Today I’m sharing a sweet and simple recipe for Cookie Dough Frosting! This recipe is made without eggs and I’ll tell you how to easily heat-treat your flour so you can enjoy the taste of cookie dough without worry! A super easy frosting recipe!
I’ve always thought that the best part of any cake or cupcake was the frosting, but today’s cookie dough frosting recipe is taking my love of icings to a whole new level.
Not too sweet, this recipe has all of the flavor of traditional cookie dough. It’s thick enough to be perfect for piping, can be thinned enough to spread easily over any cake, has the body/textural feel of real cookie dough, but isn’t so gritty that you feel like you’re eating sand.
What You Need
- Flour. All standard chocolate chip cookie dough starts with flour. This recipe does, too. However, you must heat treat your flour before using. More on this below.
- Butter (because, of course).
- Sugar. I use granulated as well as light and dark brown sugar. I like using a bit of dark brown sugar because it helps give the frosting a golden, authentic cookie dough color, but using all dark brown would make it sweeter than I prefer.
- Sweetened condensed milk. I took a page out of my cookie dough bites recipe for this one. Essentially, using this condensed milk helps to sweeten the cookie dough frosting without making it as grainy as it would be if you were to use sugar only. Cookie dough is inherently a bit gritty/grainy (that’s one of the things I love about it, its texture) because it’s not yet been baked so the sugars haven’t melted. However, I’ve received complaints in some of my other cookie dough recipes that people don’t like that grit, so I’ve minimized it significantly here, while not eliminating any of the cookie dough flavor.
- Vanilla extract and salt. For flavor.
- Heavy cream (or whipping cream, or double cream). Whipping our cookie dough frosting with cream lightens the texture and makes for a creamy, mostly smooth, pipeable frosting. If you intend to spread this frosting over a cake, you may find that you need to use a splash more liquid to make it easier for spreading.
- Chocolate chips! Because when you think cookie dough, I bet you think chocolate chip cookie dough, don’t you?
The summary above is just an overview of the ingredients that are needed and why I chose them. For the full recipe and amounts please scroll down to the recipe card.
You Must Heat-Treat Your Flour
OK, look, I’m not your mother, and I can’t make you listen to me. But I cannot in good conscience advise you to skip the step of heat treating your flour. Unfortunately, in recent years, raw flour consumption has been linked to E. Coli. To eradicate this risk, cook your flour until it reaches a temperature of 165F (75C). You can do this in the microwave or in the oven (as I do with my edible cookie dough).
Just make sure you let the flour then cool completely before stirring it in with your other ingredients
What to Do With Cookie Dough Frosting:
- Top off a batch of dark chocolate cupcakes or vanilla cupcakes
- Use it as a filling in macarons (working on a recipe for these now!).
- Use it as a filling in your favorite cupcake recipe (or instead of sprinkles in my piñata cupcakes)
- Eat it with a spoon. No judgement here.
I recommend using your cookie dough frosting, whether piping it on cupcakes or spreading over a cake, right after making. However, this recipe may be made in advance and stored. To store, place in an airtight container and keep at refrigerated for up to 5 days. To use, let the frosting return to room temperature. You will most likely need to briefly re-mix the frosting with an electric mixer to return it to the proper consistency.
More Recipes You Might Like:
- Buttercream Frosting
- Swiss Meringue Buttercream
- Chocolate Cream Cheese Frosting
- Peanut Butter Frosting
- Caramel Cake (with caramel frosting)
Cookie Dough Frosting
- 1 ¼ cups all-purpose flour (157g)
- 1 cup unsalted butter softened (226g)
- ⅔ cup light brown sugar¹ firmly packed (133g)
- ⅓ cup dark brown sugar firmly packed (65g)
- ½ cup granulated sugar (100g)
- ¼ cup sweetened condensed milk (60ml)
- 1 ½ teaspoons vanilla extract
- 2 Tablespoons heavy cream or more as needed
- 1-1 ½ cups Chocolate chips for decorating I like to use a mix of mini and regular-sized semisweet (170-255g)
- Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Evenly pour flour over parchment and, once oven is fully preheated, bake for 5-7 minutes/until flour reaches 165F (75C). Allow flour to cool completely before using.
- Meanwhile, in a large bowl, use an electric mixer to cream together butter, sugars (light brown, dark brown, and granulated) together until very well-combined.
- Add condensed milk and vanilla extract and stir together with electric mixer on low speed. Gradually increase speed to high and beat well for 2-3 minutes. Pause halfway through to scrape the sides and bottom of the bowl.
- Add completely cooled flour gradually, stirring on low-speed until creamy and combined. Don’t forget to scrape the bowl periodically!
- Add 2 tablespoons of heavy cream and stir, gradually increasing mixer speed to high and stir until creamy and smooth. Add additional cream, one tablespoon at a time, until desired consistency is reached (if you’re spreading the frosting you may need a bit more liquid than if you are piping it). If you are spreading the frosting you may wish to stir the chocolate chips in here or sprinkle them over the icing once it's spread. Whichever you choose is fine.
- Pipe or spread over cake/cupcakes etc. then sprinkle with chocolate chips as desired. Enjoy!