Description

Enjoy the classic taste of snickerdoodle cookies without baking! This edible cookie dough is egg-free and features a delightful cinnamon-sugar flavor. Perfect for satisfying your sweet tooth in minutes.

Ingredients

Units Scale

1 cup (125 g) all-purpose flour (heat-treated)
1/2 cup (113 g) unsalted butter, softened
2/3 cup (135 g) granulated sugar
1 teaspoon vanilla extract
1–2 teaspoons milk
1/2 teaspoon ground cinnamon
1/8 teaspoon salt

For the cinnamon-sugar topping:

1 tablespoon granulated sugar
1/8 teaspoon ground cinnamon

Cook Mode Prevent your screen from going dark

Instructions

Heat-Treat the Flour: To ensure the flour is safe to eat, spread it evenly on a baking sheet and bake at 350°F (175°C) for 5 minutes. Let it cool completely before using.
Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy.
Add Wet Ingredients: Mix in the vanilla extract and 1 teaspoon of milk. If the dough seems too thick, add the additional teaspoon of milk.
Incorporate Dry Ingredients: Gradually add the cooled, heat-treated flour, ground cinnamon, and salt to the wet mixture. Mix until fully combined and a dough forms.
Prepare Cinnamon-Sugar Topping: In a small bowl, combine the granulated sugar and ground cinnamon for the topping.
Serve: You can enjoy the cookie dough immediately by scooping it into bowls and sprinkling the cinnamon-sugar mixture on top. Alternatively, roll the dough into small balls and roll them in the cinnamon-sugar mixture for a bite-sized treat.

Notes

Storage: Store any leftover cookie dough in an airtight container in the refrigerator for up to one week. For longer storage, freeze the dough for up to three months. Thaw in the refrigerator before enjoying.
Heat-Treating Flour: Heat-treating the flour is essential to eliminate any potential bacteria, making the dough safe to eat raw.