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Chef Taha Ayad's Recipe Homemade Dunkaroos with Crisp Graham Cookies and Sprinkle Frosting

Homemade Dunkaroos

These Homemade Dunkaroos pair crisp cinnamon-graham mini cookies with creamy vanilla frosting and rainbow sprinkles. They recreate the nostalgic lunchbox snack using simple pantry ingredients.
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Prep Time 25 minutes
Cook Time 8 minutes
Total Time 33 minutes
Servings: 20 servings
Course: Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Cinnamon-Graham Cookies
  • 8 tbsp salted butter room temperature
  • ¼ cup brown sugar packed
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 8 sheets graham crackers processed into about 1 cup fine graham cracker flour
  • 1 cup all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • 1 tsp ground cinnamon
For the Rainbow Sprinkle Frosting
  • 8 tbsp unsalted butter room temperature
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp whole milk plus more by the teaspoon if needed
  • 2 tbsp rainbow sprinkles

Equipment

  • Medium Mixing Bowls
  • Electric Hand Mixer
  • Food Processor
  • Fine-Mesh Strainer
  • Measuring Cups and Spoons
  • Rolling Pin
  • Parchment Paper
  • Mini Cookie Cutters
  • Baking Sheet
  • Wire Cooling Rack
  • Rubber Spatula

Method
 

  1. Gather all of the ingredients and preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. Add the room-temperature salted butter, brown sugar, and granulated sugar to a medium mixing bowl and cream with a hand mixer on medium speed until smooth and slightly lighter in color.
  3. Add the egg and 1 teaspoon vanilla extract, then mix on medium speed until fully incorporated. Scrape the bottom and sides of the bowl as needed.
  4. Place the graham crackers in a food processor and pulse until they resemble fine sand.
  5. Sift the processed graham crackers through a fine-mesh strainer into a medium mixing bowl, returning any coarse pieces to the food processor if necessary.
  6. Whisk the graham cracker flour, all-purpose flour, baking powder, baking soda, and cinnamon together until evenly combined.
  7. Add the dry mixture gradually to the creamed butter mixture, mixing only until a cohesive dough forms and no dry flour remains.
  8. Place the dough on a sheet of parchment paper, cover it with a second sheet, and roll it evenly to about 1/4 inch thick.
  9. Cut the dough into small shapes with miniature cookie cutters. Gather and reroll the scraps until all of the dough has been used.
  10. Arrange the cookies on the prepared baking sheet with a little space between each piece.
  11. Bake for 8 to 10 minutes, checking at the 8-minute mark, until the centers look dry and the edges are lightly golden.
  12. Let the cookies rest on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely and become crisp.
  13. For the frosting, combine the room-temperature unsalted butter, powdered sugar, remaining 1 teaspoon vanilla extract, and whole milk in a medium mixing bowl.
  14. Mix the frosting on low speed until the powdered sugar begins to incorporate, then increase to medium speed and beat until smooth and creamy.
  15. Adjust the frosting with milk by the teaspoon if it is too thick or with additional powdered sugar if it is too loose.
  16. Fold in the rainbow sprinkles with a spatula, then serve the frosting with the cooled miniature cookies.

Notes

  1. Use butter that is soft enough to indent when pressed but not melted or shiny.
  2. Process and sift the graham crackers finely so coarse crumbs do not weaken the miniature shapes.
  3. Roll the dough to an even 1/4-inch thickness so the cookies bake at the same rate.
  4. The cookies become firmer and crispier as they cool, so avoid baking them until deeply browned.
  5. Store the cooled cookies in an airtight container at room temperature and refrigerate the frosting separately.
  6. Let chilled frosting soften at room temperature for 20 to 30 minutes before stirring and serving.
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