Edible Snickerdoodle Cookie Dough
If you like the cinnamon sugar taste of snickerdoodle cookies & eating raw dough, you'll love this no bake Edible Snickerdoodle Cookie Dough!
Servings: 2 cups
Calories: 975kcal
Equipment
- Mixing bowl
- Sifter
- Measuring spoons
- Microwave-safe bowl or pan
Ingredients
- 1 cup (125 g) all-purpose flour heat-treated
- ½ cup (113.5 g) unsalted butter room temperature
- ⅔ cup + 1 tablespoon (145 g) 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: 975kcal | Carbohydrates: 135g | Protein: 7g | Fat: 47g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 122mg | Sodium: 155mg | Potassium: 92mg | Fiber: 2g | Sugar: 87g | Vitamin A: 1424IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 3mg
