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!)

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!

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.

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

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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

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

  1. 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!

  2. 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.

  3. 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 ?

    1. 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!

  4. 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.

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