Snickerdoodle Donuts are your favorite cookie only in breakfast form! Just in time for your weekend baking!
Happy National Doughnut Day! Isn’t everyday doughnut day? Well yes, but the official National Doughnut Day is celebrated on the first Friday in June. It was started back in 1938 and honors those who served doughnuts to soldiers in World War I. Just do a little Google search on National Doughnut Day and you can find all kinds of info on the history of the day and the history of the doughnut. How are YOU going to celebrate? My vote is for baking up some of these quick and easy Snickerdoodle Doughnuts!
OK, first things first. Do you spell it Doughnut? Or Donut? I looked this up too and either one is fine. The original spelling is doughnut, but in 1900, the word “donut”was invented when the New York–based Display Doughnut Machine Corporation abbreviated the word to make it more pronounceable by the foreigners, who they hoped would buy their automated doughnut making equipment. Just a little piece of trivia there, in case you ever get asked.
I have very fond childhood memories of doughnuts. When I was about 6 years old, the Mister Donut doughnut shop opened in my hometown. It was less than a mile from my house, and every Sunday we would stop there on our way home from church. My sister and I each got to pick out a sugary treat. My all-time favorite was called an “Angel Donut”. It was filled with fluffy white buttercream frosting and coated in powdered sugar. Talk about sugar overload! Sometimes we sat at the counter and ate them at the shop, other times we brought them home in a little white paper bag as a cherished treasure. Such a little thing, but it is one of my fondest memories. I also remember learning to fry homemade doughnuts when my mom got a new “Fry Baby” fryer. How fun was that as a kid! So many donut memories! Who knew?!
Next question…what’s YOUR favorite kind of donut? Cake donuts? Raised? Filled? Powdered sugar? Cinnamon sugar? Glazed? SOOOO many options. With the increased popularity of donuts over the past few years, the donut craze has created some fabulous new artisan flavors. I am a traditionalist and prefer a basic cake donut coated in powdered sugar or cinnamon and sugar. These Snickerdoodle Donuts are similar to a cinnamon-sugar donut, but there is cream of tartar in the batter. The cream of tartar is what gives Snickerdoodle Cookies their distinct flavor. These donuts have that hint of tangy flavor, making them more “Snickerdoodly”.
These days, I am not as big on deep frying at home. I still think a fried doughnut, hot from the fryer is the best, but these baked Snickerdoodle Donuts take a REALLY close second. And they get some bonus points for having an easier clean up, because you don’t need a fryer! Actually, all you need are some basic pantry ingredients, a mixing bowl and spoon. Yep, that’s right…no mixer required! But you will need a doughnut pan. You can find those at most stores that sell baking pans and they are pretty inexpensive. Honestly, I have made doughnuts a lot more often since purchasing my pan.
The batter goes together very quickly. Once you have it mixed up, you can either transfer it to a glass measuring cup to pour it into the little donut wells. Or you can put the batter in a large ziploc bag. Then just cut one corner off the bottom of the bag and pipe the batter into each donut well. Either way works, so do whatever seems easier to you! After the donuts bake, you are going to coat them generously with sugar and cinnamon. A number of recipes call for dipping the donut in melted butter, then rolling in the sugar mixture. I found that this got the donuts TOO soaked and the cinnamon-sugar was too wet. Instead, use a pastry brush and brush each donut with some melted butter and then toss them in the sugar.
These Snickerdoodle Donuts taste especially good the first day they are made, but you can store the leftovers (if you have any) in an airtight container and enjoy them the next day too. Celebrate National Donut Day or make any day more special with a batch of home made donuts. Happy Baking!
Yields 12 donuts
10 minPrep Time
10 minCook Time
20 minTotal Time
- 2 cups flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 egg
- 1 1/4 cups milk
- 2 teaspoons vanilla
- 2 tablespoons melted butter
- Cinnamon Sugar Coating:
- 1 cup sugar
- 1 tablespoon cinnamon
- 1/3 cup butter, melted
- Heat oven to 350 degrees F. Spray donut pans with cooking spray; set aside.
- In medium bowl, stir together flour, 1/2 sup sugar, brown sugar, baking soda, cream of tartar, 1 teaspoon cinnamon, nutmeg and salt.
- In small bowl, whisk together egg, milk and vanilla.
- Add milk mixture and 2 tablespoons melted butter to flour mixture. Stir just until combined.
- Fill greased donut wells a little over three-fourths full. Bake at 350 degrees F. for 9-11 minutes, until toothpick inserted comes out clean. Cool 5 minutes in pan. Remove from pan.
- To make Cinnamon-Sugar Coating: In small bowl, combine 1 cup sugar and 1 tablespoon cinnamon.
- Using a pastry brush, brush donut lightly on both sides with melted butter. Dip donut in cinnamon-sugar mixture until well coated. Place on waxed paper or parchment paper. Repeat with remaining donuts.Store in airtight container.