Snickerdoodles are arguably the most underrated cookie in the entire lineup and I will stand by that forever. There is something about that warm cinnamon sugar combination with that slight tang from the cream of tartar that is so specific and so completely satisfying and this snickerdoodle edible cookie dough captures every single bit of that flavor in a no bake, no egg, straight from the bowl situation that takes five minutes to make. This is the flavor in the edible cookie dough series that I think surprises people the most because snickerdoodle is not the obvious choice and then you taste it and you completely understand why it had to exist.
The cinnamon is doing the heavy lifting here and the amount matters. One full teaspoon gives you that warm, cozy, unmistakably snickerdoodle flavor that you can taste in every single scoop. The brown sugar adds a subtle caramel depth that pairs with cinnamon in a way that white sugar alone cannot replicate and the combination of the two gives you that classic snickerdoodle sweetness that feels so nostalgic and so completely right. Cream the butter and both sugars together until genuinely light and fluffy before anything else goes in because that step is what gives the dough its soft, melt-in-your-mouth texture.
Heat treating the flour is non negotiable for making this safe to eat raw and it truly could not be simpler. Spread the flour in a shallow dish, microwave for ten to twenty seconds, stir, and let it cool completely before it goes into the dough. That is the entire safety step and it takes about thirty seconds. Once the flour is cool and added to the butter and sugar mixture with the cinnamon, vanilla, and salt everything comes together into the most perfectly spiced, impossibly soft dough that tastes exactly like a snickerdoodle before it ever sees an oven.
A sprinkle of extra cinnamon sugar right on top before you serve it adds a little crunch and that visual cue that tells you immediately what flavor this is before you even take a bite. Roll it into little balls and coat them in cinnamon sugar for the most adorable and festive little snickerdoodle truffle bites, or just eat it straight from the bowl with a spoon which is honestly the most honest and correct way to enjoy edible cookie dough. This is part of the full edible cookie dough series alongside the chocolate chip, cake batter, and cookies and cream versions and the only real question is which flavor you are making first.
Why You’ll Love This Recipe:
- No eggs and heat treated flour makes this completely safe to eat raw with zero hesitation straight from the bowl or the fridge
- Five minutes and eight ingredients for a warm cinnamon sugar snickerdoodle experience in scoopable dough form that keeps for two weeks
- The cinnamon and brown sugar combination gives you that unmistakably specific snickerdoodle flavor that sets this apart from every other edible cookie dough out there
- Completely versatile โ eat it straight, roll into truffles and coat in cinnamon sugar, mix into vanilla ice cream, or use as a dip for apple slices
Tips for Success:
- Heat treat the flour before adding it to the dough. Ten to twenty seconds in the microwave in a shallow dish is all it takes and it is essential for making this safe to eat raw
- Let the heat treated flour cool completely before mixing it into the butter and sugars so it does not melt the butter and affect the texture of the final dough
- Add milk one tablespoon at a time and stop when you reach your preferred consistency. One tablespoon gives you a firmer, rollable dough and two gives you something softer and more spoonable
- A sprinkle of cinnamon sugar on top right before serving makes this look bakery beautiful and adds a slight crunch that is really satisfying
Storage:
Store snickerdoodle edible cookie dough in an airtight container in the refrigerator for up to two weeks. Let it sit at room temperature for five to ten minutes before eating if you prefer a softer consistency. It can also be frozen in an airtight container for up to three months. Thaw overnight in the refrigerator before serving.
FAQ:
Why does this recipe not include cream of tartar?
Traditional snickerdoodle cookies use cream of tartar for that signature slight tang and to help with leavening. Since this dough is not baked the leavening is irrelevant and the flavor comes through beautifully from the cinnamon and brown sugar alone without it. If you want to add a tiny pinch for that extra snickerdoodle tang, a quarter teaspoon stirred in with the dry ingredients works perfectly.
Can I roll this into truffles?
Yes and they are one of the best things you can do with this dough. Scoop tablespoon sized portions, roll between your palms until smooth, and roll each ball in a mixture of cinnamon and sugar until completely coated. Chill for thirty minutes until firm and you have the most perfect little snickerdoodle truffle bites that look beautiful on a dessert tray.
Can I mix this into ice cream?
Absolutely. Small scoops of this chilled dough folded into softened vanilla ice cream make a homemade snickerdoodle cookie dough ice cream that is genuinely incredible. The cinnamon dough pieces stay slightly chewy in the frozen ice cream which makes the texture contrast completely irresistible.
Snickerdoodle Edible Cookie Dough
Ingredients
- ยผ cup unsalted butter softened
- ยผ cup brown sugar
- 2 Tbs white sugar
- โ cup flour heat treated
- pinch of salt
- ยฝ tsp vanilla
- 1 tsp cinnamon
- 1-2 Tbs milk
Instructions
- Heat treat your flour by microwaving it in a shallow dish for about 10-20 seconds.
- In a medium bowl, cream together butter and sugars with hand mixer until light and fluffy.
- Add flour, salt, cinnamon and vanilla and mix to combine.
- Add milk 1 Tbs at a time until desired consistency is reached.
- Store in an air tight container for up to 2 weeks. ENJOY!!
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