It’s getting so close to Christmas. (Eek!!) Is it just me or does December go by faster than any other month of the year??? Time is flying by!
One of my favorite Christmas memories from childhood is eating my Aunt Emily’s frosted sugar cookies. They were soft and delicate, frosted in pink and green with lots of festive sprinkles on top. Of course they were in Christmasy shapes too. She made them every year and I loved going to her house to enjoy one or ten.
One year she even mailed some to me because I was working for the holiday and couldn’t travel to visit her that year. She’ll never know how incredibly thankful and touched I was that she did that. (Well, now she does, since I’m telling the world and her on my blog. Love to you, Aunt Emily. xxoo)
Frosted Sugar Cookie Doughnuts are a fun twist on my Aunt Emily’s famous sugar cookies. The doughnuts and frosting are flavored with a seasonal International Delight Coffee Creamer called Frosted Sugar Cookie. What a delicious way to continue such a sweet holiday tradition.
I found the International Delight Frosted Sugar Cookie Creamer in the Fresh Grocery section at Target. Since it is a seasonal flavor, it was in a special section right next to the produce. (Note: If you go to the regular dairy section, you might not find it. Look for a seasonal dairy section.)
As an added bonus, Frosted Sugar Cookie Doughnuts are not hard to make. First you whisk together a white cake mix, one egg, 1/2 cup of water, 1/2 cup of International Delight Frosted Sugar Cookie Creamer and 1/4 cup of vegetable oil. Keep whisking until you have a smooth batter.
Then you pour the batter into a large resealable bag (I used a quart size). Seal the bag and cut off a small corner. Pipe the batter into greased doughnut pans. (You could also spoon the batter in the pan, but it’s a little bit messy that way.)
Bake the doughnuts at 350°F. for 12-14 minutes or until they just start to turn golden brown around the edges. (Note: this photo shows the doughnuts upside down. They get browner on the bottom, while the tops look barely golden brown on the edges.)
Then you whip up the glaze in a medium bowl. Mix 1/2 stick of softened butter with 1 1/2 cups of powdered sugar and 4-5 tablespoons of International Delight Frosted Sugar Cookie Creamer. Stir until smooth. (I divided the glaze into two bowls, so that I could make one green and the other pink.) Dip each doughnut into glaze then decorate with sprinkles of your choice.
Adding the sprinkles is the best part. I used a combination pack that I also got at Target. It has 6 different kinds of holiday sprinkles in one jar. I think the little Christmas trees are my favorite. My daughter helped me decorate and we had so much fun!
Do you have any baking traditions during the holidays? What’s your favorite? I’d love to hear in the comments below.
International Delight Frosted Sugar Cookie Creamer tastes great in these doughnuts, but it’s also fantastic in your morning coffee. It comes in Peppermint Mocha or White Chocolate Raspberry as well for a limited time. Hurry and get your seasonal flavors while they last!
You can find all of these products at Target, and the Cartwheel app can help you save money on your festive finds.
Have you ever used the Target Cartwheel app? It’s a great way to save! Just download to your smartphone and use Cartwheel to get a 5% off coupon on International Delight Coffee Creamer, Silk Coffee Creamer and Dunkin’ Donuts Coffee Creamer from 12/1/15 – 12/24/2015.
Frosted Sugar Cookie Doughnuts
- For the doughnuts
- 1 box white cake mix
- 1 egg I used Market Pantry
- 1/2 cup International Delight Frosted Sugar Cookie Creamer
- 1/2 cup water
- ¼ cup vegetable oil I used Market Pantry
- For the glaze
- 1½ cups powdered sugar I used Market Pantry
- Red and green food coloring if desired.
- 2 ounces butter softened (I used Market Pantry unsalted butter)
- 4-5 tablespoons International Delight Frosted Sugar Cookie Creamer
Preheat oven to 350°F. Spray doughnut baking pans with non-stick cooking spray and set aside.
In a large bowl whisk together cake mix, egg, water, creamer, and vegetable oil until smooth. Pour mixture into a large resealable bag.
Cut a small corner of the bag and pipe the batter into the baking pan filling each doughnut two thirds full.
Bake for 12-14 minutes or until the edges just start to brown. Let doughnuts cool in the pan for 15-20 minutes, then remove from pan.
Allow doughnuts to cool completely before glazing them. To prepare the glaze, whisk together powdered sugar, butter, and creamer until smooth. (If desired, divide glaze into two bowls. Color one with a few drops of red food coloring and the other with a few drops of green food coloring. Stir to combine.) Dip doughnuts into the glaze, then decorate with sprinkles. Let the glaze set before serving.
Doughnuts are best when they are fresh but you can store them in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving.
This is a sponsored conversation written by me on behalf of WhiteWave Foods. The opinions and text are all mine.