Description
Soft, fluffy, and coated in cinnamon sugar, these Baked Snickerdoodle Donuts bring the nostalgic charm of your favorite cookie into a warm, easy-to-make donut form.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon (plus extra for coating)
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 4 tablespoons unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup additional granulated sugar (for coating)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease your donut pan and set it aside.
- In a bowl, whisk together flour, baking powder, cinnamon, and salt.
- In a separate bowl, mix granulated sugar, brown sugar, eggs, milk, melted butter, and vanilla until smooth.
- Gradually add dry ingredients into wet ingredients, mixing until just combined.
- Spoon the batter into a piping bag or zip-top bag, snip off the corner, and pipe into the greased donut molds about 3/4 full.
- Bake for 10–12 minutes, or until a toothpick inserted comes out clean.
- Let cool for 5 minutes in the pan, then remove.
- While still warm, roll donuts in a bowl of cinnamon sugar to coat evenly.
- Serve warm or let cool completely on a wire rack.
Notes
- Coat the donuts while warm for best cinnamon sugar adhesion.
- Use a zip-top bag for neat and easy pan filling.
- Store in an airtight container for up to 3 days or freeze uncoated donuts for longer storage.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 190
- Sugar: 17g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg