Recipe: Homemade Dunkaroos

• portionen: 75 servings
• aktive zeit: 20 minutes
• gesamtzeit: 25 minutes

Zutaten

1¼ 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

Anweisungen

Make the cookies: In a medium bowl, combine the flour, baking powder, baking soda, cinnamon and salt. Set aside.

In the bowl of a stand 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.

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.

While the cookies are chilling, make the icing: In a stand 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°. Line a cookie sheet with parchment paper and set aside.

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.

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

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

Nährwertangaben

• Portionsgröße: 11 g
• Kalorien: 45
• Gesamtfett: 2 g
• Gesättigtes Fett: 1 g
• Transfett: 0 g
• Cholesterin: 7 mg
• Natrium: 25 mg
• Gesamtkohlenhydrate: 7 g
• Ballaststoffe: 0 g
• Zucker insgesamt: 5 g
• Eiweiß: 0 g