donut cookies donut cookies Israeli Kitchen It's shaped like a donut, but it's actually a cookie. (Photo: Sarah F. Berkowitz)

Chocolate glazed donut cookies

Is it a donut? Is it a cookie? Try this unconventional baked treat for your next gathering.

Print
  • Yield: 42 cookies
  • Prep time: 45 minutes
  • Cook time: 14 minutes

I love to bake, that’s no secret. Seriously, my idea of a good time is messing around in the kitchen for an hour or two, and producing some awesome home-baked goodies. But sometimes, I just itch to try something new, and this recipe is the perfect challenge. Fried donuts will undo your whole day and leave greasy fingers, but baked? Or baked into a cookie? Um, yeah.

Glazing it with chocolate and sprinkling with Heath topping just sort of clinches the deal, as if there was any hesitation at all.

Ingredients

    Cookies:

  • 2 tablespoons oil
  • 3 tablespoons Earth Balance or unsalted butter
  • 2 eggs
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla extract
  • 2 teaspoons baking powder
  • 1 cup confectioner's sugar
  • Icing:

  • 2 cups powdered sugar
  • 4 teaspoons coconut milk
  • 2 1/2 tablespoon cocoa powder, combined with 1 ½ tablespoons hot water
  • 4 teaspoons maple syrup or light corn syrup
  • Topping:

  • Heath bits, crushed peppermint candy or crushed candied nuts

Directions

In a stand mixer, beat all cookie ingredients, except flour, until smooth. Add flour, and mix again until fully incorporated. Cover and refrigerate for 30 minutes to an hour.

Preheat oven to 350°. Line baking sheets with parchment paper.

Use a small cookie scoop to scoop out rounds from the dough. Roll each one into a rope approximately a half-inch wide, and shape into a circle, leaving a hole in the center. Pinch ends closed.

Place on baking pans and bake 12-14 minutes, or until cookies are just turning a light golden color. Remove from oven, and when cool enough to handle, transfer to a wire rack.

Mix together icing ingredients until you achieve a smooth, thick, pourable consistency. (You may need to play around a bit with the amounts of powdered sugar vs. liquid. Icing shouldn’t be thin enough that it pours quickly, or it will yield a transparent glaze.)

When cookies are completely cooled, dip tops into icing, and place on a wire rack. Working quickly before icing hardens, sprinkle with Heath bits, peppermint or crushed nuts.

chocolate glazed donut cookiesYour typical chocolate chip cookie days are behind you. These donut cookies will really nurture your baking skills. (Photo: Sarah F. Berkowitz)

Related Topics: Baking, Desserts

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen
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