Mini Sugar Cookie Donuts
Ingredients
Instructions
- For the donuts:
- Preheat Babycakes Donut Maker. Mix together milk and vinegar and set aside for a few minutes while it curdles (a replacement for buttermilk).
- In a medium bowl, mix together the dry sugar cookie mix and baking soda. Add the egg , butter, oil, and curdled milk. Mix until completely blended.
- Use a piping bag, a Ziplock bag with tip cut off, or a pancake pen, fill each donut reservoir with about 2 tablespoons of batter. Bake for about 3 minutes (do not use timer on machine) or until toothpick inserted in center of donut comes out clean. Place hot donuts on cooling rack with a wax paper underneath and prepare the glaze.
- For the glaze:
- In a small bowl, whisk together powdered sugar, milk, vegetable shortening, and food coloring until smooth. Dip the tops of each cooled off donut in the mixture, then place back on the cooling rack until the glaze is dry.
- For the topping:
- Add your sprinkles before the glaze dries to be sure they will stick.
Nutrition & Diet Analysis (per serving)
915
kcal
46% DV
Protein
Fat
Carbs
Contains
Milk
Egg
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).