Happy Saturday, I brought donuts, well donut cookies to be specific.
I love a cookie that looks like a donut. Or a cookie that looks like a doughnut. Whatever floats your boat. And I really love how incredibly easy these cookies are. You can use your favorite sugar cookie to make the cookies from scratch or you can take a short cut and use store bought / bakery sugar cookies, as I did with these, and the ones I made in my book, Smart Cookie.
I’m all about the easy no bake version this weekend, this darn epic flu of 2015 has taken our whole house down for most of the month. When they say this year is a bad one, they are not kidding. I can’t remember the last time any of us had the flu, much less every single one of us. It got the girls first, and luckily only ran about four days for each of them, but my husband and I were hit harder, like a week completely out of commission. I’m pretty sure by mid-week my kids were living on cereal, pretzels and Laughing Cow Cheese wedges because the grocery supplies were running pretty thin. I received flu-parting gifts, a sinus infection and ear infection, so I’m still not 100%, but I feel about 100% better than I did a few days ago. Though if this post is full of typos, Dayquil is pretty much to blame.
- 12 soft sugar cookies
- 1 (16-ounce) can Duncan Hines® Creamy Home-Style Frosting in flavor of your choice OR 12 ounces of candy coating melts (such as Wlitons, Merckens, Candiquik)
- 1/2 cup toppings, such as sprinkles, nuts, chocolate chips, or shredded coconut