Frosted Sugar Cookie Baked Donuts

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Enjoy Frosted Sugar Cookie Donuts or REESE'S Peanut Butter Cup Donuts

at home with this simple baked donut recipe!

Holiday baking season is upon us, and I couldn't be more excited! My daughter has enjoyed helping me bake treats for every occasion, and is looking forward to trying some new recipes. My family adores both sugar cookies and donuts, so I decided to combine the two in these Frosted Sugar Cookie Donuts with my secret ingredient, International Delight® Frosted Sugar Cookie Creamer! We like how you party™!

Not only are creamers a delicious addition to your morning cup of coffee or cocoa, but they are a delightful ingredient for fun holiday recipes! Last year I made Sugar Cookie Waffles using the International Delight® Frosted Sugar Cookie and my family couldn't get enough. So it was a given that I was going to use it again this year in some holiday baking. The International Delight® REESE’S Peanut Butter Cup creamer also caught my eye and I knew we had to try it!

You can find a variety of International Delight® seasonal coffee creamers like Frosted Sugar Cookie and Peppermint Mocha at Walmart in bunkers or on the refrigerated shelves in the dairy section. It just doesn’t feel like the holidays without a splash of seasonal flavor. Stock up and make that merriment last!

The key to baked donuts is the donut pan. They are pretty affordable, and are a lot of fun to use. You can spoon the donut batter in, or make it less messy by scooping your batter into a plastic bag and cutting a corner off to pipe it in! My best tip for using this pan is to grease it well, especially around the center. To keep the donut center from filling in, make sure not to over-fill the donut cavities. Filling them up 3/4 of the way works every time to keep that iconic donut center.

After baking, remove the donuts from the donut pan and leave on a wire rack to cool. The only difference between the two donut recipes I am sharing today is the flavor of creamer that I added. The REESE'S creamer is more chocolatey, so the donuts come out a little more brown than the Frosted Sugar Cookie. Plus, they both have a different hint of flavor. It's so fun to try different creamers with this recipe to come up with a whole new dessert each time!

While the donuts cool, mix up the glaze. By adding in creamers, you can take an average vanilla glaze up a notch with a punch of flavor. The Frosted Sugar Cookie creamer makes the glaze have even more of the sugar cookie flavor to make the donuts irresistible!

Dip the donut into the glaze, lift up and immediately put it on a plate or a wire rack. Easy enough, right?

Immediately add your sprinkles of choice. I love sugar cookies with lots of colorful sprinkles! Let the glaze set before devouring the donuts for the least-messy results.

To make your donuts a little more festive, just switch out the rainbow jimmies for some holiday sprinkles instead!

These donut holes aren't your average cake pops. No crumbling or mixing needed. I have an electric cake pop maker that cooks up cake batter into perfect balls! Simply pour the batter into the cake pop maker cavities, close the lid and let them cook for about 4-5 minutes.

Once the donut holes have cooled, dip them in a Frosted Sugar Cookie glaze and add some sprinkles! Get the taste of frosted sugar cookies and the texture of a perfectly baked donut all in one bite.

Frosted Sugar Cookie Baked Donuts
Makes 6-12 donuts, or 6 donuts and 12 donut holes

Ingredients:

1/4 cup sugar

1/4 cup packed light brown sugar

1 cup + 2 tablespoons flour

1 teaspoon baking powder
1/2 teaspoon salt

1/2 cup International Delight® Frosted Sugar Cookie

2 1/2 Tablespoons butter, melted
1 egg
sprinkles

Directions:

1. Preheat oven to 350º. Generously grease donut pan.
2. In a mixing bowl, mix together sugars, flour, baking powder and salt.
3. Add in creamer, butter, and egg and mix until just combined. Do not overmix.
4. Spoon batter to a plastic bag and cut a corner off. Pipe the batter to fill the donut cavities 3/4 full.
5. Bake for 10-12 minutes or until the tops of the donuts spring back when touched.
6. Let donuts cool 4-5 minutes, then remove from pan and set on wire cooling rack.
7. Dip cooled donuts into glaze, and top with sprinkles. Let set before eating.

Frosted Sugar Cookie Glaze

Ingredients:
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
3 teaspoons International Delight® Frosted Sugar Cookie

Directions:
Pour the sugar into a medium bowl. Combine all ingredients and stir until smooth. To thin the glaze, add a little creamer. To thicken, add some powdered sugar.

If you prefer chocolate over a sugar cookie, these REESE'S Peanut Butter Cup Baked Donuts are for you. They are packed with the REESE'S flavor we all know and love, drizzled with a chocolatey glaze and bits of REESE'S Peanut Butter Cup Miniatures sprinkled on top!

REESE'S Peanut Butter Cup donut holes are the perfect size for little hands if you're making a treat for the family, or want to make enough to share with a group. Plus, they are easier to sneak when you've got a chocolate craving...

REESE'S Peanut Butter Cup Baked Donuts
Makes 6-12 donuts, or 6 donuts and 12 donut holes

Ingredients:

1/4 cup sugar

1/4 cup packed light brown sugar

1 cup + 2 tablespoons flour

1 teaspoon baking powder
1/2 teaspoon salt

1/2 cup International Delight® REESE’S Peanut Butter Cup

2 1/2 Tablespoons butter, melted
1 egg
5-6 REESE’S Peanut Butter Cup Miniatures, crushed

Directions:

1. Preheat oven to 350º. Generously grease donut pan.
2. In a mixing bowl, mix together sugars, flour, baking powder and salt.
3. Add in creamer, butter, and egg and mix until just combined. Do not overmix.
4. Spoon batter to a plastic bag and cut a corner off. Pipe the batter to fill the donut cavities 3/4 full.
5. Bake for 10-12 minutes or until the tops of the donuts spring back when touched.
6. Let donuts cool 4-5 minutes, then remove from pan and set on wire cooling rack.
7. Dip cooled donuts into glaze, and top with crushed REESE’S Peanut Butter Cup Miniatures. Let set before eating.

REESE'S Chocolate Glaze

Ingredients:
1/2 cup powdered sugar
1 Tablespoon cocoa powder
4 teaspoons International Delight® REESE’S Peanut Butter Cup
1/2 teaspoon vanilla extract

Directions:
Pour the sugar into a medium bowl. Combine all ingredients and stir until smooth. To thin the glaze, add a little creamer. To thicken, add some powdered sugar.

I do love a hot cup of cocoa on cold mornings! The packets you can buy at the store are okay to use in a pinch, but what really hits the spot is this easy-to-make homemade hot cocoa mix that you can whip up and store to enjoy any time!

Spice things up with a splash of International Delight Seasonal Creamers - Because why not stir liquid holiday cheer into your coffee? Add some of the Frosted Sugar Cookie for the sweet taste of home in a rich, creamy swirl inspired by cookies & frosting. Is there a REESE’S Peanut Butter Cup in your mug? There should be. It tastes just like it when you mix in some REESE’S Peanut Butter Cup creamer!

Homemade Hot Cocoa

Makes 46 8-oz servings

Ingredients:

1 3/4 cups sugar

1 1/8 cup cocoa

1/2 Tablespoon salt

Optional: International Delight® Seasonal Creamers, mini marshmallows, mint chips, whipped cream

Directions:

In a bowl combine sugar, cocoa, and salt. Whisk to combine well. Store the mixture in an airtight container.

For individual servings: Pour 1 cup of milk into a microwave-safe mug, and cook on high for 1 minute or just until hot. Stir in 2 tablespoons of cocoa mix until dissolved. Add in 1 Tablespoon of creamer in the flavor of your choice (optional, but delightful) for a flavorful twist!

For large batches: Warm the milk in a saucepan over medium-low heat (do not to let the milk boil). As it warms, stir in 2 tablespoons of cocoa mix for each cup of milk.

Which variety of International Delight Seasonal Creamer will you incorporate into your favorite recipes and coffee/cocoa?