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    Broken Oven Baking » Recipes » Cookies

    Edible Snickerdoodle Cookie Dough

    Published: Apr 25, 2022 · Modified: May 2, 2022 by Kayla Burton · This post may contain affiliate links · Leave a Comment

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    Jump to Recipe

    Edible snickerdoodle cookie dough combines the nostalgic, warm flavors of your favorite cookies with the pure joy of eating cookie dough straight from the bowl. This recipe will bring you straight back to childhood! With no raw eggs or raw flour, the best part of this recipe is that you don't have to worry - it's safe to eat as much raw cookie dough as you want!

    This post contains affiliate links, meaning that I could earn from purchases made through them. It doesn't add any extra cost to you, but it does help support this blog!

    Scoops of snickerdoodle cookie dough in a bowl.

    Why We Love This Recipe

    • It's only three simple steps and made with ingredients you likely already have on-hand.
    • It has the best cinnamon sugar flavor combined with the sweet tang of classic snickerdoodle cookies!
    • There are no artificial flavors used in this recipe - only the good stuff.
    • It comes together in minutes so can be ready as soon as your craving hits!
    • The sugar cookie dough is a great base recipe to edit and customize.

    Looking for more delicious edible cookie dough recipes?

    • Edible Funfetti Cookie Dough
    • Edible Chocolate Cookie Dough
    • Edible Chocolate Chip Cookie Dough
    • Edible Monster Cookie Dough
    • Edible Cookies and Cream Cookie Dough
    Jump to:
    • Why We Love This Recipe
    • Ingredients
    • Equipment
    • Step by Step Instructions
    • Tips For Success
    • Substitutions & Variations
    • Storage
    • FAQ
    • More Recipes You'll Love
    • 📖 Recipe

    Ingredients

    Ingredients needed to make edible snickerdoodle cookie dough.
    • All purpose flour (heat-treated)
    • Unsalted butter
    • Granulated sugar
    • Salt
    • Ground cinnamon
    • Vanilla extract
    • Milk
    • Lemon juice (this is a secret ingredient to make this edible cookie dough recipe taste like an original snickerdoodle cookie)

    See recipe card below for quantities.

    Equipment

    This snickerdoodle cookie dough recipe only uses a few tools - you won't need any special equipment!

    • Electric hand mixer or stand mixer
    • A heat-safe bowl to microwave the flour
    • Instant read thermometer 
    • Fine mesh sieve or sifter

    Step by Step Instructions

    A 3-photo collage showing how to make snickerdoodle edible cookie dough.

    STEP ONE (Picture 1 above) -
    In a heat-safe bowl, cook the flour for 30 seconds and continue cooking in 20 second intervals until it reaches 160-165°F. Alternatively, heat the flour on a baking sheet or pan in a 350°F oven for about 10-12 minutes until it reaches 160-165°F to ensure it is safe to eat.
    In a large bowl, cream together room temperature butter and sugar with an electric mixer until pale and fluffy. Then mix in the vanilla, milk, and lemon juice.

    STEP TWO (Picture 2 above) - Sift the heat-treated flour into the wet ingredients.

    STEP THREE (Picture 3 above) - Add the cinnamon and salt and then mix until well combined. The edible cookie dough is now ready to be enjoyed!

    Tips For Success

    TIP #1 - Heating the flour to 160-165°F is a critical step to ensure the raw cookie dough is edible and safe to eat. Don't skip this step to ensure you there is no risk of foodborne illness!

    TIP #2 - While you don't have to sift your dry ingredients, it is a great way to ensure your edible cookie dough turns out smooth and creamy with the dry ingredients evenly incorporated throughout the snickerdoodle dough.

    TIP #3 - Roll the batter into snickerdoodle cookie dough bites for a quick snack to satisfy your sweet tooth!

    Substitutions & Variations

    • Next time, try using different spices in place of the classic cinnamon such as pumpkin pie spice or chai for a seasonal twist on this recipe.
    • For even more flavor, try browning the butter and letting it cool before mixing it with the sugar.
    • Swap out the butter for vegetable-based butter alternative & milk for dairy-free milk or water to make this recipe vegan!
    • After step three, make balls of edible snickerdoodle cookie dough and roll them in a cinnamon sugar mixture to mimic a classic snickerdoodle.
    • Make this recipe gluten free by substituting the wheat flour with coconut flour, oat flour, or other gluten-free flour blend. Keep in mind that it may have a slightly different taste/texture.

    This recipe has not been tested with any substitutions. If you do replace any ingredients, please let us know how they turned out in the comments below!

    Storage

    Room Temperature: This raw cookie dough should not be stored at room temperature.

    Refrigerator: Place dough in an airtight container and store in the refrigerator for up to 1 week.

    Freezer: Wrap the dough in plastic wrap and place in a freezer-safe container for 1 month.

    FAQ

    What does the lemon juice do?

    The lemon juice doesn't add a lemon flavor. It just helps give the cookie dough a tang like the cream of tartar does in baked snickerdoodle cookies!

    If I want to make these into cookies, can I just bake them?

    No. Because this edible cookie dough does not contain eggs or other ingredients like cream of tartar or baking powder, they will not bake up like regular cookies. Instead, try my snickerdoodle cookies recipe!

    Scoops of snickerdoodle cookie dough on a piece of parchment paper.

    More Recipes You'll Love

    • Cinnamon Roll Donuts
    • Cinnamon Streusel Muffins
    • Chai Sugar Cookies
    • Chocolate Chip Cowboy Cookies

    Did you try this recipe? I'd love to see it!
    Tag @brokenovenbaking on Instagram & Facebook and leave a ⭐️ review below!

    📖 Recipe

    Edible Snickerdoodle Cookie Dough

    Kayla Burton
    If you like the cinnamon sugar taste of snickerdoodle cookies & eating raw dough, you'll love this no bake Edible Snickerdoodle Cookie Dough!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 0 mins
    Total Time 10 mins
    Course Dessert, Snack
    Cuisine American
    Servings 2 cups
    Calories 975 kcal

    Equipment

    • Mixing bowl
    • Sifter
    • Measuring spoons
    • Scale/measuring cups
    • Microwave-safe bowl or pan

    Ingredients
     
     

    • 1 cup all-purpose flour heat-treated
    • ½ cup unsalted butter room temperature
    • ⅔ cup + 1 tablespoon granulated sugar
    • 1 teaspoon vanilla extract
    • 1-2 teaspoons milk
    • ½ teaspoon lemon juice
    • ⅛ teaspoon salt
    • ½ teaspoon ground cinnamon

    Instructions
     

    • Heat-treat the flour in the oven or the microwave & then let it cool.
      Oven: Preheat to 350°F. Measure flour into a small/medium pan & bake for 6-10 minutes or until it reaches a temperature of 160-165°F.
      Microwave: Measure flour into a microwave-safe bowl & heat for 30 seconds. Stir and check the temperature with a thermometer. Continue heating in 15 sec intervals until it reaches 160-165°F.
    • In a medium/large bowl, cream together the butter and sugar. Mix in the vanilla extract, milk and lemon juice.
    • Sift the flour into the wet ingredients and stir it in along with the salt and cinnamon.
    • Scoop it into a bowl, top it off with a sprinkle of cinnamon sugar and enjoy!

    Notes

    Storage: Store leftover cookie dough in an airtight container in the refrigerator for up to 1 week or freezer for up to 1 month.
    Nutrition Information: The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.

    Nutrition

    Calories: 975kcalCarbohydrates: 135gProtein: 7gFat: 47gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 2gCholesterol: 122mgSodium: 155mgPotassium: 92mgFiber: 2gSugar: 87gVitamin A: 1424IUVitamin C: 1mgCalcium: 32mgIron: 3mg
    Tried this recipe?Let us know how it was!
    « Edible Cookies and Cream Cookie Dough
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    About Kayla

    Hey, I'm Kayla! I'm a self-taught baker, recipe developer & food photographer in Chicago! This blog is a way for me to share recipes, tips, and everything I love related to baking & photography. If you have any questions or want to connect, I'd love to hear from you!
    About Kayla →

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