Raspberry Donut Cookies

Baked and decorated Raspberry Crumbl Cookie on metal pan.

5 from 1 vote

Raspberry Donut Cookies are a lovely Crumbl cookie copycat recipe. It has a lovely vanilla-flavored cookie base, powdered sugar, raspberry jam, and donut on top!

Prep Time15

Cook Time12

Total Time27

Course: Dessert, Snack

Cuisine: American

Servings:

Calories: 435kcal

Author: Sara Syphus Smith

Equipment

1 sifter

Ingredients

For the Cookies:

1 cup salted butter softened
¾ cup white granulated sugar
¾ cup light brown sugar
1 teaspoon vanilla extract
1 large egg
½ teaspoon salt
1 (3.4 oz) box instant vanilla pudding mix
1 teaspoon baking soda
2½ cups all purpose flour

For the Topping:

1 cup powdered sugar
¾ cup raspberry jam
12 miniature powdered donuts
raspberries for tops of cookies

Instructions

For The Cookies:

Preheat oven to 350°F. Prepare two baking sheets with baking spray or a silicon baking mat.
With an electric mixer, cream together the butter, white granulated sugar, and brown sugar on high speed until light and fluffy, about 3 minutes.
Add in the vanilla extract, egg, and salt and mix well until fluffy, about 1 minute.
Add in the vanilla pudding mix and baking soda, and mix to combine. Add in the flour last and mix on low speed until dough forms and no flour pockets are left.
The dough should be a soft play dough consistency.
Using a ⅓ cup scoop, divide dough into 12 balls and flatten them slightly into a hockey puck shape. With a Tablespoon, press lightly into each cookie to form a circle indent about ¼ inch deep. This helps to hold the jam once the cookie is baked.
Place 6 on one baking tray, and 6 on the other. Bake for 11-12 minutes, until edges are golden brown and beginning to crack. Cool completely.

For the Topping:

Using a sifter or sprinkle container, sprinkle powdered sugar generously over cooled cookies.
Spoon 1 Tablespoon of raspberry jam over each cookie and crumble up a miniature powdered sugar donut over each cookie.
Last, place 1-2 raspberries on each cookie.

Notes

May be stored in an airtight container at room temperature for up to 3 days.

To make ahead, make the dough and divide into individual balls, then refrigerate for up to 5 days or freeze for up to 3 months, then finish the recipe as directed.

Nutrition