Edible Snickerdoodle Cookie Dough
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!
Servings: 30
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.
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