Cutest Christmas Donut Cookies
These Christmas Donut Cookies combine the softness of a classic sugar cookie with the charming look of a festive mini donut. Made with a simple, no-fuss dough using melted butter and oil, they bake into tender donut-shaped cookies topped with glossy red and green icing and holiday sprinkles. A beginner-friendly, eye-catching treat!
Equipment
- mixing bowls
- measuring cups and spoons
- baking sheets
- parchment paper
- cookie scoop
- wire cooling rack
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup unsalted butter, melted and cooled
- 1 large egg
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 cup confectioners' sugar
- 2 1/2 cups all-purpose flour
- 1/2 cup confectioners' sugar (per color bowl)
- 1 tablespoon milk (per color bowl)
- 2 teaspoons light corn syrup (per color bowl)
- as needed red and green gel food coloring
- as needed holiday sprinkles
Instructions
- In a large bowl, mix together the vegetable oil, melted butter, egg, vanilla extract, salt, baking powder, and confectioners' sugar until smooth and creamy.
- Mix in the all-purpose flour until a soft, cohesive dough forms.
- Cover the bowl and refrigerate for at least 1 hour (or overnight). This step is essential for preventing spreading.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop 1 tablespoon of dough, roll into a 4-inch rope about 1/2 inch thick, then connect the ends to form a circle. Leave a hole in the center.
- Place cookies 1 inch apart and bake for 16–18 minutes, or until set and lightly golden around the edges. Cool completely on a wire rack.
- In two small bowls, combine 1/2 cup confectioners' sugar, 1 tablespoon milk, and 2 teaspoons light corn syrup each. Mix until smooth. Tint one bowl red and one green.
- Dip or spoon the glaze onto the tops of the cooled cookies. Add sprinkles immediately before the icing sets.
Notes
Pro Tips:
• If the hole closes while baking, gently reopen it using a skewer right out of the oven.
• Chill the dough thoroughly for clean shapes that don't spread.
• Swap vanilla for almond or peppermint extract for a new flavor twist.
• Divide dough and add 1 tbsp cocoa powder to half for chocolate donut cookies. Storage:
Store in an airtight container for up to 1 week.
Freezing: Freeze raw dough up to 3 months; thaw in fridge before shaping.
• If the hole closes while baking, gently reopen it using a skewer right out of the oven.
• Chill the dough thoroughly for clean shapes that don't spread.
• Swap vanilla for almond or peppermint extract for a new flavor twist.
• Divide dough and add 1 tbsp cocoa powder to half for chocolate donut cookies. Storage:
Store in an airtight container for up to 1 week.
Freezing: Freeze raw dough up to 3 months; thaw in fridge before shaping.