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Donut Sugar Cookies topped with icing and sprinkles are the best recipe for soft cut out sugar cookies made from scratch!
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5 from 1 vote

Donut Sugar Cookies

Donut Sugar Cookies topped with icing and sprinkles are the best recipe for soft cut out sugar cookies made from scratch!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Servings: 16 cookies
Calories: 279kcal

Ingredients

Ingredients for Sugar Cookies:

  • 1 cup unsalted butter room temperature
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Ingredients for Icing:

  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 drop food coloring
  • 2-3 tablespoons milk

Instructions

How to make Sugar Cookies:

  • Using a standing mixer, beat 1 cup room temperature butter with 3/4 cup sugar really well, so it becomes fluffy and pale in color.
  • Add an egg and 1 tsp vanilla extract and mix until combined and smooth consistency.
  • Mix dry ingredients (3 cups flour, 1 tsp baking powder, and 1/4 tsp salt) together in a separate bowl, then add to the wet ingredients in two batches. Mix everything until well combined but don’t overmix it.
  • When done, you can lightly knead the dough, making a ball, wrap in a plastic wrap and refrigerate from 1-2 hours to overnight.
  • When you roll out the dough it might be a bit sticky. You can use a little bit of flour to prevent it from sticking to a roller or a counter. However, I have a different trick that always helps me. Put the dough between two sheets of parchment paper, then roll over the parchment paper about 1/4-inch thick.
  • After you cut out the cookies and put them on the baking sheet, put the sheet with the cookies back in the fridge for 10 minutes to chill.
  • Bake the cookies at 350°F for 9-10 minutes until the bottom gets a very light golden color.
  • Note: The measurements for the frosting will vary, based on the amount of liquid you use and the desired thickness of the icing.

How to make Icing for Sugar Cookies:

  • Mix together 1 cup of powdered sugar, ½ tsp vanilla extract, 1 drop of red food coloring, and 1 tbsp milk until smooth and quite thick consistency.
  • Scoop 1/3 of the icing in a piping bag with a thing piping tip, and pipe out the borders on the cookies.
  • Add a bit more milk to the rest of the icing to thin it out. To fill the insides in, use just a regular teaspoon with a narrow tip. Since the design of these cookies is not that complicated, it works quite well.
  • Note: One batch of the icing should be enough for 6-7 cookies.
  • In the same bowl with the rest of the bright pink icing, add another cup of powdered sugar, vanilla extract, and milk. The remaining bright color should be enough to mix in with the new ingredients and receive a pale pink color.
  • Repeat all the decorating steps with the new icing for the rest of the cookies.
  • Decorate the donut sugar cookies with colored sprinkles while the icing is still wet, so it will stick well.

Notes

1. It is vital to chill your dough before baking cut out cookies. This will prevent your cookies from spreading and will help them to keep their shape.
2. When you roll out the dough it might be a bit sticky. You can use a little bit of flour to prevent it from sticking to the roller or a counter. However, I have a different trick that always helps me. Put the dough between two sheets of parchment paper, then roll over the parchment paper. The paper will keep the dough smooth and will not stick.

Nutrition

Serving: 1cookie | Calories: 279kcal | Carbohydrates: 39.9g | Protein: 3g | Fat: 12g | Saturated Fat: 7.3g | Cholesterol: 42.2mg | Sodium: 44mg | Fiber: 0.6g | Sugar: 21.8g