Description
These Red, White, and Blue Donut Cookies are delightful, soft sugar cookies baked to perfection and decorated with a classic meringue-based icing. Perfect for patriotic holidays, the cookies combine a creamy buttery dough with a sweet, glossy icing, creating an eye-catching and delicious treat that’s sure to impress at any gathering.
Ingredients
Scale
Cookie Dough
- 1 cup Butter (softened)
- 1 cup Sugar
- 1 Egg
- 2 teaspoons Vanilla Extract
- 2 1/2 cups All-Purpose Flour
- 1 teaspoon Salt
Water
- 3/4 cup Warm Water
Meringue Icing
- 1/3 cup Meringue Powder (Wilton recommended)
- 32 ounces Powdered Sugar
- 1 1/2 Tablespoons Karo Syrup
Instructions
- Mix Butter, Sugar, and Egg: In the mixing bowl of a stand mixer fitted with the whisk attachment, combine the softened butter, sugar, and egg. Beat until the mixture is smooth and creamy, then add the vanilla and blend well.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt until fully blended. Gradually add this dry mixture to the butter mixture in the stand mixer, mixing until the dough is smooth and cohesive.
- Roll Out Dough: Lay a large piece of parchment paper on the counter and dust with flour. Place half of the cookie dough on the parchment and roll it out with a floured rolling pin to a thickness of 1/2 inch.
- Cut Out Donut Shapes: Use a donut-shaped cookie cutter to cut out shapes from the rolled dough. Transfer these cutouts onto a parchment-lined cookie sheet, spacing them evenly.
- Bake Cookies: Preheat your oven to 350°F (175°C). Bake the cookies for 10 to 12 minutes or until they start to turn golden brown around the edges.
- Cool Cookies: Remove the cookies from the oven and transfer them to a wire rack to cool completely before decorating.
- Prepare Meringue Icing: In a mixing bowl, combine the meringue powder, powdered sugar, warm water, and Karo syrup. Mix well until smooth and glossy. Divide the icing into portions and color accordingly with red and blue food coloring, leaving some white for classic decoration.
- Decorate Cookies: Using piping bags or a small spatula, decorate the cooled donuts with red, white, and blue meringue icing. Allow the icing to set at room temperature before serving or storing.
Notes
- Ensure the butter is softened to room temperature for easy mixing.
- Use parchment paper to prevent cookies from sticking and to make rolling easier.
- If you don’t have a donut-shaped cutter, use two round cutters of different sizes to create the shape.
- Allow the cookies to cool completely before decorating to prevent the icing from melting.
- Store decorated cookies in an airtight container at room temperature for up to 3 days.
