I’m almost 30 years old (as of this post), so I grew up in the 90s. There were a lot of pretty great supermarket snack foods during my childhood. We had Lunchables, Gushers, Doritos, Fruit By The Foot, Goldfish, Go-Gurt, Squeezits, and the cult favorite… Dunkaroos! If you weren’t around in the 90s or aren’t familiar with Dunkaroos, they came in a small plastic package with little cookies in one compartment and frosting in another. I believe they came in a few different flavors, but the most memorable were the vanilla cookies with the rainbow sprinkle frosting. You could dip the cookies in the frosting, make little sandwiches, or just eat them totally separately. They had the power to transform a sub-par lunchbox into a brag-worthy one, and were certainly the crown jewel of any lunchtime trade proposals.
Unfortunately, Dunkaroos were discontinued in the United States by 2012. They did continue to be sold in Canada until 2018. So for now, sadly, there is no way to get your hands on a fresh package of Dunkaroos. Not being satisfied with that fact, I decided to go about making a homemade version. I scoured the internet to see what recipes had already been created to replicate this memorable snack. Many of them seemed to include shortcut ingredients, like yogurt, Cool Whip, and funfetti cake mix. This would certainly be an easy workaround, but I couldn’t imagine it tasted very much like the original. Also, the vast majority of recipes just called for using graham crackers, Teddy Grahams, or Nilla Wafers for dipping. They probably would have made for a good substitute, but if I was gonna do this, I was gonna do it right.
So I kept searching and found what looked to be a promising version of the Dunkaroos frosting AND cookies. The recipes are pretty straightforward, but they result in a combination that comes eerily close to the real thing (at least, as I remember it). If you grew up loving Dunkaroos like me, do yourself a favor and try this recipe! Let me know in the comments below how well it measures up to the original. Thanks for reading!
Copycat ''Dunkaroos'' Cookies & Frosting
- 1 1/4 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup butter
- 1/3 cup brown sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 cup room-temperature butter
- 2 cups powdered sugar
- 1/2 tsp salt
- 1/4 tsp vanilla extract
- 1 to 2 tbsp milk
- 1/2 cup rainbow sprinkles
- For the cookies, combine the flour, baking powder, baking soda, cinnamon, and salt in a bowl and set aside.
- Cream the butter and sugar together until pale and fluffy. Add the egg, vanilla, and mix together.
- Add the flour mixture and combine until a dough forms. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least two hours.
- While the cookies are chilling, make the frosting by mixing the butter and powdered sugar together until light and fluffy. Add the salt, vanilla, and beat until smooth. Add the milk a bit at a time until the frosting is the proper consistency. Then stir in the rainbow sprinkles.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- After the dough has chilled, lightly flour a surface and roll out the dough to about 1/8-inch thickness. Use a bottle-cap or a small round cutter to punch out cookies and transfer them to the baking sheet. Gather up the leftover dough and repeat this step until you use it all.
- Bake the cookies for about 5 to 7 minutes, or until the edges of the cookies start to turn golden brown.
- Serve the cookies with the frosting and start dipping!
- I added some mini chocolate chips to the cookies for a little extra flavor!
- It’s important to chill the dough for at least a short amount of time, in order to prevent them from spreading too much in the oven.
- This recipe has been adapted from Tasting Table.