Snickerdoodle Cookie Dough Frosting | This delicious light and fluffy cinnamon frosting is everything you love about snickerdoodle cookies but safe to eat raw! It tastes exactly like cookie dough! Not too sweet and perfect for cupcakes, cakes and cookies! Perfect for your next Fiesta or Cinco de Mayo celebration!
Add this Snickerdoodle Cookie Dough Frosting to my Churro Cupcakes and wow your guests with an incredible dessert! Scroll down to find out TWO ways this frosting recipe can be used.
Did you know you can take your favorite cookie dough recipe and make frosting? You can! Scroll down to see how easy it is to transform your favorite cookie dough recipe into a food safe creamy frosting. Also, try these two cookie dough frosting recipes. Click here for the printable recipes—->>>>CLASSIC SUGAR COOKIE DOUGH FROSTING and CHOCOLATE CHIP COOKIE DOUGH FROSTING.
Only add enough milk to the recipe until it becomes a cookie dough consistency. Roll dough into balls small enough to fit into a cupcake. Hollow out a baked cupcake and insert a cookie dough ball. Presto! A filled cupcakes with an edible cookie dough center!
TIPS FOR A LIGHT AND FLUFFY FROSTING
- Good ingredients “real” butter not margarine
- Room temperature ingredients
- Be patient…you’ll need to whip the frosting at least 3 to 5 minutes (sometimes I do this step twice). This will allow air to incorporate into the butter and create the lightness you want.
- That’s it! It’s really not as hard as you might think
You can freeze frosting? Making homemade cupcakes and frosting just got a whole lot easier! To freeze your frosting: Spoon the frosting into a labeled zip top bag and freeze. When ready to use, place the bag on the counter to come to room temperature. Spoon into a large mixing bowl. Whip for 3 to 5 minutes. This is to incorporate air into the frosting for a light and fluffy texture. Okay, a little disclaimer on the whole freezing thing for this recipe. Cookie dough frosting is a little different then the typical frosting recipe. I froze this frosting and didn’t like how dense it was. So here is the deal. This frosting is amazing if freshly made…BUT….if you choose to freeze it I would recommend using it as a filler. Meaning roll the frosting into 1-inch balls, hollow out the cupcakes and insert the frosting into the cupcake. Add a layer of “regular” frosting to the top of the cupcakes. Presto! Filled cookie dough cupcakes! OH….and the culprit? FLOUR! I feel like the extra mixing kind of made the frosting gummy.
- 1/2 cup unsalted butter, softened
- 1/2 cup shortening, softened
- 2 1/2 cups powdered sugar
- 2 3/4 cups all-purpose flour
- 1/4 teaspoon salt
- 4 teaspoons ground cinnamon
- 1 cup milk
In a large mixing bowl cream together the butter, shortening and sugar (about 3 minutes). In a separate bowl whisk together the flour, salt and cinnamon. Alternate dry mixture with milk into the butter mixture. When all the ingredients have been added, whip on medium high for an additional 3 minutes or until light and fluffy.
MORE FROSTING RECIPES
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