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Snickerdoodle Cookie Dough is the perfect treat for when you want to enjoy cookie dough without worrying about raw eggs or raw flour.
Guys! You’re going to LOVE this Edible Snickerdoodle Cookie Dough recipe. It’s a fan favorite, and for good reason.
This cookie dough is sweet, buttery, and packed with that delicious cinnamon flavor we all adore in snickerdoodle cookies.
Plus, it’s super easy to make and only takes a few minutes. Perfect for a quick snack or a fun dessert!
I don’t know about you, but there’s something so satisfying about sneaking a bite of cookie dough when baking cookies.
With this recipe, you can indulge in that guilty pleasure without any guilt at all! It’s always a great way to relax at night, haha.
That mixture of cinnamon sugar coating is the perfect little addition. It’s exactly what I expect in my homemade snickerdoodle cookies.
Whether you’re enjoying it by the spoonful, rolling it into cookie dough balls, or topping it with a sprinkle of cinnamon sugar, this Snickerdoodle cookie dough is seriously SO yummy!
Some of our other favorite COOKIE RECIPES we have on our site include: Peanut Butter Chocolate Chip Cookie Bars, Soft & Chewy Sugar Cookies Recipe, and Ultimate Mudslide Chocolate Cookies Recipe.
WHY THIS RECIPE WORKS:
- Safe to Eat: No raw eggs or untreated flour here! We use heat-treated flour to make sure it’s safe, so you can enjoy this cookie dough worry-free.
- Easy to Make: Just a few basic ingredients and a couple of simple steps, and you’ll have a delicious treat ready in no time.
- Versatile: Enjoy it on its own, mix in your favorite add-ins, or roll it into cookie dough balls for a fun twist.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- All-purpose flour
- Unsalted butter
- Granulated sugar
- Powdered sugar
- Buttermilk
- Vanilla extract
- Ground cinnamon
- Fine sea salt
- For the topping: Granulated sugar and ground cinnamon
HOW TO MAKE SNICKERDOODLE COOKIE DOUGH:
- 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.
- Cream the butter and sugar together in a large bowl for 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 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.
- In a small bowl, stir together the sugar and cinnamon for the topping.
- Add the edible cookie dough to serving dishes and sprinkle with the cinnamon sugar; enjoy.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
DO I HAVE TO BAKE THE FLOUR?
Yes, you do.
Baking the flour at 350°F for 5 minutes makes it safe to eat by killing any potential bacteria.
It’s a crucial step to ensure this edible cookie dough is safe to consume.
The last thing you want is to worry about bacteria, right? This is the best way to avoid that.
WHAT IS THE TEXTURE LIKE?
This edible cookie dough has a smooth and creamy texture with a delightful crunch from the cinnamon sugar topping.
Make sure you save the recipe card. It’s the perfect combo of chewy and crunchy!
The cinnamon sugar mixture is the perfect addition.
I like to roll it into 1-2 inch balls, then eat it. They’re just more fun that way, haha.
ANY ADDITIONS?
Not all cookie dough recipes are created equal.
These are basically no bake cookies.
The best of classic snickerdoodle cookies in dough form!
- Chocolate chips
- White chocolate chips
- Chopped nuts (like walnuts or pecans)
- Sprinkles
- Toffee bits
- Raisins or dried cranberries
- Mini marshmallows
- Peanut butter chips
- Caramel bits
- Crushed pretzels
ANY SUBSTITUTIONS?
If you’ve eaten much raw cookie dough, you’ll know this recipe is a cut above.
No cookie sheet is needed!
- Butter: Use margarine or coconut oil in this snickerdoodle dough.
- Buttermilk: Replace with regular milk or a milk alternative (like almond or soy milk).
- Granulated sugar: Swap with brown sugar for a deeper flavor in this easy snickerdoodle recipe.
- All-purpose flour: Try using almond flour or oat flour for a gluten-free option.
- Vanilla extract: Use almond extract for a different flavor profile.
- Cinnamon: Add a bit of nutmeg or pumpkin pie spice for a twist to these easy snickerdoodles in dough form.
HOW TO STORE:
Refrigerator: Store in an airtight container in the refrigerator for up to 5 days.
Just let it come to room temperature before enjoying it for the best texture.
Freezer: You can also freeze the cookie dough for up to 3 months.
Thaw it in the fridge overnight or on the counter for a couple of hours before eating.
DANA’S TIPS AND TRICKS:
- 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.
Snickerdoodle Cookie Dough is such a fun and tasty treat!
It’s perfect for satisfying your sweet tooth and makes a great addition to any gathering or special occasion.
Plus, it’s super easy to whip up, and everyone loves it.
Give it a try and enjoy this delightful, safe-to-eat cookie dough with all the yummy flavors of classic snickerdoodles. Good luck not eating it all in one sitting!
Edible Snickerdoodle Cookie Dough Recipe
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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