I’m originally from upstate New York, and I have yet to meet anyone who has heard of doughnut cookies outside that area. When folks try these treats, they love them!
—BRENNA PHILLIPS LAWRENCEVILLE, GA
PREP: 45 MIN. • BAKE: 10 MIN. + COOLING • MAKES: 2 DOZEN DOUGHNUT COOKIES + DOUGHNUT HOLE CUTOUTS
1/2 cup baking cocoa
1/2 cup canola oil
1 cup packed brown sugar
1/2 cup molasses
1/4 to 1/3 cup water
1 large egg
3 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Pinch ground nutmeg
Pinch salt
FROSTING
6 tablespoons butter, softened
3 cups confectioners’ sugar
3 to 4 tablespoons 2% milk
3/4 teaspoon vanilla extract
Pinch salt
Assorted jimmies
1. Preheat oven to 350°. In a large bowl, mix cocoa and oil until smooth. Beat in brown sugar, molasses, 1/4 cup water and egg. In a small bowl, whisk flour, baking soda, spices and salt; gradually beat into cocoa mixture. If necessary, add additional water to form a stiff dough.
2. Transfer dough to a lightly floured surface; knead a few times, forming a smooth dough. Divide dough in half; roll each portion to 1/4-in. thickness. Cut with a floured 3-in. doughnut cutter. Place doughnut and doughnut-hole cutouts 1 in. apart on ungreased baking sheets.
3. Bake for 7-9 minutes or until set. Remove cookies from pans to wire racks to cool completely.
4. In a bowl, beat butter, confectioners’ sugar, 3 tablespoons milk, vanilla and salt until smooth. If necessary, beat in additional milk to reach spreading consistency. Spread over cookies. Sprinkle with jimmies. Let stand until set. Store in an airtight container.