Donut Sugar Cookies

Everyone loves donuts, but I think everyone is going to love these Donut Sugar Cookies even more!

Donut Sugar Cookies - your favorite soft sugar cookie frosted with buttercream to look like a donut! | The JavaCupcake Blog https://javacupcake.com

Jenny Keller of jenny cookies is my sugar cookie hero.  I have loved making sugar cookies for my entire life, but Jenny has seriously inspired me to take my decorating to the next level.  Her donut cookies were the inspiration for these Donut Sugar Cookies If you don’t follow Jenny on Instagram, her blog, or Facebook… you need to.  Right now.  Go ahead.  I’ll wait.

Donut Sugar Cookies - your favorite soft sugar cookie frosted with buttercream to look like a donut! | The JavaCupcake Blog https://javacupcake.com

For these Donut Sugar Cookies, I used my go-to sugar cookie recipe and buttercream.  If you’ve been reading TJCB for a while, you’ll know that I am in love with the Betty Crocker recipe for sugar cookies and use it every chance I get.  I’ve added my own flair to the recipe by topping the cookies with my favorite vanilla buttercream… a perfect combination.

Donut Sugar Cookies - your favorite soft sugar cookie frosted with buttercream to look like a donut! | The JavaCupcake Blog https://javacupcake.com

I posted a quick video on Instagram while I was frosting the cookies. You can see how simple it is to create the look of icing with the buttercream!

I am in love with how cute these cookies turned out! They look like a plate of fresh bakery donuts!  I hope you bake them!!!

5.0 from 1 reviews
Donut Sugar Cookies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 2 dozen
Ingredients
Cookies
  • ½ cup unsalted butter, room temperature
  • ¼ cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1 Tbsp vanilla extract
  • 2½ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • more flour for rolling
  • round cookie cutters
Buttercream
  • ½ cup unsalted butter, room temperature
  • 3 Tbsp shortening
  • 1lb powdered sugar
  • 1 tsp vanilla
  • pinch of salt
  • up to ½ cup heavy cream
  • pink gel food coloring
Tools
  • Large baking sheet
  • parchment paper
  • cooling rack
  • disposable piping bag
  • Wilton #3 piping tip
  • jimmies or sprinkles
Instructions
Cookies
  1. In the bowl of your stand mixer, cream the butter and shortening together until smooth. Scrape the sides of the bowl.
  2. Add the sugar and beat on high until incorporated.
  3. One at a time, add the eggs and beat well after each addition. Mix on high for 1 minute until pale yellow and fluffy.
  4. Mix in the vanilla.
  5. In another bowl, whisk together the flour, baking powder and salt.
  6. Add this mixture to the butter and sugar and mix until just combined.
  7. Cover with plastic and refrigerate 2 hours or over night.
  8. When ready to bake, preheat oven to 400 F degrees and line a cookie sheet with parchment paper.
  9. On a floured counter, knead the dough 2-3 times until smooth. Roll out cookie dough to about ⅛" thick. Cut out large circles with a cutter then repeat with a second, smaller cutter to create the donut hole. Place large cookie ring on the cookie sheet 1" apart. Repeat until all the dough has been used.
  10. Bake for 6-7 minutes or until the edges are SLIGHTLY brown. DO NOT OVER BAKE!!
  11. Allow to cool on the pan for 2 minutes before removing to a wire rack to cool completely.
Buttercream
  1. In the bowl of a stand mixer, cream the butter & shortening together until smooth.
  2. Add the powdered sugar and mix on high until smooth.
  3. Mix in the vanilla and salt. Scrape the sides of the bowl.
  4. Add up to ½ cup of heavy whipping cream until you reach your desired consistency. If you like it thicker, add less cream. If you want it thinner, add more cream.
  5. Add in the pink gel coloring and mix until combined, scraping the sides and bottom of the bowl to ensure all the frosting has been colored.
  6. Whip on high for 2 minutes.
Assembly
  1. Fill piping bag fitted with a Wilton #3 small round piping tip with frosting.
  2. Pipe a thin squiggly line around the outside edge of the cookie to create the edge of the frosting. Pipe a circle around the center hole.
  3. Pipe thicker back and forth lines starting at the top of the cookie moving down to the bottom until the outlined area is filled.
  4. Sprinkle jimmies over the frosting.
  5. Set out several hours to set the frosting before stacking in an airtight container to store.

 

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