Okay, let’s be 100% honest here. These were meant to be hamantaschen. I thought, wow what a fun and new think I could do. Then, I completely butchered them and they 1) wouldn’t fold into triangles, 2) wouldn’t cook with the frosting inside…it melted no matter what I added into the frosting to keep it together, 3) you know, should be dunked as dunkaroos. So, these didn’t work out the way I had hoped. So, I re-routed and made these into little hearts to dunk!
I did once photograph my dear friend Mathew’s dunkaroos. Now, his are much more accurate to the actual cookies and his frosting was incredible. But I’ve never made them before and these were meant to be another cookie altogether! So, this was a fun, new process for me. I don’t think the cookies on mine are 100% accurate to dunkaroos, but they are close and they are delicious!
I hope you make them and you enjoy them!
Tips on Ingredients:
Usually the better the ingredients, the better your food will taste. However, I do like to go over which ingredients that you should have the best quality for and the others are those that I think don’t need to be the highest quality. But again, if you don’t have access to high quality, it will still be delicious! I also let you know if a certain type or style is best.
These are the items that I have notes for, whether it’s to buy the best quality or if there are specific notes about that ingredients.
- Butter: I always suggest using a good quality when it comes to your dairy. This always helps the texture and flavor profile. I personally am a big fan of butter like Kerrygold.
- Butter Extract: Now, this definitely does add to the real dunkaroos flavor. However, if you don’t have it, that’s okay, just use the same amount in exchange for vanilla extract.
- Clear Vanilla Extract: The reason I call for clear vanilla is that it helps keep the color of the cookies light though. But, regular vanilla works just fine.
- Egg: should be room temperature. If you forgot to leave it out to get to room temp, you can heat a bowl of water to warm temperature. Then place egg inside for 10-15 minutes.
- Graham Cracker: Make sure you grind this up to a powdered form like a flour. If you don’t have any graham crackers on hand, you can just use more flour. It will change the flavor and texture, but it will still taste great.
- Sprinkles: Now, for the sprinkles, I recommend using a type like jimmies, quins, or sanding sugar. Something like nonpareils or dragees aren’t always great for this as they could bleed into the cookie.
- Dunking Dip: I think you can definitely make your own frosting, I have a few great recipes. BUT, to get the easiest and honestly the flavor most like the real thing, I recommend buying a tub of Pillsbury (or another brand) cake frosting.
Best Tips and Knowledge to make the best possible homemade dunkaroos:
These tips are helpful for when you are making the recipe. Outside of the tips for ingredients above, these are tips on how to do something or why what I’ve listed in the recipe is necessary.
- Room Temperature Eggs: A lot of baking recipes (mine included) ask for room temperature eggs. This is because a room temp egg is easier to break down than a cold egg. So therefore, it mixes into the batter better. ALSO, room temp eggs get a better volume making for a fluffier baked good.
How to: I would suggest leaving them on the counter for a couple of hours to get room temp. However, if you forget or run out of time, another option is to place the eggs into a bowl of warm water (not hot) for about 10-15 minutes.
- Creaming Sugar and Butter: This is often the first step in many of my baked goods. Like the point above on room temperature butter, the creaming of the sugars and butter makes for a light and fluffy baked good. This is the point of 1) breaking down the granular of sugar so they are evenly distributed and baked. 2) That you’re getting that emulsion going and trapping in air that will create a light and fluffy batter and therefore final baked good. I always suggest at least 3-5 minutes. However, if your kitchen is colder, you may need to go up to 6-8 minutes at least to make sure they cream fully.
- Mixing Dry Ingredients Separately: This is so important and basically happens in like 90% of baking. This is to make sure you are thoroughly mixing in the items like baking powders, sodas, etc. You want to make sure that it’s evenly distributed because once you mix it into the wet ingredients it can stick in one place.
- Chilling Time: So, chilling the dough is a VERY important part of making any cookie. Most require it, but also this will dictate whether you have a thick or thin cookie. The longer they chill, the thicker they will be.
- Floured Surface: You can use any type of surface, as long as it’s large enough and has enough flour. But you don’t want to use more than about ¼ cup of flour or work too much flour into the dough, as it will toughen the dough.
- Cookie Cutter: Use whatever type of cookie cutter you would like. I used a small heart cookie cutter, so this has made my cook time shorter. If you use a larger than 1-2” cookie cutter, this would change your cooking time, making it longer.
- Serving: Put your cookies onto a tray with a cute bowl with the frosting inside. Dunk and enjoy!
½ cup butter, room temperature
¾ cup, granulated sugar
1 egg, room temperature
1 teaspoon butter extract
½ teaspoon clear vanilla extract
1 ¾ cup AP flour
¼ cup graham cracker, ground in a blender or food processor
1 teaspoon baking powder
¼ teaspoon salt
2 Tbsp sprinkles
1 container of cake icing
2 tablespoons sprinkles
1. Stand mixer with a paddle attachment, cream butter and sugar until combined, light and fluffy (about 3-5 minutes).
2. Add in egg and extracts, whisk for another 2 minutes until all is combined. Scrape down sides of bowl to assist as needed.
3. In a separate bowl, mix dry ingredients, flour, baking powder, and salt. Whisk until thoroughly combined.
4. Turn stand mixer onto slow-medium speed and slowly add in the dry ingredients.
5. Once combined, fold in the sprinkles. Chill dough in the refrigerator for at least 30 minutes and up to 12 hours covered.
6. Remove dough from fridge and preheat the oven to 350° F and prepare some baking sheets with parchment paper.
7. Roll out the dough to about 1/8-1/4-inch-thick on a floured surface. Then using a cookie cutter, any shape you’d like, cut out the dough. Be sure not to overwork the dough.
8. Place onto the baking sheets, then into the oven for about 8-10 minutes. Until just golden brown on the edges.
9. Once cookies come out of the oven, allow to rest on the baking sheet for about 3-5 minutes. Then move to a cooling sheet to finish cooling completely.
1. Mix ingredients together and place into a bowl. Arrange cookies on a platter around the dip.
2. Serve and enjoy!