Frosted Sugar Cookie Donuts aka donuts that taste like classic frosted sugar cookies. AND THERE’S SPRINKLES.
It’s really getting to be holiday season now. I’m currently sitting in my office in a plaid pajama set while the snow comes down outside for the 18th hour straight.
And you know what? For the first time in my life, I’m not hating the cold!
Technically, I am a California baby. I was born in LA on a lovely summer day in 1991. Then, five months later, my parents moved to Boston.
So in elementary school I loved saying I was from LA. After all, I breathed in California air for 5 whole months, which quite literally gave me life.
By this logic, I’m destined to go back to California. I don’t like the snow, and it’s made worse by the fact that, well, I’m a California baby and I can’t help that I’m meant to breathe in the San Gabriel mountain air accented by the slight salinity of the Pacific.
At least that’s what I tell myself.
But now, sitting in my red plaid pajama set with the snow falling heavily outside, I feel quite content in the cold. It’s times like these that I appreciate the drastic change of seasons the northeast has to offer. And however much my heart still yearns for California beaches, I can’t wait for a white Christmas in Boston.
Now these donuts. How do they taste like sugar cookies?! Oh I’ll tell you. Just a hint of almond extract, coupled with almond flour, gives these donuts that classic sugar cookie taste and texture. I then used International Delight’s Frosted Sugar Cookie Creamer in the icing to really make the sugar cookie-ness of it all pop.
I bought this donut pan years ago and I still love using it. It makes the whole donut process SO easy, and the result is perfectly shaped donuts, every time.
Happy Monday, guys! Love you.
- ½ cup granulated sugar
- ⅓ cup vegetable oil
- ¾ cup buttermilk
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1½ cups all-purpose flour
- ½ cup almond flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cups powdered sugar
- 4 tablespoons International Delight Frosted Sugar Cookie Creamer
- red food coloring
- rainbow sprinkles
- Preheat oven to 350°F. Spray a non-stick donut pan with oil and set aside.
- In a medium bowl, combine sugar, vegetable oil, buttermilk, egg, vanilla extract, and almond extract.
- In a separate bowl, combine flour, almond flour, baking powder, and salt. Using a spatula, fold the dry ingredients into the wet. Mixture will be thick.
- Transfer mixture to a piping bag fitted with a large circular tip (I also use a regular plastic bag and cut a hole in the corner). Pipe batter into donut pan.
- Bake donuts for 15 minutes. Remove from oven and allow to cool slightly before frosting.
- In a medium bowl, whisk powdered sugar and International Delight Frosted Sugar Cookie Creamer. Mixture will be pretty thick, but still drippy.
- Divide icing evenly into two shallow bowls and mix a few drops of red food coloring into one of the bowls. Microwave one bowl of icing for 15 seconds to get it to thin up.
- Dip half of the donuts into the warm icing, then immediately sprinkle with rainbow sprinkles (if you wait too long the icing will harden up and the sprinkles won't stick). Repeat with second bowl of icing and second half of donuts.
This post is sponsored by International Delight. All text and opinions are 100% my own. Thank you for supporting the companies that help make Broma possible!