More About Delicious Dunkers
Total: 1 hr 30 min (includes cooling time)
Active: 30 min
Yield: 3 cups dip and about 2 dozen cookies
Nutrition Info
Kids of the 90s, this nostalgic recipe may bring back some lunchbox memories for you. I make a cake batter dip with sprinkles that's perfect paired with my shortbread cookies.
Ingredients
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Cookies:
1 stick (8 tablespoons) unsalted butter, at room temperature
1/3 cup granulated sugar
1 large egg yolk
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 cups all-purpose flour, plus more for dusting
1 tablespoon cornstarch
1/4 teaspoon kosher salt
Dip:
One 8-ounce block cream cheese, at room temperature
One 8-ounce container frozen whipped topping, thawed
1 cup confectioners' sugar
4 tablespoons unsalted butter, at room temperature
1 teaspoon cake batter flavoring
1/4 cup rainbow sprinkles, plus more for sprinkling
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Directions
Make the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
Beat the butter and granulated sugar in a stand mixer until creamy. Add the egg yolk and extracts and beat until combined. Combine the flour, cornstarch and salt in a separate bowl. Add to the batter and beat until combined. Shape the dough into a disc.
Roll on a lightly floured surface to 1/8-inch thickness. Cut the dough into 3-by-1/2-inch strips using a pizza cutter or sharp knife.
Place the cut-out cookie sticks on the prepared baking sheets 1 inch apart. Transfer the baking sheets to the freezer for 15 minutes. (This will help prevent the cookies from spreading.) Bake until golden brown around the edges, 8 to 10 minutes. Remove to a wire rack to cool.
Meanwhile, make the dip. Beat the cream cheese, whipped topping, confectioners' sugar, butter and cake batter flavoring in a large bowl with an electric mixer until creamy. Stir in the rainbow sprinkles. Sprinkle additional sprinkles on top, if desired. Serve the dip with the cookies.
Active: 30 min
Yield: 3 cups dip and about 2 dozen cookies
Nutrition Info
Kids of the 90s, this nostalgic recipe may bring back some lunchbox memories for you. I make a cake batter dip with sprinkles that's perfect paired with my shortbread cookies.
Ingredients
Deselect All
Cookies:
1 stick (8 tablespoons) unsalted butter, at room temperature
1/3 cup granulated sugar
1 large egg yolk
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 cups all-purpose flour, plus more for dusting
1 tablespoon cornstarch
1/4 teaspoon kosher salt
Dip:
One 8-ounce block cream cheese, at room temperature
One 8-ounce container frozen whipped topping, thawed
1 cup confectioners' sugar
4 tablespoons unsalted butter, at room temperature
1 teaspoon cake batter flavoring
1/4 cup rainbow sprinkles, plus more for sprinkling
Get Ingredients
Cook Mode (Keep screen awake)
NEW: You can now switch to Cook Mode to keep your screen awake.Dismiss the tooltip
Directions
Make the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
Beat the butter and granulated sugar in a stand mixer until creamy. Add the egg yolk and extracts and beat until combined. Combine the flour, cornstarch and salt in a separate bowl. Add to the batter and beat until combined. Shape the dough into a disc.
Roll on a lightly floured surface to 1/8-inch thickness. Cut the dough into 3-by-1/2-inch strips using a pizza cutter or sharp knife.
Place the cut-out cookie sticks on the prepared baking sheets 1 inch apart. Transfer the baking sheets to the freezer for 15 minutes. (This will help prevent the cookies from spreading.) Bake until golden brown around the edges, 8 to 10 minutes. Remove to a wire rack to cool.
Meanwhile, make the dip. Beat the cream cheese, whipped topping, confectioners' sugar, butter and cake batter flavoring in a large bowl with an electric mixer until creamy. Stir in the rainbow sprinkles. Sprinkle additional sprinkles on top, if desired. Serve the dip with the cookies.
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