Glazed Almond Poppy Seed Cookie Doughnuts {guest post}

If you don’t all already know her, I’m so excited to introduce you to Laurie of Simply Scratch. Laurie is so sweet, she’s a fellow Michigander, and her site is amazing. I love that she features step-by-step photos. And they are gorgeous photos! I wish I could do step-by-step photos, but I have no natural light in my kitchen, and would have to bring every step into the living room, something we all know I do not have the patience for.

It is so hard to pick a few of Laurie’s recipes to highlight, but I’ve been eyeing her Stuffed Pork Roast with Raspberry Balsamic Glaze, Fall Harvest Salad with Warm Bacon Vinaigrette, and her Honey Whiskey Barbecue Sauce. 

Thanks for being here and helping me out, Laurie! 

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Hi guys! I’m Laurie from Simply Scratch. Rachel was so kind to invite me over to her lovely blog today while she’s off on maternity leave, snuggling up with her new little bundle of joy {kind of jealous about that Rachel… not gonna lie}. Baby toes… baby breath *sigh*.

For those of you who I haven’t met yet, I have this little ol’ blog where I cook up my most favorite “from scratch” recipes and deliver them to you with step-by-step photos to help you along the way. So, if you want a classic lasagna recipe or looking for something a little crazy like double dark chocolate Merlot cookies, well I’ve got you covered.

Today I brought with me Glazed Almond Poppy Seed Cookie Doughnuts. Yup, cookies that look like doughnuts but are really cookies! Are ya still with me? Good. So as I thought about the mini doughnut pan I had in my cupboard, collecting dust, being ignored… I decided to go out on a limb to create a pimped-out cookie/doughnut recipe.

These cookies are delicious and incredibly easy to whip up. So easy you could do it in your sleep, just don’t because that would be sort of dangerous {and messy}.

To make these fun cookies you need all of the above, 9 ingredients and butter isn’t one of them! Who would’ve thought… dare I say these are healthy?

Start by whisking the flour, baking soda & powder and salt in a medium bowl. Set that off to the side for just a moment.

In a large bowl beat the egg with the grapeseed oil, then add in the sugar and beat it up some more. I like the turbinado sugar in this recipe because I think it gives the cookies some crunch… but regular sugar can be used too.

Next add in 3/4 teaspoon of almond extract and a 1/4 teaspoon of vanilla.

Beat that together as well.

Add in all of the dry ingredients into the bowl with the wet and mixed just until everything is incorporated.

Lastly, add in the tablespoon of poppy seeds and mix on low.

Stuff the cookie batter into a plastic bag or pastry bag if you’ve got one, snip the end off with a pair of scissors and slowly pipe the cookie batter into a greased mini doughnut pan. Bake in a preheated 350°F oven for about 8 minutes total. Watch carefully so they don’t over bake.

Let them cool for a minute.

Turn them out onto a wire rack to finish cooling. If they stick a little, just use a rubber spatula to help them out.

Glaze anyone? If I could, I’d glaze just about anything and everything. This glaze in particular would be number one on my list.

Start by combining 1/4 cup of orange juice with 3/4 cup of sugar. Add in the 1/2 tablespoon of melted butter along with a 1/2 teaspoon of almond extract, a 1/4 teaspoon of vanilla and a pinch of kosher salt.

Mix well to combine. If you feel the glaze is too thick, then you can always thin it out with more OJ.

Dunk each cookie into the glaze and let any excess drip back into the bowl. Toothpicks work well here… but then again so do fingers {yum!}.

Place the glazed cookies back on the rack so the glaze can harden.

There you have it, friends! A delicious almond poppy seed cookie-doughnut smothered in a citrusy-sugar glaze.

Thanks for having me over today, Rachel! I hope you’re getting naps in and enjoying these special times with your new baby boy!!

Enjoy!

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Recipe

Get the Recipe: Glazed Almond Poppy Seed Cookie Doughnuts

5 from 1 vote

Prep Time: 15 mins

Cook Time: 8 mins

Total Time: 23 mins

2 dozen doughnuts

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Use your mini doughnut pan to make these glazed cookie doughnuts, or should I say, doughnut cookies! Either way, you'll love them!

Ingredients

FOR THE DOUGHNUTS:

• ▢ 1-1/4 cups all purpose flour
• ▢ 3/4 teaspoon baking powder
• ▢ 1/4 teaspoon baking soda
• ▢ 1 whole egg
• ▢ 1/4 cup plus one tablespoon grapeseed oil
• ▢ 1/2 cup turbinado sugar
• ▢ 3/4 teaspoon almond extract
• ▢ 1/4 teaspoon vanilla extract
• ▢ 1 tablespoon poppy seeds

FOR THE GLAZE:

• ▢ 3/4 cup sugar
• ▢ 1/4 cup orange juice
• ▢ 1/2 tablespoon butter, melted
• ▢ 1/2 teaspoon almond extract
• ▢ 1/4 teaspoon pure vanilla extract
• ▢ A pinch of kosher salt

Instructions

FOR THE DOUGHNUT COOKIES:

• Preheat your oven to 350°F and spray a mini doughnut pan with baking spray.
• Combine the flour, baking soda, baking powder and salt in a medium bowl and set aside.
• In a large bowl beat together the egg and oil, then add sugar, almond and vanilla extra. Mix until combined.
• Add the dry ingredients into the wet along with the tablespoon of poppy seeds, until combined. Do not over mix.
• Place the cookie dough into a re-sealable plastic baggie or pastry bag and slowly pipe the dough into the prepared mini doughnut pan.
• Bake for 8 minutes. Watch carefully so they don’t over bake. Let the cookies cool in the pan for 5 minutes before turning them out onto a wire rack. If they stick a little, use a rubber spatula to help them out.

FOR THE GLAZE:

• In a medium bowl combine sugar, orange juice, melted butter, extracts and salt and stir. Dunk the cooled doughnut-cookies into the glaze letting any excess drip back into the bowl. Place back on the wire rack so the glaze can harden.
• Store in an airtight container for up to 3 days.

Nutrition Information

Serving: 1cookie, Calories: 131kcal, Carbohydrates: 27g, Protein: 2g, Fat: 1g, Polyunsaturated Fat: 1g, Cholesterol: 8mg, Sodium: 39mg, Fiber: 1g, Sugar: 11g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk

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Thanks again, Laurie! Once things settle down with the baby, we must get together for coffee. That should happen in 3 or 4 years. ;) 

YES, I WANT THIS!

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