Last updated on June 3rd, 2025 at 09:25 pm
This snickerdoodle edible cookie dough is soft, buttery, and full of warm cinnamon sugar flavor—just like your favorite cookie, but safe to eat raw. It’s the perfect treat when you’re craving easy desserts with few ingredients that still feel a little special.
Once you know how to make edible cookie dough, the flavor possibilities are endless. This snickerdoodle version is one of my favorites because it’s cozy, classic, and super simple. No eggs, no baking, and no chill time required—just mix, scoop, and snack!
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Ingredients for Snickerdoodle Edible Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (adjust for texture)
- 1 cup all-purpose flour (heat-treated if desired)
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cream of tartar (optional, but adds that classic tang)
- Optional (but recommended!): Extra cinnamon sugar for topping
How to Make Snickerdoodle Edible Cookie Dough
1. Heat-treat the flour: Microwave the flour in a bowl for about 1 minute, stirring every 15 seconds to ensure it reaches 165°F throughout. Let it cool before using. You can also spread it on a baking sheet and bake it at 350°F for 5 minutes.
2. Cream the butter and sugars
In a mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until smooth and fluffy.
3. Add vanilla and milk
Stir in the vanilla extract and 1 tablespoon of milk. Add a second tablespoon of milk only if the dough feels too dry at the end.
4. Mix in dry ingredients
Add the flour, salt, cinnamon, and cream of tartar (if using). Stir until everything is fully combined and a soft dough forms.
5. Scoop and Chill
Use a cookie scoop to scoop cookie dough balls into mini cupcake liners. Sprinkle cinnamon sugar on top. You can also roll it into little balls and then roll them in cinnamon sugar and skip the cookie scoop. Chill them in the fridge for at least 30 minutes for best results.
6. Store leftovers in an airtight container in the fridge.
Pro Tips
- Heat-treat your flour if you’re concerned about raw flour. I know it’s just one more step, but it is technically unsafe to to eat raw flour. You really just have to microwave it for 1-2 minutes, stirring every 30 seconds. You can also bake at 350°F for 5 minutes, stirring halfway through.
- Sift your flour. Hot flour tends to clump together in the microwave when you’re heat treating it. Definitely don’t skip stirring the flour while heat treating it, but if it still clumps up on you, you can always push it through a strainer to kind of break it up. Otherwise, you might end up with lumps of flour in your cookie dough balls at the end.
- Don’t skip the cream of tartar if you want that signature snickerdoodle flavor—it adds a subtle tang that really makes a difference.
- Add a pinch of nutmeg if you want to amp up the warm spice vibes even more.
- This dough can be stored in the fridge for up to a week or frozen for up to 2 months—perfect for snacking later! Store in an airtight container in the fridge or freezer.
FAQs
Can I bake this dough into cookies?
No, sorry! This recipe is designed specifically as a no bake dessert and doesn’t contain eggs or leavening, so it won’t bake properly. If you like snickerdoodle cookies, I have a great recipe here!
Is this really safe to eat raw?
Yes! There are no eggs in this recipe, and the flour is heat treated to kill any kind of bacteria. Those two things are the secret for how to make edible cookie dough safely at home.
Can I make it dairy-free?
Absolutely. Just use a plant-based butter and dairy-free milk, and you’re good to go.
What can I serve it with?
I like to scoop it into little cookie dough balls and serve it in mini cupcakes liners. You can also try serving it like a dip with pretzels, graham crackers, or apple slices for a sweet-and-salty combo. Or just eat it by the spoonful—no judgment here!
Whether you’re craving something sweet and cinnamon-y or just need a quick no-bake treat, this snickerdoodle edible cookie dough has you covered. It’s safe to eat, easy to make, and packed with cozy flavor in every bite. Keep a batch in your fridge for whenever those dessert cravings hit—you won’t regret it!
Snickerdoodle Edible Cookie Dough
Ingredients
- 1/2 cup unsalted butter softened
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 1 tsp vanilla
- 1-2 Tbsp milk adjust amount for texture
- 1 cup flour heat-treated (see below)
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp cream of tartar
Instructions
- Microwave the flour in a bowl for about 1 minute, stirring every 15 seconds to ensure it reaches 165°F throughout. Let it cool before using. (You can also spread it on a baking sheet and bake it at 350°F for 5 minutes.)
- Cream the butter and sugars In a mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until smooth and fluffy.
- Stir in the vanilla extract and 1 tablespoon of milk. Add a second tablespoon of milk only if the dough feels too dry at the end.
- Add the flour, salt, cinnamon, and cream of tartar (if using). Stir until everything is fully combined and a soft dough forms.
- Use a cookie scoop to scoop cookie dough balls into mini cupcake liners. Sprinkle cinnamon sugar on top. You can also roll it into little balls and then roll them in cinnamon sugar and skip the cookie scoop.
- Chill in the fridge for at least 30 minutes for best results
- Store leftovers in an airtight container in the fridge.
