There are a few things our family and friends have come to expect at one of our gatherings:
If it is a holiday or a fun party that included an advanced invitation, there will likely be fun sugar cookies. People love them! So for our Easter brunch, I knew I had to make something fun. I already did bunnies, carrots, chicks and flowers last year so I wanted to do something different this year. Then it hit me. Donuts! They would be so quick and easy to make and would be the perfect brunch cookie!
The thing is donuts need to have a rich chocolate frosting and plenty of sprinkles. I mean, that is how they are best. But there aren't a whole lot of great chocolaty cookie frosting recipes out there that allow you to stack the cookies and I tend to use up all of my serving space as it is. I didn't want to go the route of just dying royal frosting to look like chocolate frosting. That would be a cruel tease! I certainly didn't have room for dozens of donuts to be single stacked everywhere. Then genius struck! The fudge that we dip our crescent cookies in at Christmas hardens enough to be stackable and is full of great fudge flavor. It would be perfect.
A few minutes over the double boiler and the cookies were everything I expected. The frosting worked perfect and it made the cookies so delicious. I think donut cookies might be the new favorite!
Chocolate Fudge Frosting for Cookies
Perfect for frosting 1 batch of my go to sugar cookies
1 cup semi-sweet chocolate chips
3 T butter
1/2 cup milk
3 cups sifted powdered sugar
- In a double boiler melt chocolate chips, butter and milk stirring frequently until the mixture is melted.
- Whisk in the powdered sugar until completely incorporated and smooth.
- While keeping the frosting warm, spread over cookies. Add sprinkles if desired and place on wax paper in a single layer until completely set. Then stack and store in airtight containers.
This recipe is shared at Meal Plan Mondays