Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Dot Cake Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 6 reviews

Dot Cake Cookies are soft, thick sugar cookies topped with a creamy vanilla frosting and coated in colorful nonpareil sprinkles. These delightful treats combine a tender crumb with a rich, sweet topping, perfect for celebrations, parties, or an everyday indulgence. The cookies are chilled before baking to maintain their shape, then baked to a golden finish, and finally decorated with a smooth dollop of frosting and a fun coating of sprinkles.

  • Total Time: 2 hours 20 minutes including chilling and freezing
  • Yield: 18 servings (cookies)

Ingredients

Cookies

  • 1½ cups all-purpose flour (188 grams)
  • 2 teaspoons cornstarch
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter (112 grams), softened but not melting
  • ¾ cup granulated sugar (150 grams)
  • ½ cup full-fat sour cream (120 ml), room temperature
  • 1 large egg, room temperature
  • 1½ teaspoons vanilla extract
  • ¼-½ teaspoon almond extract

Frosting

  • ¾ cup unsalted butter (168 grams), softened
  • ¼ cup vegetable shortening (or substitute with an additional ¼ cup butter)
  • 3-4 cups powdered sugar (sifted) (33-440 grams)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 3-4 tablespoons whipping cream (45-60 ml) or milk
  • ½ cup nonpareil sprinkles (100s and 1000s)

Instructions

  1. Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt until well combined. Set aside for later use.
  2. Cream Butter and Sugar: In a separate large bowl, use a mixer to beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
  3. Add Wet Ingredients: Beat in the egg, sour cream, vanilla extract, and almond extract into the creamed butter mixture. Occasionally stop the mixer to scrape down the bowl sides to ensure even mixing.
  4. Combine Dry and Wet Ingredients: On low speed, gradually mix the dry ingredients into the wet mixture. Continue mixing until no lumps remain and a thick dough forms.
  5. Chill Dough: Cover the dough bowl and refrigerate for at least 1 hour, or up to 48 hours, to help firm up the dough for easier handling and better texture.
  6. Preheat Oven and Prepare Baking Sheets: When ready, preheat the oven to 350°F (180°C). Line two cookie sheets with parchment paper or silicone baking mats.
  7. Scoop Cookies: Use a cookie scoop or spoon to portion about 1½ tablespoons of dough per cookie. Place dough balls on prepared sheets, spacing them about 2½ inches apart for spreading.
  8. Bake Cookies: Bake one sheet at a time in the oven’s middle rack for 12-14 minutes. The cookies should look set on top and spring back slightly when lightly pressed.
  9. Cool Cookies: Allow cookies to cool completely on the baking sheets to firm up.
  10. Make Frosting: In a large bowl, beat the softened butter until smooth. Add the vegetable shortening and continue beating.
  11. Add Sugar and Flavoring: Incorporate 3 cups of powdered sugar, vanilla extract, and salt. Start mixing on low speed, then increase to medium until well combined.
  12. Adjust Frosting Consistency: Beat in whipping cream one tablespoon at a time, alternating with more powdered sugar if needed, until the frosting is smooth, sweet, and pipeable.
  13. Prepare for Decorating: Ensure cookies are completely cooled. Line a cookie sheet with clean parchment or wax paper. Transfer frosting to a piping bag fitted with a large round tip or a plastic freezer bag with the tip cut off.
  14. Pipe Frosting: Apply a large round dollop of frosting on top of each cookie.
  15. Freeze for Firmness: Turn the frosted cookies upside down onto the lined tray to flatten frosting slightly. Freeze for about 20 minutes until frosting firms.
  16. Add Sprinkles: Pour sprinkles onto a plate. Remove cookies from freezer and carefully peel from parchment. Dip the frosted side into the sprinkles, gently pressing to adhere.
  17. Alternative Decorating: Optionally, frost cookies with a flat knife and then dip into sprinkles for a different texture.

Notes

  • The dough can be refrigerated for up to 48 hours to improve flavor and texture.
  • Make sure all wet ingredients like egg and sour cream are at room temperature to ensure smooth batter.
  • Chilling the frosting before dipping helps keep the sprinkle coating intact.
  • If you prefer a less sweet frosting, reduce powdered sugar or increase whipping cream accordingly.
  • Use parchment paper fresh for decorating to prevent sticking during sprinkle application.
  • Store finished cookies in an airtight container at room temperature for up to 3 days.
  • For dairy-free, substitute butter and sour cream with suitable plant-based alternatives.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes per batch (approx. 28 minutes for two batches)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/dot-cake-cookies-recipe/