Friday, 4 October 2013

Gluten Free Sugar Doughnut Cookies

Doughnuts and cookies? Combined? Yes, that is correct. I saw someone make these online and I had to try it out on my own, gluten free style. They were so much fun to make and even more fun to decorate. Take a look! 

*Makes: 16 cookies


For cookies:
  • 1 1/2 cups (200g) gluten free plain flour mix
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (120g) of butter, melted  
  • 1 teaspoon baking soda  
  • 1 teaspoon xanthan gum
  • 1 teaspoon vanilla extract  
  • 1 large egg  

For icing:
  • 8oz (230g) of cream cheese, room temperature
  • 1/2 cup (120g) butter, room temperature
  • 1 pound (480g) confectioners' sugar
  • 1 teaspoon pure vanilla extract
  • Food coloring
  • Gluten free sprinkles (or whatever other topping you want to use)


Step 1: To make the cookies, Ppeheat the oven to 350F/180C and line a baking sheet with foil. Grease with cooking spray.

Step 2: In a medium bowl, combine the flour, granulated sugar, baking soda, and xanthan gum. 

Step 3: Make a well in the bottom of the bowl and add your vanilla, beat egg, and melted butter. Mix until well combined.

Step 4: Roll out the dough between two sheets of parchment paper until about ¼ inch thick. Using a doughnut cutter or anything circular really (I used a drinking glass), cut out cookies. To cut the middle out, use something circular and much smaller (I used the lid of my vanilla extract). 

Step 5: Place on the prepared baking sheet. Repeat with the remaining dough, re-rolling as necessary. Bake the cookies for 10 minutes or until the edges are barely golden.

Step 6: Let them cool for 5 minutes and transfer them to a wire rack to cool completely.

Step 7: While they are cooling, make your glaze. (I used the leftover icing from yesterday when I made my cake balls, so mine was already made. If you want to see how to make it, check out my post on banana vanilla chocolate chip cake balls!) Top the cooled cookies with the glaze and sprinkles and enjoy!

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