These iced chocolate donut cookies are a variation of my sugar cookie donuts, which I could eat by the dozen. Their miniature size just makes it way too easy loose track of how many I’ve had. I love using my mini donut pan with cookie dough instead of cake batter, and the possibilities are endless. So I thought I’d do a nice chewy chocolate cookie with a powdered sugar icing and red and green nonpareils just in time for Christmas.
I can see these on a little plate with a glass of milk set out Christmas Eve for you know who!
Or maybe since they are shaped like donuts, they could be enjoyed for breakfast after opening presents Christmas morning?
- 1/2 cup butter softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/4 cup all purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup powdered sugar
- 2-3 tablespoons milk
- Preheat the oven to 350 degrees.
- In a mixing bowl, cream together butter and sugars on medium speed.
- Add egg and vanilla extract and mix well.
- In a separate bowl, mix together flour, cocoa powder, baking soda and salt.
- Add dry ingredients to the wet ingredients on low speed until they are just incorporated.
- Press a 1 inch ball of dough into each well of a greased mini donut pan.
- Bake for 8 minutes, and then allow the donut cookies to cool for 10 minutes before removing. I find the best way to remove them is to turn the pan upside down and give it a firm whack on the countertop.
- When donut cookies are completely cooled, dip the top of each one into the glaze, and add sprinkles.
- Whisk together the milk and powdered sugar until smooth. Start with 2 tablespoons of milk and gradually add a tiny bit more until desired thickness is achieved.