Description
Dot Cake Cookies are delightful frosted sugar cookies crowned with colorful rainbow sprinkles. These soft and chewy cookies feature a classic sugar cookie base enriched with vanilla bean paste, topped with creamy vanilla frosting and vibrant nonpareils for a playful, festive touch. Perfect for parties, holidays, or whenever you crave a sweet, whimsical treat.
Ingredients
Sugar Cookies
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup salted butter, softened at room temperature
- 1 cup granulated white sugar
- 1/3 cup brown sugar
- 2 whole large eggs
- 1 1/2 teaspoons vanilla bean paste
Frosting
- 1/2 cup salted butter, softened at room temperature
- 2 1/2 – 3 cups powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla bean paste
- 3/4 cup rainbow sprinkles (nonpareils)
Instructions
- Preheat and prepare dry ingredients: Preheat your oven to 350°F (175°C) and line cookie sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking soda, and baking powder until well combined. Set this mixture aside.
- Cream butter and sugars: In a large bowl using an electric or stand mixer, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Be sure to scrape down the sides of the bowl frequently with a rubber spatula to ensure even mixing.
- Add eggs and vanilla: Add the eggs one at a time into the creamed butter and sugar mixture, beating well after each addition. Then add the vanilla bean paste and continue to beat until everything is fully incorporated.
- Combine dough: Gradually add the flour mixture to the wet ingredients and mix just until a cookie dough forms. Avoid over-mixing to keep your cookies tender.
- Chill dough balls with sprinkles: Using a regular ice cream scoop or measuring 1/4 cup, form dough balls. Dip the tops of the dough balls into the rainbow sprinkles to coat them, then place them on a small cookie sheet or platter. Cover with plastic wrap and refrigerate for at least 30 minutes, or up to overnight, to firm up the dough.
- Bake the cookies: Arrange the chilled dough balls on the prepared cookie sheets at least 2 inches apart. Bake for 10-12 minutes, or until the edges of the cookies turn a light golden brown. Remove from the oven and let cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Prepare the frosting: While the cookies are baking and cooling, beat together powdered sugar, softened butter, and vanilla bean paste in a medium bowl. Add milk a little at a time to thin the frosting to a smooth, spreadable consistency, beating well after each addition.
- Frost and decorate: Once the cookies are fully cooled, dip the tops into the frosting, then immediately dip the frosted tops into a shallow bowl of additional rainbow sprinkles to coat. Let them set briefly before serving. Enjoy your festive Dot Cake Cookies!
Notes
- Chilling the cookie dough is essential to prevent spreading and helps achieve the perfect cookie shape.
- Use vanilla bean paste instead of vanilla extract for a more intense vanilla flavor and speckled appearance.
- Adjust the powdered sugar in the frosting depending on your desired sweetness and thickness.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a gluten-free variation, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
