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.