Print Recipe
5 from 1 vote

Doughnut Sugar Cookies

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!
Prep Time45 mins
Cook Time1 hr 10 mins
Total Time1 hr 55 mins
Course: Dessert
Cuisine: American
Keyword: Decorated Cookies, Donut Cookies, Doughnut Cookies, Sugar Cookies
Servings: 24 cookies
Author: Sues

Ingredients

  • 2 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 Tbsp milk
  • Royal Icing (see below)
  • Colored sprinkles

Royal Icing

  • 1 box 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 1/8-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.
  • Stir food coloring into icing with a toothpick. I recommend using Wilton's Color Right Performance Color System as it will not affect icing consistency.
  • Icing can be stored in an airtight container at room temperature for up to five days.

Notes

Sugar cookie recipe adapted from Martha Stewart