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Cookie Dough Frosting Recipe

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4.3 from 11 reviews

This Cookie Dough Frosting is a luscious, sweet topping that mimics the nostalgic flavor and texture of classic cookie dough. Made without raw eggs by baking the flour to ensure safety, it combines creamy butter, brown sugar, powdered sugar, and mini chocolate chips for a deliciously fluffy and rich frosting perfect for cakes, cupcakes, and desserts.

Ingredients

Frosting Base

  • 1 cup softened butter (2 sticks), salted or unsalted
  • ½ cup packed brown sugar
  • 2 cups powdered sugar
  • ⅔ cup all-purpose flour (baked and cooled)
  • ½ tsp salt
  • 2 tbsp milk or cream
  • 1 tsp vanilla extract

Add-in

  • 1 cup mini chocolate chips

Instructions

  1. Bake the Flour: Preheat your oven to 350°F. Spread the ⅔ cup of all-purpose flour on a baking sheet and bake for 3-5 minutes, or microwave it for 1 minute stirring every 15 seconds to kill any bacteria. Let the flour cool completely before using to prevent melting the butter.
  2. Cream Butter and Sugar: Using a stand mixer or hand mixer fitted with a paddle attachment, beat the softened butter, salt, and brown sugar on medium-high speed for 2-3 minutes until the mixture is very light and fluffy, incorporating plenty of air.
  3. Add Powdered Sugar: Turn the mixer off. Add the powdered sugar and mix on low speed to incorporate, then increase to medium speed and beat for 1 minute to fully combine.
  4. Add Flour: Pour in the cooled baked flour and mix on low speed until just incorporated. Then increase to medium speed and beat for another minute for a smoother texture.
  5. Add Milk and Vanilla: Add the 2 tablespoons of milk or cream and 1 teaspoon vanilla extract. Mix on medium-low speed until combined, then increase to medium speed and beat for an additional minute until the frosting is light and fluffy.
  6. Fold in Chocolate Chips: Remove the bowl from the mixer and gently fold in the mini chocolate chips using a spatula to evenly distribute throughout the frosting without breaking them.

Notes

  • Ensure the flour is fully cooled before adding to avoid melting the butter and altering the texture.
  • You can use either salted or unsalted butter based on preference; adjust salt if using salted butter.
  • For a thinner consistency, add more milk or cream, a teaspoon at a time.
  • This frosting is best used immediately or stored chilled and brought back to room temperature before use.
  • Chocolate chips can be swapped for chunks or other mix-ins like nuts if desired.

Find it online: https://lauracooks.com/cookie-dough-frosting-recipe/