Irresistible Donut Cookies: Your New Favorite Cinnamon Sugar Cookie Recipe
Prepare to fall in love with these delightful Donut Cookies, a playful twist on classic sugar cookies. Imagine your favorite soft, buttery cut-out sugar cookie recipe, infused with warm, inviting cinnamon, and shaped like charming mini-donuts. These aren’t just any cookies; they’re a canvas for creativity, ready to be adorned with a simple chocolate glaze, vibrant royal icing, and a generous shower of colorful sprinkles.
This recipe builds upon my highly popular Easy Iced Sugar Cookies with Royal Icing, renowned for its reliability and deliciousness. It serves as an exceptional foundation, allowing you to easily customize flavors and truly make it your own. If you’re a cinnamon enthusiast, you might also adore these cinnamon roll cookies, which capture the essence of a cinnamon roll in a delightful cookie form. Get ready to embark on a fun, rewarding baking adventure that promises smiles with every bite!
Why These Donut Cookies Will Become Your Go-To Recipe
For anyone who appreciates a truly great cookie, you’ve landed in the perfect spot. Growing up, my absolute favorite treat (or “biscuit” as we call them here in Australia) was undoubtedly Arnott’s Hundreds & Thousands biscuits. That childhood joy and simple pleasure heavily influenced the design of my own sugar cookie recipe, and these delightful Donut Cookies are a direct extension of that inspiration, blending nostalgia with a touch of playful innovation.
This recipe is incredibly straightforward, allowing you to achieve your ideal cookie texture. While many bakers lean towards ultra-soft sugar cookies, I confess a personal preference for a slightly crisper bite. This recipe is meticulously crafted to yield perfectly soft cookies, but if you share my love for a bit of crunch, simply extend the baking time by a few minutes. It’s that easy to customize!
Each cookie is wonderfully buttery and generously flavored with cinnamon, giving them that unmistakable, comforting “donut flair” without the need for deep frying. The aroma alone will make your kitchen feel like a cozy bakery. These cinnamon sugar cookies are not just a treat for the taste buds; their adorable donut shape and vibrant decorations make them a feast for the eyes too, perfect for parties, gifts, or simply brightening your day.
Essential Ingredients for Your Cinnamon Sugar Donut Cookies
You’ll find all the familiar staples of a classic sugar cookie recipe here: high-quality flour, granulated sugar, softened butter, a touch of baking powder for a tender crumb, a large egg for structure and richness, and pure vanilla extract for that irresistible aroma. However, what truly elevates these cookies, transforming them into their charming donut-inspired form, are a few special additions:
- Ground Cinnamon: This spice is the heart of our “donut flair,” adding warmth and a comforting aroma that pairs perfectly with the sweet cookie base.
- Chocolate: For a decadent finish, melted dark or milk chocolate provides a rich, glossy coating.
- Royal Icing: For those vibrant, bakery-style finishes, royal icing offers a smooth, customizable surface for decoration.
- Sprinkles: The ultimate festive touch! Sprinkles instantly bring a playful, celebratory feel to these cookies, just like their donut counterparts.
Using quality ingredients makes a noticeable difference in the final taste and texture of your homemade donut cookies. Ensure your butter is properly softened and your egg is at room temperature for the best results, allowing them to cream together smoothly and create a wonderfully cohesive dough.
Step-by-Step Guide to Crafting Perfect Donut Cookies
This method outlines my absolute favorite technique for creating soft cut-out sugar cookies. It’s incredibly versatile, allowing you to use any cookie cutter design and decorate with vibrant royal icing. Feeling adventurous? You could even experiment with marbling your icing, much like the beautiful patterns seen on these Easy Easter Sugar Cookies. The process is straightforward, ensuring a successful and enjoyable baking experience.
- Cream Butter and Sugar: Begin by thoroughly creaming together softened butter and granulated sugar until the mixture becomes light, fluffy, and pale in color. This step incorporates air, which contributes to the cookies’ tender texture. Next, beat in the large egg and pure vanilla extract until just combined. Ensure to scrape down the sides of the bowl periodically to ensure even mixing.
- Combine Wet and Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and a generous teaspoon of cinnamon. Gradually add these dry ingredients to the wet mixture, mixing on low speed until a soft, cohesive dough forms. Be careful not to overmix, as this can lead to tough cookies. Once the dough comes together, gently shape it into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 2 hours. This crucial chilling period helps prevent spreading and allows the flavors to meld beautifully.
- Roll and Cut Donut Shapes: On a lightly floured surface, roll out your chilled dough to an even thickness of about 5mm (approximately ¼ inch). Using a large round cookie cutter (about 7.5cm or 3 inches), cut out circles. Then, use a smaller round cutter (about 2.5cm or 1 inch) to create the signature donut hole in the center of each large circle. Gather any dough scraps, re-roll them gently (ideally only once to avoid overworking the dough), and cut more shapes until all dough is used.
- Bake to Perfection: Carefully transfer your donut-shaped cookie cut-outs to baking trays lined with parchment paper, ensuring they are spaced about an inch apart to allow for even airflow. Chill them again for 10-15 minutes before baking. Bake in a preheated oven at 180°C / 340°F / 160°C fan-forced for 12-14 minutes for soft, tender cookies, or up to 18 minutes for a crispier texture, until the edges are lightly golden.
- Glaze and Decorate: While the cookies cool, prepare your toppings. Whisk together icing sugar and water to create a smooth, thick royal icing that holds its shape, or melt your favorite chocolate. Once the cookies are completely cool, dip them into the icing or use a spoon to spread the glaze evenly over the top. Immediately add a generous amount of sprinkles before the icing sets, ensuring they adhere beautifully. Allow the cookies to set on a wire rack for the icing to firm up.
Pro Tips for Flawless Donut Cookies
Achieving bakery-quality cut-out sugar cookies at home is simpler than you think with these expert tips:
- Cream the Butter and Sugar Meticulously: This step is fundamental. “Creaming” means beating these two ingredients together until they are remarkably light and fluffy. This process incorporates air into the mixture, which is crucial for a tender cookie texture and helps prevent dense, hard cookies. Aim for at least 2-3 minutes of beating on medium-high speed.
- Don’t Skip Chilling the Dough: This is arguably the most critical step for any cut-out cookie recipe. Chilling the dough solidifies the butter, which in turn helps the cookies maintain their intricate donut shape during baking. Without proper chilling, your cookies are more likely to spread, losing their definition.
- Ensure Adequate Space on Baking Trays: When arranging your cookie cut-outs on the baking trays, leave at least an inch (or two) of space between each cookie. This generous spacing allows hot air to circulate evenly around each cookie, promoting a consistent bake and preventing them from merging as they expand slightly.
- To Dip or To Pour? Mastering the Icing: While dipping cookies into glaze can be quicker, it also carries the risk of breakage if you apply too much pressure, and can often be a bit messy. I find it easiest and most controlled to spoon the icing or melted chocolate over the cooled cookies, then gently spread it with the back of the spoon. This method gives you excellent coverage and minimizes mess.
- Patience for Sprinkles: After applying your icing or chocolate, allow it to set for just a minute or two – enough time for it to become slightly tacky but not fully hardened. This small pause ensures that when you add your beloved sprinkles, they adhere firmly and don’t slide right off the edges, keeping your cookies looking picture-perfect.
- Utilize a Wire Rack Over a Lined Baking Tray: For mess-free decorating, place your wire rack over a baking tray lined with parchment paper or foil. This clever setup will catch any excess icing drips or stray sprinkles, making clean-up incredibly easy and preventing sticky countertops.
- Don’t Overwork the Dough: After the initial mixing, handle the dough as little as possible. When re-rolling scraps, do so gently and only once if you can help it. Overworking the dough develops too much gluten, which can result in tough, chewy cookies instead of soft, tender ones.
- Cool Completely Before Decorating: Always ensure your cookies are completely cooled to room temperature before applying any icing or chocolate. Warm cookies will cause the glazes to melt, run, and create a sticky mess.
These detailed tips will guide you to baking professional-looking and tasting homemade donut cookies every time!
These versatile cinnamon sugar donut cookies can even be made in miniature form, as demonstrated on these adorable Chocolate Doughnut Cupcakes. Imagine the possibilities for themed parties or delightful bite-sized treats!
Essential Baking Tools for Your Donut Cookie Adventure
Having the right equipment can make your baking process smoother and more enjoyable. Here’s a list of handy tools that will help you create these perfect donut cookies with ease:
- Stand mixer or a reliable handheld electric beater: Essential for creaming butter and sugar to a light, fluffy consistency.
- Round cookie cutters: You’ll need two sizes – one large for the donut shape and a smaller one for the center hole. A good set will offer various sizes.
- Cookie trays (baking sheets): For baking your cookies evenly. Using two allows you to bake more cookies at once.
- Parchment paper: To line your baking trays, preventing sticking and making cleanup a breeze.
- Rolling pin: For rolling out your dough to an even thickness.
- Wire cooling rack: Crucial for allowing cookies to cool completely before decorating and for setting glazes.
- Kitchen scales: For precise measurement of ingredients, especially flour and sugar, which can significantly impact the final texture.
These tools, combined with fresh ingredients, will set you up for success in baking these delightful cinnamon sugar cookie donuts.
Frequently Asked Questions About Sugar Cookies and Donut Cookies
The secret to perfect soft sugar cookies lies in two main steps. First, ensure you thoroughly cream the butter and sugar together until the mixture is light, airy, and pale in color. This process incorporates essential air for a tender crumb. Second, once you add the flour, mix it just enough until the ingredients are combined and the dough begins to clump together. Overmixing after the flour is added can develop too much gluten, resulting in tougher cookies. Following these steps will help keep your cookies wonderfully soft and light.
The ideal texture for sugar cookies is largely a matter of personal preference! While many people adore a soft, chewy cookie, I personally lean towards a crispy texture. The great news is that this recipe is incredibly adaptable. For soft cookies, bake them for 12-14 minutes until the edges are just beginning to turn golden. If you prefer a crispier cookie, simply extend the baking time up to 18 minutes, or until the cookies are golden all over. Experiment to find your perfect bite!
Absolutely! Sugar cookies are excellent candidates for freezing, both baked and as raw dough. If freezing baked cookies, ensure they are completely cooled before wrapping them tightly in plastic wrap, then placing them in an airtight container or freezer bag. They will keep well for up to 3 months. For freezing dough, shape it into disks, wrap securely in plastic, and store for up to 3 months. When ready to use, thaw the dough overnight in the refrigerator before rolling and cutting.
Cookie spreading can be frustrating but is usually easily preventable. Common culprits include butter that is too soft (almost melted), an overly warm kitchen environment, or adding too much leavening agent (like baking soda or baking powder). The most effective way to prevent excessive spreading is by thoroughly chilling your cookie dough. Ensure your butter is merely softened, not greasy. If your kitchen is particularly warm, consider chilling the cut-out cookie shapes on the baking sheet for an extra 10-15 minutes before baking. This helps the butter stay firm and the cookies hold their shape.
If royal icing isn’t your preference or you’re looking for an alternative, there are several delicious options. A simple glaze made from powdered sugar and a touch of milk or water works beautifully for a softer set. Melted white chocolate, perhaps tinted with food coloring, offers a rich and creamy alternative that sets firmly. You could also try a cream cheese frosting (though it will remain softer) or even a simple vanilla buttercream for a truly indulgent experience.
Properly stored, these donut cookies will maintain their freshness and deliciousness for up to 5-7 days at room temperature. Once the icing or chocolate has fully set, store them in an airtight container. If you’ve used a softer frosting like buttercream, you might want to store them in the refrigerator to prolong freshness, allowing them to come back to room temperature before serving for the best flavor and texture.
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These frosted cinnamon donut cookies are more than just a sweet treat; they’re a celebration in every bite! Fun to make, vibrantly colorful, and incredibly tasty, they are guaranteed to disappear in a flash at any gathering. You’ll hear cries of ‘mmmm, donuts’ before you even realize they’re all gone.
If you’ve had the pleasure of trying these wonderful cinnamon donut sugar cookies, please remember to leave a rating and comment below. Your feedback helps others discover and enjoy this recipe, and I always love hearing about your baking successes!
Explore more delightful cookie recipes you’ll adore:
- Birthday Cake Cookies
- Cinnamon Roll Cookies
- Easy Iced Sugar Cookies with Sprinkles
- Homemade Custard Creams
- Easy Easter Sugar Cookies
- Chocolate Sprinkle Cookies
- Salted Caramel Tartlets
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Donut Cookies (Cinnamon Sugar Cookies)
32
serves
45
minutes
12
minutes
2
hours
57
minutes
Rate
Pin
Ingredients
FOR THE CINNAMON SUGAR COOKIES
-
226 g unsalted butter, softened (1 cup / 2 sticks) -
200 g caster (superfine) sugar (1 cup / 7oz) -
1 large egg, room temp -
1 ½ teaspoons vanilla extract -
355 g plain (all-purp) flour (2 ¾ cups / 12.5oz) -
1 teaspoon cinnamon -
½ teaspoon baking powder
FOR THE TOPPINGS
-
130 g icing (powdered) sugar (1 cup / 4.6oz) -
2-3 teaspoons water -
Food colouring -
100 g dark or milk chocolate (3.5oz / ½ cup) -
1-2 tablespoons sprinkles
For best results, always weigh ingredients where a weight is provided
Equipment
-
stand mixer or electric handheld beater
-
round cookie cutters
-
Rolling Pin
-
cookie sheets
Instructions
FOR THE COOKIES
-
Using a stand mixer with a paddle attachment (highly recommended) or a handheld electric beater, cream the softened unsalted butter and caster sugar together for 2-3 minutes on medium-high speed. Continue beating until the mixture is visibly lighter in color and fluffy. Remember to scrape down the sides of the bowl a couple of times during this process to ensure all ingredients are thoroughly incorporated.
-
Next, add the large room temperature egg and the vanilla extract to the creamed mixture. Beat on low speed until just combined, being careful not to overmix. Again, scrape down the sides of the bowl to ensure uniformity.
-
In a separate small bowl, whisk together the plain (all-purpose) flour, baking powder, and cinnamon until well combined. Gradually add these dry ingredients to the butter mixture. Mix on the lowest speed until everything is incorporated and the dough just begins to clump together. Stop mixing as soon as this stage is reached to avoid overworking the dough.
-
Remove the dough from the mixer. Divide it into two equal portions and gently shape each into a flat disk, approximately 1 inch thick. Wrap each disk tightly in plastic wrap. Refrigerate the dough for a minimum of 2 hours. This chilling step is essential for the cookies to hold their shape during baking. (Note: You can also freeze the dough at this stage for up to 3 months; see notes in the post for thawing instructions).
-
Preheat your oven to 180°C / 340°F (or 160°C fan forced). Line two large cookie trays with parchment paper.
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Lightly flour a clean work surface and dust your rolling pin with a little flour. Place one disk of chilled dough onto the floured surface.
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Roll out the dough to an even thickness of approximately 5mm (up to ¼ inch). Only add more flour to your surface or rolling pin if the dough begins to stick; minimal flour is best to avoid tough cookies.
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Using a 7.5cm (3 inch) round cookie cutter, cut out as many circles as possible from the rolled dough. Then, use a smaller 2.5cm (1 inch) round cutter to punch out a hole in the center of each large circle, creating the donut shape. Collect the dough scraps and re-roll them once gently to cut out additional donut cookies. Over-handling will make the dough tough.
-
For adorable miniature donuts, use the small circular cut-outs (the “holes” from the larger donuts). Then, use a large drinking straw (like a thickshake straw) to create a tiny hole in the center of each mini-circle.
-
Carefully transfer the cut-out donut shapes to the prepared baking trays, leaving enough space between them. Chill the trays with the cookies for a further 10 minutes before baking. Bake for 12-14 minutes for soft and tender cookies (edges just starting to turn golden), or up to 18 minutes for crispier, drier cookies (golden all over). Once baked, let them cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
FOR THE TOPPINGS
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Prepare your decorating station: Line a large cookie tray with baking paper or foil, then place a wire rack directly over the top. This setup will catch any drips and make clean-up much easier. You might need two such setups if you have many cookies.
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To make the icing, combine the icing (powdered) sugar with about half of the specified water in a bowl. Mix thoroughly until mostly combined. Then, gradually add the remaining water, a tiny bit at a time, stirring continuously, until you achieve a thick but pourable icing. The ideal consistency will be thick enough that if you drizzle a spoonful back into the bowl, it takes about 10-12 seconds for the line to disappear and settle back into itself.
-
If using different colors, divide the prepared icing into two or three separate bowls. Add a few drops of food coloring to each bowl and mix until you reach your desired shade.
-
For the chocolate topping, break the dark or milk chocolate into small pieces and place them in a microwave-safe bowl. Melt the chocolate in 30-second bursts, stirring well after each interval, until it is about 80% melted. Remove from the microwave and continue stirring until the residual heat melts the remaining chocolate into a smooth, glossy consistency.
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Once the cookies are completely cooled, it’s time to decorate! You can either gently dunk the tops of the cookies into your chosen icing or melted chocolate, or use a spoon to carefully spread the topping over the surface. Place the decorated cookies onto the prepared wire rack, icing side up. Allow the icing or chocolate to set for a minute or two until it becomes slightly tacky before generously adding your favorite sprinkles. Let them set completely before storing or serving.
Notes
- This recipe typically yields approximately 26 large donut cookies and an additional 26 smaller cookies (from the centers).
- All measurements for tablespoons refer to a standard Australian 20ml tablespoon.
- Oven temperatures can vary significantly. Always test for doneness 2-3 minutes before the recommended baking time to prevent over-baking.
- For the most consistent and accurate baking results, it is highly recommended to always weigh ingredients such as flour and sugar using kitchen scales. If you don’t have scales, use the “spoon and level” method for flour (lightly spoon flour into your measuring cup, then level off with a straight edge) rather than scooping directly from the bag.
- The butter should be just softened – meaning when you gently press your finger into it, it leaves a slight indentation, but your finger shouldn’t go through easily, and it shouldn’t look greasy. This ensures proper creaming.
- The exact amount of water needed for the icing can vary based on the brand of icing sugar you use and environmental humidity. Add water slowly, a tiny bit at a time, until you reach the desired consistency (as described in instruction step 11).
- Freezing Dough: To freeze the dough, wrap the disks tightly in plastic wrap, then place them in an airtight freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before rolling and baking.
- Freezing Baked Cookies: Allow cookies to cool completely and ensure icing is fully set. Stack them with parchment paper in between layers in an airtight container. Freeze for up to 3 months. Thaw at room temperature.
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153
kcal
Marie Roffey
Dessert, Snack
American
Have you tried this recipe?
Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.