Donut Duo

December 10, 2020

Donut Duo, Part II


Donut? Cookie? Just a scrumptious in-between!

Recipe by Faigy Stein

Photo by Chay Berger

Yield: approximately 20 donut-cookies


¼ cup sugar

1 egg

4 teaspoons melted butter or margarine

1 teaspoon vanilla extract

¾ cup flour

¼ teaspoon baking powder


  1. Preheat oven to 350°F.
  2. Place sugar and egg in a clean bowl. Mix well with a spatula.
  3. Add melted butter or margarine and combine using the spatula.
  4. Add vanilla extract and mix well.
  5. Add flour and baking powder and mix until a smooth and creamy batter forms.
  6. Line a cookie sheet with parchment paper.
  7. Fill a pastry bag with batter and pipe desired shapes.
  8. Bake for 10–12 minutes.
  9. Allow to cool completely before decorating.
  10. Decorate your donut-cookies as desired. See below for some ideas.

White/Colored Icing


½ cup confectioners’ sugar

2–3 teaspoons water

Food coloring (optional) (I used pink)


In a bowl, combine all ingredients.

Chocolate Icing


½ cup confectioners’ sugar

1 tablespoon cocoa

3–4 teaspoons water


In a bowl, combine cocoa and confectioners’ sugar. Add water and mix well.

To decorate, here are some ideas:

  1. Place icings into pastry bags that are fitted with a tip #2. Outline the donut-cookies and fill them with icing to look exactly like store-bought donuts. Top with colorful round sprinkles to complete the look.
  2. For éclair donut-cookies, outline and fill with chocolate icing.
  3. Dip into confectioners’ sugar.
  4. Glaze with white icing and top with colorful sprinkles.
  5. For cinnamon bun donut-cookies, brush with water and then cinnamon, pipe a swirl of white glaze, and use a wet paintbrush to smooth.
  6. For crullers, outline with wet icing using the star tip.
  7. For Boston cream pie donut-cookies, top with chocolate swirls. These should not have a hole in the middle.
  8. Add caramel, chocolate, and anything else that strikes your fancy!