Remember the joy of opening a pack of Dunkaroos as a kid? The crunchy cookies, the creamy frosting—pure nostalgia in a bite. Now, you can recreate this childhood favorite at home with simple ingredients and a little bit of love. These homemade Dunkaroos are perfect for parties, lunchboxes, or just reliving those sweet memories. Let’s dive in!
Tips for Success:
- Chill the Dough: If the dough feels too soft, refrigerate it for 15-20 minutes before baking to prevent spreading.
- Customize Flavors: Swap vanilla for almond extract in the cookies or frosting for a unique twist.
- Make It Gluten-Free: Use a 1:1 gluten-free flour blend for a gluten-free version.
Affiliate Disclosure: This link is an affiliate link. If you make a purchase through this link, I may earn a small commission at no additional cost to you. Thank you for supporting my blog!
These little containers really set the tone for me! It truly brought me back to why childhood.
Why You’ll Love This Recipe:
- Nostalgic and Fun: Perfect for kids and adults alike.
- Simple Ingredients: Everything you need is likely already in your pantry.
- Customizable: Adjust the sweetness, flavors, or even the sprinkle colors to fit any occasion
Dunkaroos From Scratch
Prep Time:
25 minutes
Additional Time:
2 hours
Cook Time:
7 minutes
Total Time:
2 hours 32 minutes
Ingredients
- 1 1/4 cup all-purpose flour
- 3/4 tsp ground cinnamon
- 1/4 tsp salt (for dough)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 large egg, room temperature
- 1/4 cup unsalted butter, room temperature (for dough)
- 1/2 cup brown sugar, packed
- 3/4 tsp vanilla extract
- 1/2 cup unsalted butter, room temperature (for frosting)
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp salt (for frosting)
- 2-3 tbsps milk
- 1/2 cup rainbow sprinkles
Instructions
- In a medium bowl, whisk together flour, cinnamon, 1/4 tsp salt, baking soda and baking powder. Set aside.
- In a large bowl use a hand mixer to cream together 1/4 cup butter and brown sugar until fluffy a low speed, 2-3 minutes. Lightly beat in vanilla extract and egg until smooth.
- Pour in flour mixture. Use rubber spatula to mix the flour into the butter mixture until just combined. Then use your hands to press it into a disk shape. Wrap tightly in plastic wrap and place in the fridge at least 2 hours or up to 3 days.
- A few minutes before you are ready to take the dough out of the fridge, preheat oven to 350°F.
- In a large bowl, beat remaining butter with powdered sugar for about 2 minutes on low speed. Add in vanilla, salt and 1 tablespoon of milk and beat to combine. Mix in 1 tablespoon of milk at a time until desired consistency is achieved. Use a spoon or rubber spatula to mix in sprinkles. Set aside.
- Lightly flour both sides of cookie dough and roll out to 1/4 inch thick. Use small cookie cutter of choice to cut as many cookies as possible and arrange them on nonstick baking sheet (if your baking sheet tends to have food stick to it, line with parchment first). Bake for 5-7 minutes, until bottom edges are golden. Allow cookies to cool slightly before serving alongside frosting. Enjoy!
