Raw cookie dough: the flour is raw too, so bake it before anyone takes a taste

Why raw dough is risky

Most people think of eggs as the problem in cookie dough. The FDA and CDC say the flour matters too. [S1] [S2]

• Flour is a raw crop. CDC says most flour isn’t treated to kill germs such as E. coli and Salmonella, and it can pick them up in the field or during milling. Grinding grain and bleaching flour don’t kill them. Only baking or cooking does. [S2]
• It has made people sick. The FDA counts 168 known illnesses and 20 hospitalizations from outbreaks linked to raw flour, cake mix or cookie dough since 2009, and CDC has investigated raw flour or cake mix outbreaks in 2016, 2019, 2021 and 2023. [S1] [S2]
• Raw eggs carry their own risk. The FDA says even clean eggs with uncracked shells can carry Salmonella. [S4]
• Store dough isn’t automatically safe. In a 2023 Salmonella outbreak linked to raw cookie dough sold to be baked at home, CDC counted 26 sick people in 6 states and 4 hospitalizations. CDC noted that most raw cookie dough isn’t meant to be eaten raw. [S3]
• Flour keeps a long time. CDC says flour has a long shelf life, so a bag from a past recall may still be on the shelf. The FDA says to throw recalled flour and products made with it away. [S1] [S2]

What counts as raw dough

CDC’s list is longer than cookies. Don’t taste or eat any of these before they’re baked or cooked: [S2]

• Sweet doughs and batters: cookies, brownies, cakes and pie crust.
• Everyday doughs: tortillas, pizza, biscuits and pancake batter.
• Craft dough: homemade play dough and salt dough holiday ornaments made with raw flour. CDC says don’t let kids play with or eat them. [S2]
• Dessert shortcuts: the FDA says don’t make milkshakes with raw cake mix or stir raw cookie dough into homemade ice cream. CDC says store-bought cookie dough ice cream is made with dough that’s been treated to kill germs. [S1] [S2]

Don’t try to make flour safe at home

Plenty of recipes online say to toast or microwave flour so the dough can be eaten raw. The FDA says not to heat-treat flour at home, because home methods may not kill all the bacteria. If you want dough to eat unbaked, CDC points to store products made for it, with heat-treated flour and pasteurized eggs or no eggs. Read the label to make sure it says it can be eaten without baking. [S1] [S2]

The egg part

• Keep them cold. The FDA says to store eggs at 40°F or below. A fridge thermometer tells you whether yours is there. [S4]
• Cook egg dishes to 160°F. The FDA and FoodSafety.gov say egg dishes such as quiche and frittata should reach 160°F (71°C), checked with a food thermometer, and plain eggs should be cooked until the yolk and white are firm. Our thermometer guide covers how to check. [S4] [S5]
• Raw egg recipes need pasteurized eggs. For dishes served with raw or lightly cooked eggs, such as Caesar dressing or homemade ice cream, the FDA says to use pasteurized shell eggs or pasteurized egg products. [S4]
• Watch the clock. The FDA says not to leave egg dishes out more than 2 hours, or 1 hour above 90°F, and to reheat leftovers to 165°F. [S4]

A baking day routine

1. Read the time and temperature first. The FDA says to follow the package directions for cooking temperature and time. [S1]
2. Keep flour and eggs to themselves. Flour is a powder and spreads easily, so the FDA says to keep raw flour and eggs away from ready-to-eat foods. [S1]
3. No tasting. That includes spoons, fingers, beaters and the bowl. The FDA says don’t eat, taste or play with raw dough or baking mix. [S1]
4. Chill dough that has to wait. Refrigerate it as the package or recipe says, in a fridge at 40°F or below. [S1] [S2]
5. Wash up well. Wash your hands with soap and running water after handling flour, raw eggs or dough, and wash bowls, utensils, pans, boards and counters with hot, soapy water. [S1] [S2]
6. Check the pantry. If a flour or baking mix in your cupboard was recalled, throw it away. [S1] [S2]

If someone already ate some

Know the signs. CDC says Salmonella usually causes diarrhea, fever and stomach cramps that start 6 hours to 6 days after infection and last 4 to 7 days. The E. coli kinds that cause illness usually bring diarrhea that can be bloody or watery and stomach cramps that can be severe. [S6] [S7]

• Call your doctor for diarrhea or vomiting lasting more than 2 days, bloody poop or pee, a fever higher than 102°F, or signs of dehydration such as little or no peeing, very dark pee, dizziness or crying without tears. [S6] [S7]
• Don’t wait with young kids. CDC says dehydration can happen quickly in young children, so give them extra fluids if they have diarrhea or vomiting. [S6]
• Treat HUS as an emergency. Some E. coli can trigger hemolytic uremic syndrome. CDC’s signs include little or no peeing, losing pink color in the cheeks and inside the lower eyelids, unexplained bruising or tiny red spots, feeling very tired or cranky, and being less alert. [S7]
• Know who’s at higher risk. The FDA lists children, older adults, pregnant women and people with weakened immune systems as more likely to get seriously ill from Salmonella. [S4]

Can I eat it unbaked?

Pick what it is and who it’s for. The answer puts the FDA and CDC guidance from this page in one place. [S1] [S2]

Baking day checklist

Quick answers