To be honest, I love doughnuts but would never make them at home. The thought of all that boiling oil is a little intimidating for me. While I work on my deep frying confidence, these little guys will have to do in the meantime. This recipe is based on the Easter Doughnut Cookie [1] recipe from the King Arthur Flour collection. While the texture is a little dry for my taste, as I am usually a gooey-chewy person, I have to admit they go great with coffee and are too cute to boot!
Doughnut Cookies
2 Tbsp. vegetable oil
3 Tbsp. butter, melted
2 eggs
2 tsp. vanilla extract
1/2 tsp. almond extract
3/4 tsp. salt
2 tsp. baking powder
1 c. powdered sugar
2 1/2 c. flour
Decorations
2 squares chocolate almond bark, melted
assorted sprinkles
Directions
- Preheat oven to 350 oF. Prepare cookie sheets by lightly spraying them with cooking spray. Beat the first 5 ingredients together until well mixed. Sift in the dry ingredients into the wet and mix until smooth. If dough seems too dry, stream in a small amount of vegetable oil and knead in until pliable.
- Pinch off 2-tsp. balls of dough (~1 small cookie scoop) and role into a rope about 4 inches long and 1/2 inch thick. Coil rope into a small ring and place on cookie sheet.
- Bake for 16-18 minutes until edges turn slightly brown. Let cookies cool on sheets for about 5 minutes and transfer to a wire rack til completely cool.
- To decorate, dip tops in melted chocolate almond bark and adorn with sprinkles.