Cookies or doughnuts? How could you possibly decide the better dessert? With these Doughnut Sugar Cookies, you don't have to! Serve your doughnuts up in sugar cookie form. They're easy to bake and decorate!
Keyword: Decorated Cookies, Donut Cookies, Doughnut Cookies, Sugar Cookies
Prep Time: 45 minutesminutes
Cook Time: 1 hourhour10 minutesminutes
Total Time: 1 hourhour55 minutesminutes
Makes: 24cookies
Author: Sues
Ingredients
2cupall-purpose flour
½tspbaking powder
¼tspsalt
½cup(1 stick) unsalted butter, room temperature
1cupgranulated sugar
1large egg
1tspvanilla extract
2Tbspmilk
Royal Icing(see below)
Colored sprinkles
Royal Icing
1box Wilton Royal Icing Mix
Water
Food coloring
Instructions
Whisk together the flour, baking powder, and salt. Set aside.
In a stand mixer (or with a hand mixer), blend together butter and sugar, until light and fluffy.
Add egg, vanilla, and milk to the mixture and mix to combine.
Turn mixer to low and add the flour. Mix until just blended, being careful not to over-mix.
Divide dough into two and flatten each half into a disk. Wrap in plastic wrap and stick in the fridge for at least an hour.
Pre-heat oven to 350 degrees.
On a floured surface working with one dough disc at a time, roll the dough to ⅛-inch thickness. Using a round cookie cutter or biscuit cutter, cut circles from dough and set onto parchment covered cookie sheet. You can re-roll the dough out to form more cookies if you'd like.
Bake cookies for 8-10 minutes at 350 degrees, until lightly golden. Move to wire rack to cool and don't frost until completely cooled.
Using thicker icing, pipe the outline of the doughnut frosting around the cookie.
Using thinned out icing, flood the cookie inside the the outline. Add sprinkles on top.
Let icing dry.
Royal Icing
In a stand mixer (or with a hand mixer) at medium speed, beat royal icing mix with about 3 Tbsp of water for about 6-9 minutes, until stiff peaks form.
You can continue to add water, 1 tsp at a time, until desired consistency is reached. A thicker icing should be used to draw outlines on cookies. More water should be added (1 tsp at a time) to thin icing out for flooding cookies.