Snickerdoodle Cookie Dough

Think of this eggless dough as cookie butter and use it as you would jam or peanut butter; just a little bit will enhance your toast, milkshake[, ice cream - or make a cookie sandwich (smush some of the dough in between two vanilla wafers).]

Total Time:
10 min
10 min

about 1 cup

  • 1 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1/3 cup packed light brown sugar
  • 1/3 cup granulated sugar
  • 6 tablespoons unsalted butter, at room temperature
  • 2 tablespoons plain yogurt
  • Whisk the flour, cinnamon, baking soda and salt together in a medium bowl and set aside.

  • Beat the brown sugar, granulated sugar, butter and yogurt with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour mixture and mix on low speed until well incorporated. Turn off the beaters and use your hands to help combine if needed.

  • Refrigerate in an airtight container for up to 5 days.

  • Copyright 2015 Television Food Network, G.P. All rights reserved.

Cook's Note: This eggless dough can also be baked. Roll tablespoons of the dough into balls. Space out evenly on a parchment-lined baking sheet and bake at 350 degrees F until the bottoms are golden brown, 10 to 12 minutes.

Consumption of raw or undercooked flour may increase the risk of foodborne illness.

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