Topped with glaze and lots of sprinkles, these sandwiched Doughnut Sugar Cookies are adorable and delicious!
Who doesn’t love a doughnut topped with glaze and sprinkles? When our favorite local doughnut shop closed, we were at a loss of where to get our favorite sprinkle doughnuts. This sweet sandwich cookie is our tribute to our beloved doughnut destination.
To create it, I simply took my favorite sugar cookie recipe and used round cutters to cut the dough into circles. Then I used a smaller cutter to make doughnut holes. Obviously. I sandwiched the cookies with a little buttercream and topped them with a cookie glaze that I had tinted in pretty pastel colors. I also added plenty of sprinkles for a fun touch, but you can also leave them out if you wish. Buttery, sweet, and utterly delightful, these doughnut cookies (and their little holes!) are the perfect treat for everything from birthdays to baby showers.
You can even make these adorable cookies with a variety of sweet fillings. Instead of the buttercream, try Nutella, jam, caramel, or lemon curd. The sky’s the limit!
Cookie decorating tips
For professional-style results, you’ll want to use disposable piping bags to decorate these cookies. You can also use plastic bags with a tip snipped off. Work over a parchment-lined baking sheet to make cleaning up easier. Fill one piping bag with the buttercream, Nutella, or other fillings, and another with the glaze. Squeeze gently to pipe a layer of filling onto the flat side of a cookie. Top with another cookie and gently press down to squeeze the filling so it spreads to the edges and sticks the two halves together.
For the top, squeeze the glaze in a circle around the top of the cookie and immediately sprinkle with the sprinkles. The glaze will harden quickly, so be sure to top with the sprinkles immediately. Allow the glaze to set.
How do I store leftovers?
Once the frosting is set, these cookies can be stored in an airtight container, stacked between layers of waxed paper. They’ll keep at room temperature for 2 to 3 days or stored in the refrigerator for up to 5 days. Frozen, they’ll keep for 2 to 3 months. Flash-freeze them on a baking tray first for 1 hour before transferring them to a Ziploc bag.
Serving suggestions
If you’re planning a party, add these treats to a whole cookie spread. For variety, I recommend including cookies that hit all the main flavor profiles: chocolate, caramel, fruity, and nutty. An ideal spread might include Chocolate Kiss Cookies, Caramel Commotion Bars, Peanut Butter Jam Thumbprints, and Strawberry Cookies.
Doughnut Sugar Cookies (Sandwich Cookies)
Ingredients
For The Cookies:
- 1 cup butter room temperature
- 1 1/2 cups sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For The Vanilla Buttercream:
- 1 1/2 cups unsalted butter softened
- 3 cups confectioners' sugar sifted
- 1 teaspoon vanilla extract
- pinch salt
To Assemble:
- 1 batch Sugar Cookie Glaze tinted with colors of your choice
- Sprinkles if desired
Instructions
To Make The Cookies:
- Preheat the oven to 350℉ and line 2 large baking sheets with parchment paper.
- Cream butter and sugar in the bowl of an electric mixer until light and fluffy, about 5 minutes.
- Add the eggs, vanilla extract, and almond extract. Mix well.
- Add the flour, baking powder, and salt. Mix until the dough comes together into a ball.
- Wrap the dough in plastic wrap and chill for 4 hours or overnight.
- Roll the dough out on a lightly floured surface and cut 32 circles with a 3-inch cookie cutter. Then cut out the centers with a 1/2-inch circle cutter.
- Transfer the cookies to the baking tray and bake them for 8 to 10 minutes.
- Allow the cookies to cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely, about 30 minutes.
To Make The Vanilla Buttercream:
- Place the butter in the bowl of a stand mixer fitted with the whisk attachment. Beat until the butter is very pale and fluffy.
- Add the confectioners' sugar one cup at a time at low speed. Beat until the sugar is completely incorporated before adding more. Beat in the vanilla and the salt and continue to beat at medium speed until creamy and fluffy.
To Assemble The Cookies:
- Put buttercream and cookie glaze in 2 separate piping bags. Sandwich the doughnut cookies and the holes with the buttercream. Pipe cookie glaze over the top of the cookies letting it drip down the sides. Decorate with sprinkles if desired.
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