Bakery-Style Cookie Dough Sugar Cookies


Who doesn’t love a good chunk of chocolate chip cookie dough?! And no matter how good a chocolate chip cookie is (and my chocolate chip cookies are pretty darn good) nothing can compare to the guilty pleasure of the unbaked cookie dough. So, I set out to make a cookie that could provide that same incredible taste.


The cookie is a brown butter sugar cookie. Brown butter, as always, creates an incredibly flavorful cookie that can stand on their own without the frosting. But who wouldn’t want to top a yummy cookie with delicious cookie dough frosting?! The frosting has all the taste of cookie dough, without the raw eggs! I find that mini chocolate chips work best as a topper–they look better and you can fit more on the cookie!


So, if you want a cookie that tastes like pure cookie dough, look no further!



For the cookies:

  • 1/2 cup browned butter
  • 1/2 cup unsalted butter
  • 1 1/2 cups granulated sugar
  • 1 egg (at room temperature)
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 1/4 cups (280g) all-purpose flour
  • Mini chocolate chips (for sprinkling over the frosting)

For the frosting:

  • 1/2 cup unsalted butter
  • 1/2 tsp vanilla extract
  • 1/8 cup milk or cream
  • 1/2 cup all-purpose flour
  • 3/8 cup powdered sugar
  • 3/8 cup brown sugar


  1. Melt 1/2 a cup of butter in a saucepan, stirring constantly until it begins to brown, then remove immediately from heat. Pour into another bowl and place in the refrigerator to become solid again.
  2. Cream the other 1/2 cup of butter and sugars until light brown in color.
  3. Remove the solidified brown sugar from the fridge and cream it into the mixture.
  4. Add the egg and vanilla and mix until combined.
  5. In a separate bowl, combine the flour, baking soda and salt.
  6. Slowly add the dry ingredients to the wet ingredients and gently mix until combined.
  7. Place the dough in the fridge and chill the dough for at least an hour.
  8. When ready to bake, preheat the oven to 350 degrees and line two cookie sheets with parchment paper.
  9. Remove dough from the fridge and roll into balls using about 3 tablespoons of dough.
  10. Bake for around 15 minutes or until lightly golden brown around the edges.
  11. Allow the cookies to cool for 5 minutes on the sheets before moving them onto a wire rack to cool completely.
  12. To make the frosting, combine all ingredients in the bowl of a stand mixer and beat until everything comes together.
  13. Frost the cookies and sprinkle with a handful of mini chocolate chips.

Enjoy with a glass of milk!

Click here to print this recipe!


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