I love that sufganiyot are gaining tracking in the U.S. as a celebratory food for Hanukkah. That said, I actually dislike jelly donuts! I love donuts, don’t get me wrong, I just don’t like jelly donuts. To think of sufganiyot only as something to enjoy as a donut though is very limiting. To that end, I decided to explore what a sufganiyah might look like as a cookie. Of course, we all have the Hanukkah cookie cutter set with the menorah, dreidel and Star of David, but here I am introducing one more cookie to that repertoire…sufganiyot iced cookies for Hanukkah!
Here is what you’ll need:
- A batch of Sweet Sugar Belle’s Sugar Cookie Recipe
- A batch of Sweet Sugar Bell’s Royal Icing Recipe
- A round cookie cutter shape
- White dot nonpareils
- Red food coloring
- Ivory food coloring
I use Sweet Sugar Belle’s recipes because they are the best. As instructed, make the cookies one day before you decorate them. When ready to decorate, portion out the icing into two lots for the red and ivory colors. You will need more ivory than red. Place the nonpareils in a bowl so you can easily sprinkle them. I had much better control when I did this with my fingers instead of the sprinkle top on the jar.
You will want to outline and fill your cookie with the ivory color first. While it is still wet, sprinkle the nonpareils on half of the cookie. Wait until the cookie is completely dry before adding the jelly mouth. If you don’t wait until it is completely dry, the red will bleed into the ivory.
When adding the jelly mouth, aim for a jelly bean shape. If you just do a circle it will end up looking like a boob.
So there you have it…the first ever sufganiyot iced cookies for Hanukkah! In my opinion, they taste even better than the real thing.