I mentioned that I was going to try to share more recipes during these next few weeks. Recipes that anyone can make and hopefully enjoy. So I thought I’d start off with these Doughnut Sugar Cookies, which we decorated with chocolate and then some good old fashioned powdered sugar icing.
These cookies are soft and a bit chewy, sweet and the perfect snack for literally any time of the day. They’re also a great way to keep your kids occupied for a bit 🙂 You can also freeze half the dough and keep it as an activity for another day.
If you make these please send me a picture, I’d love to see and if you watch our video, let me know what you think. You can also follow me on Instagram to see what else we’re getting u to in the baking world.
INGREDIENTS: Will make about 25 cookies, depending on how big your cookie cutter is.
– 230 grams unsalted butter at room temp
– 3/4 cup sugar
– 1 large egg
– 1 tsp vanilla essence
– 3 cups flour
– 1 tsp baking powder
– 1/4 tsp salt (if you use salted butter leave this out)
1. Using a mixer beat the butter together with the 3/4 cup sugar. Mix for 2 mins until fluffy and pale.
2. Add the egg and vanilla essence. Mix until nicely combined.
3. In a separate bowl mix all the dry ingredients together then add them in two stages to the wet ingredients. Mix everything until well combined. Don’t overmix.
4. Turn the dough out onto a lightly floured surface and knead until smooth. Pat it into a ball, wrap with cling wrap and pop into the fridge for an hour. This step is important because it helps the cookies keep their shape whilst baking.
5. Once chilled cut your ball of dough in half (so it’s easier to work with) then place it between 2 sheets of baking paper, before rolling over it with a rolling pin until it’s about a 1/4-inch thick.
6. Using a round cookie-cutter or glass (I found a class gave a better doughnut shape) cut out your doughnuts, then using the back of an icing tip or anything else small and round, cut out your doughnut holes.
7. Once cut place them on a baking sheet and back into the fridge for 10 mins to chill.
8. Bake the cookies at 180°C for 10 mins or until slightly golden. Cool before icing.
– 1 and 1/2 cups icing sugar
– 1 Tbl milk
– 1/2 tsp vanilla essence
– Food colouring – any colour
1. Place the icing sugar in a small bowl with half the milk and the vanilla essence.
2. Mix until smooth. If it’s too runny add milk if it’s too thick add more icing sugar. Add colourant.
3. Ice and then get out the sprinkles sprinkles sprinkles!