Homemade Dunkaroos

Back on the internet and I found something I can make for the grandkids

To keep with the lunchbox theme, these shortbread cookies taste a bit like graham crackers. They're made with whole wheat flour, light brown sugar, honey, and cinnamon. After the dough chills, roll it out and go wild with any fun cookie cutter you have—to fully mimic Dunkaroos, smaller ones are recommended. Or, use a small knife to cut the rolled-out dough into a grid of easy 1-inch squares. After a short stint in the oven, these cookies are ready to dive into some frosting!

What kind of frosting goes with homemade Dunkaroos?

To make a fluffy, colorful, tasty Dunkaroo frosting that can hold up at room temperature, this recipe uses marshmallow fluff! Whipped up fluff, butter, powdered sugar, and vanilla make a perfectly sweet dipping frosting to go with the shortbread cookies. If you don’t have marshmallow fluff on hand or prefer to use another frosting, American buttercream, coffee frosting, or browned butter maple buttercream make great options. Don’t forget to fold in those colorful sprinkles for the full experience!

Ingredients

For the cookies:

3/4 cup all-purpose flour

3/4 cup whole wheat flour

1 tsp. baking powder

1/2 tsp. ground cinnamon

1/4 tsp. kosher salt

1/2 cup unsalted butter, softened

1/2 cup light brown sugar

1 Tbsp. honey

1/2 tsp. vanilla extract

For the dipping frosting:

1 (7-oz.) jar marshmallow fluff

1/2 cup unsalted butter

1 tsp. vanilla extract

1 1/2 cups powdered sugar

1/2 cup rainbow sprinkles

Directions

For the cookies: In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, cinnamon, and salt until combined.

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, light brown sugar, and honey. Beat on medium speed until light and fluffy, 2 to 3 minutes. Beat in the vanilla, scraping down the sides of the bowl.

With the mixer on low speed, gradually add the dry ingredients to the butter mixture, mixing just until the dough comes together.

Form the dough into a disk and wrap it in plastic. Refrigerate the dough until firm, 30 minutes to 1 hour.

Preheat the oven to 350˚F. Line 2 baking sheets with parchment paper.

On a lightly floured surface, roll out the dough until about 1/4-inch thick and cut out as many cookies as you can with 1- to 2-inch animal cookie cutters. Place the cookies on the baking sheets and bake until lightly golden brown, 8 to 10 minutes. Remove from the oven and let cool for 5 minutes on the baking sheets, then remove to racks to cool completely.

For the dipping frosting: In the bowl of a stand mixer fitted with a paddle attachment, beat the marshmallow fluff and butter over medium speed until smooth. Add the vanilla and beat until well combined. Reduce the speed to low and gradually add the powdered sugar. Increase the speed to medium-high and beat until fluffy, about 1 minute. Fold in the sprinkles.

Serve the cookies with a side of frosting for dipping!

Pro Tip: For a more defined cookie shape, chill the cutout cookies on the sheet pan in the refrigerator for 20 minutes or in the freezer for 10 minutes before popping them in the oven.