Donut Cookies
Both kids and grown-ups alike will love these clever donut cookies — soft sugar cookies that look just like a classic chocolate sprinkle donut.
Servings 12
Calories 258kcal
Cost $12
Equipment
- Cookie sheet
- Mini Round Cookie Cutter
- Stand mixer or electric hand mixer
- Mixing bowls
Ingredients
For the Cookies
- 4 Tablespoons butter room temp
- 2/3 cup granulated sugar
- 2 eggs room temp
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 3/4 cup all-purpose flour
- 1 cup cake flour
- 1/4 teaspoon salt
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- Sprinkles
For the Chocolate Icing
- 1 1/4 cup powdered sugar
- 4 Tablespoons cocoa powder
- 1/8 teaspoon salt
- 2 Tablespoon milk
- 1 1/2 teaspoons vanilla
- 2 teaspoons corn syrup
Instructions
To Make the Cookie Dough
- Add butter and sugar to the bowl of a stand mixer and mix on low or 1 minute. Increase speed to medium for 1 minute, then back to low speed.
- Add the eggs one at a time, beating until each one is incorporated. Mix in the vanilla extract.
- In a medium mixing bowl whisk together the flour, cake flour, baking soda, cornstarch, and salt. Slowly add the dry ingredients to the bowl of wet ingredients. Alternate adding the flour mixture with milk so it blends easier. Mix until combined on low speed.
- Cover the dough and place in the refrigerator for one hour.
To Bake the Cookies
- Preheat the oven to 350°F and line a baking sheet with parchment paper or a baking silicone mat.
- Remove the dough from the refrigerator and roll out on a lightly floured surface to 1/4" thickness. Cut out your cookies (3-4" is a good size).
- Use a small circle cookie cutter, cut out shapes (donuts and holes) from the dough.
- Place the baking sheet with cookies in the fridge to chill for 10 minutes before baking.
- Bake for 10 to 12 minutes until lightly brown around the bottoms. Allow them to cool on the cookie sheet until room temperature.
To Make the Icing
- In a medium bowl, whisk together the dry ingredients for the frosting. Add liquid ingredients and whisk until you have a smooth chocolate glaze.
- Once cookies have cooled, dip the top of each cookie in the glaze and then into the sprinkles.
- Allow to dry for 30 minutes.
Notes
Nutritional information is provided as an estimate only and will vary based on exact ingredients used and serving size.
Nutrition
Calories: 258kcal | Carbohydrates: 48g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 212mg | Potassium: 87mg | Fiber: 1g | Sugar: 25g | Vitamin A: 177IU | Calcium: 28mg | Iron: 1mg