Schonut Cake Cookies
Indulge in the whimsical charm of Schonut Cake Cookies, a delightful fusion of pillowy cake-like texture and nostalgic donut-inspired flavors. This crowd-pleasing recipe combines the warm spices of cinnamon and nutmeg with tender buttermilk-infused dough for a soft and satisfying bite. Each cookie is finished with a luscious powdered sugar glaze and optional rainbow sprinkles, adding a playful pop of color. With just 20 minutes of prep time and a quick 12-minute bake, these cookies are perfect for joyful celebrations or simple weekday treats. Ideal for baking enthusiasts seeking a unique twist on classic desserts, Schonut Cake Cookies are destined to become a family favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar, packed
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cups Buttermilk
- 1.5 cups Powdered sugar
- 2 tablespoons Milk
- 2 tablespoons Rainbow sprinkles (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes using a hand mixer or stand mixer on medium speed.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Using a small cookie scoop or tablespoon, drop rounded mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes or until the cookies are set and the edges are lightly golden. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
While the cookies are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar and milk until smooth and pourable. Add more milk, a teaspoon at a time, if the glaze is too thick.
Once the cookies are completely cool, dip the top of each cookie into the glaze, allowing any excess to drip off. Place the cookies back on the wire rack and immediately sprinkle with rainbow sprinkles, if using.
Allow the glaze to set before serving. Store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
3514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.6 g | 146% | |
| Saturated Fat | 67.3 g | 336% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 646 mg | 215% | |
| Sodium | 2406 mg | 105% | |
| Total Carbohydrate | 591.6 g | 215% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 396.1 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 363 mg | 28% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 725 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
