Best Glazed Donut Cookies Family Cookie Recipes

CHOCOLATE GLAZED DONUT COOKIES

Steps:

• In a large bowl, whisk the butter and sugar until it's light and creamy. Add the egg and continue whisking.
• Add the flour, baking powder, vanilla and salt.
• Mix until dough comes together. Refrigerate for about 15 minutes for the dough to rest.
• Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
• Roll out dough to about 1/4" thickness. Use a donut cookie cutter or two circle cutters to cut donut shapes, re-rolling dough as needed until all the dough is used.
• Bake in oven at 350 F degrees for 10 minutes.
• Let the cookies cool on the baking tray for 5-10 minutes before transferring them to a cooling rack.
• Whisk chocolate glaze ingredients together in a small bowl. Spoon it over cooled cookies, topping with sprinkles. Let cool to set. Enjoy!

GLAZED DOUGHNUT CRISPS

Steps:

• Preheat oven to 350 degrees F. Knead dough with flour, adding in 2 parts, and brandy extract. Break into 2-inch pieces. Roll each piece into a 6-inch long rope. On an ungreased cookie sheet, shape rope like a doughnut, pinching ends together. Freeze for 10 minutes. Bake for 10 to 12 minutes. Cookies should be just lightly golden on top. Cool completely. Frost each cookie with vanilla frosting. Drizzle Drippy Icing over cookies.
• In a small bowl, whisk together powdered sugar and milk. Tint with 1 drop yellow food coloring. Add more powdered sugar for stiffer consistency, if desired. Drizzle over cookies.

JELLY-GLAZED DOUGHNUT COOKIES

Steps:

• For the cookies: Position an oven rack in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Whisk together the flour, baking powder, nutmeg and salt in a medium bowl.
• Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then beat in the sour cream, vanilla and lemon zest. Add the flour mixture to the butter mixture and use a rubber spatula to gently fold and stir until just combined.
• Scoop the dough by level tablespoonfuls onto one of the prepared baking sheets and refrigerate until slightly chilled and firm, about 15 minutes.
• With lightly floured hands, roll each piece out into a 51/2-inch-long rope. Join the ends together to form 2-inch rings. Place on the prepared baking sheets, leaving about a 1 inch between the cookies.
• Once you've filled the 2 baking sheets (you should be able to fit about 14 on each sheet), bake the cookies until puffed and very light brown on the bottom, 10 to 12 minutes, switching the baking sheets in the oven halfway through baking. Transfer the cookies to a rack to cool. Let the baking sheets cool and bake the remaining cookies.
• For the glaze: Whisk together the confectioners' sugar, lemon juice, grape jelly and 1/3 cup water in a medium bowl. Dip the rounded top of the cooled cookies into the glaze, letting any excess drip off, and place back on the rack. Immediately decorate with chocolate sprinkles before the glaze sets. Let the cookies sit for about 30 minutes for the glaze to harden. Store at room temperature in an airtight container for up to 3 days.