Edible Snickerdoodle Cookie Dough is loaded with Cinnamon Chips, and coated with a cinnamon-sugar mix! This easy Snickerdoodle recipe is made with heat-treated flour and no eggs, making it perfectly safe to eat this sweet cookie dough treat!
If you're craving a sweet, cinnamon-infused treat that's both delightful to eat and fun to make, then this easy Snickerdoodle Cookie Dough recipe is perfect for you!
Ideal for any occasion, whether a cozy night in or a festive gathering, this recipe offers a quick and satisfying way to indulge in the classic flavors of snickerdoodle cookies without the wait during the bake time!
Plus, it's safe to eat right from the bowl! By using heat-treated flour and omitting raw eggs, this snickerdoodle dough is designed to be eaten raw.
For more edible cookie dough recipes, check out my recipes for Edible Sugar Cookie Dough, Edible Chocolate Chip Cookie Dough, Cookies and Cream Cookie Dough, Monster Cookie Dough and my guide on How To Heat-Treat Flour!
Ingredients for Edible Snickerdoodle Dough
Wet Ingredients. Butter, Vanilla Extract, Milk
Dry Ingredients. Heat-Treated All-Purpose Flour, Granulated Sugar, Salt, Ground Cinnamon
Extras. Cinnamon Chips
How to Make Snickerdoodle Edible Sugar Cookie Dough
- Start by creaming together softened, unsalted Butter and Granulated White Sugar in a large bowl using a hand mixer, or a stand mixer using the whisk or paddle attachment, until the mixture is light and fluffy. This step is crucial as it helps to incorporate air into the dough, giving it a lighter texture.
- Next, add and combine the Vanilla Extract to infuse the dough with its rich, unique flavor.
- Gradually mix in the dry ingredients: heat-treated All-Purpose Flour, Salt, and Ground Cinnamon. The mixture will be dry and crumbly at first, but trust the process – it's all part of achieving the perfect texture.
- Add one tablespoon of milk at a time, fully incorporating it into the dough. This not only helps in binding the ingredients but also allows you to adjust the dough to your preferred consistency. If the dough feels too dry, add a bit more milk until you reach a soft, pliable texture.
- For that signature snickerdoodle taste, hand-stir in cinnamon chips, reserving a few to sprinkle on top for an extra burst of flavor.
- If you're feeling adventurous, roll your dough scoops in a cinnamon sugar mixture for an added layer of sweetness and spice. Simply combine ¼ cup of Granulated Sugar with ½ teaspoon of Cinnamon in a small bowl and roll the cookie dough balls in it to coat them, and then place them onto a baking sheet lined with parchment paper. This step not only enhances the flavor but also adds a delightful texture to each bite.
How to Serve
Cookie dough can be scooped using a cookie scoop and chilled for perfect bite-size treats. Serve 2 or 3 cookie scoops per serving.
The cookie dough can also be stored in an airtight container and scooped out as needed.
These cookie dough bites can be made using a small size #100 (2 teaspoon) cookie scoop and used in milkshakes, homemade ice cream, or on top of desserts!
FAQs
This particular recipe is designed for raw consumption and doesn't include leavening agents like baking soda or baking powder, which are typically found in traditional Snickerdoodle cookies.
If you're looking to bake, it's best to follow a specific recipe designed for baking to achieve the perfect texture and flavor, such as my Best Snickerdoodle Cookie Recipe!
Yes, heat-treating raw flour is a crucial step when making edible cookie dough. It eliminates any potential bacteria, making the flour safe to consume raw. You can easily heat-treat flour at home in the oven or microwave. Check out my easy step-by-step guide on How to Heat Treat Flour!
While all-purpose flour is recommended for its versatility and consistent results, you can experiment with different types of flour, like oat flour or almond flour. However, keep in mind that the texture and flavor may vary.
To make this recipe vegan, substitute the butter with a plant-based alternative and use non-dairy milk. Ensure that your cinnamon chips are also vegan-friendly.
You can make this cookie dough gluten-free by using a heat-treated gluten-free all-purpose flour blend designed to replace regular flour 1:1. Remember to check that all other ingredients, including the cinnamon chips, are gluten-free.
Storage & Freezing
Storage: Store cookie dough in an airtight container or a ziplock bag for up to 7 days in the refrigerator. Cookies are best if enjoyed within 2-3 days.
Freezing: Cookie dough can be stored in an airtight, freezer-safe container and frozen for up to 3 months.
It's best to scoop cookie dough into bite size bites and freeze individually. Then store in a larger ZipLoc bag until ready to serve.
Substitutions & Variations
- For a dairy-free or vegan version, use a plant-based butter substitute, make sure it's unsalted to control the sodium level in your dough. Any non-dairy milk like almond, soy, or oat milk can be used as a direct substitute for those avoiding dairy.
- All-purpose flour can be substituted with a gluten-free all-purpose blend for those with gluten sensitivities. Remember, the flour must be heat-treated to kill any potential bacteria.
- If you prefer, you can use a mix of white and brown sugar for a deeper flavor. For a lower glycemic index, try coconut sugar, but note that it may alter the flavor slightly.
- Vanilla Extract adds depth and aroma, and while it's a classic choice, almond extract can offer a delightful twist, complementing the cinnamon's warm notes.
- If you're watching your sodium intake, a pinch of potassium chloride can be a suitable substitute for salt, but use it sparingly as it's more potent than table salt.
- Cinnamon is the star spice of snickerdoodle dough and provides that unmistakable warm, cozy taste. While there's no direct substitute, a dash of nutmeg or allspice can add a different but equally enjoyable dimension.
- If you can't find cinnamon chips, try mixing in a small amount of cinnamon sugar, or use white chocolate chips and a dash more ground cinnamon for a similar effect.
Pro Tips
Creating the perfect edible snickerdoodle cookie dough is an art that involves a few tricks of the trade. Here are some expert tips to help you achieve the best results, ensuring your cookie dough is delicious, safe to eat, and has the ideal texture.
Heat-Treated Four
Edible Cookie dough should be made with heat-treated flour to kill any bacteria. Flour can be heat treated in the microwave or oven. See How to Heat Treat Flour for full details.
Weighing Ingredients.
Baking is a science and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
| Volume | Ounces | Grams | |
| All Purpose Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Bread Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Granulated Sugar | 1 Cup | 7 Ounces | 200 Grams |
| Brown Sugar | 1 Cup | 7½ Ounces | 213 Grams |
| Confectionary Sugar | 1 Cup | 4 Ounces | 113 Grams |
Creaming Butter and Sugar
To get a light and fluffy texture, thoroughly cream the butter and sugar together until the mixture is pale and fluffy. This process introduces air into the dough, contributing to its soft, creamy texture. Don't rush this step, as it sets the foundation for the perfect dough consistency.
Consistency Adjustments
The texture of your cookie dough is paramount. If your dough is too dry, add milk one tablespoon at a time until you reach the desired consistency.
If it's too wet, a little extra heat-treated flour can help. Remember, the dough should be soft but not sticky, making it easy to scoop or roll into balls.
Flavor Enhancements
While the classic cinnamon flavor is the hallmark of snickerdoodle dough, don't be afraid to play with additional flavors. A pinch of cardamom can add an unexpected twist, or a splash of bourbon or rum can introduce a rich depth.
Experimenting with different extracts or spices can turn your cookie dough into a gourmet treat.
Cookie Scoop.
Using a cookie scoop keeps each ball of cookie dough the same size, which is not essential as these dough balls won't be baked, but it does help you achieve a stunning presentation!
- Kitchen Scale. I use this for accuracy in measuring, and it's a lifesaver when it comes to consistent baking.
- Wire Rack for cooling cookies. I like to have at least two cooling racks.
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients.
- Cookie Sheet. Most recipes will take two batches to bake. It's great to have multiple baking sheets available.
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula, are all helpful.
To find out more, check out my Pro Tips Guide for making the best cookies every time!
Have you tried this Easy Snickerdoodles Edible Cookie Dough recipe?
Let me know what you think of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
More of the Best Snickerdoodle Cookie Recipes
- Best Snickerdoodle Cookie Recipe
- Snickerdoodle Cookie Sandwiches
- Snickerdoodle Bars
- Easy Eggnog Snickerdoodles Cookie Recipe - Favorite Recipe
- Tasty Cinnamon Chip Cookies with a Snickerdoodle twist
- Tasty Chocolate Snickerdoodles Cookies Recipe
- Best Soft Pumpkin Snickerdoodle Cookies Recipe
- Caramel Snickerdoodles with Browned Butter
- Caramel Apple Snickerdoodle Cookies
Edible Snickerdoodle Cookie Dough
Ingredients
- ½ cup Butter Softened
- 1 cup All Purpose Flour Heat Treated 120g
- ¾ cup Granulated Sugar 150g
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Salt
- ¼ teaspoon Ground Cinnamon
- 2 tablespoons Milk
- ½ cup Cinnamon Chips
Cinnamon Sugar Topping (optional)
- ¼ cup Granulated Sugar 50g
- ½ teaspoon Ground Cinnamon
Instructions
- In a large mixing bowl cream butter with granulated sugar (150g) and mix until combined.
- Add Vanilla extract and combine with butter and sugar.
- Gradually add in dry ingredients of heat treated All Purpose Flour, Salt, and Cinnamon to butter mixture and combine. The mixture will seem dry and pebble like. Trust the process.
- Add 1 tablespoon of milk at a time and fully combine allowing the crumb mixture to come together forming cookie dough.
- Additional 1 tablespoon of milk can be added to make cookie dough more moist if needed. Drizzle a little at a time and combine until desired consistency is reached.
- Hand stir cinnamon chips into cookie dough reserving a few to press on top of cookie scoops for presentation.
Topping (optional)
- Combine ¼ cup granulated sugar with ½ teaspoon cinnamon and roll cookie dough scoops into cinnamon sugar topping before serving.
Notes
Storage & Freezing
- Storage: Store cookie dough in an airtight container or a ziplock bag for up to 7 days in the refrigerator. Cookies are best if enjoyed within 2-3 days.
- Freezing: Cookie dough can be stored in an airtight, freezer-safe container and frozen for up to 3 months.
Submit a Comment