Cake Batter Cookie Dough
Cake Batter Cookie Dough is an easy, edible dessert that tastes just like birthday cake batter! It's sweet, buttery, soft, and loaded with white chocolate chips and colorful sprinkles. Made without eggs and with heat-treated flour, this safe-to-eat cookie dough comes together in minutes and is perfect for snacking, parties, or any time you need a no-bake treat!
Ingredients
- 1 cup all-purpose flour
- ½ cup unsalted butter (softened to room temperature)
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- ½ teaspoon salt
- 2 teaspoons cake batter extract
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 1-2 tablespoons milk, if needed (I used 2%)
- ¾ cup white chocolate chips
- Colorful sprinkles, if desired
Instructions
To Heat Treat Flour:
- Microwave: to a medium microwave-safe bowl, add flour. Microwave at medium power in 30 second intervals, stirring after each interval, until temperature reaches 160℉. Stir thoroughly and do not use any clumpy flour or flour that looks like it burned. Transfer to another bowl and let cool completely before using.
- Oven: Preheat oven to 350℉ and spread flour onto a large baking pan. Bake for 6-8 minutes, or until the temperature of the flour reaches 160℉. Stir thoroughly and allow to cool completely before using.*Alternatively, you can buy heat treated flour, though it can be hard to find. Just look for the label on the package.
For the Cookie Dough:
- In a large mixing bowl, add softened butter, brown sugar, granulated sugar, and salt. Using a hand mixer or stand mixer with fitted paddle attachment, beat until light and fluffy, about 2-3 minutes.
- Add cake batter extract and vanilla and beat well until combined.
- Add in heat-treated flour and mix until combined. Add milk, 1 tablespoon at a time, and mix. If needed, add more milk until the dough reaches your desired consistency. Fold in white chocolate chips and sprinkles.*Cookie dough is ready to serve immediately, although tastes better once chilled. If refrigerating, let sit at room temperature for about 10 minutes just before serving.
Video
Notes
- Milk: Only use if the dough is too dry or stiff. I only needed 2 tablespoons, but you can omit completely if needed.
- Cookie dough will last in an air-tight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.