Doughnut Cookies

Doughnut Sugar Cookie Recipe

Makes 46 Doughnut Cookies



*3 inch Round Cookie Cutter
*1 1/2 inch Round Cookie Cutter
*Glad Press’n Seal (Plastic Wrap used for cutting out 3 inch circle)
*Parchment Paper or Wax Paper or Plastic Wrap used for rolling out cookies
*Rolling Pin
*1/2 baking Sheets, it’s nice to use 2 or 3 baking sheets, so you cool pans between baking batches
*Baking Mats or Parchment Paper for baking sheets


*1 cup Butter, room temperature
*2 cup Sugar
*1 tablespoon Vanilla Extract
*1 teaspoon Almond Extract
*1 cup Heavy Cream or Whipping Cream, Sour Cream or Cream Cheese (I’ve used each one of these variation each gives the cookie a slightly different taste and they’re all yummy!)
*6 cups All-purpose Flour
*2 teaspoon Soda
*1 teaspoon Sea Salt

In a stand mixer on medium-low speed cream together the butter and sugar. Then add the vanilla, almond extract, egg and cream of your choice and mix just until combined.

Using Sifter, sift together in a bowl the flour soda and salt and slowly add to the creamed mixture, mixing on low just until barely combined. Dough should be slightly sticky. Do Not Over Mix!

Then divide the dough into 3 dough balls, flatten dough balls making disk shapes. Now wrap the 3 disks in plastic wrap and refrigerate for 5 minutes.

Remove 1 dough disk at a time from the refrigerator and roll-out disk on a floured surface with rolling-pin or use 2 pieces of plastic wrap, placing the dough disk in the center of 1 of the pieces of plastic wrap and the second piece on top of the dough disk, use rolling-pin and roll out the cookie dough about 1/2 inch thick.

Use a 3 inch round cookie cutter. Roll out one disk at a time and place a piece of Glad Press’n Seal over the rolled out dough and cut out the doughnut circles pressing the cookie cutter onto the plastic wrap, this makes the cookies round on the edges. Now remove the plastic wrap and cut out the smaller circle/doughnut holes. Repeat process for each dough disk. Then add to the next dough disk the scraps from the first disk or (discard scraps of dough), continue adding scraps until all the dough is used.

Place cookies on a Silpat covered half baking sheet, 8 cookies per 1/2 baking sheet. For best results freeze the cut cookies on baking sheet before baking 8-10 minutes.

Bake the cookies in a pre-heated 400*F. oven for 8-10 minutes or barely starting to turn golden on the sides and bottom; baking time depends on the size of cookie cutter used. Do Not Over Bake! If you do over bake they will become to hard. Remove cookies onto cooling rack after baking.

Royal Icing

*1 pound Powdered Sugar plus 2 cups, more as needed, sifted
*1/2 teaspoon Cream of Tatar
*11 Tablespoons Pasteurized Egg Whites
*1 tablespoon Clear Vanilla Extract
*1 teaspoon Lemon Extract
*Pink Food Paste, start with a small amount to icing add more until desired color is achieved
Add Lemon Juice for thinning if needed.

In a stand mixer add the eggs and on a medium low-speed beat egg whites with the whisk attachment, whisk egg whites until frothy about 3-5 minutes.

Then slowly add the sifted powdered sugar and cream of tartar. Mix until shiny semi-thick consistency. After all powdered sugar is added whip icing on the highest speed for 3-4 minutes.

This makes more icing than cookies that need frosting.

Icing Instructions:

This recipe is made for both piping and flooding of the cookies. Pipe the outline of shape of frosting desired and then pipe a circle around the doughnut hole. Then flood the center of your piping, there is no need to wait until first piped circles/shapes are dry, you can flood cookies right away. After flooding, holding the iced cookie by using your thumb and index finger pick up the cookie and shake back and forth (icing side up) until smooth. Then add sprinkles, etc… while icing is still wet. Allow icing to set and serve or store in an airtight container couple of days if needed.



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