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About This Recipe
As if I needed another reason to be absolutely obsessed with cookie dough dip…
Seriously! It’s so dang good and there’s just nothing better! Ever since I made the Insane Skinny Cookie Dough Dip and Skinny Dunkaroo Dip from my Sweets Cookbook, I have been wanting to try every single flavor of cookie dough dip out there. So, of course, next on the list was this absolutely delicious Sugar Cookie Dip!
There are so many reasons why I love this stuff. I mean, for starters—it literally tastes like sugar cookie dough. It’s sweet and creamy with hints of vanilla and brown sugar. And it just melts in your mouth! It pairs so well with any dipper imaginable and is highly addicting in the best way!
This Sugar Cookie Dip can be made for basically any occasion. You can customize it with sprinkle toppings and dippers that fit whatever it is you’re celebrating!
To celebrate a birthday, add rainbow sprinkles or if you’re bringing this for a baby shower, use blue or pink ones! And, of course, for a Christmas themed dip, use Christmas sprinkles and serve with red Oreos, Biscoff cookies, gingersnaps, and your favorite Christmas cookies!
This dip is fun as a dip, but it also works as a great topper to yogurt bowls and ice cream and spread on muffins, banana bread, cake, brownies, or cookies. Or just eat it as is! The possibilities do not end!
Why You’ll Love This Sugar Cookie Dip
- It’s literally a spreadable sugar cookie! So versatile and easy to enjoy.
- Hints of sugary sweet vanilla and brown sugar throughout! 😍
- Lightened up, low calorie, and protein packed!
- So quick and easy to make. No baking required!
- Perfect for so many occasions! Just change up the cake mix + sprinkles + dippers to totally change the vibe of the dip!
- A CROWD FAVORITE! 🙌🏼
- Greek yogurt – I used non-fat Fage. The thicker the better for this recipe. Cream cheese also works great here! A lot of times, I’ll even prefer that over the yogurt because it’s thicker. If you need to make this dip vegan, you can use coconut yogurt or vegan cream cheese.
- French vanilla cake mix or sugar cookie mix – Either of these will give the dip the most REAL sugar cookie flavor!
- Sweetener – I used both Swerve brown sugar and liquid Stevia to balance out the sweetness. Use whatever sweetener you prefer here and adjust amount to preferences.
- Protein powder – I promise, you will NOT taste this at all! All you can taste is the delicious sugar cookie flavor. I used PEScience Vanilla for an extra punch of protein. I can’t speak for all protein powder brands, but you can’t taste this one at all aside from a subtle vanilla sweetness. For all PEScience products, you can use code Laurenfitfoodie to save 10% off your purchase.
- Cashew butter – Compared to almond or peanut butter, cashew butter creates the most neutral taste. However, you can use whatever nut butter you wish. There really isn’t a great substitute for this because it does a lot to add to the creaminess! However, you can omit if you use cream cheese because the cream cheese makes it plenty thick 🙌🏼
- Clear vanilla extract – Using a clear vanilla extract keeps the color of this dip nice and light. I used McCormick’s Clear Vanilla Extract. But if you don’t have clear, normal vanilla works!
- Festive sprinkles – A sugar cookie must! I used red, green and white for this one because it’s Christmas time!
How To Make
- Add all the ingredients (except the sprinkles) in a bowl and use a hand mixer to combine.
- Fold in 1 tbsp of the sprinkles.
- Place in the fridge to chill for a 2-3 hours before serving. I know, I know, but I promise you, it’s even better when the flavors have had a chance to come together! 😉
- When ready to serve, top with the remaining sprinkles & serve with your favorite dippers!
How To Heat Treat Cake Mix
Flour is a raw food, meaning it hasn’t been treated to remove bacteria that can cause food poisoning. And flour is used in cake mix. You can heat treat your flour/cake mix to kill any bacteria that can make you sick.
I typically don’t bother heat-treating my cake mix unless I am using a large amount (and not baking it after) or serving it to others. It’s not something that bothers me. But, if you are concerned about any potential bacteria in your flour, follow the instructions below to heat treat:
Pour cake mix into a large bowl. Heat in 30-second intervals in the microwave until the cake mix temperature reaches 165°F (74°C). Mix with a spoon between intervals. Each microwave is different, but mine takes around 3 intervals.
This Sugar Cookie Dip is so good, you’re going to want to dip everything in it! 😂 Here are some of my favorite dippers:
- Animal cookies – I think animal cookies are so fun! They taste delicious dipped in this sweetness.
- Oreos or Golden Oreos – Yes, I know there’s already icing inside. But there’s none on the outside. 😉
- Honey or chocolate graham crackers – This tastes like literal heaven. Trust me. Grab a knife and spread that dip!
- Pretzels – This dip isn’t just for sweet treats! Salty works, too!
- Teddy Grahams – I love scooping with these cute little guys.
- Sliced apples or strawberries – Fruit tastes UNREAL dipped in this stuff!
- Any other Christmas cookie you have near by!!
Is there a substitute for Greek yogurt?
Yes. Cream cheese works fabulously! I actually prefer to make it that way a lot of the time. Fat free, 1/3 reduced fat, Neufchatel cream cheese cheese…any kind works! You can use coconut yogurt or vegan cream cheese if you need to veganize this recipe.
Is there a substitute for the cashew butter?
There really isn’t a great substitute for this. The cashew butter plays a big role in creating a creamy texture. You could use another type of nut butter, but be prepared for a stronger nutty flavor.
Is it safe to eat raw cake mix?
I am personally okay with eating the small amount called for in this recipe. However, it does contain raw flour. If you are nervous about consuming raw flour, follow the instructions above to heat treat your cake mix.
- 1 cup plain nonfat Greek yogurt (226g)
- 1.5 scoop vanilla protein powder (46g)
- 1/4 cup french vanilla cake mix or sugar cookie mix (32g)
- 1/4 cup Swerve brown sugar (48g)
- 2 Tbsp cashew butter (28g)
- 1 tsp clear vanilla extract
- 1/2 – 1 tsp liquid stevia to taste
- 3 Tbsp sprinkles (12g)
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- Combine the yogurt, cake mix, protein powder, brown sugar, cashew butter, vanilla, and liquid stevia in the bowl of a stand mixer (or with a hand mixer) until smooth.
- Test the batter and add more sweetener, if desired.
- Fold in 1 tablespoon of the sprinkles.
- Place in the fridge to chill for a 2-3 hours before serving. I know, I know, but I promise you, it’s even better when the flavors have had a chance to come together!
- Serve with dippers like Oreo's, vanilla wafers, frosted animal cookies, animal cookies, pretzels, apples, graham crackers, or other cookies of the sort!
- Keep sugar cookie dip stored in an airtight container in the fridge for up to 7 days or frozen for up to 3 months.
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.