Chocolate Doughnut Cookies

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This Chanukah, get creative with the family and decorate Doughnut Cookies. The assortment of designs and decorations are endless, so let the fun begin. This is a decadent chocolate doughnut cookie recipe, for something a little simpler, check out our no-fail sugar cookie version.                  

  • Duration
  • Cook Time
  • Prep Time
  • 2 dozenServings

Ingredients

Doughnut Cookie:

  • 1 cup (2 sticks) margarine
  • 1/4 cup shortening
  • 1 1⁄2 cups granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon salt
  • 3/4 teaspoon baking powder
  • 2/3 cup cocoa
  • 3 or 3 1⁄2 cups flour

Basic Royal Icing:

  • 6 tablespoons meringue powder
  • 8 cups (about 2 lb.) confectioners’ sugar
  • 10 tablespoons warm water
  • 2-3 teaspoons oil-free flavoring (vanilla, almond, coconut, lemon juice)
  • 1⁄2 teaspoon cream of tartar (optional)
  • Assorted food gel colors

Preparation

Doughnut Cookie:  

1. Preheat oven to 350°F

2. Cream margarine, shortening, and sugar.

3. Add eggs and vanilla. Mix well. Add baking powder and salt and mix again. 

4. Stir in the cocoa until well blended. 

5. Add flour, 1 cup at a time. If you’ll be making cookies right away, add 3 1⁄2 cups flour. If you are going to “chill” the dough or just wait for another day to make your cookies, stop at 3 cups. Roll out cookies, as indicated in image on the right, on lightly floured surface. 

6. Bake at 350°F for approximately 8-10 minutes. 

Basic Royal Icing:

1. In a clean, grease-free bowl of a stand mixer, use whisk attachment and beat meringue powder with warm water at low speed until frothy.

2. Add cream of tartar and mix. Then add flavorings.

3. Pour in sugar and combine slowly until mixture is smooth and pasty. Scrape side of bowl with rubber spatula.

4. Increase speed to medium; beat until soft peaks form, about 5-7 minutes. Icing should be stiff enough that a spatula inserted is able to stand upright without wobbling to the side!

5. Divide icing in covered containers, based on the number of colors you will be using. Tint icing with desired food colorings; keep surface covered to prevent drying out.

6. Add a small amount of water to thin the icing, enough to create a yogurt-like consistency. To test consistency, take a spoonful of icing and drop it back into the bowl. It should take between 10-16 seconds for the icing to smooth itself out.

7. Pour icing into squeeze bottles or piping bags fitted with a round tip. Ziploc bags snipped at the corner can work, too.

8. Pipe icing onto cookies and decorate with your favorite toppings. 

Recipe originally published in Joy of Kosher with Jamie Geller Magazine Winter 2014 Subscribe Now

Magazine Winter 2014