Donut Cookies

Makes: 40 to 45 cookies

T hese donuts cookies are crisp, with light golden brown edges, and taste just like the famous Maria Biscuits.

These donut cookies are topped with dark melted chocolate and decorated with sprinkles.


 

These donuts cookies are made with the same cookie dough as my biscotti recipe.

But instead of adding nuts and dried fruits, 
I roll out the cookie dough and use a round cutter to make donuts shapes. 



These donuts cookies are perfect for kids to help decorate, let them add sprinkles, and have fun with them.

These cookies would be so popular at a kid's birthday party.

 

I have a video that I made a few years back. Scroll to  → video



 

Before you bake



Read the recipe completely, make sure you have everything you need. Adjust your oven rack, and preheat the oven.



For all the step-by-step, pictures scroll to  → Notes and click on the clickable link; I highly recommend doing this before you bake.

For questions related to my recipes, ask me on my inbox on Instagram @passionforbaking to reply to you with an audio message.

 

 

 

 

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Vanilla Donut Cookies 

  • 6 large eggs, at room temperature
  • 300 gram white sugar
  • 226 gram unsalted butter, at room temp, cut into small pieces
  • 775 gram all-purpose flour, divided
  • 2 teaspoons baking powder
  • 1 to 2 teaspoon vanilla bean paste or s eeds from one vanilla bean, optional

     

Tools you need

  • large circle cookie cutter
  • Minicircle cookie cutter

     

For Chocolate Coating

  • 300-400 gram semi-sweet chocolate chips 53 – 63 %, melted preferably tempered
  • 1 -2  teaspoon coconut oil or flavorless oil, as needed
  • confetti or sprinkles optional
  • disposable icing bag + #2 tip
  • toothpicks
  • sprinkles / confetti
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Vanilla Donut cookies

 

  • Preheat oven to 180 /350

     
  • Make sure your eggs are at room temp, if your eggs are not at room temperature, warm them in the shell by placing the eggs in a bowl of hot tap water for 5 minutes before you start. If your eggs are coming straight from the refrigerator, just let them soak in hot tap water for about 10 minutes. You may need to change the water a couple of times to get them warmed up quickly.

     
  • Line 3 large baking sheet with parchment paper or a silicone mat and set aside for now.

     
  • In a large bowl sift together the flour and baking powder.

     
  • Cut butter into small pieces; the butter needs to be at room temp.

     
  • Put the eggs, sugar, and vanilla bean paste in the bowl of a stand mixer attached with the whisk attachment.

     
  • Whip the egg mixture on high speed until it triples in volume, about 8 minutes.

     
  • Stop the mixer and swap mixer whisk to a flat beater, then add small pieces of butter; a few pieces at a time.

     
  • Remove 100 grams of the dry ingredients and set aside.

     
  • With the mixer on low, add spoonfuls of the remaining dry ingredients a little at a time and beat the batter for å few minutes until smooth and creamy and butter and flour are well-incorporated into the batter.

     
  • Scrap vanilla seeds out of one vanilla bean ( optional) and add them to the mixer.

     
  • Transfer the cookie dough to a floured work surface, at this point, the dough is still sticky, add the remaining flour mixture you set aside on top of the cookie dough, lightly flour your hands as well and knead the dough until uniform and smooth. Use extra flour if needed!

     
  • The dough, should remain very soft but not sticking excessively after you are done kneading the dough.

     
  • If you feel the dough is too sticky add more flour or if time permits cover the dough in plastic film and refrigerate for one hour.

     
  • Divide the dough into two pieces, smaller sections of the cookie dough are easier to roll out.

     
  • Have a little flour nearby when you're rolling out the cookie dough, keep your work surface, hands, and rolling pin lightly floured.

     
  • Roll out the cookie dough on a lightly floured surface, roll it out about 6 mm (1/4 inch) or if you prefer thicker or thinner.

     
  • How many cookies you get off this recipe depends on the size of the cookie cutter you are using. I use a large circle cookie cutter and it gives me about 45 large cookies.

     
  • Each cut should produce one donut and then use a smaller circle cookie to cut out a donut hole in the center of each cookie.

     
  • Btw you can make these cookie donuts in any size you like.

     
  • For leftover dough re-roll the dough and continue cutting until all is used.

     
  • Arrange the cookie dough on the prepared baking sheet about 3 inches apart.

     
  • Bake the cookies one sheet at a time on the center rack until the edges are just crisp and very light golden browned color around the edges, 15 to 20 minutes. ( this can vary greatly, depending on your oven, the size of your cookies.

     
  • Allow cookies to cool completely before glazing the cookies.

     
  • Bake in, the middle oven rack for 15-20 minutes or until lightly browned on top and around the edges.

     
  • Start checking after 12-15 minutes, depending on how you like them.

     
  • Cool on a wire rack, before glazing the cookies.



     

For the chocolate coating

 

  • In a medium heatproof bowl set over barely simmering water, melt the chocolate and coconut oil until smooth, stirring occasionally. ( hold back some of the chocolate and coconut oil as you might not need that much chocolate it is all depending on how thick a layer of chocolate you like on each cookie.

     
  • Fit a pastry bag with a tiny round nozzle Wilton #2 and draw a donut-like chocolate line around the edges and center of each cookie, lets cool until it hardens or proceeds.

     
  • When ready to fill the inside of the piped chocolate ring, Reheat/warm the remaining chocolate glaze in the microwave or over a pan of simmering water.

     
  • Fill your piping bag with the tiny round nozzle, and fill the inside of the chocolate piped chocolate ring, let the chocolate icing/glaze set completely if you want to decorate the chocolate ring with a confetti sprinkle, it on top of the chocolate icing just before it sets.

     
  • If you like you can also just dip the cookies in the melted chocolate, and then sprinkle the chocolate glaze with confetti.

     
  • Enjoy these donuts cookies right away or wait until the icing sets to serve them, once the icing has set, these cookies are great for gifting.

     
  • Cookies without the icing keep well for about one week in a cookie box, for longer storage, cover, and refrigerate for up to 2 weeks.

     
  • Cookies with chocolate icing stay well for about 5 days, covered at room temperature.

     
  • Enjoy

 

F or step by step pictures how to make

 →Donut Cookies

Click  here

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