Baked Black and White Cookie Donuts (2024)

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Course: Dessert

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 8 minutes minutes

Total Time: 28 minutes minutes

Author: Alyssa

Donuts:

• ▢ 1 cup all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ ¼ teaspoon salt
• ▢ ⅓ cup low-fat buttermilk
• ▢ 3 tablespoon unsalted butter, melted and slightly cooled
• ▢ 2 eggs
• ▢ ½ cup granulated sugar
• ▢ ½ teaspoon vanilla extract
• ▢ ⅛ teaspoon lemon extract

White Chocolate Vanilla Icing:

• ▢ ⅓ cup confectioners' sugar
• ▢ 2 teaspoon light corn syrup
• ▢ ⅛ teaspoon vanilla extract (see note)
• ▢ 1/16 teaspoon almond extract (see note)
• ▢ 2 tablespoon white chocolate chips, melted
• ▢ 1-2 teaspoon water if necessary (see steps below)

Chocolate Icing:

• ▢ ⅓ cup confectioners' sugar
• ▢ 2 teaspoon unsweetened cocoa powder
• ▢ 2 teaspoon light corn syrup
• ▢ 2 tablespoon semi-sweet chocolate chips, melted
• ▢ 1-2 teaspoon water if necessary (see steps below)

For the Donuts:

• Preheat oven to 400°F. Grease a donut pan with cooking spray and set aside. In a large bowl, mix together the dry donut ingredients - flour, baking powder, and salt. In a separate bowl, whisk together the buttermilk, melted and cooled butter, eggs, granulated sugar, vanilla extract, and lemon extract. Pour wet ingredients into dry and stir until flour mixture is combined and no lumps remain.

• Transfer mixture into a plastic bag, and seal once all excess air is pressed out. Snip a corner of the bag and pipe donut batter into the prepared donut pan, filling each well evenly. Batter should be slightly lower than the top of the pan for each. Bake for 7-9 minutes, or until donut edges are golden brown and the tops spring back lightly when pressed.

For the Icing:

• Starting with the white chocolate vanilla icing, add confectioners' sugar, light corn syrup, vanilla and almond extracts (see note), and melted white chocolate chips in a bowl and stir vigorously until all ingredients are combined and there aren't any lumps. If mixture isn't at a spreadable consistency, add 1 teaspoon of water at a time, stirring after each addition, until icing is at your preferred consistency. If icing becomes too watery, add a small bit of confectioners' sugar until it becomes spreadable again. Spread icing onto half of each donut.

• For the chocolate icing, add confectioners' sugar, unsweetened cocoa powder, light corn syrup, and melted chocolate chips in a bowl and stir vigorously until all ingredients are combined and there aren't any lumps. If mixture isn't at a spreadable consistency, add 1 teaspoon of water at a time, stirring after each addition, until icing is at your preferred consistency. If icing becomes too watery, add a small bit of confectioners' sugar until it becomes spreadable again. Spread icing onto the other half of each donut. Let icing harden before serving.

If you don't have buttermilk on hand, you can stir in 1 teaspoon white vinegar into ⅓ cup milk and let sit for 5 or so minutes.

If you like the taste of almond extract, feel free to switch the proportions of the vanilla/almond extracts. I've used ⅛ teaspoon almond extract and 1/16 teaspoon vanilla extract for this icing recipe and it's delicious! You can also omit the almond extract if you prefer, keeping in mind the change in flavor.