No Bake Edible Snickerdoodle Cookie Dough

This No Bake Edible Snickerdoodle Cookie Dough is a sweet and cinnamon-spiced treat that satisfies cookie dough cravings without the need for baking. Made with simple pantry ingredients and no raw eggs or raw flour, it’s a safe and delicious dessert perfect for snacking, dipping, or even adding to ice cream.

Why You’ll Love This Recipe

• No baking required – ready in minutes!
• Safe to eat raw – made without eggs or raw flour.
• Soft, creamy, and full of cinnamon-sugar goodness.
• Perfect for dipping, rolling into bites, or enjoying by the spoonful.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour (heat-treated)
• Unsalted butter, softened
• Granulated sugar
• Brown sugar
• Milk or heavy cream
• Vanilla extract
• Cinnamon
• Salt

For the Cinnamon-Sugar Coating (Optional):

• Granulated sugar
• Cinnamon

Directions

1. Heat-Treat the Flour: Spread the flour on a baking sheet and bake at 350°F (175°C) for 5 minutes or microwave in 30-second intervals until it reaches 165°F to kill bacteria. Let cool completely.
2. Mix the Dough: In a bowl, beat butter, granulated sugar, and brown sugar until light and fluffy. Add vanilla, milk, cinnamon, and salt. Mix until combined.
3. Add Flour: Gradually mix in heat-treated flour until a smooth dough forms. Adjust consistency with more milk if needed.
4. Roll into Bites (Optional): Scoop and roll the dough into bite-sized balls.
5. Coat in Cinnamon-Sugar (Optional): Mix granulated sugar and cinnamon, then roll each dough ball in the mixture.
6. Enjoy! Serve immediately or refrigerate for a firmer texture.

Servings and Timing

• Servings: 8-10 bites or about 1½ cups of dough
• Prep Time: 10 minutes
• Total Time: 10 minutes

Variations

• Cinnamon Roll Swirl: Mix in white chocolate chips for a cinnamon roll-like flavor.
• Nutty Crunch: Add chopped pecans or walnuts.
• Protein Boost: Stir in vanilla protein powder for a more filling treat.
• Dairy-Free: Use vegan butter and almond or oat milk.
• Gluten-Free: Substitute gluten-free flour.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 5 days.
• Freezing: Freeze dough balls for up to 2 months. Thaw before eating.
• Reheating: If too firm from the fridge, let it sit at room temperature for a few minutes before enjoying.

FAQs

1. Is it safe to eat raw flour?

Raw flour can contain bacteria, so it’s important to heat-treat it before using.

2. Can I use almond or oat flour instead?

Yes! Both are great alternatives and don’t require heat treatment.

3. Can I use margarine instead of butter?

Yes, but the flavor will be slightly different.

4. Can I turn this into baked cookies?

This dough isn’t designed for baking, but you can try adding an egg and baking at 350°F for 8-10 minutes.

5. What’s the best way to make the dough creamier?

Add an extra splash of milk or heavy cream.

6. Can I make this sugar-free?

Use a sugar substitute like monk fruit sweetener or erythritol.

7. Can I add mix-ins?

Absolutely! Try mini chocolate chips, caramel bits, or crushed graham crackers.

8. Does this dough harden in the fridge?

Yes, it firms up slightly but stays soft enough to eat.

9. Can I use this as a dip?

Yes! Serve with graham crackers, pretzels, or fruit for dipping.

10. Can I double the recipe?

Yes, just adjust ingredient quantities accordingly.

Conclusion

No Bake Edible Snickerdoodle Cookie Dough is an easy, cinnamon-filled treat that’s perfect for satisfying your sweet tooth. Whether you enjoy it by the spoonful, as cookie dough bites, or as a dip, this quick and simple dessert is sure to become a favorite. Try it today and enjoy the cozy flavors of snickerdoodles without turning on the oven!

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