Equipment
- Stand Mixer with Paddle Attachment
- Electric Hand Mixer for the cream cheese frosting
- Mixing Bowls
- Rolling Pin
- Mini Ghost Cookie Cutter
- Measuring Cups & Spoons
- Rubber Spatula
- Cookie Baking Sheet
Ingredients
Cinnamon Sugar Dunkaroo Cookies
- 3 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. ground cinnamon add up to a teaspoon for a more prominent cinnamon flavor
- 1 cup cold, cubed, salted butter 8 ounces
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 egg
- 1 tbsp. vanilla extract
Cream Cheese Buttercream Frosting
- 4 ounces unsalted butter room temperature
- 4 ounces cream cheese (half a block of cream cheese) room temperature
- 2 cups powdered sugar
- 1/2 tbsp. vanilla extract
- 1/8-1/4 cup Halloween sprinkles mix
Instructions
Cinnamon Sugar Dunkaboos Cookies
- Preheat the oven to 350 degrees Fahrenheit. Take 4 ounces of cream cheese and 4 ounces of unsalted butter out of the refrigerator to come to room temperature. You will use the cream cheese and unsalted butter later when making the frosting.
- In a medium sized mixing bowl, add the flour, baking powder, and cinnamon and stir to combine. Set this aside.
- In a stand mixer, cream together the sugars and cubed salted butter with the paddle attachment.
- Mix in the egg and vanilla extract until just combined.
- Slowly add in the flour, baking powder, and cinnamon mixture.
- Once the cookie dough forms a ball, roll it out onto parchment paper or a floured surface to 3/8" thick. Cut out mini ghost shapes and bake on a lined baking sheet for 7-10 minutes.
Dunkaroo Cream Cheese Buttercream Frosting
- Whisk the room temperature cream cheese and unsalted butter using the electric hand mixer until fluffy.
- Add in the vanilla extract and slowly add in the powdered sugar, mixing until fully incorporated.
- Pour in the sprinkle mix and mix on low until combined.