Go Back
–+ servings
Colorful donuts with pastel pink and blue icing and sprinkles on a white plate.

Doughnut Sugar Cookies (Sandwich Cookies)

Bree Hester
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 50 minutes
Course cookies
Cuisine baking
Servings 16 cookies (plus 16 cookie 'holes')
Calories 460 kcal

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:

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.

Nutrition

Calories: 460kcalCarbohydrates: 60gProtein: 3gFat: 24gSaturated Fat: 15gSodium: 164mgFiber: 1g
Keyword Doughnut Sugar Cookies (Sandwich Cookies)
Tried this recipe?Let us know how it was!