These dot cake cookies are a soft, tender, cakey sugar-cookie take on the viral dot cakes you’ve likely seen on social media. Thick, fluffy cookies are finished with a generous layer of vanilla buttercream and dipped in rainbow nonpareil sprinkles for a nostalgic bakery-style treat.
A Note from Fiona
Why You’ll Love These Dot Cake Cookies
If you enjoy soft, cakey sugar cookies—think Lofthouse cookies—these dot cake cookies deliver that same tender, melt-in-your-mouth texture. I was inspired by the ramekin dot cakes trending online and adapted the idea into an easy cookie that’s just as delightful. Each cookie is pillowy, topped with a thick vanilla buttercream, and coated with tiny round nonpareil sprinkles for a satisfying crunch and cheerful appearance.
These cookies are also less fussy than baking individual jar or ramekin cakes. You skip portioning and layering and get the same playful look in cookie form, which saves time and reduces cleanup.
What Are Dot Cakes?
Dot cakes are individual vanilla cakes baked in jars or ramekins, finished with a flat layer of vanilla frosting, and then dipped in nonpareil sprinkles (also called 100s and 1000s). The flat, frosted top creates a satisfying contrast between the soft cake and the crisp sprinkles. These dot cake cookies recreate that experience in a portable, cookie-sized version.
Making Cakey Sugar Cookies
The goal here is a soft, tender, cakey cookie rather than a crisp, thin sugar cookie. To get that texture I use sour cream in the dough along with butter; the sour cream adds moisture and tenderness without leaving a tangy flavor. Vanilla and a touch of almond extract round out the classic sugar cookie taste.
This dough is straightforward: you whisk the dry ingredients, cream the butter and sugar, mix in the wet ingredients, then combine on low speed until smooth. The dough should be thick. Chill it in the fridge for at least 1 hour (up to 48 hours) to make it easier to portion and to improve texture. When ready, scoop into balls and bake.
Recipe Tip
Measure flour properly for best results. Whisk the flour, spoon it into a dry measuring cup, and level off with a knife, or weigh it on a kitchen scale. Accurate flour measurement helps ensure cookies that are tender and thick without becoming dry.
Frosting & Decorating
The frosting is a thick, creamy vanilla buttercream. Replacing some butter with vegetable shortening helps recreate that nostalgic, bakery-style mouthfeel often found in store-bought frosted cookies and sheet cakes. The result is silky, stable, and spreadable.
To achieve the flat, dot-cake-style topping, follow these simple steps:
- Fill a piping bag with a large round tip (or use a freezer bag with the corner snipped off) and pipe a large round dollop of frosting onto each fully cooled cookie.
- Place the frosted cookies, frosting-side down, onto a cookie sheet lined with clean parchment or wax paper. Freeze for about 20 minutes to set the frosting flat.
- Remove the cookies from the freezer, peel them off the paper, and dip the flat frosted top into a plate of nonpareil sprinkles, pressing gently so the sprinkles adhere.
If you prefer fewer steps, you can also spread frosting with a flat-edge knife and then dip the tops in sprinkles. The finish won’t be perfectly flat, but the flavor and texture will still be excellent.
More Sprinkle Recipes to Try
- Funfetti-style cookies and cakes
- Sprinkled birthday cake
- Frosted sugar cookie bars
Dot Cake Cookies
Equipment
- Cookie sheets
Ingredients
Sugar Cookies
- 1½ cups all-purpose flour (188 g)
- 2 teaspoons cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup unsalted butter (112 g), softened but not melting
- ¾ cup granulated sugar (150 g)
- ½ cup full-fat sour cream (120 ml), room temperature
- 1 large egg, room temperature
- 1½ teaspoons vanilla extract
- ¼–½ teaspoon almond extract
Frosting
- ¾ cup unsalted butter (168 g), softened
- ¼ cup vegetable shortening (or substitute with an extra ¼ cup butter)
- 3–4 cups powdered sugar (sifted), adjust to taste
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3–4 tablespoons whipping cream or milk (as needed)
- ½ cup nonpareil sprinkles (100s and 1000s)
Instructions
Sugar Cookies
- Whisk together the flour, cornstarch, baking powder, baking soda, and salt in a large bowl. Set aside.
- In a separate bowl, cream the butter and granulated sugar together for 2–3 minutes until light and fluffy.
- Add the egg, sour cream, vanilla, and almond extract to the butter mixture. Scrape down the sides and bottom of the bowl as needed.
- On low speed, mix the dry ingredients into the wet until combined and smooth. The dough will be thick.
- Cover and refrigerate for at least 1 hour or up to 48 hours.
- When ready to bake, preheat the oven to 350°F (180°C) and line two cookie sheets with parchment or silicone mats.
- Scoop roughly 1½ tablespoons of dough per cookie (a cookie scoop works well) and place them about 2½ inches apart on the prepared sheets.
- Bake one sheet at a time in the center of the oven for 12–14 minutes. The tops should look set and should not feel doughy when lightly pressed.
- Let the cookies cool on the sheets.
Frosting
- Beat the butter until smooth, then add the shortening and mix to combine.
- Add 3 cups powdered sugar, vanilla, and salt. Start the mixer low and increase to medium speed, beating until smooth.
- Add whipping cream 1 tablespoon at a time, and add more powdered sugar if needed to reach desired sweetness and thickness.
Decorating
- Ensure cookies are fully cooled. Line clean cookie sheets with fresh parchment or wax paper.
- Transfer frosting to a piping bag fitted with a large round tip (or use a freezer bag with the corner cut off). Pipe a large round dollop onto each cookie.
- Place each cookie frosting-side down on the lined tray so the frosting flattens slightly, then freeze for about 20 minutes.
- Pour sprinkles onto a plate. Remove cookies from the freezer and carefully peel them off the paper. Dip each cookie top into the sprinkles, pressing gently so they stick.
- Alternatively, spread frosting with a flat-edge knife and dip into sprinkles for a quicker finish.
Nutrition (per cookie, approximate)
Calories: 314 kcal; Carbohydrates: 37 g; Protein: 2 g; Fat: 18 g; Saturated Fat: 10 g; Sugar: 28 g; Sodium: 57 mg.