Ingredients
¼ cup butter, softened
3 tablespoon brown sugar
3 tablespoon granulated sugar
¼ teaspoon vanilla extract
1–2 tablespoon heavy cream or milk
⅛ teaspoon salt
½ cup flour (heat treated)
⅛ teaspoon cinnamon
For sprinkling:
1 tablespoon sugar
⅛ teaspoon cinnamon
Instructions
- Cream the butter and sugars together in a bowl until smooth and well-combined.
- Add the vanilla extract and heavy cream (or milk), and mix to combine.
- Gradually mix in the heat-treated flour, salt, and cinnamon until a dough forms.
- For an extra touch, sprinkle with cinnamon sugar or scoop out 1-2 tablespoon-sized portions of the dough. Roll the cookie dough balls in the cinnamon sugar mixture and serve.
- Enjoy your eggless snickerdoodle cookie dough immediately or store it for later.
Notes
- To heat treat the flour, bake it at 350°F for 5 minutes or microwave it in 30-second intervals until it reaches 165°F.
- If you don’t have cinnamon, substitute with pumpkin pie spice or omit it for a plain dough.
- If you prefer a vegan version, substitute the butter with plant-based butter and use a dairy-free milk alternative like almond or oat milk.
- You can add chocolate chips, mini marshmallows, or chopped nuts for extra texture and flavor.
- This dough can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 15g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 25mg
