Cookie Dough Frosting

filed under: Cookies · Decorating on November 14, 2014

  This delicious, quick, and easy Cookie Dough Frosting is a fantastic (and quick!) way to indulge your cookie cravings! If you love frosting be sure to try my Buttercream Frosting and Cream Cheese Frosting.

Creamy Cookie Dough Frosting (No Egg!)

Cookie Dough Frosting & Raw Flour

This recipe has been very controversial on my blog… and not because of raw egg because there is none of that. But because of the “raw” flour. (there is no such things are “raw” flour) After doing extensive research I have concluded that this is not something I consider a risk to my family. You will, of course, want to make your own best-educated choice. (See Yes, it’s OK to Eat Raw Flour for more information.)

If you have any hesitancy at all about eating raw flour, simply place flour on a baking sheet and bake for 10 minutes at 350°F. Easy peasy!

No matter how you make it, this Cookie Dough Frosting has the texture of silk and completely melts in your mouth. And because it is so fast, you can quench any chocolate chip cookie craving is just moments!

Creamy Cookie Dough Frosting (No Egg!)

How to Make Edible Cookie Dough

You will see that I wrote 16 tablespoons in the recipe.  As annoying as that is, I found that I liked the texture better when the milk was very slowly incorporated.  You can certainly just add in 1 cup of milk all at once.

I used far more milk than the original recipe suggested.  The reason I did this is that the frosting was being used in a layer cake and it was far too hard to spread as-is.  So I doubled the milk to achieve a much creamier and smoother frosting. I highly recommend that for use on cakes!  If you just want to put a big dollop on a cupcake, try halving the milk and seeing if you prefer that consistency.

 

Creamy Cookie Dough (No Egg!)

Edible Cookie Dough Recipe

As I mentioned above, this cookie dough recipe was modified so that I could use it on cakes. If you use less milk, you will see a more “traditional” cookie dough, one that needs to be scooped rather than spread.

You can also play with this recipe to your heart’s content! Try adding sprinkles instead of chocolate chips, or white chocolate chips and finely chopped macadamia nuts, or a bit of cocoa for a chocolate chocolate chip cookie dough!

Cookie Dough

I prefer semi-sweet (or even bittersweet) chocolate chips in this frosting.  The slightly bitter chocolate compliments the sweet cookie dough quite nicely.

I used the Easiest Chocolate Cupcake recipe to test out my frosting on. It was a match made in heaven of course!

Be sure to check out how I used this fabulous recipe in a Chocolate Cookie Dough Sandwich Cookie!

Chocolate Cookie with Cookie Dough filling~ the ultimate cookie sandwich!

I also used this recipe in an OUT OF THIS WORLD Brownie Cookie Dough Cake.

Brownie Cookie Dough Cake

PLEASE WATCH THIS if you have objections about the flour in this recipe.

 

4.72 from 7 votes
Creamy Cookie Dough Frosting (No Egg!)
Creamy Cookie Dough Frosting
Prep Time
15 mins
Total Time
15 mins
 

This delicious, quick, and easy Cookie Dough Frosting is a fantastic (and quick!) way to indulge your cookie cravings!

Course: Dessert
Cuisine: American
Keyword: Cookie Dough Frosting
Servings: 10 SERVINGS
Author: Amanda Rettke
Ingredients
  • 1 1/2 cup packed light brown sugar
  • 1 cups (2 sticks or 226g) butter, at room temperature
  • 1 1/2 cups all-purpose flour*
  • 2 tsp. McCormick vanilla extract
  • 1 tsp. salt
  • 16 tbsp. 1 cup whole milk
  • 1 cup semi-sweet miniature chocolate chips
Instructions
  1. Beat brown sugar and butter together in stand mixer on medium speed until smooth and creamy.

  2. Add in flour, vanilla extract, and salt into creamed butter until fully combined.

  3. With mixer on low speed, and in milk 1 tablespoon at a time until fully incorporated.

  4. Remove bowl from mixer and add in mini chocolate chips. Stir by hand until incorporated.

Recipe Video

Recipe Notes

*After testing this recipe and submitting to taste testers, I have decreased the flour from 2 1/2 cups down to 1 1/2 cups. 

I am thankful that Kara from Kara’s Koutour Cakes addressed the “raw flour” issue. I could not agree with her more! SEE IT HERE

 

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Comments

  • Ckws says:

    Wish you would respond to comments…

  • Trista says:

    Can i use almond flour

  • Delfinia says:

    Hi looking for a great Sugar free gluten free. Recipes for cookies

  • Pam says:

    How awesome this looks. This is definitely one to be made. It looks delicious 😋

  • Diane says:

    I’ve been eating raw flour for 67 years and haven’t died yet all this hype is ridiculous I loved your recipe

  • Sara McDonald says:

    Thx!

  • Liz says:

    It looks yummy!! I think I will try it with brownie cupcakes.

  • mary says:

    Can this be done without flour?

  • Kris says:

    Tastes really good. Do you have to put in refrigerator due to milk in frosting??

    • Amanda Rettke says:

      No, it does not need to be refrigerated if you are eating same day. If it is several days I might refrigerate.

  • carrie estell says:

    i guess i was afraid to use that much milk as it would be too watery. i don’t think the frosting is as good as it could/should be. i’m sure it’ll be better on the cake, i’m hopeful!

  • Jaclyn Horan says:

    This is a very very dangerous recipe .. since I have found it I am completely addicted… it should come with a warning label: Do not try this frosting if you ever want to lose weight ever again. It is so amazing I am in love.

  • Maliha says:

    Hi! So glad I stumbled on to this recipe (especially during quarantine).

    Do you have any advice on how to substitute with milk with pasteurized eggs ?

  • Molly Brown says:

    Will this work with gluten free flour or almond flour? Thanks.

    • Elizabeth Keeney says:

      Hi, Molly! I work with iambaker and am happy to help with questions. We have not tried those flour substitutions in the recipe, but let us know how the frosting turns out if you do. Have a great day!

  • Arlene says:

    I have baked your apple Bundt cake recipe twice now and get RAVE reviews.
    It is the moistest cake ever especially with chunks of apple and caramel icing.
    This is now my cake of choice.

  • Tony Ward says:

    It’s not so much the issue of raw flour being potentially harmful (like eggs), but more that raw flour taste I object to.

    That trick of baking the flour to cook it a bit definitely works .. i’ve tried it in another cookie-dough recipe and its amazing.

    Definitely gonna try this recipe of yours tho .. i love the idea of turning it into a frosting!