1-First Step: Preheat and Prep: Begin by preheating your oven to 375°F (190°C) and greasing the wells of your mini donut pan. This step is crucial for even baking and easy release, making your Sugar Cookie Donut experience smooth. If you’re adapting for dietary needs, like using a gluten-free pan spray, do it now to avoid any last-minute scrambles.

2-Second Step: Make the Cookie Dough: In a large bowl, cream together 1 cup softened butter and 1 cup sugar until it’s light and fluffy this usually takes a couple of minutes with a mixer. Beat in 1 large egg, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract, and 2 tablespoons plain Greek yogurt until everything is smooth and combined. For variations, if you’re aiming for a lower-fat version, you could swap the butter here, but keep mixing just until blended to avoid tough Donuts.

3-Third Step: Combine Dry Ingredients: In another bowl, whisk together 2 1/3 cups all-purpose flour and 1/2 teaspoon baking soda. Gradually add this dry mixture to your wet ingredients, stirring just until combined overmixing is a no-go as it can make your Sugar Cookie Donut dense. This is a great spot to think about substitutions; for instance, if you’re baking for someone gluten-free, swap the flour now and mix gently.

4-Fourth Step: Form the Donuts: Take tablespoon-sized balls of dough and place them into each well of the prepared mini donut pan. Press the dough firmly around the center post to form the donut hole, ensuring it doesn’t close up during baking. If you’re making these for a crowd, double the batch here, and remember, for dietary tweaks like vegan options, ensure your dough is adjusted beforehand to keep that Sugar Cookie Donut shape intact.

5-Fifth Step: Bake the Donuts: Bake for 7-8 minutes, or until the edges are lightly golden. Let them cool in the pan for another 7-8 minutes patience pays off! If you’re using a regular-sized donut pan, you’ll need a few extra minutes, so keep an eye on them. This baking time works well for all skill levels, and you can adapt by checking for doneness early if you’re trying a low-sugar version.

6-Sixth Step: Remove and Cool: Gently twist each donut to loosen it, then invert the pan over a surface and tap firmly to release the cookies. Place them on a wire rack to cool completely. Cooling is key before glazing, especially if you’re making these for kids or events, as it prevents the glaze from sliding off your Sugar Cookie Donut.

7-Seventh Step: Prepare the Pink Glaze: In a bowl, whisk together 2 cups powdered sugar, 6 tablespoons half-and-half (or milk), 1/4 teaspoon almond extract, and food coloring until smooth and pink. Adjust the thickness with more powdered sugar or milk as needed aim for a dip-friendly consistency. For flavor variations, this is where you could add a twist, like making it dairy-free with plant-based milk for your Sugar Cookie Donut.

8-Eighth Step: Glaze and Decorate: Dip the top of each cooled donut into the pink glaze, letting the excess drip off. Immediately sprinkle with nonpareils while the glaze is wet, then place back on the wire rack to set. This final touch makes your Sugar Cookie Donut look as good as it tastes, and it’s easy to adapt for different preferences, like using alternative sprinkles for allergies. Prep time is about 30 minutes, cook time 8 minutes, yielding around 42 mini Donuts plenty for sharing! For more baking ideas, check out our almond croissants recipe on the site.