Snickerdoodle Cookie Dough

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5 from 2 votes
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This Snickerdoodle cookie dough is thick and creamy and full of cinnamony goodness. Made with a few ingredients, this makes the best holiday dessert.

cookie dough snickerdoodle.

If you love Snickerdoodle cookies, enjoying all the flavors in a fun cookie dough dip is the way to go.

It’s perfect to serve at your holiday parties or events, and is perfect to serve with cookie sticks, crackers, or even with a spoon!

Table of Contents
  1. Why you’ll love this recipe
  2. Ingredients needed
  3. How to make Snickerdoodle cookie dough? 
  4. Tips to make the best recipe
  5. Storage instructions
  6. More delicious cookie dough recipes to try 
  7. Frequently Asked Questions 
  8. Snickerdoodle Cookie Dough (Recipe Card)

Why you’ll love this recipe

  • Easy to make. Just a few simple ingredients and 3 easy steps. It’s hassle-free. 
  • Versatile. Eat plain, bake into cookies, or use as a topping for ice cream or pancakes – there are many ways to enjoy it. 
  • Easy to customize.Fold through chocolate chips, cinnamon candy, or sprinkles. The possibilities are endless.

Ingredients needed

The recipe uses simple pantry staples. Here’s what you need: 

  • Heavy cream. Forms the base of the cookie dough. I like to bring the cream to room temperature as it is so much easier to whip.
  • Cream cheese. Thickens the cookie dough and balances out the sweet flavors.
  • Confectioners sugar. Also known as powdered sugar. It thins out the mixture and ads sweetness.
  • Snickerdoodle cookies. Either homemade or store-bought cookies work. Crush them well so that they fold into the mixture seamlessly.  
  • Cinnamon. A must have spice when anything snickerdoodle is involved.  
  • Vanilla extract.  

The cookie dough is so delicious, yet so easy to make. Follow the simple 3 step process below: 

  1. Whip the cream. Beat the cream in a mixing bowl until stiff peaks form. 
  2. Mix all the ingredients. In a separate bowl, beat the cream cheese with confectioner sugar until combined. Fold through the whipped cream, followed by the snickerdoodle cookies, cinnamon, and vanilla extract. 
  3. Refrigerate. Put the dough in the refrigerator to firm up for at least an hour. 
snickerdoodle cookie dough.

Tips to make the best recipe

  • Don’t overmix everything. The cookie dough needs to be relatively thick before chilling.
  • Use room temperature ingredients. Cream and cream cheese mix so much better when they aren’t chilled.
  • Roughly crush the cookies. You want the cookie dough to have some texture to it.

Storage instructions

To store. Leftover cookie dough dough can be stored in an airtight container for up to a week in the fridge.

To freeze. Transfer the dough to an airtight container and freeze for up to 3 months.

snickerdoodle cookie dough dip.

Frequently Asked Questions 

Is this recipe gluten-free?

When made with gluten-free cookies, this cookie dough is suitable for celiacs.

What are different ways to flavor this cookie dough? 

You can add chocolate chips, spices, and even some nut kinds of butter, like peanut butter or almond butter.

snickerdoodle cookie dough recipe.
5 from 2 votes
This Snickerdoodle cookie dough is thick and creamy and full of cinnamony goodness. Made with a few ingredients, this makes the best holiday dessert.
Servings: 16 servings
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes

Ingredients  

Instructions 

  • In a mixing bowl, beat the cream until stiff peaks form.
  • In a separate bowl, beat the cream cheese with confectioners' sugar until combined. Fold through the whipped cream, followed by the snickerdoodle cookies, cinnamon, and vanilla extract.
  • Refrigerate for an hour, to firm up. 

Notes

TO STORE. Leftover cookie dough dough can be stored in an airtight container for up to a week in the fridge.
TO FREEZE. Transfer the dough to an airtight container and freeze for up to 3 months. 

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 11gProtein: 2gFat: 8gSodium: 79mgPotassium: 65mgFiber: 0.2gSugar: 8gVitamin A: 297IUVitamin C: 0.1mgCalcium: 35mgIron: 0.3mgNET CARBS: 11g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. I made peanut butter cookie dough instead by subbing for PB and opt out the maple syrup, but increase the milk. Heavenly! You’re the only person I trust with healthy recipes that don’t taste healthily at all! ?

  2. I adore cinnamon and you are so right, the costco one is the best, hands down! There is no other like it!
    I am missing costco like crazy right now (and the UK one is like the Aussie one, no fancy nut butters and the like but still so good). Perth doesn’t have one… There is rumour of one coming and I really hope it does!

  3. Um I just so happen to like the word sheer, especially when it comes to negligee.

    Also, I have Saigon Cinnamon in my pantry right now. It’s what I used in my apple pie yesterday. Have you been to the American Costco’s? You’d love it. My in laws have a membership. They keep me well stocked.

  4. Lol! I’m not even kidding — I was just thinking about how the cinnamon I bought tastes like crap compared to the one I usually buy, but they were all out when I was last in the store. The struggle is real.

  5. Snickerdoodles are one of my all time favorite cookies ever. Thank you for creating a snicker doodle recipe that’s appropriate for breakfast.

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