These dot cake cookies are a soft, tender, cakey sugar cookie version of the viral dot cakes you’ve probably seen on social media. Thick, fluffy cookies are topped with a generous layer of vanilla buttercream and coated in rainbow nonpareil sprinkles for a nostalgic, bakery-style finish.
A Note from Fiona
Why You’ll Love These Dot Cake Cookies
If you enjoy soft, cakey sugar cookies like Lofthouse-style cookies, these dot cake cookies will be a new favorite. They’re inspired by the jarred dot cakes trending online, but in cookie form: light, tender interiors with a thick, creamy vanilla frosting and a playful coating of round nonpareil sprinkles. The texture is fluffy and satisfying, while the frosting delivers the nostalgic bakery flavor many of us remember from childhood.
These cookies are also easier to make than assembling individual jar cakes — no ramekins required, and you avoid extra packaging while still getting the same charming look and taste.
What are Dot Cakes?
Dot cakes refer to individual vanilla cakes typically baked in ramekins or jars, frosted with vanilla buttercream and rolled in nonpareil sprinkles (the tiny round “100s and 1000s”). They have flat, frosted tops that become slightly crisp from the sprinkles, offering a satisfying contrast of soft cake and crunchy topping. These cookies capture that same look and flavor while being easier to serve and share.
Making Cakey Sugar Cookies
The goal for these cookies is a soft, tender, cakey texture rather than a crisp sugar cookie. To achieve this, the recipe uses full-fat sour cream alongside butter. Sour cream adds moisture and tenderness without imparting a sour taste. Vanilla and a hint of almond extract amplify the classic sugar cookie flavor.
This dough is thick and benefits from chilling for at least one hour (or up to 48 hours) before scooping into balls and baking. Because there’s no rolling and cutting required, the process is straightforward and low-mess.
Recipe Tip
Accurate flour measurement is essential for tender, thick cookies that aren’t dry. Whisk the flour first, spoon it into a dry measuring cup, and level it off. For the best results, weigh the flour with a kitchen scale.
Frosting & Decorating
The frosting is a thick, creamy vanilla buttercream made with butter and a bit of shortening to mimic the nostalgic bakery texture. This combination creates a frosting that holds its shape, spreads smoothly, and tastes rich and familiar.
To replicate the flat, rounded dot-cake finish, follow these simple decorating steps:
- Pipe a large round dollop of frosting onto each cooled cookie using a piping bag with a large round tip or a freezer bag with the corner snipped off.
- Place the frosted cookies upside down on a tray lined with fresh parchment or wax paper, then freeze for about 20 minutes so the frosting flattens evenly.
- Remove the cookies from the freezer, peel them off the paper, and dip the frosting side into a plate of sprinkles, pressing gently so the sprinkles adhere.
If you prefer a quicker method, spread the frosting with a flat knife and then dip the cookies in sprinkles — they’ll still taste wonderful, though the top won’t be as perfectly rounded.
More Sprinkle Recipes to Try
- Funfetti Cookies
- Sprinkle Birthday Cake
- Frosted Sugar Cookie Bars
Dot Cake Cookies
By: Fiona Dowling
Inspired by viral dot cakes, these cookies are cakey, tender sugar cookies topped with thick vanilla frosting and rolled in sprinkles. They capture that nostalgic bakery flavor and look.
Prep: 30 mins • Cook: 12 mins • Chill: 1 hr • Total: 2 hrs • Yields: 18 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 (112 g) unsalted butter, softened (not melting)
- ¾ cup (150 g) granulated sugar
- ½ cup (120 ml) full-fat sour cream, room temperature
- 1 large egg, room temperature
- 1½ teaspoons vanilla extract
- ¼–½ teaspoon almond extract
Frosting
- ¾ cup (168 g) unsalted butter, softened
- ¼ cup vegetable shortening (or additional ¼ cup butter)
- 3–4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3–4 tablespoons whipping cream or milk
- 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 another large bowl, beat the butter and granulated sugar until creamy, about 2–3 minutes.
- Add the egg, sour cream, vanilla, and almond extract to the butter mixture, beating until combined. Scrape the bowl as needed.
- On low speed, gradually beat in the dry ingredients until the dough is even and thick with no lumps.
- Cover the dough and refrigerate for at least 1 hour or up to 48 hours.
- When ready to bake, preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper or silicone mats.
- Scoop dough into balls about 1½ tablespoons each (a cookie scoop works well) and place them 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 not doughy when lightly pressed.
- Cool the cookies on the baking sheets before frosting.
Frosting
- Beat the butter until smooth, then add the shortening and mix well.
- Add 3 cups powdered sugar, vanilla, and salt; start on low speed and increase to medium, beating until smooth.
- Add whipping cream one tablespoon at a time and beat until you reach the desired sweetness and consistency, adding extra powdered sugar if needed.
Decorating
- Make sure cookies are completely cool. Line a baking sheet 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 snipped off.
- Pipe a large round dollop of frosting onto each cookie.
- Turn the cookies upside down onto the prepared parchment so the frosting flattens slightly, then freeze for about 20 minutes.
- Pour sprinkles onto a plate. Remove cookies from the freezer, peel them off the paper, and dip the frosting side into the sprinkles, pressing gently to adhere.
- Alternatively, spread frosting with a flat knife and dip each cookie in sprinkles for an easier finish.
Nutrition
Per cookie (approximate): Calories: 314 kcal; Carbohydrates: 37 g; Protein: 2 g; Fat: 18 g; Saturated Fat: 10 g; Cholesterol: 51 mg; Sodium: 57 mg; Sugar: 28 g.
Enjoyed this recipe? Try rating it or leave a note for future batches—adjusting chilling time, baking time, or frosting thickness are common tweaks that make these cookies your own.