Sugar Cookie Dip
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If you adore sugar cookies, this sugar cookie dip is about to be your new favorite dessert! It’s creamy, sweet, and tastes just like a classic sugar cookie dough. Grab a graham cracker, pretzel, or spoon and enjoy!
I love to whip up dessert dips like this sugar cookie dip, chocolate chip cookie dough dip, monster cookie dough dip. These dips are always the first to disappear at parties, holidays, and any evening it’s left unattended with my family.
Why You’ll Love This Sugar Cookie Dip
- Quick and easy – This dip comes together so quickly!
- Safe to eat – The sugar cookie mix is heat-treated to remove any bacteria.
- Perfect for parties – Like with any dip, it’s a great option to put out for a party so people can scoop and go.
- Customizable – You can swap the coffee creamer flavor, use some fun add-ins, switch up the sprinkles to make the sugar cookie dip a little different.
Ingredients
See the recipe card at the bottom of the post for all ingredients and quantities.
Sugar cookie mix: Betty Crocker brand is what I’ve used and tested this recipe with. It does great while being heat-treated.
Butter: Butter helps give the dip the cookie flavor. I like to use salted butter but unsalted will work great as well.
Cream cheese: Full-fat cream cheese that’s been out to come up to room temperature is ideal. It helps give the dip the smooth, creamy texture.
Sweetened coffee creamer: This really helps add a nice flavor! I love to use the french vanilla flavor. I’m sure the sugar cookie flavor that’s seasonal would be amazing too.
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Substitutions and Variations
- You can use any flavor of sweetened coffee creamer instead of the french vanilla.
- If you don’t have milk, half-and-half or heavy cream will work for this.
- Add-ins for this sugar cookie dip would be delicious. Toffee bits, mini chocolate chips, chopped up snack cakes, chopped nuts, etc.
- You can substitute the vanilla extract for almond extract, birthday cake extract, etc.
NOTE: This recipe has not been tested with other substitutions or variations
How to Make Sugar Cookie Dip
Step 1: Heat-treat the sugar cookie mix by placing it in the bowl and microwaving it in 30-second intervals and whisking after each time until it reaches 160 degrees F. Cool completely and whisk occasionally while it’s cooling.
Step 2: Grab a large mixing bowl and beat the butter and cream cheese until smooth and creamy.
Step 3: Beat in the cooled cookie mix, sugar, and salt until combined.
Step 4: Beat in the coffee creamer, milk, and vanilla extract until creamy.
Step 5: Transfer to a serving bowl and top with sprinkles.
Tips for Success
- Whisk the sugar cookie mix after every interval in the microwave. This will prevent the mix from clumping.
- Let the cookie mix cool completely before adding it to the butter/cream cheese mixture to prevent the butter from melting.
- For a thicker consistency, add less milk to the sugar cookie dip. You can also add more.
How to Store and Freeze
Store the dip covered with plastic wrap or in an airtight container in the refrigerator for up to 5 days. You’ll want to let it sit out at room temperature for 10 to 15 minutes before serving for the dip to soften up a bit.
I don’t recommend freezing this dip. The texture will change once frozen because of the large amount of cream cheese in it.
Recipe FAQs
You’ll want to serve things that will hold up to dipping like graham crackers, vanilla wafers, shortbread cookies, and pretzels.
Nope, it’s a must!
Yes, I’m sure other brands will work fine. I haven’t tested any other kind with the heat treating or tasting so that’s why I mention using Betty Crocker throughout the post.
More Dessert Dips
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Sugar Cookie Dip
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Ingredients
- 1 ½ cups store-bought sugar cookie mix Betty Crocker brand
- ¼ cup salted butter room temperature
- 8 ounces cream cheese room temperature
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 2 tablespoons sweetened coffee creamer I used French vanilla
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- ½ to 1 teaspoon festive nonpareil sprinkles
Instructions
- Place the 1 ½ cups store-bought sugar cookie mix in a microwave-safe bowl. Heat in 30-second intervals and whisk after each interval. Repeat this 2 to 3 mores times until the temperature of the cookie mix reaches 160 degrees F.
- Pour out onto a cold plate and whisk again to make sure it doesn’t clump up. Let cool.
- In a large mixing bowl, add the ¼ cup salted butter and 8 ounces cream cheese. Using a hand mixer on medium speed, beat until creamed.
- Add in the cooled sugar cookie mix, ¼ cup granulated sugar, and ¼ teaspoon salt. Beat until combined.
- Add in the 2 tablespoons sweetened coffee creamer, 2 tablespoons whole milk, and 1 teaspoon vanilla extract. Beat until the dip is smooth and creamy.
- Place in a serving bowl and top with ½ to 1 teaspoon festive nonpareil sprinkles.
- Store covered in the refrigerator until ready to serve.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
