These cookies also make a great rainy day project for your children. While your children are napping, set up a little doughnut shop in your kitchen. Set out bowls of toppings like, sprinkles, coconut shavings, nuts, colored icing, and some glaze. Your children will have great fun helping to decorate these delightful doughnut cookies. They are just fun to make and to eat, as well as a great conversation starter.
More favorite Cookie Recipes and Secrets To Making Perfect Cookies. Also learn How To Have A Successful Holiday Cookie Exchange or Cookie Swap.
- 2 tablespoons vegetable oil or canola oil
- 3 tablespoons unsalted butter, melted
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 3/4 teaspoon salt
- 2 teaspoons baking powder
- 1 cup powdered sugar (confectioners' sugar)
- 2 1/2 cups all-purpose flour
- 2 cups powdered sugar (confectioners' sugar), divided
- 4 teaspoons milk, divided
- 4 teaspoons light corn syrup, divided
- Your choice of food coloring
In a large bowl, beat oil, butter, eggs, vanilla extract, salt, baking powder, and powdered sugar until smooth. Add flour, beating until smooth. Cover bowl with plastic wrap and place in the refrigerator to chill for at least one hour.
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
Scoop the dough into 2 teaspoon-sized balls. Roll the balls into ropes about 4-inches long and about 1/2-inche diameter. Coil the ropes into round doughnut shapes, leaving a small hole in the middle.
Place the cookies on the prepared baking sheets about 1-inch apart. Place in the oven and bake for approximately 18 minutes or until the cookies have just a slight golden color on top, but will not be brown. Remove from the oven and transfer to a rack and cool completely before icing.
When cookies are cooled, dip the top of each cookie in one of the icings and place back on rack to let the icing harden completely.
Makes approximately 42 cookies.
Place 1/4 cup powdered sugar into four (4) tiny bowls. Add 1 teaspoon milk and 1 teaspoon corn syrup to each bowl. Stir together until you have made a spreadable icing. Add additional milk, drop by drop, until you reach the desired consistency.
Tint the icing in each bowl a different color.
Source: Recipe adapted from King Arthur Cookie Companion.
Categories:Baking Christmas Cookies Dessert Recipes Kid Friendly Molded Cookies