Sugar Cookie Donuts

Name: Sugar Cookie Donuts
Prep time: 20 min
Cook time: 9 min
Total time: 29 min
Yield: 6
Ingredients: 1 cup all-purpose flour unbleached; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 cup granulated sugar; 1 large egg at room temperature; 1/3 cup milk at room temperature; 1/4 cup Greek yogurt at room temperature; 2 Tbsp unsalted butter melted; 1 tsp vanilla pure; 1 cup powdered sugar; 3 Tbsp sugar cookie flavored coffee creamer (substitute milk if desired); 1 drop pink gel food coloring; decorative sprinkles

by Whisking Wolf

6 servings

29 min

For a festive twist on a sugar cookies, celebrate the season with these tasty Sugar Cookie Donuts. Delicious, fluffy and filled with holiday flavor, these donuts are coated in a sugar cookie glaze then decorated with candy sprinkles. Make a batch for Christmas breakfast and another for everybody left on your gift list.

Clark Griswold isn’t the only one whose household gets crazy around the holidays. Yes, his Christmas tree harbored a squirrel, electrocuted a cat and busted a window at his neighbor’s house but that can all be fixed with a hammer, a shovel and some duct tape.

If you want to see a tree toppled by a raccoon, spend Christmas with my sister. I should probably mention the raccoon is a pet. I should also mention that pet and raccoon are two words that really don’t belong together. Not only does this masked bandit live inside my sister’s house, but she’s been known to wear it outside as a hat.

Named for the famous illusionist, Houdini, the raccoon cannot free himself from handcuffs but he can open the refrigerator and pilfer the Christmas ham. He can, therefore he did. That’s called raccoon irony because the beady-eyed thief belongs in handcuffs for ruining my honey baked dinner.

But even more than cured pork, Houdini the raccoon loves baked goods. The last time I saw him he was running off with a tiny paw full of peanut butter blossoms. It sounds cute, but that thieving bandit knows they’re my favorite cookies!

‘Tis the season to be jolly, not to be taunted by a raccoon.

Game on, Houdini, if you’re going to provoke me with my favorite then I’ll provoke you with two of yours at once: sugar cookies and baked donuts. Sugar Cookie Baked donuts are a festive way to celebrate the season, and to get back at a furry thorn in my side.

Delicious, fluffy and filled with holiday flavor, these donuts are coated in a sugar cookie glaze then decorated with candy sprinkles. Make a batch for Christmas breakfast or to bait a raccoon trap. Or make a double batch and do both. Either way, Happy Holidays to you and your pets, however unconventional they may be.

Sugar Cookie Donuts

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Recipe details

Yield 6 servings
Time spent: Prep time: 20 Minutes Cook time: 9 Minutes Total time: 29 min

Show Nutrition Info

Per serving

% Daily value

Ingredients

Sugar Cookie Donuts

1 cup all-purpose flour unbleached
1 tsp baking powder
1/2 tsp baking soda
1/2 cup granulated sugar
1 large egg at room temperature
1/3 cup milk at room temperature
1/4 cup Greek yogurt at room temperature
2 Tbsp unsalted butter melted
1 tsp vanilla pure

Sugar Cookie Glaze

1 cup powdered sugar
3 Tbsp sugar cookie flavored coffee creamer (substitute milk if desired)
1 drop pink gel food coloring
decorative sprinkles

Instructions

Sugar Cookie Donuts

Preheat oven to 350 degrees. Grease donut pan with olive oil and set aside.
Sift flour, baking powder, baking soda, and sugar together in a large bowl.
In a separate bowl, whisk egg, milk, yogurt, melted butter and vanilla until combined.
Carefully add wet ingredients to dry, stirring with a wooden spoon until just combined. Take care to avoid overmixing. Note: Batter will be thick.
Pipe batter into donut pan, evenly distributing between the six cavities.
Bake for 9 minutes. Donuts are done when tops spring back when pressed by a fingertip.
Cool donuts in pan for 3 minutes then remove to a wire rack to cool completely before adding glaze.

Sugar Cookie Glaze

In a medium bowl, whisk together powdered sugar, sugar cookie flavored coffee creamer and food coloring until smooth and lump free
Dip donut tops into glaze then immediately decorate with sprinkles.
Donuts taste best the day they are made but can be covered and stored at room temperature up to 2 days.

Tips

For the moistest, fluffiest donuts be sure egg, milk and yes, even yogurt are at room temperature before beginning.
Pipe batter into your donut pan using a zip-top bag with a bottom corner snipped off.
I recommend gel dye for this recipe because gel is more vibrant and less diluting than liquid dye.

Comments

Annabel on Dec 30, 2020

I’ve got to be honest - I will probably never make this recipe. I don’t even own a donut pan. I will still read this recipe again, and then maybe a third time just for the lead-in story! Well worth it!

But the recipe does *sound* delicious...

1 Reply
- Whisking Wolf on Dec 30, 2020
  
  Hi Annabel!
  
  Glad you enjoyed the sordid details of my Christmas with a raccoon. I promise you'll enjoy the recipe too if you ever score a donut pan. Best wishes for a Happy New Year!!
  
  Heather
  
  2
Sherlene Hamilton on Dec 30, 2020

Can you tell us how many carbs are in each donut?

1 Reply
- See 1 previous
- Whisking Wolf on Dec 31, 2020
  
  Hi Sherlene,
  
  I used a nutrition analyzer online, not sure how accurate it is but the donuts without icing have 36 carbs each and with icing they have 56 carbs each.
  
  Hope that helps!
  
  Like
- Sherlene Hamilton on Dec 31, 2020
  
  Thank you! Definitely not diabetic friendly😂
  
  Like

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