12, 2011 at 4:48 am (13 years ago)

    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.

    Reply
    • Julie @ Willow Bird Baking
      December 12, 2011 at 4:59 am (13 years ago)

      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! 🙂

      Reply
  67. courtney
    December 13, 2011 at 1:36 am (13 years ago)

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

    Reply
  68. Lindsay
    December 13, 2011 at 8:22 am (13 years ago)

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

    Reply
  69. emily
    December 21, 2011 at 5:16 pm (13 years ago)

    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!!

    Reply
    • Julie @ Willow Bird Baking
      December 21, 2011 at 5:30 pm (13 years ago)

      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!

      Reply
  70. Meagan
    December 23, 2011 at 6:36 am (13 years ago)

    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…

    Reply
  71. Danielle
    December 28, 2011 at 9:39 pm (13 years ago)

    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?

    Reply
    • Julie @ Willow Bird Baking
      December 29, 2011 at 1:07 am (13 years ago)

      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!

      Reply
  72. Leslie
    January 1, 2012 at 5:45 am (13 years ago)

    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.

    Reply
    • Julie @ Willow Bird Baking
      January 1, 2012 at 5:50 am (13 years ago)

      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.

      Reply
    • Randall
      December 1, 2012 at 4:10 am (12 years ago)

      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!

      Reply
      • Julie @ Willow Bird Baking
        December 1, 2012 at 4:11 am (12 years ago)

        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!

        Reply
  73. Erika - The Teenage Taste
    January 2, 2012 at 6:14 pm (13 years ago)

    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. 🙂

    Reply
  74. Liz
    January 2, 2012 at 10:21 pm (13 years ago)

    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.

    Reply
  75. Ava
    January 9, 2012 at 2:06 am (13 years ago)

    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??

    Reply
    • Julie @ Willow Bird Baking
      January 9, 2012 at 2:17 am (13 years ago)

      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.

      Reply
  76. Steven
    January 11, 2012 at 5:24 am (13 years ago)

    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!

    Reply
    • Julie @ Willow Bird Baking
      January 11, 2012 at 11:35 am (13 years ago)

      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!

      Reply
  77. Renee
    January 17, 2012 at 12:05 am (13 years ago)

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

    Reply
  78. Angie
    January 17, 2012 at 4:36 pm (13 years ago)

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

    Reply
  79. Kaydee
    January 18, 2012 at 12:35 am (13 years ago)

    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? 😉

    Reply
    • Julie @ Willow Bird Baking
      January 18, 2012 at 12:37 am (13 years ago)

      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)!

      Reply
  80. Vanessa @L'épice de la Vie
    January 18, 2012 at 2:59 am (13 years ago)

    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 🙂

    Reply
  81. Laura
    January 20, 2012 at 9:58 pm (13 years ago)

    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

    Reply
  82. DD
    January 26, 2012 at 4:23 am (13 years ago)

    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 🙂

    Reply
  83. Tina
    January 27, 2012 at 10:31 pm (13 years ago)

    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.

    Reply
    • Julie @ Willow Bird Baking
      January 27, 2012 at 10:35 pm (13 years ago)

      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)?

      Reply
  84. sherrie
    January 31, 2012 at 1:07 am (13 years ago)

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

    Reply
  85. janessa
    January 31, 2012 at 2:42 am (13 years ago)

    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. 🙂

    Reply
    • Julie @ Willow Bird Baking
      January 31, 2012 at 2:57 am (13 years ago)

      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” 🙂

      Reply
  86. Alexandra
    February 1, 2012 at 9:59 pm (13 years ago)

    How much water for the first recipe?

    Reply
    • Julie @ Willow Bird Baking
      February 1, 2012 at 10:33 pm (13 years ago)

      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.

      Reply
  87. Jen
    February 6, 2012 at 3:39 pm (13 years ago)

    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!

    Reply
    • Julie @ Willow Bird Baking
      February 6, 2012 at 5:06 pm (13 years ago)

      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!

      Reply
  88. Amanda
    February 11, 2012 at 6:05 pm (13 years ago)

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

    Reply
  89. Kale
    February 15, 2012 at 2:02 am (13 years ago)

    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

    Reply
  90. Amanda
    March 17, 2012 at 2:35 am (13 years ago)

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

    Reply
    • Julie @ Willow Bird Baking
      March 17, 2012 at 2:38 am (13 years ago)

      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!

      Reply
  91. Tara
    March 22, 2012 at 12:47 am (13 years ago)

    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! 😉

    Reply
    • Julie @ Willow Bird Baking
      March 22, 2012 at 12:48 am (13 years ago)

      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! 🙂

      Reply
  92. Trimble
    March 22, 2012 at 11:55 pm (13 years ago)

    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!

    Reply
  93. Heidi
    March 27, 2012 at 9:29 pm (13 years ago)

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

    Reply
    • Julie @ Willow Bird Baking
      March 28, 2012 at 12:51 am (13 years ago)

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

      Reply
  94. Deja
    April 22, 2012 at 10:23 pm (13 years ago)

    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! 😉

    Reply
    • Julie @ Willow Bird Baking
      April 22, 2012 at 10:53 pm (13 years ago)

      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! 🙂

      Reply
      • Deja
        April 24, 2012 at 9:14 pm (13 years ago)

        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. 🙂

        Reply
  95. tory
    May 25, 2012 at 3:51 pm (13 years ago)

    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 🙂

    Reply
  96. Cassie
    May 27, 2012 at 2:37 am (13 years ago)

    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!

    Reply
    • Julie @ Willow Bird Baking
      May 27, 2012 at 5:18 am (13 years ago)

      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.

      Reply
    • Julie @ Willow Bird Baking
      June 5, 2012 at 3:49 am (13 years ago)

      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.

      Reply
  98. Megan
    June 7, 2012 at 1:04 am (12 years ago)

    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 🙂

    Reply
    • Julie @ Willow Bird Baking
      June 7, 2012 at 3:17 am (12 years ago)

      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!

      Reply
  99. Alexis Victoria Krasco Martin
    June 9, 2012 at 2:20 am (12 years ago)

    YOU ROCK!I LOOOVVVEEE COOKIE DOUGH!!!

    Reply
  100. Lainey
    June 19, 2012 at 5:31 am (12 years ago)

    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?

    Reply
    • Julie @ Willow Bird Baking
      June 19, 2012 at 5:33 am (12 years ago)

      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 😉

      Reply
  101. Sally
    June 24, 2012 at 12:39 am (12 years ago)

    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!

    Reply
    • Julie @ Willow Bird Baking
      June 24, 2012 at 12:43 am (12 years ago)

      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!

      Reply
      • Sally
        June 25, 2012 at 2:32 am (12 years ago)

        Thanks!

        Reply
        • Sally
          June 25, 2012 at 4:32 am (12 years ago)

          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!

          Reply
          • Julie @ Willow Bird Baking
            June 25, 2012 at 4:41 am (12 years ago)

            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.

            Reply
            • Sally
              June 30, 2012 at 2:34 am (12 years ago)

              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?

              Reply
              • Julie @ Willow Bird Baking
                June 30, 2012 at 3:22 am (12 years ago)

                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). 🙂

  102. Tiffany
    July 6, 2012 at 6:19 pm (12 years ago)

    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?

    Reply
    • Julie @ Willow Bird Baking
      July 6, 2012 at 6:22 pm (12 years ago)

      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.

      Reply
  103. Tiffany
    July 6, 2012 at 7:10 pm (12 years ago)

    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!

    Reply
  104. Tiffany
    July 6, 2012 at 7:36 pm (12 years ago)

    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

    Reply
  105. Dixie@ thescoopkitchen.com
    July 11, 2012 at 4:12 pm (12 years ago)

    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!

    Reply
  106. Hannah
    July 16, 2012 at 12:11 am (12 years ago)

    Can I bake the dough into cookies as well?

    Reply
    • Julie @ Willow Bird Baking
      July 16, 2012 at 2:52 am (12 years ago)

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

      Reply
  107. Anna
    July 21, 2012 at 12:44 am (12 years ago)

    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! ( :

    Reply
  108. Alex
    August 11, 2012 at 2:31 am (12 years ago)

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

    Reply
    • Julie @ Willow Bird Baking
      August 11, 2012 at 4:13 am (12 years ago)

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

      Reply
      • jas
        November 15, 2012 at 12:28 am (12 years ago)

        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:)

        Reply
  109. Erin Downey
    August 17, 2012 at 1:29 am (12 years ago)

    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.

    Reply
  110. cat
    August 17, 2012 at 5:32 pm (12 years ago)

    hey i love the cookie dough idea with out egs

    Reply
  111. Kristi
    August 25, 2012 at 12:21 am (12 years ago)

    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!

    Reply
  112. Alyssa
    September 7, 2012 at 10:21 pm (12 years ago)

    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! 😉

    Reply
    • Julie @ Willow Bird Baking
      September 7, 2012 at 11:59 pm (12 years ago)

      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!

      Reply
  113. Karissa
    September 8, 2012 at 8:16 pm (12 years ago)

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

    Reply
    • jas
      November 15, 2012 at 12:26 am (12 years ago)

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

      Reply
  114. Rebecca
    September 20, 2012 at 12:16 am (12 years ago)

    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!

    Reply
    • Julie @ Willow Bird Baking
      September 20, 2012 at 1:17 am (12 years ago)

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

      Reply
  115. Kayla
    September 24, 2012 at 10:00 pm (12 years ago)

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

    Reply
    • Julie @ Willow Bird Baking
      September 24, 2012 at 10:36 pm (12 years ago)

      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.

      Reply
  116. Lauren
    October 12, 2012 at 6:29 am (12 years ago)

    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

    Reply
  117. wesley
    October 16, 2012 at 12:40 am (12 years ago)

    rachel showed me this

    Reply
  118. Megan
    October 25, 2012 at 2:41 am (12 years ago)

    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.

    Reply
    • Julie @ Willow Bird Baking
      October 25, 2012 at 2:45 am (12 years ago)

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

      Reply
  119. Helen B. @ Blue Eyed Beauty Blog
    October 27, 2012 at 12:14 am (12 years ago)

    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

    Reply
  120. Rebecca
    November 7, 2012 at 8:27 pm (12 years ago)

    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! 🙂

    Reply
  121. jas
    November 15, 2012 at 12:23 am (12 years ago)

    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!!

    Reply
  122. amber
    December 9, 2012 at 4:01 am (12 years ago)

    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!

    Reply
    • Julie @ Willow Bird Baking
      December 9, 2012 at 5:04 am (12 years ago)

      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!

      Reply
  123. theultimatefoodaddict
    December 25, 2012 at 4:54 am (12 years ago)

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

    Reply
  124. Jolene
    January 9, 2013 at 4:10 am (12 years ago)

    I love this!!

    Thank-you so much. 🙂

    Reply
  125. Tash
    January 17, 2013 at 12:01 am (12 years ago)

    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! 🙂

    Reply
    • Julie @ Willow Bird Baking
      January 17, 2013 at 2:11 am (12 years ago)

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

      Reply
  126. Jolene
    January 17, 2013 at 1:15 am (12 years ago)

    I added an egg and baked these still awesome!

    Reply
  127. Joyce
    January 21, 2013 at 4:21 pm (12 years ago)

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

    Reply
    • Julie @ Willow Bird Baking
      January 21, 2013 at 4:28 pm (12 years ago)

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

      Reply
  128. Jessica
    February 1, 2013 at 5:25 am (12 years ago)

    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.

    Reply
  129. James
    February 7, 2013 at 5:41 pm (12 years ago)

    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!]

    Reply
    • Julie @ Willow Bird Baking
      February 7, 2013 at 5:42 pm (12 years ago)

      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.

      Reply
      • James
        February 7, 2013 at 9:33 pm (12 years ago)

        Okay. Thank you!

        Reply
  130. Devon from Miss Make
    February 16, 2013 at 1:57 am (12 years ago)

    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.

    Reply
  131. susie
    March 3, 2013 at 4:53 am (12 years ago)

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

    Reply
  132. Lauren
    March 4, 2013 at 1:01 am (12 years ago)

    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!

    Reply
    • Julie @ Willow Bird Baking
      March 4, 2013 at 1:21 am (12 years ago)

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

      So glad you loved it!

      Reply
  133. Nicole
    March 27, 2013 at 10:28 pm (12 years ago)

    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

    Reply
    • Julie @ Willow Bird Baking
      March 29, 2013 at 4:58 am (12 years ago)

      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!

      Reply
    • Julie Ruble
      April 3, 2013 at 10:45 pm (12 years ago)

      I’m so glad you enjoyed it, Tiffiny!!

      Reply
  135. Nicole
    April 25, 2013 at 8:14 pm (12 years ago)

    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.

    Reply
    • Julie Ruble
      May 12, 2013 at 3:33 am (12 years ago)

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

      Reply
  137. Cody
    June 13, 2013 at 3:59 am (11 years ago)

    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!

    Reply
  138. Randall
    June 29, 2013 at 8:07 pm (11 years ago)

    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!

    Reply
  139. Miranda
    July 16, 2013 at 6:11 am (11 years ago)

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

    Reply
  140. Mariah
    July 16, 2013 at 6:53 pm (11 years ago)

    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.

    Reply
  141. Danny
    July 21, 2013 at 7:53 pm (11 years ago)

    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?

    Reply
    • Julie Ruble
      July 21, 2013 at 10:51 pm (11 years ago)

      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!

      Reply
  142. Danny
    July 21, 2013 at 7:54 pm (11 years ago)

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

    Reply
  143. Nacia
    July 29, 2013 at 2:38 pm (11 years ago)

    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. 😛

    Reply
    • Julie Ruble
      July 29, 2013 at 2:50 pm (11 years ago)

      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 😉

      Reply
  144. felecia
    September 8, 2013 at 5:47 am (11 years ago)

    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

    Reply
  145. Jacqueline
    October 5, 2013 at 5:01 pm (11 years ago)

    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.

    Reply
    • Julie Ruble
      October 6, 2013 at 1:21 am (11 years ago)

      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 🙂

      Reply
  146. Jane
    October 13, 2013 at 12:00 am (11 years ago)

    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.”

    Reply
    • Julie Ruble
      October 13, 2013 at 12:24 am (11 years ago)

      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.

      Reply
  147. cookiecrisp
    November 27, 2013 at 8:53 pm (11 years ago)

    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.

    Reply
  148. Olivia Ferrucci
    December 5, 2013 at 7:29 pm (11 years ago)

    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 🙂

    Reply
  149. Jenn
    March 6, 2014 at 8:12 pm (11 years ago)

    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!

    Reply
  150. Danielle
    March 28, 2014 at 6:58 pm (11 years ago)

    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 🙂

    Reply
  151. Aqiyl Aniys
    April 2, 2014 at 5:49 am (11 years ago)

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

    Reply
    • Julie Ruble
      April 2, 2014 at 8:10 am (11 years ago)

      I think it was more a psychological balm.

      Reply
  152. stormy
    April 3, 2014 at 7:44 pm (11 years ago)

    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

    Reply
    • Julie Ruble
      April 3, 2014 at 7:46 pm (11 years ago)

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

      Reply
  153. Laura
    April 9, 2014 at 8:02 pm (11 years ago)

    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!

    Reply
  154. bakersdaughter
    April 27, 2014 at 2:51 am (11 years ago)

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

    Reply
  155. Miranda
    June 8, 2014 at 11:59 pm (10 years ago)

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

    Reply
  156. Adrianmarie
    July 4, 2014 at 2:52 pm (10 years ago)

    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?

    Reply
    • Julie Ruble
      July 4, 2014 at 3:12 pm (10 years ago)

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

      Reply
  157. Teah
    July 10, 2014 at 12:45 am (10 years ago)

    How do you store it?

    Reply
    • Julie Ruble
      July 10, 2014 at 11:23 am (10 years ago)

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

      Reply
  158. Alyna
    July 14, 2014 at 2:23 pm (10 years ago)

    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 🙂

    Reply
  159. Me
    July 17, 2014 at 3:49 pm (10 years ago)

    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

    Reply
    • Julie Ruble
      July 17, 2014 at 3:58 pm (10 years ago)

      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.

      Reply
  160. Mickaykayy
    July 21, 2014 at 2:59 am (10 years ago)

    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

    Reply
  161. Jacob Moen
    September 26, 2014 at 7:32 pm (10 years ago)

    I loved it i also created my own by using you recipe for choclate chip cookie dough but instead of choclate chips i used raisins. Came out great hope you get better

    Reply
  162. Jacob Moen
    September 26, 2014 at 7:44 pm (10 years ago)

    If you dont mind please put it up on your page i am only 13 so dont have a webpge so please put it up for me you dont have to include my name just please put it up.it works great. This is the recipe i used.

    1/4 cup butter (softened)
    3/4 cup Brown sugar
    1/4 cup milk
    1/4 teaspoon vanilla extract
    1 cup flour
    1/2 cup raisins
    DIRECTIONS
    In a bowl, cream butter and brown sugar until smooth. Add milk and vanilla extract and stir.
    Next, add flour and chocolate chips. Mix until completely incorporated.
    Hope you find it works. Thank you.

    Reply
    • Julie Ruble
      October 4, 2014 at 7:33 pm (10 years ago)

      Looks delicious, Jacob! Thanks for sharing!

      Reply
  163. Katherine
    October 4, 2014 at 1:38 pm (10 years ago)

    Did you use unsalted butter for all or just for the cake batter one?

    Reply
    • Julie Ruble
      October 4, 2014 at 7:33 pm (10 years ago)

      All 🙂

      Reply
  164. Ben
    October 8, 2014 at 1:10 pm (10 years ago)

    made the sugar cookie one and it was nothing but a dry crumply mess!!!
    had to add 5x the water to make it even remotley dough like!

    Reply
    • Julie Ruble
      October 8, 2014 at 1:34 pm (10 years ago)

      The moisture of dough will always depend on your environment, which is why the recipe specifies to add water 1 tablespoon at a time until you reach dough-like consistency.

      Reply
  165. tia
    October 26, 2014 at 1:14 am (10 years ago)

    These where so, so good. I didn’t have vanilla so i switch it to cinnamon. which was amazing.

    Reply
  166. Victoria
    October 28, 2014 at 2:45 pm (10 years ago)

    I’ve made the chocolate chip recipe as written numerous times but today I wanted the traditional cookie taste. This is too heavy on the brown sugar IMHO. But if you split the sugar equally between brown and white, it’s perfect!

    Reply
  167. Camryn T
    November 15, 2014 at 7:24 am (10 years ago)

    So I tried making your regular just sugar cookie dough…..it was sooooooooo good. I tried a recipe on a different site and it had way to much sugar, but this one was amazing!

    Reply
  168. Thomas Smith
    November 24, 2014 at 10:10 am (10 years ago)

    Wow Those photos look yummy!!! I dont know et how they taste, but I am trying them all 🙂

    Reply
  169. ashley
    December 4, 2014 at 12:29 am (10 years ago)

    im gonna make these and watch the fault in our stars.

    Reply
  170. Lisa
    January 10, 2015 at 4:17 pm (10 years ago)

    LOVE cookie dips! Love all the different flavors. Pinning now!

    Reply
  171. Lucy @ Bake Play Smile
    January 10, 2015 at 4:52 pm (10 years ago)

    This is the best idea ever!! I’m a bit naughty and often eat the cookie dough that you’re not meant to, but now I won’t have to!!! Love it. Thanks 🙂

    Reply
  172. Carol
    January 10, 2015 at 5:41 pm (10 years ago)

    I love this idea! …And yes, I used to shoo my kids away from the raw dough, but can’t wait to try this with my grandkids.

    Reply
  174. Ellie
    March 26, 2015 at 3:46 pm (10 years ago)

    My dreams have come true! Thanks for sharing!

    Reply
  175. Lenore
    March 28, 2015 at 3:08 pm (10 years ago)

    Just tried the sugar cookie one and I’m in love!!! <3 Dying to try the cake batter one.

    Reply
  176. Abbie
    May 28, 2015 at 11:38 am (10 years ago)

    Hi, can you bake this delicious stuff???

    Reply
    • Nikki
      October 25, 2017 at 12:10 pm (7 years ago)

      Curious about this as well

      Reply
  177. nicole
    September 24, 2015 at 7:04 pm (9 years ago)

    This looks so delicious! What do you like to dip in them (besides a spoon of course?!)

    Reply
    • Julie Ruble
      October 5, 2015 at 8:49 am (9 years ago)

      Try pretzels, graham crackers, cookies (mwahaha, the ultimate meta-dip!), vanilla wafers! I think the big pretzel rods would be ideal!

      Reply
  178. American Sweetheart
    October 15, 2015 at 3:56 pm (9 years ago)

    This is a recipe that looks GREAT for those days when you feel bleh. definitely going to try this. (does this post give me a pass to be sick every day? lol)

    Reply
  180. Sedona
    July 23, 2017 at 11:23 pm (7 years ago)

    I was wondering if I were to use chocolate cake mix in the cake batter cookie would it make any difference othe than it being chcoclate?
    Thank you in advance, Sedona

    Reply
    • Julie Ruble
      July 24, 2017 at 12:04 am (7 years ago)

      Nope! I think that sounds like a delicious thing to try! Enjoy!

      Reply
  181. shayna
    September 10, 2017 at 7:08 pm (7 years ago)

    Shoot I saw “safe to eat” and then realized well nope it’s made with raw flour which is arguably riskier than raw eggs. I’ll keep hunting!

    Reply
  182. Nikki
    October 25, 2017 at 12:08 pm (7 years ago)

    This will probably sound like a weird question, but does anyone know how long these keep for? I love cookie dough, but sometimes it’s just too rich to finish off, so I was just wondering how long they’re good for if you pop them in the fridge, or freezer as well I suppose.

    Reply

50Pingbacks & Trackbacks on Three Safe-to-Eat Cookie Doughs: Chocolate Chip, Sugar, and Cake Batter!

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  10. […] Okay, so Thanksgiving dessert in my house is pretty much covered.  My Dad makes like three the pies, my mom made some rice pudding, there isn’t much left after all that.  So I usually make some candy.  In the past I’ve made Oreo Truffles which are a huge hit, but this year I wanted to do something a little different.  I found these great egg-less dough recipes at Willow Bird Baking. […]

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  17. […] 1 1/3 cups and 1 tablespoon all-purpose flour 3/4 cup white sugar Recipe by: Willow Bird Baking 1-2 tablespoons water Safe-to-Eat Sugar Cookie Dough 1/2 teaspoon vanilla extract Three Safe-to-Eat Cookie Doughs: Chocolate Chip, Sugar, and Cake Batter! > Willow Bird Baking […]

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  21. […] 1 1/3 cups and 1 tablespoon all-purpose flour 3/4 cup white sugar Recipe by: Willow Bird Baking Three Safe-to-Eat Cookie Doughs: Chocolate Chip, Sugar, and Cake Batter! > Willow Bird Baking […]

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  27. […] 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. Three Safe-to-Eat Cookie Doughs: Chocolate Chip, Sugar, and Cake Batter! > Willow Bird Baking […]

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  37. […] bragging about myself, but it helps keep me sane. So now, to take my own advice, I’m off to make some of this, then sit on my couch (reading a textbook, of course). Share this:TwitterFacebookLike this:LikeBe […]

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