Sugar Cookie Dough Frosting #SpringSweetsWeek

If you are a cookie dough lover, this is for you! It is basically safe to eat sugar cookie dough in frosting form and it's as good as it sounds!

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

     When it comes to cookies, the dough is often one of the best parts. So why not tweak the recipe a bit and turn it into frosting? This sugar cookie dough frosting does just that! It's egg free and super delicious, plus you can use it to decorate cakes and cupcakes!

      I think by now we all know that playing with different frosting recipes is one of my favorite things to do. There are just so many fun frosting ideas out there and not enough time!!

      I had been toying with the idea of starting to make edible raw cookie dough.  I know there are shops that sell it by the scoop, like an ice cream shop.

        But in my smaller Midwestern town, nothing like that exists. Maybe I should open a shop! I already have some adoughrable t-shirts designed just in case! ;-)

      In the meantime, I thought it would be fun to experiment a bit at home.  There are a couple of keys to making edible cookie dough.

       The first is obviously the eggs.  I am sure most of us have eaten raw cookie dough, eggs and all, and never gotten sick.

        The eggs in cookie dough help to bind the final baked cookie and sometimes offer a bit of rise.  We need neither of those things when the dough is the final product, so it makes the most sense to leave the eggs out. That mitigates that risk.

         Flour is also a potential source of contamination.  Now you can't exactly leave the flour out of the cookie dough and expect it to taste like dough... so we bake the flour first.

        A quick trip to the oven helps kill off any bacteria that may be present.  You can certainly skip this step, but it is easy so it seems worth doing to be safe.

         Now you could easily eat this with a spoon and call it a day.  OR..... you could use it as a frosting and but it on some cupcakes for that one two dessert punch!

        It is easy to make. After the flour has had a chance to cool down, you are ready to go.  The flour obviously really gives it that cookie dough flavor.

       Also, instead of powdered sugar, you use granulated sugar to give it that slightly grainy feel you would get in a cookie dough.  It isn't too sandy, but just enough to give you the right texture.

       Of course you need some vanilla in there.  Luckily Adam's Extract sent some for #SpringSweetsWeek, so I was in good shape there.

        I thought it would be fun to make the frosting a lavender color for spring.  I added a few drops each of Adam's natural red and blue food colorings.

        In hindsight, I wish I had used a few more drops. The color was pretty in person but definitely muted so it doesn't necessarily show as well as I would have liked in the pictures. Next time I'll get it right!

        On top I put the cutest Easter sprinkles from Sprinkle Pop. If you are a fan of sprinkles like we are, you have to check out their site!

      For these particular cupcakes I used Egg Hunt Sprinkle Mix with adorable bunnies and carrots.  The Sorbeto mix also added a nice spring flare to the cupcakes.

      I have to say I really loved using the cookie dough as a frosting.  I did loosen it up a bit more than I would if I had served it as a dough on its own.  That helped make it a little easier to pipe.

      Otherwise the flavor and texture was spot on for sugar cookie dough! It was hard to not eat it right off the top of the cupcakes!

       Have you ever tried to make a food-safe cookie dough? What were your results? Also, what is your favorite kind of cookie dough?     

Don't forget to win the fabulous prizes from our sponsors. The disclaimers are at the bottom of this post and the info on the prizes is in the lemon crepe post I put up on Monday.

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sugar cookie dough frosting, safe cookie dough, no eggs cookie dough

frosting, dessert

American

Yield: 24 servingsAuthor: Cooking With Carlee

Sugar Cookie Dough Frosting

If you are a cookie dough lover, this is for you! It is basically safe to eat sugar cookie dough in frosting form and it's as good as it sounds!

prep time: 10 minscook time: 7 minstotal time: 17 mins

ingredients:

• 2 cups flour
• 1 cup butter
• 1 1/4 cups sugar
• 1 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 4-5 Tablespoons milk
• Food Coloring
• Sprinkles

instructions

1. Preheat oven to 350 F and line a rimmed baking sheet with parchment paper or a silicone mat.
2. Spread flour over the prepared baking sheet. Bake for 7 minutes and then cool completely.
3. In your mixer, beat the butter until it is soft and fluffy.
4. Add the flour, sugar, vanilla, salt and a Tablespoon or two of milk. Beat for a couple of minutes.  
5. Add more milk if needed to get your desired consistency.  Color if desired.
6. Pipe or spread on cake or cookies. 

Calories
149.16

Fat (grams)
7.88

Sat. Fat (grams)
4.91

Carbs (grams)
18.66

Fiber (grams)
0.28

Net carbs
18.38

Sugar (grams)
10.55

Protein (grams)
1.26

Sodium (milligrams)
84.68

Cholesterol (grams)
20.57

https://www.cookingwithcarlee.com/2019/03/sugar-cookie-dough-frosting.html

Copyright: Cooking With Carlee 2019

Created using The Recipes Generator

Thursday #SpringSweetsWeek Recipes

• Berry Chia Scones with Lemon Glaze by Hezzi-D's Books and Cooks
• Birds Nest Easter Dirt Cups by Strawberry Blondie Kitchen
• Blueberry Lemon Coffee Cake by Our Good Life
• Bunny Cards by The Freshman Cook
• Chocolate Crepe Cake Roll by A Kitchen Hoor's Adventures
• Chocolate Fruit Pizza by Creative Southern Home
• Chocolate Panna Cotta by The Gingered Whisk
• Cottontail Confetti Krispies by Culinary Adventures with Camilla
• Creamy Lemon Cheesecake Parfaits by Cheese Curd In Paradise
• Easter Chocolate Bark by Sweet Beginnings
• Easter Fudge by Family Around the Table
• Fruit & Yogurt Popsicles by Kate’s Recipe Box
• Fun Spring Meringues by Cindy's Recipes and Writings
• Funfetti White Chocolate Brownies by Kelly Lynn’s Sweets and Treats
• Lemon Cookie Bars by A Day in the Life on the Farm
• Lemon Raspberry Yogurt Parfaits by The Tip Garden
• Meyer Lemon Pudding Cake by House of Nash Eats
• Panna Cotta with Berry Coulis by Cookaholic Wife
• Spring Rolo Pretzel Bites by Blogghetti
• Spring Sugar Cookie Cake by Books n' Cooks
• Strawberry Cheesecake Pancakes by The Crumby Kitchen
• Sugar Cookie Dough Frosting by Cooking With Carlee
• Vegan Banana Split Cake by The Baking Fairy

Shared at The Weekend Potluck and Meal Plan Monday

Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Swiss Diamond, Nancy’s Yogurt, Barlean’s, Sprinkle Pop, PEEPS, Melissa’s Produce, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Eight (8) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.