Description
These Fall Dot Cookies are a cozy autumn twist on the viral TikTok DOTCake, made with soft, buttery sugar cookies and vanilla buttercream frosting. A fun fall cookie recipe that’s perfect for Halloween, Thanksgiving, parties, and seasonal baking.
Ingredients
Units
Scale
Vanilla Cookie Dough
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 sticks of unsalted butter (chilled)
- 1/2 cup brown sugar
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
Vanilla Buttercream Icing
- 1/2 cup butter
- 2 cups powdered sugar
- 2–3 tbsp heavy cream
- 1 tsp vanilla
- 1/2 cup autumn-colored nonpareil sprinkles
Instructions
- Preheat oven to 375°F. Line a cookie sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream the cold butter and sugar together. In a stand mixer, beat on medium speed for 2-3 minutes until it’s whipped and creamy. Beat in eggs and vanilla.
- Add in the flour mixture and mix until the flour mixture is evenly blended into a dough.
- Scoop large cookie dough balls onto a separate parchment-lined rimmed cookie sheet in rows (you can also use a plate lined with parchment paper). Freeze for 15-20 minutes. Chilling the cookies will set the dough and decrease the spread in the cookies when baking. This recipe should make 10-12 large cookies.
- Add 4 large cookies to the lined baking sheet and bake cookies for 12-15 minutes. These are larger cookies, so you won’t be able to fit many on the sheet pan. They should be slightly golden on the edges and soft in the center. Transfer the cookie sheet to a wire rack and let the cookies cool on the rack for about 8 minutes before starting another batch. Continue to make the rest of the cookies 3-4 at a time.
- Make vanilla buttercream frosting. In a stand mixer with a paddle attachment, cream butter on medium speed. Whisk in powdered sugar, heavy cream, and vanilla until smooth and creamy.
- To ice the cookies, either use a piping bag or a butter knife to spread a thick layer of icing on the top of each cookie. The piping bag will give you clean lines on the edges. But if you don’t have piping bags and tips, or just don’t have the patience, it’s no big deal. The icing is going to be covered in sprinkles anyway!
- If using a piping bag: Slip the piping tip down into the piping bag and use a silicone spatula to fill the piping bag with icing. Twist the top to seal. Grip the bag between you thumb and pointer finger and pipe a spiral of icing on each cookie.
- Decorate the cookies with sprinkles. Pour sprinkles in a shallow bowl and press the top of the iced cookie into the sprinkles to coat the top.
- Prep Time: 40 minutes
- Cooling Time: 20 minutes
- Cook Time: 20 minutes