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This Snickerdoodle Cookie Dough takes everything you love about the cinnamon sugar cookie and turns it into a safe-to-eat, no-bake treat you can dig into with a spoon straight from the bowl. Toasting the flour first makes it completely safe to eat raw, and a generous roll of cinnamon sugar on top brings that classic *snickerdoodle* flavor home in every bite. If you love variety, our white chocolate peppermint edible cookie dough is a fun minty twist on the same base.
A quick, egg-free cookie dough made safe to eat with toasted flour, then finished with a warm cinnamon sugar topping.
Snickerdoodle Cookie Dough Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 5 minutes
- ⏳ Total Time: 15 minutes
- 🍽️ Serving: 8 servings
- ⚡ Calories: 455kcal
- 🌶️ Flavor Profile: Sweet, buttery, and warm with cinnamon sugar
- ✋ Difficulty: Easy, no oven baking required beyond toasting the flour, similar to our spiced gooey butter cookies
Quick Answer
Toast the flour on a sheet tray at 350 degrees for 5 minutes to make it safe to eat, then let it cool completely. Cream softened butter and granulated sugar together for about 3 minutes, then mix in powdered sugar a little at a time. Add buttermilk and vanilla extract and mix until smooth, then mix in the cooled toasted flour a little at a time until fully combined. Stir in ground cinnamon and salt, scraping down the sides as needed. Stir together sugar and cinnamon for the topping, spoon the dough into serving dishes, and sprinkle generously with the cinnamon sugar before serving.
Jump to:
- Snickerdoodle Cookie Dough Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Snickerdoodle Cookie Dough
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Snickerdoodle Cookie Dough FAQs
- Other Recommended No-Bake Treats
- Edible Snickerdoodle Cookie Dough
Why This Recipe Works
Click to see the technique science
- Toasting the flour makes it safe to eat raw. Baking the flour on a sheet tray for 5 minutes kills off any bacteria, so this dough is completely safe to eat straight from the bowl.
- Creaming the butter and sugar builds a smooth base. Beating the butter and sugar for a full 3 minutes creates a light, smooth texture that mimics real cookie dough.
- Buttermilk adds a subtle tang. A splash of buttermilk balances the sweetness and keeps the dough soft and scoopable instead of stiff.
- Adding flour gradually keeps the texture right. Mixing in the toasted flour a little at a time prevents a dry, crumbly dough and keeps everything smooth.
- Cinnamon and salt bring the snickerdoodle flavor. A generous amount of ground cinnamon mixed right into the dough gives it that classic warm snickerdoodle taste in every bite.
- A cinnamon sugar topping seals the deal. Finishing each serving with a spoonful of cinnamon sugar adds the signature crunchy-sweet coating snickerdoodles are known for.
Why You’ll Love This Recipe
- It is completely safe to eat raw thanks to the toasted flour.
- It comes together in just 15 minutes with no baking required beyond toasting the flour.
- It has all the cozy cinnamon flavor of a snickerdoodle, similar to our soft frosted Lofthouse cookies in nostalgic appeal.
Key Ingredients
A handful of pantry staples are all you need to make this safe-to-eat cookie dough.
- All-purpose flour: Toasted in the oven first to make the dough completely safe to eat.
- Unsalted butter and granulated sugar: Creamed together for a smooth, classic cookie dough base.
- Powdered sugar: Adds sweetness and helps keep the texture soft and scoopable.
- Buttermilk and vanilla extract: Bring moisture and classic cookie flavor to the dough.
- Ground cinnamon and sea salt: Give this dough its signature warm snickerdoodle flavor.
See recipe card for exact quantities.
Variations and Substitutions
This Snickerdoodle Cookie Dough is easy to customize depending on what you are in the mood for.
- Fold in white chocolate chips for extra sweetness in every bite.
- Try our white chocolate peppermint edible cookie dough for a minty holiday twist on the same base.
- Roll the dough into small balls and coat them completely in cinnamon sugar for a bite-sized version.
- Serve it as a dip with graham crackers or apple slices for a fun party spread.
How to Make Snickerdoodle Cookie Dough
- Preheat the oven to 350 degrees and line a sheet tray with parchment paper. Spread the flour in a single layer and bake for 5 minutes, then let it come to room temperature.
- Cream the butter and granulated sugar together in a large bowl for about 3 minutes with an electric hand mixer.
- Add the powdered sugar a little at a time until thoroughly mixed in.
- Add the buttermilk and vanilla and slowly mix until smooth and combined.
- Add the cooled toasted flour a little at a time until fully mixed in.
- Add the cinnamon and salt and mix until smooth, scraping down the sides as needed.
- Continue mixing until the dough is completely smooth and well combined.
- In a small bowl, stir together the sugar and cinnamon for the topping.
- Add the cookie dough to serving dishes and sprinkle generously with the cinnamon sugar topping, then enjoy.
Recipe Tips & Tricks
- Always toast the flour first since raw flour can carry bacteria and should never be eaten untreated.
- Let the toasted flour cool completely before mixing it in, or it will melt the butter and make the dough greasy.
- Use room temperature butter so it creams smoothly with the sugar without any lumps.
- Scrape down the bowl often to make sure every bit of flour and sugar gets fully incorporated.
- Store leftovers in an airtight container in the fridge for up to a week for the best texture.
- Let the dough sit at room temperature for a few minutes before serving if it has been chilled, so it softens back up.
Serving Ideas and Suggestions
This Snickerdoodle Cookie Dough is perfect served in small bowls with spoons for an easy no-bake dessert.
Pair it with a scoop of vanilla ice cream, or use it as the base for our no churn cookie dough ice cream.
Serve it alongside graham crackers, pretzels, or apple slices for dipping at a party.
Scoop it into small jars for a fun individually portioned treat at a get-together.
Pack a small container in a lunchbox for a sweet, no-bake treat any day of the week.
Snickerdoodle Cookie Dough FAQs
Yes, this recipe is completely safe to eat because the flour is toasted in the oven first to eliminate bacteria, and there are no raw eggs in the recipe.
Raw flour can carry harmful bacteria since it is not heat treated the way most people assume, so baking it for 5 minutes at 350 degrees makes it safe to eat.
Yes, it keeps well in an airtight container in the fridge for up to a week, making it a great make-ahead treat.
Yes, scoop it into an airtight container and freeze for up to 3 months, then thaw in the fridge before serving.
Yes, just reduce or omit the added salt in the recipe to keep the flavor balanced.
You can substitute regular milk with a teaspoon of lemon juice or white vinegar stirred in and left to sit for 5 minutes as a quick buttermilk substitute.
Tried this edible Snickerdoodle Cookie Dough? I would love to hear how it turned out, leave a comment and a star rating below!
Edible Snickerdoodle Cookie Dough
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup unsalted butter softened
- 1 cup granulated sugar
- 1 ½ cups powdered sugar
- 5 tablespoons buttermilk
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
For the topping:
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 350°F. Line a sheet tray with parchment paper.
- Add the flour in a single layer and bake for 5 minutes. Take it out of the oven and allow it to come to room temperature.1 ½ cups all-purpose flour
- Cream the butter and sugar together in a large bowl for 3 minutes with an electric hand mixer.¾ cup unsalted butter, 1 cup granulated sugar
- Add the powdered sugar a little at a time until thoroughly mixed in.1 ½ cups powdered sugar
- Add the buttermilk and vanilla and slowly mix until smooth and combined.5 tablespoons buttermilk, 1 teaspoon vanilla extract
- Add the flour a little at a time until mixed in fully.
- Add the cinnamon and salt and mix until smooth. Scrape down the sides as needed.½ teaspoon ground cinnamon, ¼ teaspoon fine sea salt
- In a small bowl, stir together the sugar and cinnamon for the topping.¼ cup granulated sugar, 2 teaspoons ground cinnamon
- Add the edible cookie dough to serving dishes and sprinkle with the cinnamon sugar; enjoy.
Notes
- Don’t skip baking the flour: It’s essential for safety. Spread the flour on a baking sheet and bake it for 5 minutes at 350°F.
- Use room temperature butter: This makes it easier to cream with the sugar, giving you a smooth dough.
- Mix thoroughly: Be sure the wet ingredients are well combined before adding the dry ingredients.
- Add dry ingredients gradually: This helps prevent lumps and ensures a smooth texture.
- Store properly: Keep the cookie dough in an airtight container to maintain freshness.
- Serve at room temperature: This brings out the best texture and flavor.
Nutrition
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