Baked donuts made with cream of tartar (for that signature Snickerdoodle flavor) then brushed with butter and dunked in cinnamon sugar.
Well we’ve made it through 2015 and come out on the other side. Happy New Year!
I hope you rang in 2016 surrounded by those you love best, and maybe a glass or two of something bubbly and perhaps boozy. It’s funny how a new year makes us feel like we have a clean slate, and all of those things we wanted to get to in 2015 but didn’t quite manage, well we’re going to tackle them this year.
While one of my goals in life in general is to eat better, it’s not exactly a resolution of mine, but I’m happy to have an excuse to share some recipes that are at least a little bit lighter than some of the other things that I share here (I’m looking at you, Dirty Brownies).
Baked and not fried, these Snickerdoodle donuts are made with cream of tartar and cinnamon in the batter for a distinct Snickerdoodle flavor. They have a subtle tang, a soft texture (remember to not over-mix or you could end up with donuts that are too dense and chewy), and then a sparkling coat of sugar and cinnamon.
These donuts were incredible fresh straight out of the oven, freshly buttered and sugared, and I worried that they wouldn’t taste nearly as good once they’d cooled off. The next day, though, they were just as delicious (particularly the mini ones which are so poppable and addictive).
I can’t say that these donuts are healthy… after all they are bathed in butter and encased in a glittery, sandy shell of cinnamon and sugar after all, but I think it’s fair to claim they’re a healthier alternative to your average gas station donut (and there are only 2 Tbsp of butter in the donut batter itself). So if your New Year’s resolution is to eat healthier, this might not be a bad place to start.
As for me, my resolutions include growing Sugar Spun Run even more (you can help with that by following me on Facebook, Instagram, Pinterest and Twitter!) attending at least one blogging conference, and slowly sharing my recipes in weighted measurements as well as cups and teaspoons as I’ve noticed more and more traffic coming from countries other than ‘Murica.
Happy New Year! Let’s make this a good one 🙂
Baked Snickerdoodle DonutsPrint Pin Rate
- 1 1/2 cups all-purpose flour
- 2/3 cups sugar
- 2 Tbsp cornstarch
- 1 tsp cream of tartar
- 1/2 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp cinnamon
- 2/3 cup milk
- 1 egg lightly beaten
- 2 Tbsp melted butter
- 1/2 tsp vanilla extract
- 1/3 cup melted butter
- 1/2 cup sugar
- 2 tsp cinnamon
- Preheat oven to 375 and lightly grease donut pan.
- Whisk together flour, sugar, cornstarch, baking powder, cream of tartar, salt and cinnamon.
- In separate bowl, whisk together milk, egg melted butter and vanilla extract. Gradually stir the wet ingredients into the dry until just combined.
- Pour the batter into a large ziploc bag and snip off the corner of the bag for a makeshift piping bag.
- Pipe the batter into the donut pans, filling each mold 2/3 of the way full.
- Bake mini donuts for 8 minutes and regular sized donuts for 10-11 minutes.
- Meanwhile, melt 1/4 cup butter in a shallow bowl.
- Combine 1/2 cup sugar and 2 tsp cinnamon in another shallow dish.
- When donuts are done baking, allow to cool at least 5 minutes and until you are able to handle them with your hands. Dunk each donut in butter on both sides (or brush with butter using a pastry brush) and then press in cinnamon sugar mixture on both sides.
- Transfer to cooling rack and serve.
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