It’s Doughnut Time!
Or rather Double Decker, Dark Chocolate, Mini Doughnut Sugar Cookie time.
That’s a mouthful for these mini treats.
They are just too cute and too easy to make.
Cocoa. Flour. Mix.
Cold Butter. Sugar. Cream together.
Add the egg and beat. Then add the flour mixture and combine it all together.
I made these yummy dark chocolate doughnut cookies using my sweet sweet friend Bridget of Bake at 350‘s super easy sugar cookie and royal icing recipe that I’ve used before.
This time I just swapped 1/2 cup of flour for 1/2 cup of special dark cocoa from Hershey’s.
Try it. You’ll like it!
After you make the dough, it’s ready to roll and cut.
These are mini doughnuts, but you can make them any size you like.
I used a 1 1/2-inch round cutter and a Ateco 807 tip. The two together make a mini doughnut shape.
Pair the cookies up and they make the perfect proportions for actual size mini doughnuts.
And when you decorate them all super cute… you won’t even think they’re cookies at first glance.
To pipe, I just used a small squeeze bottle filled with royal icing that was thick enough enough to hold its shape without having to pipe an outline border first.
Oh and by the way … I totally make a major mess whenever I decorate cookies.
Well, I really make a major mess whenever I make anything.
That’s okay though.
Mistakes mean they are mine to eat.
Pipe the cookies with pink royal icing and then you can drizzle the tops with an alternating color for a sweet glaze effect. When dry, Pipe a few dabs of royal icing on the bottom of the decorated cookie and then attach another plain cookie, with flat sides facing each other.
Repeat with chocolate colored royal icing and sprinkles.
Doughnut Sugar Cookies. Done.
You can also just make a bunch of single doughnut cookies if you want more and don’t need a 3-d cookie look.
Make them more fun by packaging them in a cute little box to give away and make someone’s day.