Dot Cake Cookies
These Dot Cake Cookies are soft bakery-style vanilla sugar cookies topped with thick vanilla buttercream frosting and completely coated in rainbow nonpareil sprinkles. Inspired by classic birthday cake flavors, these colorful cookies have a tender crumb, rich vanilla flavor, and a fun dot-covered finish that's perfect for birthdays, holidays, bake sales, and celebrations.
Servings 18 cookies
Calories 310kcal
Cost $8 for entire recipe
Equipment
- Large mixing bowl
- Hand mixer
- measuring cups
- Measuring spoons
- Rubber spatula
- cookie scoop
- Baking Sheets
- Parchment paper
- Cooling rack
- Whisk
- Medium mixing bowl
Ingredients
Cookies
- 3/4 cup 170g unsalted butter, softened
- 3/4 cup 150g granulated sugar
- 1 large egg
- 1 large egg yolk
- 3 tablespoons sour cream
- 2 1/2 teaspoons vanilla extract
- 1/8 teaspoon almond extract
- 1 3/4 cups plus 1 tablespoon 225g all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 3/4 teaspoon kosher salt
Vanilla Frosting
- 9 tablespoons 128g unsalted butter, softened
- 2 1/4 cups 270g powdered sugar
- 3 tablespoons heavy cream
- 2 teaspoons clear vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon kosher salt
Topping
- 1 1/4 cups rainbow nonpareil sprinkles
Instructions
- Cream the butter and sugar together until light and fluffy, about 2 to 3 minutes.
- Beat in the egg, egg yolk, sour cream, vanilla extract, and almond extract until smooth and fully combined.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and mix just until combined.
- Cover the dough and refrigerate for 30 minutes.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Scoop the dough into 3-tablespoon portions and place them 3 inches apart on the prepared baking sheets.
- Flatten each dough ball into a thick disk about 3 inches wide.
- Bake for 10 to 12 minutes or until the cookies are puffed and set. The tops should remain pale.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Frosting
- Beat the butter until smooth and creamy.
- Add the powdered sugar, heavy cream, clear vanilla extract, almond extract, and salt.
- Beat for 3 minutes until light and fluffy.
Assembly
- Pour the rainbow nonpareils into a shallow bowl.
- Spread a thick layer of frosting over each cooled cookie.
- Turn the frosted cookie upside down and gently press the frosting into the sprinkles until completely coated.
- Lift and shake off any excess sprinkles.
- Allow the frosting to set for 20 to 30 minutes before serving.
Notes
These Dot Cake Cookies are designed to look just like classic bakery sprinkle cookies with a soft vanilla sugar cookie base, thick vanilla frosting, and a complete coating of colorful rainbow nonpareils. Follow these tips for the best flavor, texture, and appearance.