Something about spring just makes me want cookie dough. In the winter, I’m all about fresh-baked cookies straight from the oven, but as the warmer temperatures near, I just want to eat the dough. Is that too much to ask?

Of course not! Which is why I’m on a mission to turn all of my favorite cookies into safe-to-eat cookie doughs. You can find my efforts in three posts: part 1 (chocolate chip, sugar cookie, and oatmeal), part 2 (pumpkin spice and double chocolate), and part 3 (peanut butter). This is the last one for a while, unless one of you lovely readers has a favorite cookie I haven’t hit yet. If you do, drop me a line in the comments and I’ll see what I can do 🙂

As a note, most folks are aware of the dangers of eating raw egg, but I, for one, was shocked to find out that raw flour can pose a risk as well. To find out more about how to make flour safe for use in cookie dough, check out this post. It contains a method for baking out potential issues, which is what I’m referring to as “baked flour” in the recipe below. I like to make a large batch of baked flour, and pull it out when I’m getting the cookie dough munchies!

Edible Snickerdoodle Cookie Dough | Homan at Home

No ratings yet

Print Pin

Snickerdoodle Cookie Dough

Prep Time 5

Servings 2

Ingredients

Dough

½ cup butter
¾ cup sugar
½ cup baked flour
1-3 tsp water opt

Topping

1 Tbsp sugar
1 tsp cinnamon

Instructions

Mix together all ingredients for dough except the water.
If your dough is crumbly, add water by tsp until you reach desired consistency.
In a small bowl, mix together ingredients for topping.
Roll your dough into small balls, roll them in the topping, and enjoy!

Notes

Uneaten dough (what even is that?) can be stored covered in the fridge for up to a week.
If you want to skip the rolling the ball in the cinnamon sugar, feel free to just add the cinnamon to the dough. It's a slightly different taste, but easier to eat!