I have to admit, the process of making sugar cookies is a little time consuming, what with all of the rolling, cutting, baking, waiting, decorating and the like, but I personally find said process therapeutic. Broken up over the course of two or three days is always the way to do it, and when the results are as cute as these donut cookies I’m confident that it’s well worth the effort. They’re the perfect little treat to serve at a baby shower, birthday party, or (in my case) a random weekday with no real plans to speak of (this is a no judgement zone).
Donut Sugar Cookies
2016-04-21 09:38:22
Serves 24
Adorable cookies for your next party!
Prep Time
1 hr
Cook Time
12 min
Total Time
1 hr 12 min
Nutrition Facts
Serving Size
35g
Servings
24
Amount Per Serving
Calories 158
Calories from Fat 71
% Daily Value *
Total Fat 8g
13%
Saturated Fat 5g
25%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 28mg
9%
Sodium 57mg
2%
Total Carbohydrates 20g
7%
Dietary Fiber 0g
1%
Sugars 12g
Protein 1g
Vitamin A
5%
Vitamin C
0%
Calcium
1%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- FOR THE SUGAR COOKIES
- 1 cup unsalted butter, room temperature
- ¾ cup sugar
- 1 egg
- 1 ½ tsp vanilla extract
- 2 cup all purpose flour
- ½ tsp salt
- FOR THE ROYAL ICING
- 1 cup confectioners' sugar
- 2 tsp milk
- 2 tsp light corn syrup
- 1/4 tsp almond extract
- Food colouring of your choice (I used pink and purple)
Instructions
- FOR THE SUGAR COOKIES
- Beat together the butter and sugar until pale and fluffy. Add in egg and vanilla and stir until combined. Toss in flour and salt and stir until just incorporated. Form one large ball with your dough, wrap in plastic wrap and place in fridge for at least an hour (or overnight).
- Once chilled, preheat your oven to 325° F. On a lightly floured surface, roll out your dough and cut into desired shape (I used a drinking glass and a shotglass for the donut hole). Place on a parchment lined baking sheet and bake for 12 minutes, or until edges just begin to brown. Let cool completely before removing from tray.
- FOR THE ROYAL ICING
- Mix together the sugar, milk, corn syrup and almond extract.
- Split your icing into three even parts. Add red food colouring to one part to achieve the pink royal icing. Add red and blue food coloring to the second part to achieve the purple royal icing and keep the third part white. Transfer each colour to piping bags and begin to decorate your cookies.
- TO DECORATE
- First, you need to ensure your cookies are completely cooled or you'll have a runny mess. Begin by carefully piping the outline of your "donut icing" and then flood the centre. Let sit for a minute, and then add sprinkles
- The key is to make sure your icing is the right consistency. If you find that the icing is too thick, add a little more milk (a drop at a time). If the icing is too runny, add more sugar until desired consistency is reached (note: it should be about this consistency for perfect piping and flooding)
- Let set completely and enjoy!
Notes
- Cookies will store for up to 3 weeks
Lark & Linen Interior Design and Lifestyle Blog https://jacquelynclark.com/
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