These Sugar Cookie Donut With Glaze are soft, buttery, and topped with a sweet vanilla-almond glaze that tastes just like your favorite frosted holiday sugar cookie - only in donut form.
I got the idea for this recipe after testing my Maple Glaze Old Fashioned Donuts and realizing how fun it would be to make a festive Christmas version. The flavor combo of vanilla, almond, and a simple glaze hits every nostalgic note of a sugar cookie, while the fried brioche-style dough gives it that irresistible donut chew. You can also check out my Gingerbread Old Fashioned Donuts or Peppermint Mocha Cheesecake if you're in full holiday baking mode!
Why You'll Love Sugar Cookie Donut With Glaze
- Festive flavor: The almond-vanilla glaze gives that classic sugar cookie taste in every bite.
- Soft and fluffy texture: Enriched dough makes these light, buttery, and tender.
- Simple ingredients: Everything comes straight from your pantry - no fancy tools required.
- Customizable look: Swap the Christmas sprinkles for pastels, hearts, or any theme.
- Holiday showstopper: Perfect for Christmas morning, brunch, or gifting to friends.
Ingredients Overview - Sugar Cookie Donut
Here's a quick look at what you'll need for these Sugar Cookie Donuts With Glaze (for full measurements, check the recipe card below):
- Warm whole milk - Activates the yeast and gives a rich, tender dough.
- Active dry yeast - Creates that pillowy rise and airy donut texture.
- Unsalted butter - Adds moisture and flavor to both the dough and the glaze.
- Eggs + egg yolks - Enrich the dough for that brioche-style softness.
- Bread flour - Provides structure for a chewy, bakery-style crumb. You can use all purpose flour if that is all you have!
- Vanilla & almond extract - The secret duo behind the sugar cookie flavor.
- Powdered sugar - The base for a smooth, glossy glaze.
- Sprinkles - Because no sugar cookie donut is complete without them!
Glaze Donuts When Hot or Cold?
Always glaze your donuts while they're warm, not hot.
If they're too hot, the glaze will melt off completely - but if they're too cool, it won't stick evenly. Aim for that sweet spot about 5-10 minutes after frying, when they're still slightly warm to the touch. That's when the glaze clings beautifully and sets with that perfect soft sheen.
Can You Make Donut Glaze Without Milk?
Yes! If you're out of milk, you can make the glaze for these Sugar Cookie Donuts With Glaze using water or heavy cream instead. Water gives a lighter finish, while heavy cream makes it richer and thicker. You can even swap in half-and-half or dairy-free milk - the texture stays smooth either way.
How To Make Sugar Cookie Donut With Glaze
- Activate yeast: Whisk warm milk, yeast, and 1 teaspoon sugar. Let sit 5-10 minutes until foamy.
- Mix dough: In a stand mixer, combine remaining sugar, softened butter, eggs, and yolks. Mix until creamy. Add the yeast mixture and mix until combined.
- Add dry ingredients: Add flour and salt. Mix on low until a dough forms, then knead 8-10 minutes until smooth, elastic, and slightly tacky.
- First rise: Transfer to a greased bowl, cover, and place in the fridge for 6-12 hours (or rise 1 hour at room temperature for a same-day version).
- Shape donuts: Roll chilled dough to ½ inch thick. Cut with a donut shape cutter and place on parchment-lined sheets.
- Proof: Cover and let rise 1½-2 hours until puffy and light.
- Fry: Heat oil to 325°F. Fry 2-3 donuts at a time, 1-2 minutes per side, until golden brown. Transfer to a line baking sheet with paper towels on the bottom and a cooling rack on top to drain.
- Make the glaze: Whisk powdered sugar, salt, melted butter, vanilla, and almond extract. Gradually add milk until smooth and pourable.
- Dip and decorate: Dip the tops of warm donuts in glaze, let the excess drip off onto the cookie sheet, and add Christmas sprinkles. Let set 15-20 minutes before serving.
Tips and Tricks
- Use the right temperature milk: Your milk should be about 110°F - warm to the touch but not hot. Too hot can kill your yeast, and too cool won't activate it properly.
- Weigh your flour: Measuring by cups can easily pack in too much flour. For the perfect soft texture, spoon and level or weigh (725g total) so your Sugar Cookie Donuts With Glaze stay light and tender.
- Know when it's proofed: Gently press the side of a donut - if it slowly springs back, it's ready. If it pops back quickly, it needs more time; if it doesn't bounce at all, it's overproofed.
- Keep oil steady at 325°F: A thermometer is your best friend here! Hotter oil burns the outside before the inside cooks; cooler oil leads to greasy donuts.
- Fry in small batches: Crowding the pot drops the oil temperature and makes uneven donuts. Stick to 2-3 at a time for consistent color and rise.
- Let them cool slightly before glazing: You want the donuts warm, not hot. This helps the sugar cookie glaze stick beautifully and set with that shiny finish.
- Adjust your glaze texture: If it's too thick, whisk in milk a teaspoon at a time. Too thin? Add a few spoonfuls of powdered sugar until it coats a spoon slowly.
Frying
Frying donuts can feel intimidating, but once you get the hang of the temperature, it's surprisingly easy. Use a large, heavy-bottomed pot or Dutch oven and fill it with 2 inches of lard or canola oil. Heat the oil to 325°F, keeping a thermometer clipped to the side to stay consistent. When you drop a donut in, it should float within seconds and bubble gently - furious bubbles mean your oil's too hot. Fry just 2 to 3 donuts at a time, turning them after about a minute per side until they're puffed and golden brown. Use a slotted spoon to transfer them to a paper towel-lined tray to drain. Let them cool for about 5-10 minutes before dipping them into the glaze
Don't forget to save this Sugar Cookie Donuts card and share it! I'd love to hear your feedback or answer any questions you have! Follow me on Instagram, Pinterest, and TikTok.
FOR MORE RECIPES LIKE THIS ONE:
Recipe
Sugar Cookie Donuts With Glaze
Ingredients
For the Dough:
- 1 ¼ cups warm whole milk 110°F
- 2 ¼ teaspoons active dry yeast
- 1 teaspoon granulated sugar for yeast activation
- ¼ cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs room temperature
- 2 large egg yolks room temperature
- 5 ⅓ cups 725 g bread flour or all-purpose flour plus extra for rolling spooned and leveled
- 2 teaspoons salt
- 2 cups lard or canola oil
For the Glaze:
- 4 cups powdered sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 3 tablespoon melted butter
- ⅓ cup milk
- Sprinkles
Instructions
- In a small bowl, whisk together the warm milk, yeast, and 1 teaspoon of sugar. Let it sit for 5 to 10 minutes, until the surface looks foamy and smells slightly yeasty.1 ¼ cups warm whole milk 110°F, 2 ¼ teaspoons active dry yeast, 1 teaspoon granulated sugar for yeast activation
- In the bowl of a stand mixer fitted with the dough hook, combine the remaining ¼ cup sugar, softened butter, eggs, and egg yolks. Mix on medium speed until the mixture looks smooth and creamy-it's okay if a few small butter pieces remain. Add the activated yeast mixture and mix until combined.¼ cup granulated sugar, ½ cup unsalted butter softened, 2 large eggs room temperature, 2 large egg yolks room temperature, 5 ⅓ cups 725 g bread flour or all-purpose flour plus extra for rolling spooned and leveled, 2 teaspoons salt
- Add the flour and salt, then mix on low speed until a soft dough starts to form. Increase to medium speed and knead for 8 to 10 minutes, or until the dough is smooth, elastic, and slightly tacky but not sticky. The dough should pull away from the sides of the bowl and feel soft and stretchy when pressed with your fingertip. If it feels too sticky, add a tablespoon or two of extra flour as needed.
- Transfer the dough to a lightly greased bowl, turning once to coat. Cover tightly and refrigerate for at least 6 hours, or up to 12 hours. The slow rise adds flavor and makes the dough easier to work with. If you prefer a same-day version, let the dough rise for 1 hour at warm room temperature instead of refrigerating overnight.
- After chilling, the dough will feel firm from the cold butter-that's normal. If it's too stiff to roll, let it rest on the counter for 10 to 15 minutes before rolling. Turn the dough out onto a lightly floured surface and roll it into a large rectangle about ½ inch thick, roughly the height of two stacked quarters.
- Use a 3 ½-inch round cutter to cut out the donuts, then use a 1-inch cutter for the center holes. Re-roll the scraps once to cut additional donuts, being careful not to overwork the dough. Transfer each donut (and holes, if you'd like to fry them too) to a parchment-lined baking sheet, spacing them a few inches apart.
- Cover the baking sheet lightly with plastic wrap or a clean kitchen towel and let the donuts proof at room temperature for about 1½ to 2 hours, or until they're noticeably puffy and spring back slowly when gently pressed with a fingertip.
- When ready to fry, heat the lard or canola oil in a large heavy-bottomed pot or Dutch oven to 325°F. Fry 2-3 donuts at a time, about 1 to 2 minutes per side, until puffed and deep golden brown. If frying holes, they'll cook in about 45 seconds per side. The donuts should float almost immediately when they hit the oil, and the bubbles should stay gentle rather than furious-that's how you know your oil temperature is right.2 cups lard or canola oil
- Use a slotted spoon to transfer the fried donuts to a paper towel-lined tray to drain. Let them cool for 5 to 10 minutes before glazing so the sugar cookie glaze clings beautifully without melting off.
For The Glaze
- In a large bowl, whisk together powdered sugar and salt. Add melted butter, vanilla extract, and almond extract. Gradually whisk in milk until smooth and pourable - it should be thick enough to coat a spoon but still slowly drip off. Dip the tops of the slightly warm donuts into the glaze, letting any excess drip back into the bowl4 cups powdered sugar, ¼ teaspoon salt, 1 teaspoon vanilla extract, ½ teaspoon almond extract, 3 tablespoon melted butter, ⅓ cup milk
- Once the donuts have cooled slightly (you still want them warm, not hot), dip the tops into the glaze, letting any excess drip back into the bowl.
- Immediately top with Christmas sprinkles - they'll stick best while the glaze is still tacky.Sprinkles
- Place the glazed donuts on a wire rack and let them set for 15-20 minutes before serving or storing. The glaze will firm up slightly but stay soft and glossy, just like sugar cookie frosting.
Anonymous says
This worked exactly as written, thanks!