Dot Cake Cookies (Frosted Sugar Cookies)

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These Frosted Sugar Cookies with Sprinkles are inspired by the viral Dot Cake trend! Soft homemade sugar cookies are topped with creamy buttercream frosting and dipped in colorful sprinkles. Fun for birthdays, holidays, parties, and celebrations.

PIN these Dot Cake Cookies to try later!

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Dot Cake Cookies

If you’ve seen the viral Dot Cakes all over social media, you’re going to love this fun cookie version! Giant Classic homemade sugar cookies are toped with a creamy frosting and dunked in rainbow dot sprinkles. We make these cookies extra thick with soft centers and a chewy texture, making them the perfect cookie for sugar cookie fans.

They remind me of classic Lofthouse Cookies, but even better thanks to their homemade buttery sugar cookie base and rich buttercream frosting. These Sugar Cookies are quick to make, don’t have a chilling time and can be made all year round!

If you couldn’t already tell by all the sugar cookie recipes I have.. Sugar Cookies are by far one of my favorite cookies! Other sugar cookie recipes to try are Brown Butter Sugar Cookies, Orange Sugar Cookies, Almond Sugar Cookies, Lemon Sugar Cookies and Edible Sugar Cookie Dough. All are heaven!

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key ingredients

• All-purpose flour: Spoon and level the flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much. 
• Baking powder and baking soda: Used as a leavening agent.
• Butter: I used salted butter so you don’t have to add salt but you can also use unsalted butter, just add 1/4 teaspoon of salt in the recipe. It’s best if the butter is at room temperature and slightly softened.
• Sugar: We use both granulated white sugar and brown sugar to add the perfect amount of sweetness.
• Eggs: You’ll need two large eggs at room temperature.
• Vanilla and almond extract: Both add so much flavor. We add just a touch of almond extract to bring out the classic sugar cookie flavor.
• Sprinkles: I love using colorful sprinkles to get the most color. Use your favorite kind and as as much as you want. Switch the colors for different holidays and celebrations. Nonpareils sprinkles work best to give the “Dot Cake” vibe but you could also use jimmies.

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how to make dot cookies

Whisk dry ingredients: Preheat oven to 350 degrees F and line cookie sheets with parchment paper.  In a medium bowl, whisk together the flour, baking powder, and baking soda together. Set aside.

Cream butter and sugars: In a large bowl with an electric hand mixer or stand mixer, cream together the butter and sugars until light and fluffy. Be sure to scrape down the sides of the bowl with a rubber spatula.

Add remaining wet ingredients: Add in eggs one a time, then vanilla extract, and almond extract. Continue to beat until combined.

Add the flour mixture to the wet mixture: Mix again until dough has formed. Be sure not to over-mix.

Bake: Using a regular ice cream scoop or 1/4 cup of dough to scoop cookies. Place cookie dough balls at least 2 inches apart on baking sheet. Bake for 10-12 minutes or until the edges are a light golden brown. Let cool for a few minutes before transferring to a cooling rack.

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Make buttercream frosting: In the meantime, in a separate bowl beat together the powdered sugar, butter, vanilla extract and almond extract. Add milk to thin and beat again until smooth. Add more milk if the frosting seems too thick.

Frost and dip cookies in sprinkles: When the cookies are baked and cooled, add sprinkles to a shallow bowl. Frost the tops of each cooled cookie and dip each cookie into the sprinkle bowl until completely covered. Serve and enjoy!

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tips

• Room temperature ingredients: It’s important that your eggs and butter are at room temperature. They incorporate with the other ingredients so much better then when they are cold. This will also help your cookies stay tender and soft.
• Funfetti inspired cookies: Mix colorful sprinkles directly into the cookie dough for even more color.
• Extra frosting: Be generous with the frosting. The thick layer of frosting is what gives these cookies their signature bakery-style appearance.
• Cool completely: Make sure the cookies are completely cooled before adding the buttercream frosting. Warm cookies will cause the frosting to melt and slide off.
• Dip immediately in sprinkles: After frosting each cookie, immediately dip it into the sprinkles before the frosting starts to crust over.
• Perfect round shape: A cookie scoop helps create evenly sized cookies that bake uniformly.

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variations

• Lemon flavor: Add fresh lemon zest to the frosting for a bright citrus flavor.
• Funfetti Sugar Cookies: Mix colorful sprinkles directly into the cookie dough for even more color.
• Patriotic Cookies: Decorate with red, white, and blue sprinkles for Memorial Day or the 4th of July.
• Christmas Sugar Cookies: Use festive red and green sprinkles for holiday cookie trays.
• Chocolate Frosted Sugar Cookies: Swap the vanilla buttercream for chocolate buttercream frosting and decorate with chocolate sprinkles for a rich chocolate twist.

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leftovers & storage

Store Frosted Sugar Cookies with Sprinkles in an airtight container on the counter of a cool area for up to 1 week. 

Freezing Cookie Dough: To freeze unbaked dough, wrap dough ball in plastic wrap and then place the large ball of dough in a freezer bag. Or you can place the dough in an airtight container to freeze. Thaw completely before scooping into cookie dough balls. 

To Freeze Cookie Dough Balls: Freeze cookie dough balls by placing the balls of dough on a cookie sheet and flash freeze for 30 minutes or until hardened. Transfer the cookie dough balls to a large ziplock bag or airtight freezer-safe container and store in the freezer for up to 6 months.

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