Sugar Cookie Dip

5 from 1 vote

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.

Prep Time14

Cook Time2

Total Time16

Servings: cups

Author: Miranda Couse

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

Sweetened Coffee Cream: You can use any flavor, but I recommend french vanilla. It should be in liquid form.

Storage: Store in an airtight container or wrapped in plastic wrap in the refrigerator for up to 5 days. Let it sit out for 10 to 15 minutes to soften up before serving.

Nutrition