Doughnut Sandwich Cookies

By zhanghengshuo

4 Person

270 Minutes

0 Calories

Doughnut Sandwich Cookies for a good cause. These cute sugar cookie sandwiched between vanilla buttercream and sweetened hazelnut cocoa spread. Topped with cookie glaze and lots of sprinkles. This version is my favorite sugar cookie recipe cut into 3-inch circles with a smaller hole cut out for the center. Save the centers to make doughnut holes.

Ingredients

Assemble

Sprinkles
Sugar cookie glaze
Sweetened hazelnut cocoa spread
Vanilla buttercream

1/2 tsp. Salt
1 tsp. Baking powder
3 1/2 cups All-purpose flour
1 tsp. Almond extract oil
2 tsp. Vanilla
2 Eggs
1 1/2 cups Sugar
1 cup Butter, room temperature

Method

01

Cream butter and sugar in the bowl of an electric mixer until light and fluffy, about 5 minutes.
02

Add the eggs, vanilla, and almond extract, mix well. Add flour. baking powder, and salt and mix until the dough come together into a ball.
03

Wrap the dough in plastic wrap and chill for 4 hours or overnight.
04

Roll the dough out on a lightly floured surface and cut circles with 3-inch cookie cutters. Then cut out the center with a 1/2" to 3/4" inch circle cutter.
05

Bake in a preheated 350°F oven for 8 to 10 minutes.
06

Put buttercream, sweetened hazelnut cocoa spread, and cookie glaze in piping bags. Pipe a ring of frosting or sweetened hazelnut cocoa spread on the bottom of a cookie, then top with another cookie. Pipe cookie glazes over in a squiggle and sprinkle with sprinkles. Done!

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Doughnut Sandwich Cookies

4.9

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Prep Time 10 Mins
Cook Time 260 Mins
Total Time 270 Mins

02 Ingredients

Assemble

Sprinkles

Sugar cookie glaze

Sweetened hazelnut cocoa spread

Vanilla buttercream

1/2 tsp. Salt

1 tsp. Baking powder

3 1/2 cups All-purpose flour

1 tsp. Almond extract oil

2 tsp. Vanilla

2 Eggs

1 1/2 cups Sugar

1 cup Butter, room temperature

03 Method

Step 1

Cream butter and sugar in the bowl of an electric mixer until light and fluffy, about 5 minutes.

Step 2

Add the eggs, vanilla, and almond extract, mix well. Add flour. baking powder, and salt and mix until the dough come together into a ball.

Step 3

Wrap the dough in plastic wrap and chill for 4 hours or overnight.

Step 4

Roll the dough out on a lightly floured surface and cut circles with 3-inch cookie cutters. Then cut out the center with a 1/2" to 3/4" inch circle cutter.

Step 5

Bake in a preheated 350°F oven for 8 to 10 minutes.

Step 6

Put buttercream, sweetened hazelnut cocoa spread, and cookie glaze in piping bags. Pipe a ring of frosting or sweetened hazelnut cocoa spread on the bottom of a cookie, then top with another cookie. Pipe cookie glazes over in a squiggle and sprinkle with sprinkles. Done!

04 Author