Friday, July 01, 2005

Doughnut Cookie's

Doughnut Cookie's - adapted from King Arthur Cookie Companion

Dough -

2 tbls canola oil
3 tablespoons unsalted butter, melted
2 large eggs - room temperature
2 tsp vanilla extract
3/4 tsp salt
2 tsp baking powder
4 oz confectioners' sugar (1 cup)
10 1/2 oz all-purpose flour (2 1/2 cups)

4 oz confectioners' sugar (1 cup)
4 tsp milk
4 tsp light corn syrup
Your choice of food coloring

Directions - Dough

Beat oil, butter, eggs, vanilla, salt, baking powder, and sugar until smooth in a medium bowl. Add flour, beating until smooth. Cover bowl with plastic wrap and place in the refrigerator to chill for at least one hour.

Preheat oven to 350. Line two baking sheets with parchment paper.

Scoop the dough into 2 teaspoon sized balls. Roll the balls into ropes about 4 inches long and about 1/2 in diameter. Coil the ropes into round doughnut shapes, leaving a small hole in the middle.

Place the cookies on the baking sheets about 1 inch apart. Place in the oven and bake for about 18 minutes. They will have just a slight golden color on top - but will not be brown. Remove from the oven and transfer to a rack and cool completely before icing.

Directions - Icing

Place 1/4 cup confectioners' sugar into 4 tiny bowls. Add 1 tsp milk and 1 tsp corn syrup to each bowl. Stir until you have made a spreadable icing - add milk drop by drop until you reach the desired consistency. Tint the icing in each bowl a different color.

Dip the top of each cookie in one of the icings and place back on rack to let the frosting harden completely.

Yield: 42 cookies


  1. Joe, I loved your doughnout cookies from the single moment I saw them on the website! I have the recipe printed since you posted it and I am thinking it will make a nice treat for the kids in my son school for next week "letter D" theme.
    But before I make I would like to ask you a question, do you think I could make and freeze them (before icing), and then defrost a day ahead and do the decorations?! I havent frozen cookies before, so I am a little lost on this idea... but it would make my life a lot easier if I could do that.

  2. Hi Ana,

    These freeze very well - infact I froze them after I decorated and they thawed just fine! You will have to let the frosting reset but it was no problem. Good luck!

  3. joe, i was going to the chocolate rugelach but this is brilliant! if i chill the dough for longer than 1 hour, will that help the cookie to hold it's shape better during baking? any tips on getting the icing to drip down the sides as perfectly as you did? can i use shortening? i only have dark corn syrup. i'm also thinking of doing a butter wash with a cinnamon/brown sugar/granulated sugar coating.

    thx as always!

  4. Audrey - I'm curious as to why you think the cookies won't hold their shape?