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
- Preheat oven to 375 degrees.
- 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.
- In a medium bowl, mix flour and baking soda. Gradually add dry ingredients to the batter and mix until combined.
- Place tablespoon sized balls of dough into each section of a well-greased mini donut baking pan. Press the dough around the donut mold.
- 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!
- 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.
- 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