Frosted Sugar Cookie Dip
This sugar cookie dip is made with only 3 ingredients (heavy cream, sugar cookie coffee creamer, and powdered sugar) and can be served with cookies or cake.
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Table of Contents
- About Frosted Sugar Cookie Dip
- HOW LONG CAN YOU LEAVE OUT A DESSERT DIP?
- What to serve with sugar cookie dip?
- Tips for perfectly whipped cream
- Can you make this dip in advance?
- Do you have to use coffee creamer?
- Notes & tips for sugar cookie dip
- More delicious dessert dips
- Other great recipes for Christmas
- How to make sugar cookie dip
- Recipe Details
About Frosted Sugar Cookie Dip
The holiday season is the undisputed cookie mecca of the year, with every type of sweet cookie you can imagine – and this sugar cookie dessert dip is just another great addition to the list.
Because not only is this dip delicious, it’s also extremely easy to make. There’s no baking involved (unless you bake cookies to serve it with) and it can be whipped up to heavenly goodness in less than 15 minutes.
Plus, I highly recommend serving this recipe with cubes of pound cake (I used the Sara Lee storebought poundcake) which kicks the flavor of this sugar cookie dip up from delicious to addictive.
HOW LONG CAN YOU LEAVE OUT A DESSERT DIP?
Whenever you serve a dip for your guests to enjoy, you should always keep track of how long it sits at room temperature.
For most foods, the general rule of thumb is that a perishable item should not be in the “danger zone” for more than two hours. And by “danger zone”, this is usually at or just above room temperature. This dip will still be a little chilled when served, and this should give you an extra 30 minutes beyond the two-hour window, depending on the temperature of the room and how long ago the cheese ball left the refrigerator.
As the party goes on, you can return the dip to the refrigerator once you get past the two-hour mark. If your guests still want more dip, let it chill for at least 30 minutes before bringing it back out again.
What to serve with sugar cookie dip?
After making so many dessert dips, I have a whole list of options that go great with these creamy treats.
I personally feel this dip goes best with pound cake that’s been cut into cubes (as pictured) but there are plenty of other delicious options to try.
Feel free to try one (or many!) of these with this festive holiday dip.
- Nilla Wafers
- Graham Crackers
- Ladyfinger cookies
- Golden Oreos
- Sugar Cookies
- Gingersnap Cookies
- Crumbled waffle cones
- Cinnamon Tortilla Chips
- Fruit, especially berries
Tips for perfectly whipped cream
Since I posted this recipe, readers have commented that they’ve had trouble getting the heavy whipping cream to whip properly.
And for this dip, the whipped cream needs should be fairly thick, so getting the consistency right is key. The recipe states that the cream should form stiff peaks, and that’s exactly what it sounds like: when you remove the mixer blades, the cream should pull upward and then keep its shape, looking like mountain peaks.
To help ensure this happens, try these tips:
- Use high-quality whipping cream that’s extremely fresh (just purchased, just opened).
- Chill the heavy whipping cream in the freezer 15 minutes before use. Use the cream as soon as it’s removed from the fridge.
- If you’re using any metal, porcelain, or glass attachments for mixing (bowl, whisk, etc) try freezing or chilling them beforehand.
Can you make this dip in advance?
This dip is essentially a flavored whipped cream, but it doesn’t include any stabilizing agents like gelatin, cornstarch, or cream cheese to keep it keep its fluffy texture and shape for long periods of time.
Because of this, I can’t recommend making this dip too far in advance. The dip should reliably keep its whipped form for at least four to six hours, but after that point, you may notice the dip will fall or reduce in size, especially if any of this time is spent at room temperature.
If you need to make it in advance, make sure the dip says chilled until just before serving.
Do you have to use coffee creamer?
This recipe uses a cookie-flavored coffee creamer to give the dip its namesake flavor, but this can sometimes be hard to find and typically is only available during the holidays. Storebought coffee creamer also has a trademark taste that not everyone is a fan of.
Instead of coffee creamer, you can use cookie-flavored syrup. Torani has a few flavors that would work well for this, such as their shortbread syrup, but any brand will do.
If you’re using a syrup, use these ingredient measurements instead:
- 2 cup heavy whipping cream, very chilled
- 1/4 cup powdered sugar
- 1/3 cup cookie flavored syrup, or to taste
From there, follow the recipe directions as written and mix the above ingredients the same way, just replacing the coffee creamer for the syrup.
Notes & tips for sugar cookie dip
- For this recipe, I highly recommend using a stand mixer or a hand mixer. This recipe would be a bit tiresome to make by hand.
More delicious dessert dips
Other great recipes for Christmas
How to make sugar cookie dip
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – Using a stand mixer (or hand mixer + large bowl), whip the following ingredients until stiff peaks form: heavy whipping cream, powdered sugar, and sugar flavored coffee creamer.
Step 2 – Add the dip to a serving bowl and garnish with crumbled sugar cookies and sprinkles. Both are optional, but they’re great for presentation. And, finally, serve the dip with items to dip in it, such as cubed pound date or more cookies.
Step 3 – Serve and enjoy!
Frosted Sugar Cookie Dip
- 2 cups heavy whipping cream, very chilled
- 1/2 cup cookie flavored coffee creamer, very chilled
- 2 tablespoons powdered sugar, (optional, to taste)
- sprinkles, for decorating (optional)
- crumbled sugar cookies, for decorating (optional)
- 16 ounce pound cake, cut into 1 inch cubes
- Using a stand mixer (or hand mixer + large bowl), add in chilled heavy cream, cookie flavored coffee creamer, and powdered sugar and beat on high until stiff peaks form, about 5-7 minutes.2 cups heavy whipping cream, 1/2 cup cookie flavored coffee creamer, 2 tablespoons powdered sugar
- Pour frosted sugar cookie dip into your desired serving bowl. If decorating, dust the top of the dip with crushed sugar cookies and festive sprinkles.crumbled sugar cookies, sprinkles
- Serve with pieces of pound cake and toothpicks or fondu forks for dipping.16 ounce pound cake
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.