Glazed Donut Cookies

Glazed Donut Cookies:

1/2 cup softened butter (1 stick)

1/2 cup granulated sugar

1/2 cup brown sugar

1 egg

3/4 cup buttermilk

1 tsp vanilla

2 1/2 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

To make vanilla glaze you’ll need:
2 TBSP butter

2-3 TBSP milk

1 tsp vanilla extract

1 cup powdered sugar

To make chocolate glaze you’ll need:
2 TBSP butter

1/4 cup semi-sweet chocolate chips

2-3 TBSP milk

1 cup powdered sugar

How to make Chocolate & Vanilla Glazed Donut Cookies

Cream together butter and sugars for 1 minute. Add in egg, buttermilk and vanilla and mix again until smooth.

Combine dry ingredients and add 1/2 to the mixing bowl. Mix, then add the other half. Dough will be softer and stickier than normal cookie dough. Cover and let cool in fridge for at least 1 hour.

Preheat oven to 375 degrees F.

Spray cookie scoop and your hands lightly with non-stick spray. Scoop out about 1.5 to 2 TBSP of cookie dough into your hand. Roll dough into a ball and gently flatten the ball until it’s about 1/2″ thick. You can shape the cookie dough into donuts in one of two ways. Method 1) Use a small round biscuit cutter to punch a hole in the center of the flattened dough. Place the donut hole back into the mixing bowl to be used for more cookies. This method is easier when you spray the biscuit cutter with non-stick spray first. Method 2) Press the top and bottom center of the flattened dough with your thumb and forefinger until you create a hole. Use your hands to pull the hole open wider, until it’s about 2-2.5″wide. Place shaped donut cookies on the parchment lined cookie sheet, repeating process until you have 6-8 cookies on your sheet.

Place mixing bowl with remaining dough back in the fridge or freezer. Bake for 9-10 minutes and let cool for an additional 2 minutes on the cookie sheet. Transfer to a cooling rack.

To make VANILLA GLAZE: Combine 2 TBSP milk and butter in a small mixing bowl. Heat for 30 seconds. Add in powdered sugar. Whisk until smooth, adding additional milk as needed for glaze to be smooth and dippable. If glaze cools, microwave for an additional 15 seconds.

To make CHOCOLATE GLAZE: Combine 2 TBSP milk, butter and chocolate chips in a small mixing bowl. Heat for 40 seconds. Add in powdered sugar. Whisk until smooth, adding additional milk as needed for glaze to be smooth and dippable. If glaze cools, microwave for an additional 15 seconds.

Dip the top round face of each cooled donut cookie in warm glaze. Shake with sprinkles immediately, if desired. Cool to set. Cookies can be stacked once cooled. Store leftovers in an airtight container.