Glazed Donut Cookies Recipe
Glazed Donut Cookies are soft, delicate, donut-shaped cookies with a lovely chocolate or vanilla glaze and topped with sprinkles! These buttermilk cookies are a delicious twist on a traditional sugar cookie recipe, the results are a heavenly sweet treat.
Servings: 36 cookies
Calories: 127kcal
Ingredients
- ½ cup softened butter 1 stick
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 egg
- ¾ cup buttermilk
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
Vanilla Glaze
- 2 TBSP butter
- 2-3 TBSP milk
- 1 tsp vanilla extract
- 1 cup powdered sugar
Chocolate Glaze
- 2 TBSP butter
- ¼ cup semi-sweet chocolate chips
- 2-3 TBSP milk
- 1 cup powdered sugar
Instructions
- Dough: In a large mixing bowl, cream together the butter, white and brown sugars, for 1 minute. Then, add in the egg, buttermilk and vanilla extract, mix again until smooth. Next, in a separate small bowl, combine the flour, baking soda and salt. Stir to combine. After that, add half of the dry ingredients to the wet ones and stir to combine. Proceed to mix in the other half and stir until combined.
- The dough will be softer and stickier than normal cookie dough, this is what you want. Then, cover the bowl and let chill in fridge for at least 1 hour.
- Get the oven preheating to 375°F. Then, line 2-3 baking sheets with parchment paper or silicon mats. Next, spray the cookie scoop and your hands lightly with non-stick cooking spray. Scoop out about 1.5-2 tablespoons of cookie dough into your hand. Roll the dough into a ball and gently flatten the ball until it’s about 1/2″ thick.
- 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.
- Put each shaped donut cookie on the parchment lined cookie sheets, repeating process until you have 6-8 cookies on your sheets. Bake for 9-10 minutes. Let the cookies cool for an additional 2 minutes on the cookie sheet, then transfer to a cooling rack to cool completely. (if the donuts have closed up a bit while baking, you can take a small round biscuit cutter or cap and re-punch a hole.)
- Vanilla Glaze: In a small bowl, combine 2 tablespoons of milk and the butter, heat for 30 seconds in the microwave. Then, add in the powdered sugar and whisk until smooth. Add additional milk as needed for the glaze to be smooth and dippable. If the glaze cools, microwave for an additional 15 seconds.
- Chocolate glaze: In a small bowl, combine 2 tablespoons of milk, butter and chocolate chips, heat for 40 seconds in the microwave. Then, add in the powdered sugar and whisk until smooth. Add additional milk as needed for the glaze to be smooth and dippable. If the glaze cools, microwave for an additional 15 seconds.
- Dip the top round face of each cooled donut cookie in the warm glaze. Top with sprinkles immediately, if desired. Cool to set for about 10 minutes. Serve immediately and enjoy!
Video
Notes
Store cookies in an airtight container on the countertop for up to 5 days. Cookies can be frozen similarly for up to 2 months.
Nutrition
Calories: 127kcal | Carbohydrates: 20g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 87mg | Potassium: 33mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 136IU | Calcium: 14mg | Iron: 1mg