Donut Cookie

Donut Cookie


A Donut Cookie. You would expect a mini version of the well-known donut. However, it is far from this. Actually it has nothing to do with a donut, at least not with the taste. The only similarity is the shape, which is, simply said: round with a hole. The structure and taste, however, is completely different.

In the dictionary ‘impulsiveness’ means: ‘acting according sudden impulses and not by deliberate planning’. Impulsive as I can be at times, the idea of making this cookie came suddenly to me while I was just a bit more or less fiddling around in my kitchen. Just a little relaxed doing nothing, at least not with the intention to prepare something. I think it was a matter of letting go my thoughts on sudden memories of my holiday trips. All of a sudden I saw myself again, sitting along with my hubby, in some establishment (I do not remember anymore exactly where, but at least it was in the US), where we made ​​a stop and we enjoyed an American coffee with a delicious freshly baked donut.

Well, a good donut is always eternal, but to prepare it right away at this moment? That would go a little too far for me. It was not a matter of time I would have to spend, but rather the method of preparation, it just so happens that donuts must be fried and I did not really felt like doing this in the early morning. The thought of a donut didn’t let go however, so I thought it would be an excellent alternative to prepare them in terms of a cookie. No unnecessary fuss, simply a basic shortbread recipe, easy, tasty and done fast. At least, you’d think it would be…

In cases like this, the perfectionist in me is always unraveling itself. A cookie is just a cookie and I wouldn’t not be me if I wouldn’t make something special of it. Once preparing the cookies, all kinds of ideas shot through my head. About the flavors, presentation and so on. In this regard, caramel sauce and chocolate glaze outshined anything else, so therefor I used both delights. Both are also quick to prepare so that was a bonus too. I also knew that somewhere, far behind in one of my kitchen cupboards, I still had a jar of sprinkles, so even those came in handy.

For variation, I’ve ‘dressed’ the cookies three ways. Some I spread with caramel sauce and chocolate glaze, some with chocolate glaze topped with sprinkles and some with caramel sauce which I’ve salted with sea salt. Especially of the last one, I’m a huge fan. In my humble opinion, the combination of sweet and salty in caramel sauce is irresistible and for those who have never tasted or prepared this, ​​I highly recommend to try this one time!

A cookie in the shape of a donut, only different. Different, in the sense of taste and texture but with the same characteristic within the meaning of experience. Topped with delicious (salted and unsalted) caramel sauce and chocolate glaze. The term ‘yummy’, in my opinion, is not adequate enough for this cookie and therefor I can’t think of anything else than to name it ‘divine’, I believe that’s more appropriate. Anyway, I’m very anxious to hear what you think of it.


Donut Koekje


Recipe Donut Cookie

Prep Time: 40 minutes

Cook Time: 15 minutes

Total Time: 55 minutes

Yield: 16 Cookies

Recipe Donut Cookie


  • 200 gr flour
  • 125 gr cold unsalted butter
  • 50 gr caster sugar
  • ½ tsp vanilla extract
  • ¼ tsp salt
  • Decoration
  • 10 tbsp caramel sauce (SEE RECIPE)
  • sea salt
  • 50 gr dark chocolate
  • 100 ml whipping cream (unwhipped)
  • sprinkles


  1. Preheat the oven to 180°C/355°F (no fan) or 160°C/320°F (with fan) (Attention! Later on the dough must rest for 10 minutes in the freezer or ½ hour in the fridge. If you leave the dough to rest in the fridge, then preheat the oven only from the moment you put the dough in the fridge!!).
  2. Line a baking sheet with parchment paper.
  3. Mix in a bowl the flour, granulated sugar, vanilla extract and salt.
  4. Cut the butter into small cubes and add to the flour mixture.
  5. Mix the butter with a fork into the flour until crumbly.
  6. Knead by hand until a dough.
  7. Create an elongated roll of the dough of approx 16 cm in length.
  8. Cut the roll into 16 slices of 1 cm wide and make a ball of each slice.
  9. Flatten the balls somewhat with a wooden spoon and make a hole in the middle with the handle of your wooden spoon. Use a circular motion with the handle in order to make the opening somewhat larger. Flatten the dough parts a bit again with the wooden spoon until approx 1½ cm wide.
  10. Transfer the douhg parts onto the baking sheet and leave to rest for 10 minutes in the freezer or ½ hour in the fridge.
  11. Bake for 12-15 minutes or until the edges are golden brown.
  12. Leave the cookies to cool for 5 minutes on the baking sheet and let them then cool completely on a wire rack.
  13. Chocolate glaze:
  14. Bring the cream to boil in a saucepan and chop the chocolate into very small pieces.
  15. Once the cream begins to boil, remove the pan from the heat and stir in the chocolate chips slowly until they're melted entirety.
  16. Let stand a few minutes to stiffen.
  17. Caramel Sauce:
  19. Finish:
  20. Decorate some cookies with chocolate glaze and sprinkles, some with caramel sauce on which you put some grains of sea salt (amount to taste) and some with chocolate glaze covered with unsalted caramel sauce (if the glaze and/or caramel sauce should overflow in the cavity, you may remove the surplus quantity with a toothpick).


Store the cookies in the fridge, this allows the chocolate glaze and caramel sauce to harden slightly. Both items, however, will always remain somewhat on the soft side.

The preparation time does not include rest time (10 minutes in the freezer or in the fridge for ½ hour )

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