Edible Snickerdoodle Cookie Dough: Safe & Delicious Recipe

Edible Snickerdoodle Cookie Dough: who can resist the siren song of warm, cinnamon-spiced cookies fresh from the oven? But what if you could skip the baking altogether and dive headfirst into a bowl of that irresistible, sweet, and slightly tangy dough? Well, my friends, today is your lucky day! We’re unlocking the secrets to creating a safe and utterly delicious edible snickerdoodle cookie dough that you can enjoy straight from the bowl, no oven required.

Snickerdoodles themselves have a charmingly ambiguous history, with some claiming Pennsylvania Dutch origins and others pointing to New England. Regardless of their precise birthplace, these cookies have become a beloved classic, known for their soft, chewy texture and the delightful warmth of cinnamon sugar. But let’s be honest, the best part of making cookies has always been sneaking a taste of the dough, right?

That’s where this recipe comes in. We’ve taken all the comforting flavors of a classic snickerdoodle and transformed them into a safe-to-eat treat. People adore this dish because it satisfies that craving for something sweet, comforting, and nostalgic, without the fuss of baking. Plus, it’s incredibly convenient – perfect for a quick dessert, a movie night snack, or simply a little indulgence whenever the mood strikes. Get ready to experience the pure joy of edible snickerdoodle cookie dough!

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup packed light brown sugar
• 2 teaspoons pure vanilla extract
• 1 teaspoon salt
• 2 ¼ cups all-purpose flour, heat-treated
• 1 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/4 cup milk
• For the Cinnamon-Sugar Coating:
• 2 tablespoons granulated sugar
• 2 teaspoons ground cinnamon

Heat-Treating the Flour:

Okay, first things first, we need to make sure our flour is safe to eat raw. Don’t skip this step! Raw flour can contain bacteria that can make you sick, and we definitely don’t want that. Here’s how to heat-treat it:

1. Preheat your oven: Set your oven to 350°F (175°C).
2. Spread the flour: Spread the 2 ¼ cups of all-purpose flour evenly on a baking sheet. Make sure it’s a thin layer so it heats evenly.
3. Bake the flour: Bake for 5-7 minutes, stirring halfway through. The internal temperature of the flour should reach 165°F (74°C). Use a food thermometer to check!
4. Cool completely: Let the flour cool completely before using it in the recipe. This is important so it doesn’t partially cook the other ingredients.

Important Note: You can also heat-treat the flour in the microwave. Place the flour in a microwave-safe bowl and microwave in 30-second intervals, stirring in between, until the internal temperature reaches 165°F (74°C). Let it cool completely before using.

Making the Edible Snickerdoodle Cookie Dough:

Now for the fun part! This is where the magic happens. We’re going to create a delicious, safe-to-eat cookie dough that you can enjoy by the spoonful (or in a bowl, we don’t judge!).

1. Cream the butter and sugars: In a large bowl (or the bowl of your stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes. You want it to be nice and airy!
2. Add the vanilla and salt: Beat in the vanilla extract and salt until well combined. The vanilla adds that classic snickerdoodle flavor, and the salt balances the sweetness.
3. Gradually add the heat-treated flour: Gradually add the heat-treated flour to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing can lead to a tough dough.
4. Add the baking soda and cream of tartar: Sprinkle the baking soda and cream of tartar over the dough and mix until just combined. These ingredients help give the dough that signature snickerdoodle tang.
5. Add the milk: Gradually add the milk, mixing until the dough comes together. The milk helps to bring the dough together and creates the perfect consistency.

Preparing the Cinnamon-Sugar Coating:

The cinnamon-sugar coating is what makes a snickerdoodle a snickerdoodle! It adds a warm, spicy sweetness that’s irresistible. Here’s how to make it:

1. Combine the sugar and cinnamon: In a small bowl, combine the granulated sugar and ground cinnamon. Mix well until evenly combined.

Enjoying Your Edible Snickerdoodle Cookie Dough:

Okay, the moment we’ve all been waiting for! Time to enjoy your delicious, edible snickerdoodle cookie dough. Here are a few ways you can enjoy it:

• By the spoonful: Let’s be honest, this is probably how most of us will enjoy it! Just grab a spoon and dig in.
• Rolled into balls: Roll the dough into small balls and then roll them in the cinnamon-sugar coating. This makes them look like mini snickerdoodle cookies!
• As a topping: Use the cookie dough as a topping for ice cream, yogurt, or even pancakes!
• In milkshakes: Blend the cookie dough into a milkshake for a decadent treat.

Storage Instructions: Store the edible snickerdoodle cookie dough in an airtight container in the refrigerator for up to 5 days.

Tips and Tricks for the Best Edible Snickerdoodle Cookie Dough:

• Use softened butter: Make sure your butter is softened to room temperature before you start. This will make it easier to cream with the sugars and will result in a smoother dough.
• Don’t overmix: Overmixing the dough can lead to a tough cookie dough. Mix until just combined.
• Use high-quality vanilla extract: The vanilla extract adds a lot of flavor to the cookie dough, so use a good quality one for the best results.
• Adjust the sweetness to your liking: If you prefer a less sweet cookie dough, you can reduce the amount of sugar slightly.
• Add chocolate chips: For a fun twist, add some chocolate chips to the cookie dough.
• Get creative with toppings: Experiment with different toppings like sprinkles, chopped nuts, or even mini marshmallows.

Troubleshooting:

• Dough is too dry: If the dough is too dry, add a little more milk, one tablespoon at a time, until it reaches the desired consistency.
• Dough is too wet: If the dough is too wet, add a little more heat-treated flour, one tablespoon at a time, until it reaches the desired consistency.
• Dough is too crumbly: This usually means the butter wasn’t creamed enough. Make sure to cream the butter and sugars until light and fluffy.

Enjoy your safe and delicious edible snickerdoodle cookie dough! It’s the perfect treat for satisfying your sweet tooth without having to bake a whole batch of cookies.

Conclusion:

This Edible Snickerdoodle Cookie Dough isn’t just a recipe; it’s a passport to pure, unadulterated joy! Seriously, if you’re a fan of snickerdoodles (and who isn’t?), you absolutely must try this. It captures all the warm, cinnamon-sugary goodness of the classic cookie, but in a safe-to-eat, spoonable form. What’s not to love? I know what you might be thinking: “Edible cookie dough? Is it really that good?” And my answer is a resounding YES! The secret lies in the heat-treated flour and the careful balance of ingredients. It’s smooth, creamy, and bursting with that signature snickerdoodle flavor that we all crave. It’s the perfect treat for a cozy night in, a fun dessert to share with friends, or even a sneaky spoonful straight from the fridge (I won’t judge!). But the best part? It’s incredibly versatile! While it’s amazing on its own, you can also get creative with serving suggestions. Try scooping it into ice cream cones for a fun twist. Or, roll it into small balls and dip them in melted chocolate for a decadent treat. You could even layer it with whipped cream and fresh berries for a quick and easy parfait. For a truly indulgent experience, warm it slightly and serve it with a scoop of vanilla ice cream. The possibilities are endless!

Serving Suggestions and Variations:

* Snickerdoodle Ice Cream Topping: Crumble the dough over your favorite ice cream for an extra layer of flavor and texture. * Snickerdoodle Milkshake: Blend a scoop of the dough with milk and ice cream for a creamy and delicious milkshake. * Snickerdoodle Stuffed Dates: Pit Medjool dates and fill them with the edible cookie dough for a healthy and satisfying snack. * Snickerdoodle Bark: Spread melted chocolate on a baking sheet, sprinkle with the cookie dough, and let it set for a sweet and salty treat. * Snickerdoodle Parfaits: Layer the cookie dough with yogurt, granola, and fresh fruit for a quick and easy breakfast or dessert. Don’t be afraid to experiment and find your own favorite way to enjoy this delicious treat. Maybe you’ll add some white chocolate chips, or a dash of nutmeg for an extra kick. Perhaps you’ll even try using different types of sugar for a unique flavor profile. The beauty of this recipe is that it’s easily adaptable to your own personal preferences. So, what are you waiting for? Gather your ingredients, follow the simple steps, and prepare to be amazed. I promise you, this Edible Snickerdoodle Cookie Dough will become a new favorite in your household. I’m so excited for you to try this recipe! Once you do, please come back and share your experience in the comments below. Let me know what you thought, what variations you tried, and how you served it. I can’t wait to hear all about your snickerdoodle adventures! Happy baking (or, in this case, no-baking)!

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