Dunkaroos

Instructions

1. In a small bowl, whisk together the flour, baking powder and salt. Set aside.
2. In a large bowl, cream together the butter and sugar. Add in the honey, egg, and vanilla and stir to combine.
3. Add in the dry ingredient mixture and stir to combine until a thick dough comes together. Transfer the dough to a piece of plastic wrap or parchment and pat into a rough disc before wrapping it up. Refrigerate for 30 minutes.
4. Preheat oven to 350 °F. Line two rimmed baking sheets with parchment.
5. On a well-floured surface, roll out the chilled dough to about a 1/4-inch thickness. Use small cookie cutters to cut out cookies and place on baking sheet, about 1 inch apart.
6. Bake cookies for about 10-12 minutes, until crisp and lightly brown around the edges. Cool completely.
7. To make the buttercream dip, add the butter to the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high until fluffy, about 30 seconds or in a medium bowl using a hand mixer.
8. Scrape down the sides and add in the powdered sugar slowly with the speed on low. Gradually increase speed to medium-high after all the sugar is incorporated. Whip for about 1 minute until light and fluffy.
9. Turn speed down to medium and stream in the vanilla and heavy cream. Sprinkle in the salt. Turn the speed back up to medium-high and whip for another minute, until very light in color and texture. Add in the sprinkles and mix in by hand.
10. To serve, add a generous dollop of the buttercream dip to a small bowl and serve alongside cookies.