“Eau de cookie dough’: Gourmand Fragrances, Negotiating Nostalgia, and Inedible Food Cultures”investigates the role of nostalgia in the meanings and uses of gourmand fragrances. It traces a brief history of gourmands from the point of their emergence in the 1990s to their adaptation by American women and girls in the first decade of the twenty-first century. Moving into the present, “Eau de Cookie Dough” also interprets two retrospective works that use Warm Vanilla Sugar by Bath and Body Works to reflect upon the body-based anxieties and desires of pubescent women in the 2000s. “Eau de Cookie Dough” reveals the complicated interplay of food, gender, and consumer culture as well as changing forms and relationships to food-based nostalgia. Moreover, the article asserts the importance of perfumery to the academic study of food in culture.