Baked Snickerdoodle Donuts

Servings 24 mini donuts or 12 regular-sized donuts
Author Sam Merritt


  • 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

For topping

  • 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.