Dot Cake Cookies
Inspired by the viral dot cakes - these dot cake cookies are cakey, tender sugar cookies topped with a thick layer of vanilla frosting and dipped in sprinkles. These cookies look absolutely adorable and are perfect if you love Lofthouse cookies.
Servings: 18 cookies
Equipment
- Cookie Sheets
Ingredients
Sugar Cookies
- 1½ cups all-purpose flour (188 grams)
- 2 teaspoons cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup unsalted butter (112 grams) softened but not starting to melt
- 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 (33-440 grams) sifted
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3-4 tablespoons whipping cream (45-60 ml) or milk
- ½ cup nonpareil sprinkles AKA 100s of 1000s - the little round ball sprinkles
Instructions
Sugar Cookies
- In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt. Set aside.
- In a separate large bowl, beat together the butter and sugar until creamed (about 2-3 minutes).
- Beat the egg, sour cream, vanilla extract and almond extract into the butter mixture. Turn off the mixer and scrape down the bottom and sides of the bowl a few times.
- With the mixer on a low speed, beat the dry ingredients into the butter mixture. Mix together until evenly combined and there are no lumps. The dough will be thick.
- Cover the bowl and refrigerate for at least 1 hour or up to 48 hours.
- When ready to bake, preheat the oven to 350℉ (180℃). Line 2 cookie sheets with parchment paper or baking mats.
- Scoop the dough into balls with about 1½ tablespoons of dough each (I recommend using a cookie scoop). Place the dough balls about 2½ inches apart on the lined cookie sheets.
- Bake 1 sheet at a time in the middle of the preheated oven. They will bake for about 12-14 minutes. Once finished, the tops should look set and the shouldn't feel doughy if you lightly press your finger onto the top of the cookie.
- Cool the cookies on the cookie sheets.
Frosting
- In a large bowl, beat the butter until smooth. Then mix in the shortening.
- Add in 3 cups powdered sugar, along with the vanilla, and salt. Beat together, starting with the mixer on a low speed and gradually increasing to medium speed.
- Beat in the whipping cream 1 tablespoon at a time, alternating with a little extra powdered sugar if needed until you get the desired sweetness and thickness.
Decorating
- Ensure that the cookies are fully cooled first. Line cookie sheets with wax paper or parchment paper (it should be clean parchment - not the same parchment sheet you used for baking the cookies on). Transfer the frosting to a piping bag with a large round tip, or a freezer bag with the bottom corner cut off.
- Squeeze frosting on top of each cookie - to create a large, round dollop.
- Place each cookie upside down on the lined cookie tray - the frosting with flatten slightly. Then place the cookie trays in the freezer for about 20 minutes.
- Pour the sprinkles onto a plate. Remove the cookies from the freezer. Carefully peel each cookie off the parchment/wax paper. The tops should be flat. Then dip each cookie into the sprinkles, pressing down slightly so that the sprinkles stick.
- If you prefer, you can frost each cookie with a flat-edge knife and then dip into sprinkles.
Nutrition
Calories: 314kcal | Carbohydrates: 37g | Protein: 2g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 57mg | Potassium: 42mg | Fiber: 0.3g | Sugar: 28g | Vitamin A: 485IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 1mg