Dot Cake Cookies

Name: Dot Cake Cookies
Cook time: 105 min
Total time: 105 min
Ingredients: 1/24 cups Unsalted Butter, soft; 0 cups Light Brown Sugar, packed; 0 cups White Sugar; 1/12 Egg, whole; 1/12 tsp Vanilla Extract; 1/24 tsp Cake Batter Extract, optional or 1/4 tsp Almond Extract; 0.1 cups AP Flour; 0 tsp Salt; 1/24 tsp Baking Soda; 0 tsp Baking Powder; 0 cups Rainbow Sprinkles, normal; 1/24 cups Unsalted Butter, soft; 1/8 cups Powdered Sugar, sifted; 1/12 tsp Vanilla Extract; 1/32 tsp Cake Batter Extract, optional; Some Salt, pinch; 0.1 tbsp Heavy Cream, or Milk, to thin

These Dot Cake Cookies are soft, birthday-cake-inspired sugar cookies loaded with rainbow sprinkles and finished with a fluffy vanilla cake batter buttercream. A little chill time helps the dough bake up thick and tender, and the creamy frosting adds extra sweetness and a fun sprinkle-coated finish. They’re playful, colorful, and perfect for celebrations or anytime you want a cookie that tastes like cake.

These Dot Cake Cookies are soft, birthday-cake-inspired sugar cookies loaded with rainbow sprinkles and finished with a fluffy van... Show more

By emijuju · Original recipe

Health Grade

E- · Indulgent

Time

1 hr40 min

Price

0,32 €

Calories

291 kcal

vegetarian

easy

kid friendly

comfort food

Method

Cream butter and sugars

In a large bowl, beat the unsalted butter with the light brown sugar and white sugar until the mixture looks pale, fluffy, and smooth, about 2 to 3 minutes. Scrape down the bowl once or twice so everything blends evenly.

Add eggs and extracts

Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and cake batter extract, or use almond extract if that is your substitute, and mix just until the dough base looks glossy and fully combined.

Whisk dry ingredients

In a separate bowl, whisk together the AP flour, salt, baking soda, and baking powder until everything is evenly distributed.

Finish the dough

Add the dry ingredients to the butter mixture and mix just until combined. Stop while you still see a few faint flour streaks, then gently fold in the rainbow sprinkles until they are evenly scattered through the dough. Try not to overmix, so the cookies stay soft and the sprinkles do not bleed too much into the dough.

Portion and chill

Scoop the dough into even portions and place them on a tray or plate. Refrigerate the portions for at least 1 hour so the dough firms up and the cookies hold their shape better in the oven.

Preheat and bake

Heat the oven to 350� F and line baking sheets with parchment if you like for easy cleanup. Arrange the chilled dough portions on the sheets with space between them, then bake for 11 to 13 minutes, until the edges are set and the centers still look slightly soft.

Cool the cookies

Let the cookies rest on the baking sheet for 3 to 5 minutes so they firm up, then transfer them to a wire rack and cool completely before frosting.

Make the buttercream

In a bowl, beat the remaining softened butter until fluffy. Mix in the remaining vanilla extract, more cake batter extract if using, and a pinch of salt. Gradually beat in the powdered sugar until smooth, then add heavy cream or milk a little at a time until the frosting is soft and spreadable.

Frost and coat

Spread the buttercream over the completely cooled cookies. Turn each cookie frosting-side down into extra rainbow sprinkles and press lightly so the sprinkles stick in an even layer. Set the cookies upright again and let the frosting settle before serving.

Ingredients

Method

Servings:

0.5

Cookies

1/12 cups Unsalted Butter, soft
0 cups Light Brown Sugar, packed
0.1 cups White Sugar
1/6 Egg, whole
1/6 tsp Vanilla Extract
1/12 tsp Cake Batter Extract, optional or 1/4 tsp Almond Extract
0.2 cups AP Flour
1/24 tsp Salt
1/12 tsp Baking Soda
1/24 tsp Baking Powder
0 cups Rainbow Sprinkles, normal

Vanilla Buttercream

1/12 cups Unsalted Butter, soft
1/4 cups Powdered Sugar, sifted
1/6 tsp Vanilla Extract
1/16 tsp Cake Batter Extract, optional
Some Salt, pinch
0.2 tbsp Heavy Cream, or Milk, to thin

Nutrition

Per Serving.

Calories

291 kcal

15% of Daily kcal

Protein

2 g

4% RDI

Fat

16 g

9g sat fat

Carbs

34 g

12% RDI

Sugar

24 g

48% RDI

Fiber

0.4 g

1% RDI

Salt

0.4 g

7% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

E- · 1.7 / 10

Comments

Click to rate

Ingredients

Servings:

0.5

Cookies

1/12 cups Unsalted Butter, soft
0 cups Light Brown Sugar, packed
0.1 cups White Sugar
1/6 Egg, whole
1/6 tsp Vanilla Extract
1/12 tsp Cake Batter Extract, optional or 1/4 tsp Almond Extract
0.2 cups AP Flour
1/24 tsp Salt
1/12 tsp Baking Soda
1/24 tsp Baking Powder
0 cups Rainbow Sprinkles, normal

Vanilla Buttercream

1/12 cups Unsalted Butter, soft
1/4 cups Powdered Sugar, sifted
1/6 tsp Vanilla Extract
1/16 tsp Cake Batter Extract, optional
Some Salt, pinch
0.2 tbsp Heavy Cream, or Milk, to thin

Watch

Original video

Uploaded 1 day ago

emijuju

27K1K

Dot Cake Cookies

Method

Cream butter and sugars

Add eggs and extracts

Whisk dry ingredients

Finish the dough

Portion and chill

Preheat and bake

Cool the cookies

Make the buttercream

Frost and coat

Ingredients

Method

Cookies

Vanilla Buttercream

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

Cookies

Vanilla Buttercream

Watch

emijuju

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