12 Weeks Of Christmas | Week 2: Baked Snickerdoodle Donuts


I remember the first time I encountered a snickerdoodle. It was devastating. I was in 2nd grade at the time, and we were at a Christmas dinner, and the hosts were talking at length about a batch of  snickerdoodles, and how the recipe came from one of their grandmothers.

I was convinced that snickerdoodles were made from, what else, Snickers bars. I didn’t know what exactly these snickerdoodles would look like- cake, cookie, pie- but I just knew they had to have Snickers in them.

And then when the coffee was served I saw brown sugary cookies and I almost cried. How could snickerdoodles NOT have Snickers in them? I felt cheated, like when I got an oatmeal raisin cookie instead of chocolate chip. But that was then. I was 7 and didn’t know my way around the world of baking, and I assumed if it said snicker in the name, it had to have Snickers in the body.

But snickerdoodles are a wonderful, wonderful cookie. Pleasant, chewy and with a hint of spice. I like rolling the little balls of dough in the cinnamon sugar as much as I like eating them. I wanted to create a breakfast treat that was snickerdoodle-y, so I decided on a simple baked donut. My niece loves donuts, so I created these with her in mind. These are mini-donuts, but you can pipe the batter into a regular donut pan to make standard-sized donuts.

The batter comes together quickly, like a muffin batter- dry and wet ingredients are whisked separately, then stirred together. No heavy-duty creaming or beating. And who can go wrong with a coating of melted butter and sprinkling of cinnamon sugar? If you have a Cinnabon craving and don’t have the patience to work with a yeasted dough, these little guys should do the trick.

Just a note: I halved this recipe and got 18 mini-donuts.


SNICKERDOODLE DONUTS (Adapted from Clara Persis.)



For The Donuts

  •  2 cups all purpose flour
  • 3/4 cup sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 eggs lightly beaten
  • 3/4 cup milk
  • 2 tablespoons butter, melted
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract or seeds of half a vanilla bean, scraped


For The Cinnamon Sugar Topping

  • 1/4th  cup butter, melted
  • 1/3 cup castor sugar
  • 1 teaspoon cinnamon powder


  • Preheat the oven to 165°. Grease a donuts tray and keep aside.
  • In a large bowl, gently whisk together the flour, sugar, baking powder and salt.
  • In a separate bowl, gently whisk all the wet ingredients: milk, eggs, butter and oil, along with the vanilla.
  • Stir the dry ingredients into the wet ingredients, mixing just until combined.
  • Pour the batter into a large Ziplcock cut off one corner. Pipe the batter into the donut pan, filling each ring about 2/3 full. (You can use a regular piping bag for this too.)
  • Bake the donuts for about 12 minutes, (checking after 10 mins) or until a toothpick inserted comes out clean.
  • Cool on a wire rack.
  • While the donuts cool, make the cinnamon-sugar topping by combining the cinnamon and sugar in a large bowl or plate with the fork.
  • Once donuts have cooled down a bit, dip a pastry brush in the melted butter and brush the top and bottom of the donuts with butter.
  • Dip/roll the donuts in the cinnamon sugar mix.



6 thoughts on “12 Weeks Of Christmas | Week 2: Baked Snickerdoodle Donuts

  1. That was my exact feeling when I first had a snickerdoodle – where the hell is the Snickers bar?! Even though I’ve always loved cinnamon I felt cheated too. The snickerdoodle phenomenon doesn’t really exist in England and one bad recipe has put me off trying again. These sweet little donuts look so lovely though 🙂

    • Hey Jo!! How go things in your part of the world? I love browsing you biccie posts 🙂 Yeah, snickerdoodles do sound like they should have Snickers in them, right? But yes, cinnamon is great in almost any baked goodie!

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