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!)
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

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.  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!)

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!)

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.

Substitutions

Instead of chocolate chips, you can add in whatever you have on hand!

  • Milk Chocolate Chips
  • Sprinkles
  • Nuts (such as macadamia)
  • Cocoa powder for more chocolate flavor
Cookie Dough

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

More Frostings

Creamy Cookie Dough Frosting (No Egg!)
4.78 from 9 votes

Creamy Cookie Dough Frosting

Prep Time 15 minutes
Total Time 15 minutes
This delicious, quick, and easy Cookie Dough Frosting is a fantastic (and quick!) way to indulge your cookie cravings!
Print Rate Comment

Ingredients

  • 1 ½ cup packed light brown sugar
  • 1 cups (2 sticks or 226 g) butter, at room temperature
  • 1 ½ cups all-purpose flour*
  • 2 teaspoons McCormick vanilla extract
  • ½ teaspoon table salt
  • 1 cup whole milk
  • 1 cup semi-sweet miniature chocolate chips

Instructions

  • Beat brown sugar and butter together in stand mixer on medium speed until smooth and creamy.
  • Add in flour, vanilla extract, and salt into creamed butter until fully combined.
  • With mixer on low speed, and in milk 1 tablespoon at a time until fully incorporated.
  • Remove bowl from mixer and add in mini chocolate chips. Stir by hand until incorporated.

Video

Notes

*You can bake the flour at 350°F for 10 minutes before using.
Course: Dessert
Keyword: Cookie Dough Frosting
Servings: 10 SERVINGS
Author: Amanda Rettke

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

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

Share with your friends!

Pin

Categorized in: ,

Related Recipes

Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  2. I just made your icing and had an issue. As I was at about the 3/4 cup mark on the milk I noticed it getting really wet- not conducive to icing cupcakes. I re-read your post to find the comment regarding cutting the milk in half for cupcakes?!?!? Your post picture IS a cupcake so I assumed the recipe was for cupcakes. It just made it confusing. I’m hoping I saved it with more flour & sugar and I put it in the fridge to firm up. Maybe change the picture or adjust the recipe…

    1. If you actually READ the post, not just looked at the multiple different pictures with different consistencies in each, she clearly states that this is for between cake layers, and advises to use less milk if using for other purposes.

    2. I’m happy I saw this comment, by chance! I agree that it would be nice adjustments or notes were stated in the recipe! Not everyone always reads the whole blog post (let’s be honest, some can take ten minutes to get through!!), so I find it especially thoughtful if notes are left in the actual recipe PARTICULARLY because I print recipes for my 11 year old daughter to make independently all the time. She doesn’t read blog posts. And if I read it days or weeks before we finally pull it off the printer and she makes it, I’ll never remember. So again… modifications in the actual recipe just make sense.

  4. This recipe is delicious. I iced a 9×13 cake and still had some left over. Do I need to refrigerate the cake with this icing?

  5. Just. Are this with Bob’s RedMill gluten free 1 for 1 flour and my som with celiac said it was the best frosting he has ever had. Thanks so much for this recipe!

  7. Absolutely delicious ❤
    Made without a stand up mixer mixed all by hand and followed recipe exactly. I only needed 14tsps of milk. But definitely a huge hit at my house. Thank you.

Comments are closed.