Whenever children go back to school, I always think of my experiences from 1,000 years ago (just a joke, but the 90s and 2000s seem to be strangely away!) I remember that I have beaten the grocery store with my mother and begged for all trendy snacks, including darkaroos! What is not about loving with crispy Graham cookies and creamy icing with sprinkles? Well, the modern version bought in the store seems to have many mysterious ingredients that I cannot say, but my homemade recipe is just as good (if not better) and is made with basic foods that you probably already have on hand! Let us lean into some nostalgia of the 90s and open some!
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Homemade Dunkaroos recipe
Dunkaroos were a very popular lunch box snack made of mini cookies and icing to immersion that was launched in the 1990s. They were discontinued in the USA in 2012 (Cue Collective Childhood Tears), and although they have made a comeback since then, they simply do not hit the same as the original!
My homemade Dunkaroos recipe catches a nostalgic OG taste with Graham cookies from cinnamon spice and a simple vanilla sugar effusion with rainbow sprinkles (the type that you would spread on a classic vanilla cake). In order to get this authentic Graham Cracker taste on a limited budget, I grind the actual Graham cracker in flour and mix it with normal flour and roll the dough super thin so that the cookies bake and perfectly dip for immersion. Immerse yourself in this icing filled in scatter and you will understand why an entire generation is still obsessed with this relapse snack. 😉
Dunkaroos recipe
Prevent your screen from becoming dark
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Collect your ingredients and heat your oven to 350 ℉.
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To start baking the cookies in a medium -sized mixed bowl, combine the salt butter, brown sugar and the granulated sugar. Cream it together with a hand mixer at medium speed.
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Add the egg and 1 teaspoon of vanilla extract. Mix at medium speed.
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Add Graham Cracker in a food processor and pulsate them up to be fine.
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Seven with a fine mesh sieve into a medium -sized mixed bowl.
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Mix Graham Cracker flour, all-purpose flour, baking powder, baking powder and ground cinnamon.
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Gradually add the flour mixture to the mixture of cream sugar and butter until a dough forms.
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Turn the dough onto a covered surface and roll it out between a different parchment sheet until it is quite thin and about ¼ inch thick.
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With all the biscuit cutters you have on hand (I borrowed my daughter’s tiny biscuit cutters out of their baking game to imitate the size of Dunkaroos!) Cut off as many cookies as possible until the dough is gone.
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Place the cookies on a parchment lined baking sheet and bake it in a 350 ° C-oven for 8-10 minutes. These cookies are said to be crispy and dipbar.
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To make the icing, combine the rod of the room temperature unsalted butter, powdered sugar, 1 teaspoon vanilla extract and whole milk in a medium -sized mixed bowl and mix with a hand mixer until they are smooth at medium speed.
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Fold the crumble last and then serve with your mini cookies!
See how we calculate the recipe costs here.
Portion: 1portionCalories: 233KcalCarbohydrates: 35GProtein: 2GFat: 10GSodium: 104mgFiber: 0.4G
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How to gradually take darkaroos photos
Collect all of your ingredients and heat your oven to 350 ℉.
Make the biscuit dough: Add 1 rod tree temperature salted butter, ¼ cup of brown sugar and 1 cup of granulated sugar into a medium -sized mixing bowl. Use a hand mixer to cream it together at medium speed.
Now add 1 large egg and 1 teaspoon of vanilla extract. Mix it to combine it with the medium -sized speed with the cream butter and the sugar.
Now add 8 leaves Graham -Cracker to a food processor and pulsate them very well.
Seven you the Graham Cracker flour with a fine mesh sieve over a medium-sized mixed bowl. You need a total of 1 cup of this Graham Cracker flour.
Add 1 cup of all-purpose flour, ½ tsp baking powder, ¼ teaspoon baking powder and 1 teaspoon ground cinnamon to the Graham-Cracker flour. Mix to combine.
Next, gradually, give the Cracker-Flur mixture to your frame and sugar until a coherent dough forms.
Form the cookies: Turn the dough onto a covered surface and roll it out between a different parchment sheet until it is quite thin and about ¼ inch thick.
Use all cookie cutters you have (ideally 2-inch cutter to imitate the mini-sizes of the Dunkaroos!), Cut off as many cookies as possible until you have used the entire dough.
Bake the cookies: Place the shaped cookies on a parchment sheeted baking sheet. Bake the cookies for 8-10 minutes in your 350 ℉ oven.
These mini cookies should be crispy and weird! You will also define more if you cool off.
Make the icing: In the meantime, combine 1 rod with unsalted butter with room temperature, 2 cups of powdered sugar, 1 teaspoon vanilla extract and 2 tablespoons of full milk in a medium-sized mixed bowl. Mix with your hand mixer at medium speed until it is beautiful and smooth.
Fold 2 tablespoons of rainbow sprinkles and then serve with your homemade Dunkaroo cookies!
- Use both baking powder And Baking powder. Baking powder gives the cookies lifting and lightness, while baking powder spreads slightly and improves the browning. Together they create cookies that are thin, crisp and perfect for immersing.
- Keep an eye on the cookies when baking. They are small (especially if you use 2-inch cutter like me), so bake quickly. You want it crispy enough for the Dunking, but not burned! Pull them out of the oven as soon as the edges become golden.
- Use any cookie cutter you have. I went with mini-2-inch biscuit cutters for an authentic darkaroos look, but every cutter will work. Larger tailors give them fewer cookies, while smaller more. No cutter? Simply cut the dough into 2-inch squares with a knife. Try different cutters for fun. The original Dunkaroos came more than just circles!
- Let them cool completely. The cookies will continue to determine when they cool down.
- Play with the icing. .
Storage instructions
Protect your mini cinnamon biscuits for 3-5 days in an airtight container at room temperature. You may keep a little longer, but the texture will soften over time. Keep your Dunkaroos sugar cooling and use it within a week. Leave the icing on room temperature for 10-15 minutes before serving so that it can become soft and dipping.
(Tagstotranslate) All -purpose flour
