This homemade Dunkaroos recipe brings back the '90s with crispy cinnamon graham cookies and vanilla rainbow sprinkle frosting for dipping!
Instructions
1
Gather your ingredients and preheat your oven to 350℉.
2
To begin baking the cookies, in a medium mixing bowl, combine room temperature salted butter, brown sugar, and granulated sugar. With a hand mixer, cream it together on medium speed.
3
Add the egg and 1 tsp vanilla extract. Mix together on medium speed.
4
Process the crackers
5
In a food processor, add graham crackers and pulse until fine.
6
Using a fine mesh strainer, sift graham cracker flour into a medium mixing bowl.
7
Mix together graham cracker flour, all-purpose flour, baking powder, baking soda and ground cinnamon.
8
Little by little, add flour mixture to the creamed sugar and butter mixture until a dough forms.
9
Turn the dough out onto a parchment lined surface and roll it out between another sheet of parchment until it’s quite thin, about ¼” thick.
10
Using any cookie cutters you have on hand (I borrowed my daughter’s tiny cookie cutters from her baking play set to mimic the size of Dunkaroos!) cut out as many cookies as you can until the dough is gone.
11
Place the cookies on a parchment-lined baking sheet and bake for 8-10 minutes in a 350℉ oven. These cookies are meant to be crispy and dippable.
12
To make the frosting, combine the stick of room temperature unsalted butter, powdered sugar, 1 tsp vanilla extract, and whole milk in a medium-size mixing bowl and mix with a hand mixer until smooth on medium speed.
13
Fold in the sprinkles last, then serve with your mini cookies!
