Why Eating Raw Cookie Dough Isn’t a Good Idea

Most of us have heard the warning not to eat raw cookie dough at some point. While many people believe the risk comes from raw eggs, the truth is that uncooked flour can also pose serious health risks. A recent Salmonella outbreak tied to flour in 11 US states is a stark reminder of why it's best to avoid consuming dough made with raw flour. Keep reading to find out why raw cookie dough is risky and how some doughs sold in stores are safe to eat raw.

Why Raw Cookie Dough Can Be Dangerous

Raw cookie dough can be dangerous due to the potential for raw eggs to contain harmful bacteria like E.coli, and because the flour remains uncooked and unpasteurized. Many people don’t realize that E.coli and Salmonella can also be present in the flour itself. The CDC notes that these harmful bacteria can contaminate grains before they are harvested or during the flour milling process.

Because flour is not treated with heat, it’s possible that flour and baking mixes you buy could be contaminated with dangerous bacteria. Heating the dough during baking kills these pathogens, but consuming raw cookie dough (or similar batters like cake mix) exposes you to a risk of foodborne illness.

E. coli and Salmonella can lead to symptoms of food poisoning, including nausea, vomiting, abdominal cramps, and diarrhea. These unpleasant effects can persist for hours or even days. While some individuals may only experience mild symptoms and recover without medical help, others — particularly those with weakened immune systems, young children, and older adults — may suffer more severe or life-threatening symptoms that require immediate medical attention.

The good news is that these harmful bacteria are killed by heat. To ensure your cookie dough is safe, bake it to an internal temperature of at least 160°F. Once the cookies lose their glossy finish, they are safe to eat.

How to Spot "Safe" Raw Cookie Dough

If you enjoy raw cookie dough, there are now several edible options available on the market. Look for brands that clearly label their dough as "safe to eat raw." These products use heat-treated flour and pasteurized eggs (or no eggs at all) to make the dough safe to consume. Often, these doughs are specifically made to be eaten raw, not baked into cookies.

How to Make Safe-to-Eat Cookie Dough at Home

You can create your own safe-to-eat cookie dough with our selection of edible cookie dough recipes. We recommend using commercial heat-treated flour, as home pasteurization may not fully eliminate all bacteria.

As with all food preparation, it's crucial to follow proper food safety guidelines to avoid contamination. This includes keeping raw ingredients separate from cooked foods, washing your hands frequently, and cleaning all utensils, bowls, and countertops after handling raw ingredients.

The Final Takeaway

Enjoying cookie dough doesn't have to put your health at risk. Avoid consuming raw cookie dough made with uncooked flour, as it may contain harmful bacteria. If you can't resist, choose brands that specifically say their dough is safe to eat raw, or make your own using commercial heat-treated flour for safety.