Homemade Dunkaroos

Remember those magical little snack packs from the ’90s? Get ready to relive your favorite childhood treat – but even better because it’s homemade! These crispy vanilla cookies paired with rainbow-speckled frosting are about to make all your nostalgic snacking dreams come true.

The secret to nailing that authentic Dunkaroo experience lies in getting the cookie texture just right – crisp enough to hold up to dipping but tender enough to melt in your mouth. And that frosting? It’s pure joy in every rainbow-sprinkled bite.

Ingredients

For the Cookies:

• 1/2 cup unsalted butter, room temperature
• 1/2 cup cane sugar
• 1 cup all-purpose flour
• 1/2 tsp kosher salt

For the Rainbow Frosting:

• 1/4 cup unsalted butter, room temperature
• 1/2 cup powdered sugar
• 1/2 tsp vanilla extract
• 1/4 cup rainbow sprinkles

Steps

1. Start with the cookie dough by creaming room temperature butter in a large mixing bowl using an electric mixer for 3-4 minutes until light and fluffy. The butter should be pale yellow and very smooth.
2. Gradually stream in the cane sugar while continuously mixing. Beat for an additional 2-3 minutes until the mixture is light and airy. The sugar should be well incorporated with no visible granules.
3. Add the flour and salt to the butter mixture. Using a rubber spatula (not the mixer), gently fold until just combined. Don’t overmix – this will ensure tender cookies.
4. Place dough on plastic wrap and loosely shape into a rectangle. Cover completely with wrap and roll to 1/2 centimeter thickness. Chill for 1 hour at 40°F (4°C).
5. Preheat oven to 300°F (150°C). Using a 2.5-inch round cutter, cut cookies and place 1 inch apart on parchment-lined baking sheets.
6. Bake for 24-25 minutes until edges are lightly golden. For larger cookies, add 2-3 minutes to baking time.
7. While cookies bake, make the frosting. Beat room temperature butter until very pale, about 2-3 minutes.
8. Gradually add powdered sugar 1/4 cup at a time, mixing well between additions. Add vanilla and fold in sprinkles until just combined.
9. Let cookies cool completely before dipping in frosting. Store in an airtight container for up to 5 days.

Smart Swaps

• Use coconut sugar instead of cane sugar for a lower glycemic option
• Try almond flour for a gluten-free version (use 1 1/4 cups to compensate for texture)
• Replace butter with coconut oil (use 25% less by volume)

Make It Diabetes-Friendly

• Use monk fruit sweetener in place of sugar (1:1 ratio)
• Replace all-purpose flour with almond flour to reduce carbs by 75%
• Add 1 tbsp ground flax to dough to slow sugar absorption
• Keep portions to 2 cookies per serving

Pro Tips

• Ensure butter is truly room temperature (about 65°F/18°C) for best results
• Don’t skip the chilling step – it prevents spread and ensures crisp edges
• Store frosting separately for maximum cookie crunch