Is it safe to eat raw cookie dough?

It’s generally not safe to eat raw dough made with regular flour and eggs. Raw eggs can carry harmful bacteria like Salmonella, and raw flour may contain germs such as E. coli — both of which are killed only by cooking or baking. Unless your dough uses heat‑treated flour and pasteurized eggs (or is specifically labeled as “edible dough”), you should bake before eating.

How long can I store homemade cookie dough before baking?

If you store homemade cookie dough in an airtight container in the fridge, it stays good for about 3–5 days. Some people stretch that to a week if the dough is properly chilled, but it’s best to use it sooner to ensure freshness and food safety.

Can I freeze the dough ahead of time — and how long does it stay good?

Yes — freezing dough is a great make‑ahead strategy. Wrapped dough balls or logs will keep well in the freezer for up to two months. When you’re ready, you can thaw them in the fridge or bake directly from frozen (adding a minute or two to the baking time if needed).

What’s the difference between edible cookie dough and regular dough?

Regular cookie dough includes raw flour and eggs — which pose food‑safety risks when eaten uncooked. Edible cookie dough, by contrast, uses heat‑treated flour and often omits eggs (or uses a safe alternative), making it safe to eat raw.

One Cookie Dough Recipe: 5 Irresistible Secrets for Perfect Cookies

Description

Discover the ultimate one cookie dough recipe for soft, chewy, and versatile cookies perfect for any occasion.

Ingredients

Scale

2 1/4 cups all-purpose flour
1 cup unsalted butter, softened
3/4 cup brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1-2 cups chocolate chips (optional)
1 cup rolled oats (optional)
1/2 cup raisins or nuts (optional)
Sprinkles or seasonal mix-ins (optional)

Cook Mode Keep your screen awake while you cook

Instructions

Preheat oven to 350°F (175°C).
Cream butter and both sugars until light and fluffy.
Whisk together flour, baking soda, and salt in a separate bowl.
Gradually mix dry ingredients into creamed butter mixture.
Fold in desired mix-ins such as chocolate chips or nuts.
Chill dough for at least 30 minutes.
Portion dough balls onto parchment-lined baking sheets.
Bake for 10–12 minutes or until edges are lightly golden.
Allow cookies to cool slightly before serving.

Notes

Chilling the dough improves texture and prevents over-spreading.
Dough can be stored in an airtight container in the fridge for 3–5 days.
Dough can be frozen for up to 2 months.
Adjust baking time if baking directly from frozen.
Customize the dough with different mix-ins for variety.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 200
Sugar: 15g
Sodium: 120mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg