Doughnut Sugar Cookies
Prep time: 2-3 Hours | Cook time: Set Overnight | Makes: approx. 20 medium sized cookies
INGREDIENTS
Sugar Cookie Dough
- 1½ cup of butter softened
- 2 cups white sugar
- 4 eggs
- 3 tsp vanilla extract
- 5 cups all-purpose flour
- 2 tsp baking powder
- 1½ teaspoons salt
Icing
- 1½ cups pure icing sugar, sifted
- 1 egg white
- ½ teaspoon lemon juice
- Your choice of gel food colours;
(Americolour and Wilton are the best for royal icing colouring) - Rainbow or chocolate sprinkles to taste
- Water to consistency
METHOD
-
Cream together butter and sugar until smooth and pale. Beat in eggs and vanilla.
Stir in the flour, baking powder, and salt. Cover, and chill dough for at least 1- 2 hours. -
Preheat oven to 200 degrees C. Roll out dough on floured surface 1/4 to 1/2 inch thick.
Using one larger and one smaller circular cookie cutter, cut out your doughnut shape and the hole.
Place cookies 1 inch apart on ungreased cookie sheets. -
Bake 6 to 8 minutes in preheated oven until blonde and just turning golden on the edges.
Let your cookies cool completely before icing. - When your cookies are cooled, lightly whisk egg-white and lemon juice together in a bowl until soft peaks form.
-
Gradually add icing sugar, whisking until smooth and combined. Adding a few drops of water at a time,
water down your icing- whisking until combined- until your icing resembles the consistency of shampoo. - Using a piping bag and thin nozzle, trace the shape of your doughnut icing onto your baked cookies.
- Let the outline of the icing area set briefly (5 mins) before filling in the inside with your icing.
- Sprinkle the icing with your chosen sprinkles immediately to allow the sprinkles to set within the icing.
- Let dry for 3-4 hours for the icing to set
