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Sugar Cookie Donuts

September 13, 2013

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With three boys to call my very own, we don’t see pink around here very often, and I’m totally okay with that.  Around here we do Legos, trucks, and choo-choo trains.  We are loud.  We are rough.  Sometimes, we are even stinky.  So I guess baking is a good outlet for my girlie side to come out now and then.   I’m thinking these would be perfect for a baby shower.  Dear friends, could one of you please have a baby girl so I can throw you a shower and make these?

I’ve made baked donuts in this mini donut baking pan before that looked so good, but were totally disappointing when it came to taste.  I guess when I want a donut, I just really want the fried kind!  So I decided to use my little donut pan to make sugar cookies shaped like donuts instead.  These sugar cookie donuts are soft, sweet, and buttery, with a hint of almond flavor.  They are topped with a pink almond glaze and a sprinkle of nonpareils.  Adorable!

Sugar Cookie Donuts stacked on a plate.

I used my Pampered-Chef scoop to make sure each donut cookies was the same size.

Sugar Cookie Donut dough in a cookie scoop with donut mold in the background.

I placed the dough ball right over the center of the donut mold and then pressed the dough into the mold so the center post came through.

Sugar Cookie Donut dough in a cookie scoop being placed in the donut mold.

Bake them for a quick 7 minutes and then allow them to cool for a bit in the pan before transferring them to a cooling rack.

Sugar Cookie Donuts on a cooling rack.

When they are completely cool, give them a little dip into the pink almond glaze.

Top of Sugar Cookie Donut in a bowl of pink almond glaze.

Allow the excess glaze to drip off back into the bowl.

Sugar Cookie Donut held over the bowl of pink almond glaze to allow excess glaze to drip off.

Sprinkle with nonpareils while the glaze is still wet, and then let them dry for an hour or so.

Sugar Cookie Donuts drying on a cooling rack.
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Sugar Cookie Donuts

  • Author: Julie
  • Prep Time: 30 minutes
  • Cook Time: 8 minutes
  • Total Time: 38 minutes
  • Yield: 42 cookies 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
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Description

These may look like mini donuts, but they are actually soft, sweet, buttery sugar cookies with a pink almond glaze.


Ingredients

Scale

Cookie Dough

  • 1 cup softened butter
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 2 tablespoons greek yogurt
  • 2 1/3 cup all purpose flour
  • 1/2 teaspoon baking soda

Glaze

  • 2 cups powdered sugar
  • 6 tablespoons half and half
  • 1/4 teaspoon almond extract
  • food coloring (red and white)
  • nonpareils

Instructions

  1. Preheat oven to 375 degrees.
  2. In a large bowl, cream butter and sugar. Add egg and mix. Add vanilla, almond extract, and greek yogurt and beat until smooth and creamy.
  3. In a medium bowl, mix flour and baking soda. Gradually add dry ingredients to the batter and mix until combined.
  4. Place tablespoon sized balls of dough into each section of a well-greased mini donut baking pan. Press the dough around the donut mold.
  5. Bake for 7-8 minutes, and allow to cool for another 7-8 minutes in the pan before removing. To remove, gently twist the donut to loosen the edges. Turn the pan upside down and give it a firm whack on the counter… they should come tumbling out!
  6. To make the glaze, whisk together the powdered sugar, half and half and almond extract. I used a tiny drop of red food coloring, and also a bit of white to make a nice soft pink color.
  7. Dip the cooled sugar cookie donuts into the glaze and allow the excess to drip back into the bowl before placing them on a cooling rack. Sprinkle with nonpareils while the glaze is still wet.


Nutrition

  • Serving Size: 1 Sugar Cookie Donut
  • Calories: 108
  • Sugar: 10g
  • Sodium: 53mg
  • Fat: 4.8g
  • Saturated Fat: 3g
  • Unsaturated Fat: 1.5g
  • Trans Fat: 0.2g
  • Carbohydrates: 15g
  • Fiber: 0.2g
  • Protein: 1g
  • Cholesterol: 17mg

Keywords: sugar cookie donuts, sugar cookies, almond glaze

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Sugar Cookie Donuts stacked on a plate.

Disclaimer: the links in this post for the mini donut pan are Amazon affiliate links.

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Filed Under: Cookies, Dessert

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Comments

  1. Lauren @ A Nerd Cooks says

    September 13, 2013 at 2:44 pm

    Absolutely adorable!!

    Reply
    • Julie says

      September 13, 2013 at 3:05 pm

      Thanks Lauren, these were so fun to make.

      Reply
  2. Jamie@Milk 'n' Cookies says

    September 13, 2013 at 9:19 pm

    Julie, these are adorable! Love that you found a creative use for your mini donut pan.

    And I can definitely understand longing for an opportunity to make “girlie” desserts. I had two younger brothers, and there were days when I would have given ANYTHING to have had a sister. : )

    Hope you have a great weekend!

    Reply
    • Julie says

      September 13, 2013 at 10:16 pm

      So you definitely understand what it’s like to live with boys! Gotta love them… Hope you have a great weekend too!

      Reply
  3. Ilona Paper Passion says

    September 14, 2013 at 8:31 pm

    Lovely Blog.. beautiful, very nicely organized, I’ve been coming here for awhile but this is my first attempt to leave a comment:) Same in my house I have two boys… no pinks around here:)
    This donuts looks yummy!

    Reply
    • Julie says

      September 14, 2013 at 8:53 pm

      Ilona, thanks for saying hi and for your kind words about Lovely Little Kitchen.

      Reply
  4. Tamara Coleman says

    September 16, 2013 at 11:03 am

    Oh My Gosh….CUTE! I’m a sucker for cute & clever ideas and these are a WINNER! Pampered chef makes some great products 🙂

    Reply
  5. sirin says

    July 8, 2014 at 8:20 am

    How much is a cup in grams? I live in Italy and here we have only recipes measured in grams 🙁
    What is half and half?
    What can I use if I haven’t vanilla extract?
    I’d really like to try some of your recipes!!
    Thanks for sharing your recipe 😀

    Reply
    • Julie says

      July 8, 2014 at 10:05 pm

      Hi Sirin, there are 200 grams in one cup of granulated sugar. Half and half is one part milk and one part cream. A substitution for the vanilla flavor extract could be the seeds scraped from a vanilla bean if you have access to that? Hope this helps!

      Reply
      • sirin says

        July 10, 2014 at 6:36 am

        thank you very much! I really appreciate your help!

        Reply
  6. Amber says

    May 15, 2018 at 3:20 pm

    What can we use in place of half and half?

    Reply
    • Julie says

      May 15, 2018 at 3:23 pm

      You can use milk if you don’t have half and half on hand, but if you use the same amount your icing may be a little thinner. Add a little and then mix, and add more as needed.

      Reply
  7. Diana says

    February 13, 2021 at 7:00 am

    I have regular size doughnut pans how long do you think to bake them? Such a cute idea my granddaughter is turning one and my daughter was going to do a doughnut theme. I can’t wait to make for her party.

    Reply

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