Name: Edible Snickerdoodle Cookie Dough: Safe & Delicious Recipe
Prep time: 10 min
Cook time: 7 min
Total time: 47 min
Yield: 24 small cookie dough balls
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; 2 tablespoons milk (or non-dairy milk); 2 tablespoons granulated sugar; 2 teaspoons ground cinnamon

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, guilt-free (well, almost!).

Snickerdoodles, with their distinctive cracked tops and delightful cinnamon-sugar coating, have a charming history rooted in German-American baking traditions. While the exact origin of the name remains a bit of a mystery, their comforting flavor has made them a beloved treat for generations. But let's be honest, the best part of baking cookies has always been sneaking a taste of the dough, right?

That's where this recipe comes in. People adore cookie dough for its creamy texture, concentrated sweetness, and that undeniable sense of childhood nostalgia. This recipe captures all of that magic, but with a crucial twist: it's made without eggs and with heat-treated flour, ensuring it's perfectly safe to indulge in. Get ready to experience the pure joy of snickerdoodle bliss, one spoonful at a time!

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 (see instructions below)
2 tablespoons milk (or non-dairy milk)

Cinnamon-Sugar Coating:

2 tablespoons granulated sugar
2 teaspoons ground cinnamon

Heat-Treating Flour Instructions:

2 ¼ cups all-purpose flour

Instructions:

Heat-Treating the Flour:

This step is crucial to make the cookie dough safe to eat! Raw flour can contain harmful bacteria, so we need to heat-treat it to kill those germs. Don't skip this!

Spread the flour evenly on a baking sheet. Make sure it's a thin layer so it heats evenly.
Bake in a preheated oven at 350°F (175°C) for 5-7 minutes. The internal temperature of the flour should reach 165°F (74°C). Use a food thermometer to check.
Alternatively, you can microwave the flour in 30-second intervals, stirring in between, until it reaches 165°F (74°C). Again, use a food thermometer to be sure.
Let the flour cool completely before using it in the recipe. This is important so it doesn't melt the butter.

Making the Edible Snickerdoodle Cookie Dough:

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. I like to use an electric mixer for this, but you can also do it by hand if you're feeling ambitious! Make sure the butter is properly softened, but not melted. You want it to be soft enough that you can easily press a finger into it, but it should still hold its shape.
Add the vanilla extract and salt to the creamed butter and sugar. Mix until well combined. The vanilla adds a lovely warmth to the dough, and the salt balances out the sweetness.
Gradually add the heat-treated flour to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing can develop the gluten in the flour, which will make the dough tough. We want it to be soft and tender.
Add the milk, one tablespoon at a time, until the dough comes together. You might not need all of the milk, so add it gradually until the dough forms a cohesive ball. The milk helps to bind the ingredients together and adds a little bit of moisture to the dough.
Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This will help the dough to firm up and make it easier to handle. It also allows the flavors to meld together. You can chill it for longer, even overnight, if you want to make it ahead of time.

Preparing the Cinnamon-Sugar Coating:

In a small bowl, combine the granulated sugar and ground cinnamon. Mix well. This is what gives Snickerdoodles their signature flavor and texture. The cinnamon adds warmth and spice, and the sugar adds a delightful sweetness and crunch.

Assembling the Edible Snickerdoodle Cookie Dough:

Remove the cookie dough from the refrigerator.
Using a spoon or cookie scoop, roll the dough into small balls, about 1 inch in diameter. You can make them bigger or smaller, depending on your preference. I like to use a cookie scoop to ensure that they are all the same size.
Roll each ball of dough in the cinnamon-sugar mixture, coating it evenly. Make sure to get all sides of the dough ball covered in the cinnamon-sugar.
Place the coated dough balls on a plate or in an airtight container.
Serve immediately or store in the refrigerator for up to a week. The dough is best enjoyed chilled, but it's also delicious at room temperature.

Tips and Tricks for Perfect Edible Snickerdoodle Cookie Dough:

Use high-quality ingredients. The better the ingredients, the better the cookie dough will taste. I always recommend using real butter and pure vanilla extract.
Don't overmix the dough. Overmixing can develop the gluten in the flour, which will make the dough tough. Mix until just combined.
Chill the dough before rolling. This will help the dough to firm up and make it easier to handle.
Adjust the sweetness to your liking. If you prefer a less sweet cookie dough, you can reduce the amount of sugar.
Get creative with the mix-ins. You can add chocolate chips, sprinkles, or other candies to the dough for a fun twist.
Make it vegan. Substitute the butter with vegan butter, the milk with non-dairy milk, and you've got yourself a vegan edible snickerdoodle cookie dough!
Storage is key. Store the cookie dough in an airtight container in the refrigerator for up to a week.

Troubleshooting:

Dough is too dry: Add a little more milk, one teaspoon at a time, until the dough comes together.
Dough is too sticky: Add a little more heat-treated flour, one tablespoon at a time, until the dough is no longer sticky.
Dough is too hard: Let the dough sit at room temperature for a few minutes to soften before rolling.
Cinnamon-sugar coating isn't sticking: Lightly dampen the dough balls with a little water before rolling them in the cinnamon-sugar mixture.

Variations:

Chocolate Chip Snickerdoodle Cookie Dough: Add ½ cup of chocolate chips to the dough.
Sprinkle Snickerdoodle Cookie Dough: Add ¼ cup of sprinkles to the dough.
Peanut Butter Snickerdoodle Cookie Dough: Add ½ cup of peanut butter to the dough.
Salted Caramel Snickerdoodle Cookie Dough: Drizzle with salted caramel sauce before serving.

Safety First!

While this recipe is designed to be edible, it's still important to practice good food safety habits. Always wash your hands before preparing food, and use clean utensils and bowls. Do not eat raw cookie dough that has not been heat-treated, as it may contain harmful bacteria. Enjoy responsibly!

Why Heat-Treating Flour is Important:

Raw flour can harbor bacteria like E. coli, which can cause food poisoning. Heat-treating the flour kills these bacteria, making it safe to eat. It's a simple step that can prevent illness and ensure that your edible cookie dough is safe for everyone to enjoy.

Enjoying Your Edible Snickerdoodle Cookie Dough:

There are so many ways to enjoy this delicious edible cookie dough! You can eat it straight from the spoon, use it as a topping for ice cream, or even bake it into cookies (although the texture will be slightly different than traditional cookies). Get creative and have fun!

Nutritional Information (approximate, per serving):

Please note that this is an estimate and may vary depending on the specific ingredients used.

Calories: 200-250
Fat: 10-15g
Saturated Fat: 6-9g
Cholesterol: 30-45mg
Sodium: 100-150mg
Carbohydrates: 20-30g
Sugar: 15-20g
Protein: 2-3g

Conclusion:

This Edible Snickerdoodle Cookie Dough isn't just another recipe; it's a passport to pure, unadulterated joy. Seriously, who can resist the warm, comforting flavors of cinnamon and sugar swirled into a creamy, dreamy dough that's perfectly safe to devour by the spoonful? I know I can't! And that's precisely why I'm so excited for you to try this. Forget the guilt of sneaking bites of raw cookie dough (we've all been there!). This recipe is specifically crafted to be enjoyed as is, offering all the nostalgic goodness without any of the worries. The heat-treated flour and absence of eggs make it a worry-free indulgence that you can feel good about sharing with friends and family. But the best part? It's incredibly versatile! While I personally love digging into a bowl of this Edible Snickerdoodle Cookie Dough straight from the fridge, there are so many other ways to enjoy it. Think about rolling it into bite-sized balls and coating them in extra cinnamon sugar for a fun and festive treat. Or, get creative and use it as a topping for ice cream – the contrast of cold ice cream and warm snickerdoodle flavors is simply divine.

Serving Suggestions and Variations:

* Ice Cream Topping: Crumble the dough over your favorite ice cream for an extra layer of sweetness and texture. Vanilla bean or cinnamon ice cream would be particularly amazing! * Cookie Dough Bites: Roll the dough into small balls and coat them in cinnamon sugar for a poppable treat. * Snickerdoodle Dip: Serve the dough with graham crackers, apple slices, or pretzels for a fun and interactive dessert. * Mix-Ins: Get creative with mix-ins! Try adding white chocolate chips, chopped pecans, or even a swirl of caramel for an extra decadent treat. * Snickerdoodle Milkshake: Blend a scoop of the cookie dough with milk and ice cream for a creamy and delicious milkshake. I truly believe that this recipe is a must-try for anyone who loves snickerdoodles or simply enjoys a good, comforting treat. It's quick, easy, and guaranteed to satisfy your sweet tooth. Plus, it's a fantastic way to bring a little bit of joy into your day. So, what are you waiting for? Gather your ingredients, follow the simple steps, and prepare to be amazed by the deliciousness of this Edible Snickerdoodle Cookie Dough. I'm confident that you'll love it as much as I do. And now, for the most important part: I want to hear about your experience! Did you try the recipe? What variations did you make? What did you think? Share your thoughts, photos, and stories in the comments below. I can't wait to see what you create! Happy baking (or, in this case, no-baking)! Let me know if you have any questions, and I'll do my best to help. Enjoy your delicious, safe-to-eat, Edible Snickerdoodle Cookie Dough!