My life is all about doughnuts – real ones that is. We spend all summer madly making doughnuts every week and selling around Hawkes Bay with Sprinkles, so any chance to make something doughnut themed and I’m there!
These cookies are the perfect amount of chocolate. You can use this dough for any cut out cookies or even regular cookies with chocolate chips. If you don’t want to make a full batch you can freeze half for another day.
I have grand dreams of being able to decorate cookies like some of the hugely talented cookiers out there, but I might just have to stick to doughnuts for now!
Check out our quick video then scroll down for the recipe.
Chocolate Donut Cookies
225 grams butter
1 1/2 cups sugar
2 large eggs
1 teaspoon (5 ml) vanilla extract
3 1/4 cups flour
1/2 teaspoon baking powder
3/4 cup cocoa
Cream together butter, sugar, eggs and vanilla.
Add in flour, baking powder and cocoa then mix until just combined.
Roll out on a lightly floured surface (about 1cm thick). Cut out a round disk then remove a circle from the middle to create a donut shape.
Place on a lined pan then bake at 180C for 7-10mins – the shorter time creates softer cookies so bake to your preference.
Makes approx 30
225g icing sugar
1 1/4 tablespoons meringue powder
1/3 cup warm water (you may need an extra couple of tablespoons too)
Pink gel colouring
Mix together well for about 2-3 mins. You’re looking for the consistency in the video, add a little water if needed.
Using a disposable piping bag with the end cut off (or you can use a regular piping bag with a #5 tip), pipe your royal icing onto your cooled donut cookies and sprinkle with sprinkles.
Cookie dough can be chilled or frozen before baking
This dough does not need chilling before rolling and cutting, though you can do so (and best to chill if your butter was too warm).
If you make your royal icing in advance, keep it covered to prevent a crust forming.