Description
Donut Cookies are a delightful no-chill, no-spread treat that resemble mini donuts, featuring a tender buttery cookie base topped with vibrant, glossy icing and fun sprinkles. They combine a simple, straightforward dough with a flavorful, colorful frosting made from leftover egg whites and powdered sugar, making them a perfect sweet snack or party treat.
Ingredients
Cookie Dough
- 1 1/2 cups all-purpose flour, plus extra for rolling
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large egg yolks (save the whites for frosting)
- 1 teaspoon vanilla extract
Frosting
- 2 cups powdered sugar
- 1 tablespoon freshly squeezed lemon juice
- 2 large egg whites (reserved from dough)
- 5 drops hot pink gel food coloring
- 5 drops brown gel food coloring
- Sprinkles for decoration
Instructions
- Mix Dry Ingredients: In a small bowl, whisk together the flour, baking powder, and salt to ensure even distribution. Set aside.
- Cream Butter and Sugar: In a medium bowl, beat the softened butter and granulated sugar on high speed with an electric mixer until the mixture is fluffy and pale yellow, approximately 2-3 minutes, creating the base for a tender cookie.
- Add Egg Yolks and Vanilla: Add the egg yolks and vanilla extract to the creamed butter mixture and beat just until combined, ensuring a smooth, homogeneous dough.
- Combine Wet and Dry: Gradually pour the dry ingredients into the wet mixture and beat to combine. The dough may seem dry initially and won’t fully clump, but keep mixing and then use the warmth of your hands to form it into a dough ball. The dough is designed to be dry to prevent spreading during baking.
- Roll and Cut Dough: Lightly flour your work surface and rolling pin. Scoop out half the dough and roll it to about 1/4 inch thickness. Use a 3-inch round cookie cutter to cut out circles and then use a piping tip or smaller cutter to cut out the centers, forming donut shapes.
- Prepare for Baking: Transfer the cut cookies to a baking sheet, spacing them about 1 inch apart. Optionally, place the cookie sheet in the freezer for 5-10 minutes while you preheat the oven to 350°F (175°C) to help maintain shape during baking.
- Bake Cookies: Bake the cookies in the preheated oven for about 10 minutes or until the bottoms are very lightly golden brown. Remove from oven and allow to cool on the baking sheet.
- Make Frosting: In a bowl, whisk together powdered sugar, lemon juice, and the reserved egg whites until smooth and well combined. Divide the frosting evenly into three bowls; add hot pink gel food coloring to one and brown gel food coloring to another, leaving one portion plain.
- Prepare Piping Bags: Transfer each frosting color to separate piping bags or piping bottles fitted with fine tips. A funnel can help transfer frosting easily without mess.
- Decorate Cookies: Pipe a wavy outline of frosting around each cookie, flood the center with the same frosting, and decorate with sprinkles. Allow the frosting to dry completely; the cookies can then be stacked and stored.
Notes
- This recipe is no-chill and cookies do not spread while baking, so dough has to be somewhat dry.
- Freezing the cut cookies before baking is optional but helps maintain the donut shape.
- Save the egg whites from the dough for the frosting to avoid waste and add structure and shine.
- The frosting dries hard, making the cookies perfect for stacking and storage.
- Use gel food coloring for vibrant colors without diluting the frosting.
- These cookies are best enjoyed fresh but can be stored in an airtight container for several days.
