0 In Food/ Sweet Tooth

iced gingerbread cookies

iced gingerbread cookie recipe
Do you guys remember Dunkaroos? They were these cookie + frosting snack packs that almost no mother allowed and every kid wanted. You’d peel back the plastic, dunk the cookie in the glob of frosting, and be transported to childhood bliss. If my mom ever snuck that into our lunchboxes it was a holiday, our birthday, or something bad was about to happen. So this recipe is a more adult-acceptable version of that fond memory. The dough itself is not overly sweet, but the white chocolate lends a perfect balance. See full recipe below.
star and heart shaped sprinkle cookies
homemade dunkaroo frosted cookies


1 1/2 cups (225 g) flour
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp cardamom (optional)
6 tbsp butter, very soft
1/3 cup (40 g) powdered sugar
1 egg
1 tbsp honey
1/4 tsp vanilla extract
18 oz white chocolate
vegetable oil
pink or red oil based coloring


1. Sift together dry ingredients.  Set aside.
2. Cream butter, sugar and honey using a mixer.  Scrape bowl, add egg and vanilla extract.  Cream for about 1 minute.
3. Add dry ingredients and mix on low until flour is just mixed in. Wrap dough in a disc in plastic wrap.  Refrigerate
4. Roll dough out to 1/4” thickness and cut using animal cookie cutters.
5. Bake for 6-8 minutes at 375 degrees or until edges are golden, rotate in between.
6. While baking, melt 18 oz of white chocolate in 20 second intervals in the microwave.  Stir well in between, add a couple teaspoons of vegetable oil to thin it out. Once melted, divide into 2 bowls. Add pink or red oil based coloring to one of the bowls.  Stir well.
7. Once cookies are cool, dip face of each cookie into chocolate, covering edge of cookie slightly.  Add your favorite sprinkles right away before the chocolate hardens.

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