Food | Snacks | popular | Dessert

Homemade Dunkaroos Are the Perfect Lunchbox Addition

I remember Dunkaroos as a child - that sweet treat that my parents would never let me eat! I could only sneak the little cookies dipped in too-sweet-for-anybody icing if my friends at school had them in their lunch boxes.

Now, this back-to-school snack can be whipped up from scratch! It's not difficult to do and you'll know exactly what ingredients you're putting in so you can feel better about avoiding weird ingredients that you can't pronounce. Divvy them up in mini Tupperwares as the perfect addition to a packed lunch.

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Ingredients:

For the cookies

  • 1 ¼ cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ¼ cup butter
  • ⅓ cup light brown sugar
  • 1 large egg
  • ½ teaspoon vanilla

For the frosting

  • ½ cup room-temperature unsalted butter
  • 2 cups confectioners' sugar
  • ½ teaspoon salt
  • ¼ teaspoon vanilla extract
  • 1 to 2 tablespoons whole milk
  • ½ cup rainbow sprinkles

Directions:

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To make the cookies, in a medium bowl, combine the flour, baking powder, baking soda, cinnamon and salt. Set aside.

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Using a stand mixer or hand mixer, cream the butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add the egg and vanilla and mix until combined.

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Reduce the mixer speed to low and add the flour mixture until just combined. Shape the dough into a disk and wrap it tightly in plastic wrap. Refrigerate for at least 2 hours, or up to 2 days.

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While the cookies are chilling, to make the icing, using a stand or hand mixer, beat the butter and confectioners' sugar until light and fluffy, 2 minutes. Add the salt, vanilla and 1 tablespoon of milk, and beat until smooth. Continue adding milk until the frosting is fluffy, then gently stir in the sprinkles.

Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.

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Lightly flour a kitchen surface, then place the dough on top and lightly flour the dough. Using a rolling pin, roll the dough to a ⅛-inch thickness. Use a small cookie cutter to punch out shapes and transfer them to the prepared baking sheet.

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Bake until the bottoms and edges of the cookies turn golden brown, 5 to 7 minutes.

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Remove the cookies from the oven and transfer them to a cooling rack. When they're completely cool, dip in the frosting and serve.


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