I Made the Viral Dot Cake as Cookies

Name: I Made the Viral Dot Cake as Cookies
Total time: 90 min
Ingredients: 2 cups Butter; 4 ¾ cups Sugar; ¼ cups Brown sugar; 2 tbsp Vegetable oil; 2 Egg; 4 tsp Vanilla; 3 ¾ cups Flour; 1 ½ tsp Baking powder; ¾ tsp Baking soda; ¾ tsp Salt; ¼ cups Heavy cream; ¾ cups Cake sprinkles; Cookies

By Sugar Spun Run · 90 min

Ingredients

Butter2 cups
Sugar4 ¾ cups
Brown sugar¼ cups
Vegetable oil2 tbsp
Egg2
Vanilla4 tsp
Flour3 ¾ cups
Baking powder1 ½ tsp
Baking soda¾ tsp
Salt¾ tsp
Heavy cream¼ cups
Cake sprinkles¾ cups
Cookies

Instructions

Beat the butter and both sugars until light and fluffy, then add the oil, eggs and vanilla and mix on medium-low speed until combined.
In another bowl, whisk the cake flour, baking powder, baking soda and salt.
Add the dry ingredients to the wet in four portions, mixing well and scraping the sides and bottom of the bowl.
Cover the dough and chill for 30 minutes (up to 3 days). Meanwhile, preheat the oven to 350°F (175°C) and line baking sheets with parchment.
Scoop 2-tablespoon portions (38 g), roll each into a smooth ball and space them at least 2 inches (5 cm) apart on the sheets.
Bake on the center rack for 9 to 10 minutes. Within 1 minute of coming out, flatten the tops gently with a flat-bottomed 1-cup measure, then cool.
For the frosting, beat the salted butter until smooth, gradually add the powdered sugar on low speed, then add the vanilla and cream one tablespoon at a time until smooth and creamy.
Spread 1½ tablespoons of frosting over each cookie, then dip the frosted side into a shallow dish of nonpareils to coat it fully.

Summarized from Sugar Spun Run's video. Watch it for the details.

Watch the recipe video Open the official recipe

More recipes with

Egg Cream Brown sugar Heavy cream

Cook with what's in your fridge

Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.

Get it on Google Play Open in the web app