Jan 21, 2014

Glazed Doughnut Cookies


These doughnut cookies are crunchy and addicting, and perfect for dunking. According to the original recipe, they are usually iced in pastels for Easter, and originated in Italian American kitchens.

I thought they'd be perfect with red or white icing and heart sprinkles for the Creative Cookie Exchange theme this month: Put on your Red and Pink for Valentine's Day.


They are fairly low in sugar and fat, and super easy to make. Judging by how fast they disappeared when I took them to work, they are also a crowd pleaser. I love both how they look and how they taste. My grandsons loved them too. That always makes me happy. =)


Glazed Doughnut Cookies

Adapted from The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook.
Yield: about 40 cookies

Ingredients

Dough

2 T vegetable oil
3 T unsalted butter
2 large eggs
2 tsp vanilla
3/4 tsp salt
2 tsp baking powder
4 ounces (1 C) powdered sugar
10.5 ounces (2 1/2 C) unbleached all purpose flour

Icing

4 ounces ( 1 C) powdered sugar
4 tsp milk
4 tsp light corn syrup
Food coloring
Sprinkles

Instructions

  1. In the bowl of a stand mixer, beat the oil, butter, eggs, vanilla, salt, baking powder, and sugar until smooth. Stir in the flour and mix until smooth. 
  2. Cover the dough with plastic wrap and refrigerate overnight.
  3. The next day, preheat the oven to 350 degrees F with a rack in the middle of the oven.
  4. Scoop the dough into 2 tsp balls. 
  5. Roll the dough balls into 4 inch by 1/2 inch ropes, and shape into circles.
  6. Place the cookies onto parchment lined baking sheets, and bake, one sheet at a time, for 18 minutes. 
  7. Cool on a wire rack.
  8. Mix the icing ingredients, except the food coloring and sprinkles.
  9. Divide the icing into bowls depending on how many colors you want to use.
  10. Stir in the food coloring. 
  11. Dip the cookies in the icing and sprinkle with sprinkles of your choice. 
  12. Allow to dry completely and then store in an airtight container. 

18 comments:

  1. Those are just precious, Karen! I love your little bitty heart sprinkles and that you did both colors.

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  2. At first I thought you baked these in a doughnut pan but I was happy to read that you made little ropes that you shaped into circles. Love this- no cookie cutters, no special pan, just a whole lot of goodness!

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  3. Aren't those the cutest eva!!! Love the sprinkles too!!

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  4. Your cookies are just beautiful, and I can see why they disappeared so quickly. I wish I could find sprinkles like that here - so cute.

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    1. I got them from Williams Sonoma. None in Hawaii? Darn!

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  5. You cannot go wrong with King Arthur recipes for taste...But I do believe you've taken the cookie beyond in looks, Karen =) Pinned!

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  6. They are adorable! I'm not a S.Valentine person, but looking at your doughnuts I might change my mind!

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    Replies
    1. I think they could be adapted to any holiday!

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  7. These cookies are so cute and perfect for Valentine's Day!

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  8. These are too cute for words! And a not-too-sweet cookie sounds just perfect, since I'm still recovering from the Christmas sugar coma and have dived into the Chinese New Year sugar and fat coma. :-)

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  9. I think these are SO CUTE!!!!! Pinning!

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