Snickerdoodle Edible Cookie Dough
This snickerdoodle edible cookie dough is soft, buttery, and packed with cozy cinnamon flavor. It’s quick to make, uses simple ingredients, and is totally safe to eat raw. Perfect for snacking or sharing!
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.