These baked donuts. GAHHH. They have the vanilla and ever so slightly lemony taste of a black and white cookie, slathered in half white chocolate vanilla and half chocolate frosting that hardens juuust right. Basically they’re a reincarnation of one of my favorite cookies into one of my favorite baked goods. Can it get any better? I think so because…
This is a recipe reeeemixxxxxxx!
One of the new features I’ve had in mind for MSL in 2015 is to revisit some of my favorite recipes I shared in the early days of the blog. The early days meaning before I learned what SEO stood for or what white balance was all about. I also knew zip about DSLR cameras for that matter, but I bet that wouldn’t be a surprise if you were one of those who peeped the original post on these donuts (posted a year ago!). 😉
In remaking them this time around I did a little happy dance seeing how I’ve improved in the photography game. I also figured out a few shortcuts and tricks in simplifying the recipe, leaving you with the same fabulous taste while saving you a few steps in the process. If you caught the original, you’ll know that I realized I was out of light corn syrup right at the step in the frosting instructions when I needed it. Soooo I whipped up a makeshift simple syrup and all was right with the world – fifteen minutes and a few more dirty dishes later. Palm…meet forehead.
This time around I triple checked I had light corn syrup and guess what? It worked perfectly. No need to play Iron Chef and complicate things unnecessarily. Baked black and white cookie donuts 2.0 are also a winner.
Was this also an excuse to eat these donuts again? Most definitely, yes. I stand behind this nonstick 6-cavity donut pan
These black and white cookie donuts are flavored like the cookie favorites! Two-toned vanilla and chocolate icings bring the iconic look to soft and baked donuts.
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/3 cup low-fat buttermilk
- 3 tbsp unsalted butter, melted and slightly cooled
- 2 eggs
- 1/2 cup granulated sugar
- 1/2 tsp vanilla extract
- 1/8 tsp lemon extract
- 1/3 cup confectioners' sugar
- 2 tsp light corn syrup
- 1/8 tsp vanilla extract (see note)
- 1/16 tsp almond extract (see note)
- 2 tbsp white chocolate chips, melted
- 1-2 tsp water if necessary (see steps below)
- 1/3 cup confectioners' sugar
- 2 tsp unsweetened cocoa powder
- 2 tsp light corn syrup
- 2 tbsp semi-sweet chocolate chips, melted
- 1-2 tsp water if necessary (see steps below)
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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.
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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.
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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 tsp 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.
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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 tsp 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 tsp white vinegar into 1/3 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 1/8 tsp almond extract and 1/16 tsp 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.
Donut recipe adapted from The Faux Martha, icing recipe adapted from King Arthur Flour.
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Tina @ Tina's Chic Corner says
Doughnuts always seem to make my day better! I’ve been obsessed over these ever since you posted a pic of them on insta. Shear brilliance!
Alyssa says
I agree Tina!! Haha thanks!
marcie says
Alyssa, these look heavenly! I love donuts, and the black and white thing gets me every time. I need to redo so many old recipes I almost don’t know where to start. Pinning this one — it’s a keeper! 🙂
Alyssa says
Oh Marcie I know what you mean…I have a list going! And thanks! I hope you’re having a great weekend!
Cindy @ Pick Fresh Foods says
I love the black and white combination. Sounds delicious and these photos look so beautiful. Isn’t it great actually see the progress you have made?! I have lots that I need to redo 😀 Maybe that too should be a goal of 2015.
Alyssa says
Thanks Cindy! It’s crazy to dip into the archives and see how far things have come. It’s a good feeling! I have lots to redo, too. 🙂
Sherri@The Well Floured Kitchen says
I love that these are donuts! So fun, and the pics came out wonderful- pinned 🙂
Alyssa says
Thanks Sherri! These were definitely fun to make! 🙂
Natalie @ Tastes Lovely says
I love black and white cookies! Perfect for an indecisive person like me, who can’t decide between one or the other. Can’t wait to try these in donut form!
Alyssa says
Thanks Nat! I have a hard time making up my mind when it comes to sweets (or anything really). These definitely satisfied! 🙂
Annie @ ciaochowbambina says
Oh my! Black & White Cookies are one of my favorites, too – so I am all over this! And thankfully, I have light corn syrup in the pantry! I am most definitely not ready for Iron Chef! These pictures are beautiful! Don’t you love looking back and seeing your growth? Awesome!!
Alyssa says
Thanks so much Annie! It was fun seeing how far I’ve come in a year. And getting to eat these delish donuts again…can’t forget that perk! 🙂
Helen @ Scrummy Lane says
These photos are stunning, Alyssa! This is one good looking donut, but I think the photographer has something to do with their attractiveness, too!
What a fabulous-sounding sweet treat – my goodness, I’m all out of treats and this is making me very hungry!
Alyssa says
Thanks Helen! It’s crazy to look back every now and again, but looking back and also getting to eat donuts was especially nice this time! Hope you have a great weekend! 🙂