Quick 10-Minute Edible Snickerdoodle Cookie Dough
This egg-free recipe for edible snickerdoodle cookie dough is the quickest way (just 10 minutes!) to satisfy your sweet tooth. My version of this homemade dessert has the classic cookie’s cinnamon-sugar taste, but you can eat it with a spoon or as edible cookie dough bites! Vegan option provided below.
Equipment
Ingredients
- ¾ cup all-purpose flour
- 4 tablespoons unsalted butter plant-based option works!
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- 2 teaspoons milk dairy or unsweetened nondairy
- ½ tablespoon ground cinnamon
- ¼ teaspoon salt
Instructions
- Heat-treat your flour in one of two ways:Microwave method: Add flour to a microwave-safe bowl and microwave on high for 30 seconds. Stir a couple of times. Repeat two more times for a total of 90 seconds.Oven method: Preheat oven to 300°F. Spread the flour out on a baking sheet and bake on the bottom rack for 5 minutes.¾ cup all-purpose flour
- In a large mixing bowl, cream together butter and sugar with a hand mixer until aerated and combined (2-3 minutes).4 tablespoons unsalted butter, ½ cup granulated sugar
- Once the flour has come back down to room temperature, add it to the butter and sugar along with the vanilla extract, milk, cinnamon, and salt. Use your hand mixer to combine.½ teaspoon vanilla extract, 2 teaspoons milk, ½ tablespoon ground cinnamon, ¼ teaspoon salt
- Serve with a spoon or use clean hands to roll the dough into bite-sized balls—about 1 teaspoon of dough in each.
Notes
- Make sure your flour has cooled before adding it to your butter and sugar mixture.
- For more edible cookie dough, check out these variations: Funfetti, Sugar Cookie, and Chocolate Chip!