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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



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


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


  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.


  • 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