Ad - This is a sponsored conversation written by me on behalf of Crisco®. The opinions and text are all mine.
First of all, how freaking adorable are these cookies?! They're probably my favorite cookies I've ever made. Donuts + cookies + sprinkles = perfection if ya ask me. The cookies are soft and delicious and do not spread thanks to Crisco® All-Vegetable Shortening! Shortening makes it possible to have fluffy, soft sugar cookies and other baked goods. By using Crisco® All-Vegetable Shortening instead of butter in sugar cookies, you'll get thicker, light-texture cookies with less spreading in the oven due to the higher melting point of Crisco® shortening! Say helllloooo to beautiful sugar cookies that hold their shape. Christmas cookies, anybody?! Take a look at the difference below between sugar cookies made with shortening + cookies made with butter. Both are the same exact recipe!
To make these cookies, you'll use the recipe provided below and mix up the dough which is pretty simple. There's no need to refrigerate! Hallelujah. Roll it out on a very well-floured surface. I like to use powdered sugar for mine just because it makes the cookies taste even better. The dough will then get rolled out and cut into big circles, and then a smaller circle in the center! Bake these babies up and allow them to cool completely before icing them.
For the royal icing, if you don't feel safe using egg whites, you can just make an icing using powdered sugar, milk and vanilla. It won't come out as glossy and beautiful as the latter, but there will be no raw eggs. I believe that if you use pasteurized egg whites, you'll be fine but it's personal preference.
Donut Shaped Sugar Cookies with Royal Icing
- 1 stick Crisco® Baking Sticks All-Vegetable Shortening
- OR 1 cup Crisco® All-Vegetable Shortening
- 1 cup sugar
- 1 large egg
- 2 tablespoons milk
- 1 tablespoon vanilla extract
- 3 cups all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- Royal Icing
- 1 egg white
- 1 cup confectioner's sugar
- 2-3 tsp water
- 1 tsp vanilla extract
- 1 tbs light corn syrup
- Preheat oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
- In a large bowl, whisk together flour, baking powder and salt. Set aside.
- In a separate large bowl, beat shortening and sugar together on medium speed until smooth. Beat in egg, milk and vanilla until completely combined. Gradually add flour mixture on low speed until well combined.
- Divide dough in two pieces. Starting with the first dough piece, roll out o about ¼ inch thickness and cut your donut shapes. You will need one large, about 3-4in circle cookie cutter and a small for the center, about 1 inch. Place on prepared cookie sheet 2 inches apart. Bake cookies for 10-12 minutes or until edges begin to brown very slightly. For crispier cookies, bake a few minutes longer. Cool for 5 minutes on pan before transferring to a wire rack to finish.
- To prepare royal icing, Whisk egg white until soft peaks form. Gradually add powdered sugar until smooth. Whisk in water, corn syrup and vanilla. Add more or less water as needed. The consistency should be on the thicker side rather than runny so you can use this icing for piping the edge and flooding the inside of the cookie icing. Ice cookies when they are completely cool.