Frosted Sugar Cookies with Sprinkles (Dot Cake Cookies)
These dot cake cookies are soft, buttery sugar cookies topped with creamy vanilla buttercream and completely covered in rainbow nonpareils. Inspired by the viral dot cake trend, they come together in about 45 minutes total with no rolling or chilling required.
Servings: 12 cookies
Ingredients
- ½ cup salted butter softened
- ½ cup white granulated sugar
- ½ cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 ¾ cups all-purpose flour
Frosting:
- ½ cup salted butter softened
- 2 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- ½ cup rainbow nonpareils
Instructions
- Preheat your oven to 350°F.
- Start by making your cookie dough. Combine softened butter, white granulated sugar, and light brown sugar in a large mixing bowl. Use an electric hand mixer to beat the ingredients together for about a minute, or until smooth and creamy.
- Add in the egg and vanilla extract. Beat the mixture again on high speed for another minute, or until the mixture is light and fluffy.
- Reduce the speed of the hand mixer. Use a sifter to add the flour, baking powder, and flour. Gently mix together together, making sure no dry clumps remain in your cookie dough.
- Use a cookie scoop to drop balls of cookie dough onto a baking sheet. Bake the cookies for 11 minutes. Let the cookies cool on a wire cooling rack while you prepare the frosting.
- Combine the softened butter, powdered sugar, and vanilla in a large mixing bowl. Use an electric hand mixer to beat the ingredients together until smooth and creamy.
- Use a piping bag or an offset spatula to frost each cookie.
- Dip the top of each cookie in the sprinkles, ensuring the tops are evenly coated in sprinkles. Serve and enjoy!
Notes
- I used a #40 cookie scoop for this recipe. You can also use a large spoon. You just want to make sure your cookie dough balls are about 1 ½ tablespoons big.
- If your buttercream seems too thick you can add a splash of whole milk. You want your frosting to be slightly sticky so the sprinkles adhere better. This will help ensure the tops of your cookies are entirely coated.
- Store these cookies in an airtight container in the fridge for up to 3 days. You can enjoy these cookies chilled or leave them out on the counter for about 15 minutes to give the buttercream a chance to soften.
- These cookies are going to spread a little bit. I recommend leaving about 2 inches between each cookie to account for spreading.
- Make sure your cookies have a chance to cool down before frosting them. Warm cookies and buttercream frosting don’t mix very well. You can pipe the frosting on or use a spatula to spread the frosting on.
- Rainbow nonpareils will give these cookies that classic trendy look, but you can use solid color sprinkles too.
- Press your cookie into the sprinkles a few times to help ensure you get a nice full coating on top of the frosting.
Nutrition
Serving: 1 cookie | Calories: 402 kcal | Carbohydrates: 63 g | Protein: 3 g | Fat: 16 g | Saturated Fat: 10 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 1 g | Cholesterol: 54 mg | Sodium: 166 mg | Potassium: 43 mg | Fiber: 0.5 g | Sugar: 48 g | Vitamin A: 493 IU | Calcium: 37 mg | Iron: 1 mg
Find it online:
www.soulfullymade.com/dot-cake-cookies/To see the web version with photos, tips
and FAQs, visit the recipe URL or scan the QR code:
https://www.soulfullymade.com/dot-cake-cookies/