Ingredients
For the Cookie Dough:
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2 ½ cups all-purpose flour
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1 tsp baking powder
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¼ tsp baking soda
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¼ tsp salt
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½ cup unsalted butter, softened
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½ cup granulated sugar
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½ cup brown sugar
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2 large eggs
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1 tsp pure vanilla extract
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¼ cup whole milk
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¼ tsp ground nutmeg (optional)
For the Glaze:
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1 cup powdered sugar
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2–3 tbsp milk (adjust for desired thickness)
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½ tsp vanilla extract
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Sprinkles (optional)
Instructions
· Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
· In a medium bowl, whisk together flour, baking powder, baking soda, salt, and nutmeg.
· In a large mixing bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
· Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
· Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until fully combined.
· Scoop dough into tablespoon-sized balls, place on baking sheets, and slightly flatten. Use your finger or the end of a spoon to make a small center hole.
· Bake for 9–11 minutes, until edges are lightly golden. Avoid overbaking.
· Cool completely on a wire rack before glazing.
· To make glaze, whisk powdered sugar, milk, and vanilla until smooth.
· Dip cooled cookies into glaze and top with sprinkles. Let set for 10–15 minutes.
Notes
· Don’t skip the nutmeg — it adds authentic donut flavor.
· Use dairy-free milk and vegan butter for a plant-based version.
· Try flavored glazes like chocolate (add cocoa powder) or citrus (sub lemon juice for vanilla).
· Cookies freeze well before glazing — perfect for make-ahead baking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 14g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg