This Edible Snickerdoodle Cookie Dough brings back delightful childhood memories of eating cookie dough right before baking. Egg-free and made with roasted flour, this cookie dough is perfectly safe to eat.
Molasses-rich brown sugar combines with warm cinnamon notes and nutty toasted flour, making these delightful treats suitable for all seasons. Just combine with a cold glass of milk or a hot cup of coffee, sit back and enjoy!
WHY YOU WILL LOVE THIS COOKIE DOUGH
- No waiting for cookies to be baked
- Absolutely safe to eat
- Made from regular pantry staples
- Soft gooey cinnamon goodness
- Hit with kids and grownups alike
- Make a big batch, a single serve cookie dough or cookie dough for two!
We love this edible cookie dough so much, that we went ahead and made other versions of it. Watch this space for more recipes coming soon!
At Caramel and Spice, we are always looking for quick and easy family recipes. While making things from scratch is always satisfying, there are times when we rather minimize the work involved and get meals on the table as quickly as possible. Our recipes have suggestions for short-cuts where possible without sacrificing the taste or wholesomeness of a meal. Where relevant, we also have suggestions for low-carb, vegan, and nut-free versions, to suit varying palates and preferences.
INGREDIENTS LIST FOR EDIBLE SNICKERDOODLE COOKIE DOUGH
Flour – Since we are not going to be baking these cookies, we do not need the raising agent in self raising flour. Just use plain flour.
Brown Sugar – Brown sugar has a bit of molasses in it, which makes it softer in texture and deeper in flavor. Since we won’t be baking out cookies, the deeper color helps to give out the dough a darker ‘baked’ appearance.
Butter – Make sure the butter is brought to room temperature- either by leaving it outside for a while or softening it in a microwave.
Cinnamon Powder – Cinnamon gives this cookie dough the quintessential snickerdoodle flavor.
Vanilla essence – If possible choose pure extract over artificial essence.
Cream of tartar ( optional) – While the main function of cream of tartar is to stabilize the eggs and activate the baking soda it gives snickerdoodle cookies a distinct tangy flavor. To replicate that tangy flavor by adding a pinch of cream of tartar to this dough. If you do not have cream of tartar, use a teaspoon of lemon juice for a slightly sour taste. Your dough will not taste lemony.
Step-by-step photos/process to create EDIBLE SNICKERDOODLE COOKIE DOUGH
1. In a deep pan, measure out the flour and turn heat to medium. With a whisk or a spoon, keep stirring the flour till it is light brown in color. At this point it will smell deliciously nutty.
2. With a whisk, beat the butter and brown sugar till the mixture is lighter and fluffy. This will take about 5 minutes.
3. Add milk, cinnamon, vanilla, and salt. Also add cream of tartar or lemon juice.
4. Whisk for about 10 to combine all.
5. Now add the toasted flour to the butter and sugar mixture.
6. With a spatula or spoon, fold the mixture in. Combine well.
Ready to eat : Just sprinkle some cinnamon sugar, grab a spoon and your dough is ready to eat!
Some Useful Tips for Edible Snickerdoodle Cookie Dough
Roasting the flour: In a deep pan, roast the flour on medium heat till completely cooked. You can see it turning a light brown color when well roasted. It is important to keep stirring so that the flour does not burn. This will take about 6-7 minutes. By toasting the flour well, you are killing off any bacteria that might be present in your flour.
Cool the roasted flour to room temperature, so it does not melt the butter any further.
Food Safety Tip: While it is okay to store flour in its bag for the short term, it’s best stored in flour bins for the longer run. This Is especially important if the weather is humid outside. Flour bins discourage infestations. I avoid buying large quantities of flour and store any extra flour in the fridge.
Adding Milk: Butter melts from about 82 F (28 C ) For warm weather, you may not need to add milk to your mixture, asthe soft butter will keep the cookie dough from hardening too much. Once you finish the recipe, and feel the dough needs to be softer, add a teaspoon of milk at a time and mix.
Butter : Do not melt it completely. Soft, yet somewhat firm butter will make whisking easier and the dough will hold its shape.
After storing in the fridge: Once left in the fridge, the butter in the dough will harden a bit. Just microwave for 10-20 seconds to bring your dough to normal.
Frequently Asked Questions About EDIBLE SNICKERDOODLE COOKIE DOUGH
The two main hazards of eating raw cookie dough are from the possible bacteria in raw eggs and raw flour. This recipe uses flour that is well toasted and the recipe uses no eggs. So assuming the other ingredients are stored well, the cookie dough is absolutely safe to eat.
How long will this store for?
In an air tight container, this dough will store for about a week in the fridge. Do not leave dough at room temperature.
Can Edible Snickerdoodle Cookie Dough be frozen?
Yes! Just wrap the dough in a cling wrap and place in a freezer safe container for 4-6 weeks.
No. Since there are no eggs or rasing agent in the dough, this dough cannot be baked into proper cookies.
How do I make this dough vegan?
Swap out the butter with a vegetable oil based alternative. Replace milk with dairy-free alternative like coconut milk, macadamia milk, almond milt, oats milk etc.
Can this recipe be made gluten-free?
Use a gluten-free alternative like oat flour, chickpea flour, coconut flour instead of wheat flour. This may alter the texture and taste slightly. You will have to experiment with the alternatives to see what works with your chosen substitute.
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Edible Snickerdoodle Cookie Dough
- 1 Deep Pan For Roasting Flour
- 1 Mixing Bowl
- 1 Whisk
- 1 Cup Plain Flour
- 1/4 Cup Butter
- 1/2 Cup Brown Sugar
- 1 tsp Cinnamon Powder
- 1 Tbsp Milk
- 1/2 tsp Vanilla Essence
- 1/4 tsp Salt
To Sprinkle On Top
- 1/2 tsp Brown Sugar
- 1/4 tsp Cinnamon Powder
- In a deep pan, roast the flour on medium heat till slightly brown.
- Take off the heat.
- While the flour is roasting, whisk together butter and brown sugar till creamy.
- Add vanilla, cinnamon powder, salt, and milk. Continue whisking till well mixed.
- To this mixture, add the roasted flour and fold in well.
- Mix a bit of cinnamon and sugar and sprinkle over it.
- Flour is made from raw grains in a process that does not kill harmful bacteria. This makes it unsafe to eat. Also, roasting the flour gives it a toasty baked smell and color, which is close to baked cookies! The temperature should reach 170 F or as high as possible without burning the flour. This step is essential and should be supervised.
- Cool the roasted flour to room temperature, so it does not melt the butter any further.
- Butter: Bring out butter to room temperature or soften it slightly in the microwave. Do not melt it. Soft, yet somewhat firm butter will make whisking easier and the dough will hold its shape.
- Brown Sugar tends to attract moisture and gives your cookies moisture and rich deep color.
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We are not medical or nutritional professionals. Nothing shared here should be taken as medical advice. Always consult with your doctor if a particular diet, fasting regime, supplements, or exercise program is suitable for you. Our nutritional values are calculated by Spooncular API. While we try our best to ensure these values are correct, please confirm these independently.