Name: Cookie Dough Buttercream
Prep time: 5 min
Cook time: 2 min
Total time: 7 min
Ingredients: 140 g (1 cup) all-purpose flour; 340 g (1 ½ cups) unsalted butter, at room temperature; 200 g (1 cup) light brown sugar; 450 g (1 pound) powdered sugar; 60 (¼ cup) heavy cream or milk; 2 teaspoons pure vanilla extract; ¼ teaspoon salt; 140 g (¾ cup) mini chocolate chips, optional

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This Cookie Dough Buttercream tastes like sneaking a bit of cookie dough straight from the bowl. It’s smooth, pipeable, and made with heat-treated flour, so it’s completely safe to eat. Whether you are frosting cupcakes or layering it into a cake, it delivers that classic cookie dough flavor in a buttercream that actually works.

Close up of chocolate cupcakes topped with cookie dough buttercream and sprinkles of mini chocolate chips arranged on a round white dish with pink flowers around.

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Edible cookie dough is a big deal in our house. A bowl of sugar cookie dough or chocolate chip cookie dough is always a big hit with my kids. It has that same nostalgic, straight-from-the-bowl flavor, but made safe to enjoy (no guilt!).

That is exactly what inspired me to make this buttercream. It has the same irresistible cookie dough flavor, but with the light, fluffy texture of classic buttercream frosting. And with just 7 simple ingredients, you’ll find that it’s a quick and easy recipe for your favorite treats!

Pair it with a chocolate cake for a decadent combination, or use it for my favorite cookie dough cake for the ultimate combination!

Why You'll Love This Recipe

Made with brown sugar and heat-treated flour for a classic cookie dough flavor, and properly creamed for a smooth texture to add to your favorite cakes and cupcakes.
Safe to eat thanks to heat-treated flour and no eggs.
Easy to adjust the consistency depending on how you are using it. You can keep it thicker for piping onto cupcakes or softer for layering cakes.
Perfect for customizing with your favorite mix-ins. We’re keeping it classic with mini chocolate chips, but there are many options, like sprinkles, crushed pretzels, toffee bits, or mini M&Ms.

Ingredient Notes

Flour - We’re using plain all-purpose flour for this recipe. Make sure to heat-treat it beforehand so it’s safe to eat.
Butter - Use room temperature butter for easy mixing. It should feel soft and give slightly when pressed, but not greasy. It’s best to remove your butter from the refrigerator about 1 hour before using it, rather than microwaving it to soften it.
Brown sugar - Soft, fresh brown sugar keeps the buttercream smooth. Remove or break up any clumps before mixing.
Heavy cream - I always prefer to use heavy cream in buttercream, as it creates a rich, fluffy frosting. You can substitute with any milk, but it will be a bit denser.

Please see the recipe card for the complete list of ingredients and measurements.

Close up angle of chocolate cupcakes topped with cookie dough buttercream and mini chocolate chip cookies.

How to Make Flour Safe for Buttercream

Because this buttercream uses raw flour, it’s important to heat-treat it first. This quick step eliminates any potential bacteria and makes it safe to eat.

Microwave method: Place the flour in a microwave-safe bowl and heat in 30-second intervals, stirring between each, until it reaches 165°F. This will take about 1-2 minutes.

Oven method: Spread the flour on a parchment-lined baking sheet and bake at 350°F for about 5 minutes, or until it reaches 165°F. Let it cool enough so the flour doesn’t melt the butter and the mixture blends smoothly into the buttercream.

How to Make This Recipe

Heat treated flour in a white ceramic bowl set on a flat grey surface.

Step One: Heat-treat the flour using either the microwave or oven method (see details above).

Creamed butter and brown sugar in a stand mixer metal bowl set on a flat surface with a striped linen.

Step Two: Beat the butter and brown sugar for 3 minutes. If the sugar isn’t mixed long enough, the buttercream can feel slightly grainy.

Creamed butter and brown sugar, and powdered sugar in a stand mixer metal bowl set on a flat surface with a striped linen.

Step Three: With the mixer on low speed, add the powdered sugar and flour until combined. Stop and scrape down the bowl to make sure everything is evenly incorporated.

Whipped cookie dough buttercream in a stand mixer metal bowl set on a flat surface.

Step Four: Gradually add enough cream until you reach your desired consistency. Then add the vanilla and salt and beat for 2-3 minutes until light and airy.

How to Pipe Cookie Dough Buttercream

For piping this buttercream, I love using a large, open round pastry tip, such as a Wilton 1A or an Ateco 808 or 809 (Ateco is what I used in pastry school and still do!). It’s the perfect option for swirling frosting onto cupcakes.

If you’re using mini chocolate chips in the frosting, stick with the large pastry tips so the chips don’t get stuck. If you decide to omit them, you can use a smaller pastry tip instead (you could even use a fun star tip for a textured swirl).

Pro tip: No piping bags or pastry tips? Use a sturdy resealable plastic bag instead. Just snip off the corner, fill the bag, and you’re ready to go.

Expert Tips

Use the paddle attachment. For the smoothest buttercream free of air bubbles, use the paddle (not the whisk attachment). It will keep the texture light and creamy without adding excess air. If using a hand mixer, stick with the standard beaters instead of the whisk.
Take your time creaming the butter and sugar. Occasionally, scrape down the bottom and sides of your mixing bowl. If the mixture still feels slightly grainy after mixing, let it sit for 5 minutes, then beat for another minute.
Adjust the consistency based on what you’re baking. For piping the top of cupcakes, keep the consistency slightly thicker (less cream). If you are spreading between cake layers, add a bit more cream for a more spreadable consistency.
Make ahead and keep refrigerated. This buttercream holds up well in an airtight container in the refrigerator for up to a week. Before using, bring it to room temperature and beat it with a mixer until fluffy again.

Recipes to Pair With This Buttercream

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I hope you enjoy this recipe and that it becomes a family favorite! I would love for you to leave me a review and star rating below to let me know how you liked it! And please tag me on social @thesweetoccasion!