The best cut out sugar cookie recipe just got better. These donut cookies, a simple cinnamon sugar cookie topped with chocolate or royal icing and sprinkles, are a fun baking project for your weekend.
For best results, always weigh ingredients where a weight is provided
Equipment
stand mixer or electric handheld beater
round cookie cutters
Rolling Pin
cookie sheets
Instructions
FOR THE COOKIES
Stand mixer with paddle attachment recommended but not absolutely necessary. Beat the butter and sugar for 2-3 minutes on med-high until lightened and fluffy. Scrape down the sides a couple of times during the process.
Add the egg and vanilla and beat to combine, scraping down the sides half way through.
In a small bowl, whisk together the flour, baking powder and cinnamon, then add to the butter mix. Beat on low, until all incorporated and clumping.
Take the dough out of the mixer, divide in two and shape into disks, 1 inch thick, then wrap in plastic wrap and chill for at least 2 hours (you can also freeze it at this stage – see notes in post).
Preheat the oven to 180C / 340F / 160C fan forced. Line two large cookie trays with baking paper.
Place the dough on a lightly floured surface and sprinkle a little flour over the top.
On a lightly floured surface, roll the dough out to about 5mm thick (up to ¼ inch), adding a little more flour only if required to stop it sticking.
Use a 7.5cm (3 inch) round cookie cutter to cut as many circles as you can, then use a 2.5cm (1 inch) cutter to cut a hole in the centre. Reroll only once if possible to cut more donuts.
For miniature donuts, use the holes from the larger ones, then a large drinking straw (thickshake straw) to cut a hole in the centre of each.
Transfer the shapes to the baking trays and chill for a further 10 minutes before baking 12-14 minutes until the edges are beginning to turn golden for soft cookies or until golden all over for crispier, drier cookies.
FOR THE TOPPINGS
Line a large cookie tray with baking paper or foil, then set a wire rack over the top. You may need two of these to fit all the cookies.
Mix together the icing sugar and half the water as much as possible. Now add the water a little at a time (notes 6) until you get a thick icing that takes about 10-12 seconds to settle into itself again.
Divide the icing between two or three bowls and colour as you like.
Melt the chocolate in the microwave in 30 second bursts, stirring well between each, until it's 80% melted. Melt it the rest of the way by stirring.
Dunk the cooled cookies into the toppings or use a spoon to spoon it over. Set them on the rack, icing side up and let the set for a minute or two before adding sprinkles.
Notes
Recipe makes roughly 26 large cookies and 26 smaller cookies.
I use a standard Australian 20ml tablespoon
All ovens vary – always test for doneness 2-3 minutes before the recipe suggests
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
The butter should be just softened enough that your finger will make a slight dent when you press on it - not so soft that your finger goes through or that it's greasy.
The amount of water you need in the icing will depend on your icing sugar brand, so just add it slowly until it's the right consistency
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.