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Glazed Doughnut Cookies
Glazed Doughnut Cookies Photo: Liz Andrew/Styling: Erin McDowell

You love doughnuts. But heating up a giant vat of oil? Not so much. That’s why we’ve transformed the treat’s sweet icing and cinnamon-sugar flavors into a simple cookie that bakes in 15 minutes. Meet the glazed doughnut cookie. It’s so damn cute that it gives the doughnut emoji a run for its money.

RELATED: No-Bake Gluten-Free Breakfast Cookie for One

24 cookies

3 cups all-purpose flour

1¾ teaspoons baking powder

¾ teaspoon ground cinnamon

½ teaspoon freshly ground nutmeg

Pinch of fine sea salt

2 sticks unsalted butter, at room temperature

1 cup granulated sugar

1 large egg

1½ teaspoons pure vanilla extract, divided

1½ cups confectioners’ sugar

3 tablespoons heavy cream, plus more as needed

3 drops red food coloring (optional)

Rainbow sprinkles, for finishing

1. In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg and salt.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the granulated sugar until the mixture is light and fluffy, about 4 minutes. Add the egg and 1 teaspoon of the vanilla; mix to combine. Scrape the side of the bowl to make sure all the ingredients are evenly incorporated into the mixture.

3. Add the flour mixture to the butter mixture and mix until the dough comes together. Form the dough into a disk and wrap in plastic wrap. Refrigerate for 1 hour.

4. Preheat the oven to 350°F. Line two baking sheets with parchment paper. On a lightly floured surface, roll out the dough to ½ inch thick.

5. Using a medium-size round cookie cutter, cut the dough into circles. Use a small round cookie cutter to cut out the center of each cookie.

6. Transfer the cookies to the prepared baking sheets. (You can bake the “holes,” too, or reroll them to get a few more doughnut cookies.)

7. Bake until the cookies are golden all over, 12 to 15 minutes. Cool completely.

8. While the cookies cool, make the glaze. In a medium bowl, whisk together the confectioners’ sugar, cream and remaining ½ teaspoon vanilla. Add more cream as necessary to make a glaze that’s runny but on the thick side. Add the food coloring, if using, to make a pale pink glaze.

9. Working one at a time, dip a cookie facedown into the glaze. Turn the cookie right side up and transfer it to a cooling rack, letting the excess glaze drip off. Before the glaze sets, garnish with sprinkles.

10. The cookies will keep in an airtight container at room temperature for up to a week.

197 calories

9g fat

28g carbs

2g protein

16g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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