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Donut Cookies

June 17, 2014 12:21 pm · Posted by Lauren G

National Donut Day was a couple of weeks ago! If you went to Krispy Kreme, you could have gotten a tasty one for free. (I most definitely went). I've tried making donuts once before it and was a complete disaster, but I was crusing Ralph's and I found this adorable Betty Crocker Donut Cookie mix. Seriously...adorable. You can ask my roommate how many times I looked at these cookies and commented on how cute they were. I don't think they actually tasted like donuts, but I rolled them out and used my donut cutter (be sure to add a little extra flour to the mix). The instructions on the back of the bag said you could also roll the dough into a rope and form a donut shape. I tried that and it didn't turn out that well. If you don't have a donut cutter you could use two different sized round cutters or even get resourceful with a cup and bottle cap! If you don't want to use the pre-packaged mix, you can use the sugar cookie and buttercream frosting recipes I included below.

Little donuts!

Time for frosting and sprinkles...

Delicious with a little coffee in my Krispy Kreme mug.

Perfect Sugar Cookies

  • 4 cups sifted all-purpose flour, plus more for surface
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 ounces (2 sticks) unsalted butter, softened
  • 2 cups sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  1. Sift flour, baking powder, and salt into a bowl. Cream butter and sugar with a mixer until pale and fluffy. Reduce speed to medium; add eggs and vanilla. Reduce speed to low; add flour mixture gradually, beating until incorporated. Shape dough into 2 disks. Wrap each in plastic and refrigerate until firm, at least 1 hour or overnight.
  2. Preheat oven to 325 degrees, with racks in upper and lower thirds. Let 1 disk of dough stand at room temperature until just soft enough to roll, about 10 minutes. Instead of rolling dough on a floured surface, I like to use plastic wrap to keep the dough from drying out. Cut out desired shapes. Transfer to baking sheets. Roll out scraps once, and repeat. Repeat with remaining disk of dough. Freeze until cookies are firm, 15 minutes.
  3. Bake in batches, switching and rotating sheets halfway through, until edges of cookies turn golden, 12 to 15 minutes. Let cool on wire racks.
  4. Spoon royal icing into a pastry bag fitted with a small plain round tip, and decorate cookies. Let stand overnight or until icing dries completely.

Buttercream Frosting

  • 1 cup unsalted butter, softened (Ideal texture should be like ice cream)
  • 3-4 cups confectioners (powdered) sugar, sifted
  • 1/4 teaspoon table salt
  • 1 tablespoon vanilla extract
  • up to 4 tablespoons milk of heavy cream
  • Red food coloring
  1. Beat butter for a few minutes with a mixer with the paddle attachment on medium speed.
  2. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn't blow everywhere) until the sugar has been incorporated with the butter.
  3. Increase mixer speed to medium and add vanilla extract and salt and beat for 3 minutes. Add one drop of food coloring at a time until desired color is achieved.
  4. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining cream 1 tablespoon at a time.
Filed under: dessert, recipe, Food Tagged with: national donut day, sugar cookie, Donut, cookie

Molasses Crinkle Cookies

December 6, 2012 1:01 pm · Posted by Lauren G

There's something so inviting about a spicy, chewy molasses cookie. They're extremely easy to make, store well and even freeze well so they're perfect for holiday gift giving. I'm sure I'll be making quite a few batches this season. Here we go...

  • 3/4 cup margerine (1 and a half sticks)
  • 1 cup white sugar
  • 1 egg
  • 1/4 cup molasses
  • 2 cups all-purpose flour
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground cloves
  • 1/2 tsp. ground ginger
  • 1/2 cup white sugar
  1. Cream the margarine and 1 cup sugar. Add egg and stir until smooth. Stir in the molasses.
  2. In a separate bowl, combine flour, baking soda, salt, cinnamon, cloves, and ginger.
  3. Gradually add dry ingredients into the molasses mixture.
  4. Cover and chill dough for 1 hour.
  5. Preheat oven to 375° F.
  6. Roll dough into tablespoon sized balls and roll them in remaning white sugar.
  7. Place cookies 2 inches apart onto ungreased baking sheet.
  8. Bake for 8-10 minutes or until tops are cracked.
  9. Cool on wire rack.

(Inspired by Allrecipes)

Filed under: Yum, cookies, dessert, recipe Tagged with: sugar cookie, Yum, molasses, dessert, cookies, recipe

Candy Corn Sugar Cookies

October 30, 2012 1:52 pm · Posted by Lauren G

Oh man, I totally dropped the ball and was going to post this last Thursday. Oh well, tomorrow is Halloween so there's still time to make these! Plus, it's National Candy Corn Day so all the better to make these wonderful little sugar cookies. In retrospect, I would have added a little more dye to make the colors more vibrant, but they still turned out great.

2 Sticks Butter, softened
1 c. Sugar
1 Egg
2 T. Lemon Juice
2 t. Lemon Zest
1/8 t. Salt
3 c. Flour
1/2 t. Baking Soda
Red Food Dye
Yellow Food Dye

Combine butter and sugar in a large bowl; beat at medium speed until creamy.

Add egg, lemon juice, lemon zest, and salt. Continue beating until well mixed.

Add flour and baking soda, beat until well mixed. Divide dough into thirds.

Press one-third of the white dough evenly into the bottom of a loaf pan that you have lined with foil, wax, or parchment paper. (I actually don't have a loaf pan so I used a tupperware container that worked just fine.)

Place another one-third of the dough into a bowl and add yellow and red food dye to make orange (refer to the chart on the back of your box). Once it is mixed evenly, press orange dough evenly over white dough.

In another bowl, add the final amount of dough and dye yellow. Press that evenly over the orange dough. Cover and refrigerate until firm (2 hours or overnight is best).

Once chilled, invert your loaf pan and unwrap your dough. Flip it back over and place it on a cutting board. Cut loaf crosswise into 1/4-inch slices using a sharp knife, trimming edges to make even, if necessary.

Cut each slice into 6 wedges.

Place 1-inch apart onto a cookie sheet. Bake for 7-10 minutes in a pre-heated 375 degree oven.


(Inspired by Kathie Cooks via Pinterest)

Filed under: Yum, recipe, Food Tagged with: sugar cookie, candy corn, halloween, cookies

Mock Lofthouse Sugar Cookies

October 18, 2011 4:52 pm · Posted by Lauren G

I cannot go grocery shopping when I'm hungry because I am guaranteed to buy a box of those sugar overloaded, soft and crumbly Lofthouse sugar cookies. They're a little too sweet and mass-produced for me, but this homemade version is made with love and a little less sugar.

1 cup butter

2 cups sugar

3 eggs

1 teaspoon vanilla extract

1 teaspoon baking soda

1 teaspoon baking powder

1 1/2 cups sour cream

5 -6 cups flour ( until desired consistency for rolling)


Cream together butter and sugar.

Beat in eggs, sour cream, and vanilla.

Mix in dry ingredients.

Cover and refrigerate overnight (or 6-8 hours).

Preheat oven to 425ºF.

Roll out dough to a 1/4 to 3/8 inch thickness using a generous amount of flour. Use a combination of flour and powdered sugar for added sweetness.

<span>Cut out shapes and bake on an ungreased cookie sheet for 8 minutes.<span>

</span></span>Cool on wire rack.

Frost and decorate as desired. I used a rasberry buttercream frosting. Recipe coming up next!


(Inspired by Food.com)

Filed under: sugar cookie, Yum, cookie, recipe Tagged with: lofthouse, sugar cookie, Yum, cookie, recipe

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