Homemade Dunkaroos (Edit recipe)

Delcious mini shortbread cookies dipped in a mouthwatering funfetti dip. Take it back to the ’90s with these homemade dunkaroos, but make it gluten-free, refined sugar-free, and with dye-free sprinkles.

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	400
Fat:	26 g
Carbohydrates:	56 g
Protein:	14 g
Cholesterol:	64 g
Sodium:	187 mg
Fiber:	5 g
Sugars:	7 g
Calculated for total recipe.

by Simplyhealthymama

Serves: 6-8

Ingredients

1 cup Bob's Red Mill Gluten Free All Purpose Baking Flour
0.5 tsp Otto's Naturals Grain-Free Baking Powder
4 Tbsp Unsalted Butter, softened
3 Tbsp Pure Maple Syrup
2 Tbsp Milk
1 tsp Pure Vanilla Extract
1 tsp Almond Extract
0.5 tsp Ceylon Cinnamon
0.125 tsp Sea Salt

Frosting dip

0.5 cup Unsalted Butter, softened
1 cup Lakanto Powdered Monkfruit Sweetener
0.25 tsp Sea Salt
0.5 tsp Pure Vanilla Extract
1 Tbsp Heavy Cream (Whipping Cream), organic, or milk
2 Tbsp Sprinkles, dye-free

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Using a hand mixer, mix all dough ingredients in a small bowl.
As the dough forms, use your hands to form dough into a ball. Tightly wrap the dough in plastic wrap. Chill in the refrigerator for two hours or overnight. After the dough is done chilling, set it out on the counter for 15 minutes or so, until you can roll it out.
Preheat oven to 350°F and line a large baking sheet with unbleached parchment paper. On a lightly floured surface, roll out the dough with a lightly floured rolling pin until it's about 1/8-inch thick. Cut out round shapes with a cookie cutter (1-1.5” wide). If the cutters are sticking to the dough, dip them into flour before cutting. Optional: Press an alphabet cookie cutter into cookie.
Place the cookie cut-outs on the baking sheet. Bake for 7 to 9 minutes. You will most likely need to bake two batches. Makes about 120 cookies.
As cookies are cooling, make the frosting. In a large bowl, beat all frosting ingredients, except for sprinkles, with a hand mixer. Beat until all is combined into a creamy frosting. Fold in sprinkles using a spatula or wooden spoon.
Serve frosting with cookies. The kids love when I serve in fun snack and dip containers! Store leftover cookies in an air-tight container (at room temperature) and leftover frosting in the refrigerator. Allow frosting to thaw out of the fridge for about 15 minutes before serving.