MAPLE DONUT COOKIES

How to make donut cookies

Donut cookies are a bit different than regular cookies, so here’s how to be successful in making them. First, mix the dough using an electric mixer. I use a KitchenAid mixer. I love mine! I have a Bosch as well but I find I use my KitchenAid for cookies. There is a cookie paddle that comes with every mixer that you attach to the top of the mixer. They’re easy to use and help you mix the ingredients uniformly.

Second, line your cookie sheets with a piece of parchment paper. They’re sold in sizes that fit a 12×16 cookie sheet perfectly and enable to cookies to bake well without sticking. This is especially important for this recipe as the dough is quite sticky.

The third item is a cookie scoop! Normally I recommend a cookie scoop so that you end up with uniformly sized cookies. In this instance, a cookie scoop is just a great way to measure out the same amount of dough for each donut. One critical step for your sanity in this recipe is to first spray the inside of the cookie scoop with non-stick spray. Trust me, life will just be easier this way! Spray the cookie scoop, spray your hands and after each batch of donut cookies made (which is 6-8 cookies, depending how well you space them apart of the pan) you’ll return the dough to the refrigerator, wash your hands and the cookie scoop. These little steps help make the process go much more smoothly!

How to make maple glaze

You make a traditional maple glaze by whisking together warm milk and melted butter with corn syrup, brown sugar and maple extract. Once smooth, whisk powdered sugar into the butter mixture until the appropriate consistency is formed. Feel free to add in a little more milk if you need to! I give instructions on how to make the maple glaze on the stovetop or in the microwave below.

Maple Donut Cookie Recipe

yields 2.5- 3 dozen cookies

• 1/2 cup softened butter (1 stick)
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 egg
• 3/4 cup buttermilk
• 1 tsp vanilla
• 2 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt

Maple Glaze ingredients

• 2 TBSP butter
• 2-4 TBSP milk
• 1/4 cup brown sugar
• 1 TBSP corn syrup or maple syrup
• 1 tsp maple extract
• 1 cup powdered sugar

1. Cream together butter and sugars for 1 minute. Add in egg, buttermilk and vanilla and mix again until smooth.
2. Combine dry ingredients and add 1/2 to the mixing bowl. Mix, then add the other half. Dough will be softer and stickier than normal cookie dough. Cover and let cool in fridge for at least 1 hour.
3. Preheat oven to 375 degrees F.
4. Spray cookie scoop and your hands lightly with non-stick spray. Scoop out about 1.5 to 2 TBSP of cookie dough into your hand. Roll dough into a ball and gently flatten the ball until it’s about 1/2″ thick. You can shape the cookie dough into donuts in one of two ways. Method 1) Use a small round biscuit cutter to punch a hole in the center of the flattened dough. Place the donut hole back into the mixing bowl to be used for more cookies. This method is easier when you spray the biscuit cutter with non-stick spray first. Method 2) Press the top and bottom center of the flattened dough with your thumb and forefinger until you create a hole. Use your hands to pull the hole open wider, until it’s about 2-2.5″ wide. Place shaped donut cookies on the parchment lined cookie sheet, repeating process until you have 6-8 cookies on your sheet.
5. Place mixing bowl with remaining dough back in the fridge or freezer. Bake for 9-10 minutes and let cool for an additional 2 minutes on the cookie sheet. Transfer to a cooling rack.
6. To make MAPLE GLAZE: In a small saucepan, combine butter and brown sugar. Whisk in milk and heat for about 5 minutes on medium heat, stirring often, until butter is melted and sugar is dissolved. Remove from heat and add in corn syrup and maple extract. Add in powdered sugar 1/2 cup at a time, whisking until smooth between additions. Add 1-2 tsp more milk if necessary. Glaze will begin to harden as it cools, so keep maple glaze warm on the stove, whisking occasionally. To make in the microwave, combine 2 TBSP milk and butter in a small mixing bowl. Heat for 30 seconds. Add in brown sugar, corn syrup and an additional 1 TBSP milk. Heat another 30 seconds in the microwave. Whisk until smooth. Add in maple extract and powdered sugar until a smooth, dippable consistency is reached. Add in more milk if needed.
7. Dip the top round face of each cooled donut cookie in warm maple glaze. Sprinkle with fall-themed sprinkles immediately, if desired. Cool to set. Cookies can be stacked once cooled. Store leftovers in an airtight container.

LIKE THIS SUGAR COOKIE RECIPE? HERE ARE OTHERS YOU MIGHT LIKE:

• Frosted Lemon Sugar cookies
• Strawberry Sugar Cookies
• Blueberry Banana Cookies
• Raspberry Meltaway Cookies