Dot Cake Cookies

Inspired by the viral dot cake trend, these dot cake cookies might just top the original! They combine perfectly moist and soft vanilla cookie bases with smooth buttercream and PLENTY of crunchy nonpareil sprinkles.

Course cookie, Dessert

Cuisine American

Prep Time 20

Cook Time 9

Total Time 29

Servings cookies

Calories 364kcal

Author Sam Merritt

Equipment

Ingredients

Cookies

1 cup (226 g) unsalted butter softened
¾ cup (150 g) granulated sugar
¼ cup (50 g) light brown sugar firmly packed
2 Tablespoons (30 ml) neutral cooking oil
2 large eggs room temperature preferred
2 teaspoons vanilla extract or imitation vanilla
3 ¾ cups (425 g) cake flour
1 ½ teaspoons baking powder
¾ teaspoon baking soda
¾ teaspoon table salt

Frosting

1 cup (226 g) salted butter softened
4 cups (500 g) powdered sugar
2 teaspoons vanilla extract
¼ cup (60 ml) heavy cream or milk
¾ cup (145 g) nonpareils

Instructions

Cookies

In a large mixing bowl, use an electric mixer to beat together butter and sugars until light and fluffy.
1 cup (226 g) unsalted butter, ¾ cup (150 g) granulated sugar, ¼ cup (50 g) light brown sugar
Add oil, eggs, and vanilla and stir on medium-low speed until well combined.
2 Tablespoons (30 ml) neutral cooking oil, 2 large eggs, 2 teaspoons vanilla extract or imitation vanilla
In a separate mixing bowl whisk together cake flour, baking powder, baking soda, and salt.
3 ¾ cups (425 g) cake flour, 1 ½ teaspoons baking powder, ¾ teaspoon baking soda, ¾ teaspoon table salt
Gradually (I do this in 4 parts) add dry ingredients to the wet, stirring thoroughly to combine all ingredients. Use a spatula to periodically scrape the sides and bottom of the bowl to be sure all ingredients are well incorporated..
Cover dough tightly with plastic wrap and chill in refrigerator for 30 minutes (and up to 3 days). Once dough is nearly finished chilling, preheat oven to 350F (175C) and line baking sheets with parchment paper.
Once dough has chilled, scoop by 2 Tablespoon sized scoops (38g) and roll gently between your palms to form a smooth ball. Place on prepared baking sheet, spacing cookies at least 2-inches (5cm) apart.
Bake in center rack of preheated oven for 9-10 minutes. Within 1 minute of removing from the oven, use a clean, flat surface to gently flatten the surface of the cookies (I use the bottom of a 1-cup measuring cup). Allow to cool while you prepare the frosting.

Frosting

In a large mixing bowl, use an electric mixer to beat butter until smooth and creamy.
1 cup (226 g) salted butter
Gradually add powdered sugar, stirring on low speed until thoroughly combined.
4 cups (500 g) powdered sugar
Add vanilla extract, then stir in cream, 1 Tablespoon at a time, until frosting is a smooth and creamy.
2 teaspoons vanilla extract, ¼ cup (60 ml) heavy cream or milk

Assembly

Spread 1 ½ Tablespoons of frosting evenly over each cookie. Pour nonpareils into a shallow dish. Dip the frosting side of the cookie into the nonpareils, coating all of the frosting. Enjoy!
¾ cup (145 g) nonpareils

Notes

Storing

Store in an airtight container at room temperature for up to 5 days.

Nutrition