Baked Snickerdoodle Donuts + Video
OMG. I can’t believe I never thought of these before. Snickerdoodle donuts! DUH. Like really, c’mon, where was my head these past 20 years. I’m disappointed in myself.
I’ve posted many variations of snickerdoodle cookies and snickerdoodle cookie tarts and snickerdoodle cookie cobblers and snickerdoodle cookie bars on the blog in the past. But never have I ever posted snickerdoodle goodness in the form of a cake. Or a cake donut. Also known as a baked donut.
Today’s the day.
And you know what else I never posted? A video tutorial for baked snickerdoodle donuts. Have at it:
Or, watch it on YouTube.
So what makes a baked donut a snickerdoodle donut? A cinnamon-sugar coating, but of course. Just like classic snickerdoodle cookies have got. And “snickerdoodle” is starting to sound reallllly weird in my head right about now. Not that it’s not already quite the quaint word to begin with.
Anyway.
These snickerdoodle donuts don’t just have a generous coating of cinnamon and sugar on ‘em. They’re first brushed with hot melted butter. For the coating to stick, partly. And for that damn good buttery flavor.
The butter-brushing and sugar-coating happen after the donuts are baked, btw. Not before, like with snickerdoodle cookies.
Now. The actual donut. IT’S SO GOOOOOOOOD.
I went all out for this cake batter.
First, it’s got a combination of melted butter and oil. Butter, for richness and flavor. And oil, for lightness and moistness and fluffiness.
In place of milk or juice, yogurt is used. It makes these snickerdoodle donuts that much more moist and rich and flavorful. You can use plain yogurt, vanilla yogurt, Greek yogurt, and even sour cream, if you don’t have any yogurt on hand. All work.
There’s granulated sugar, to keep the donuts light and sweeten them up.
And also cream of tartar, for that classic tangy kick snickerdoodle pastries are known for.
And then we have all the usual cake suspects (flour, baking powder, vanilla etc.) to complete the formula.
So, we’ve got a soft and tender and moist and rich and fluffy vanilla cake batter. That’s quickly mixed together in one bowl.
And a buttery, crunchy, sweet, cinnamony coating encasing the donuts.
And ideally: a steaming mug of coffee. Or cold glass of milk. And a tongue, to lick off the excess crumbs and coating from your fingers.
December ain’t all that brutal, is it.
Chanukah is coming up in a couple weeks. If you wanna cheat the system and opt out of the deep-fried festivities, baked donuts are the way to go. Baked snickerdoodle donuts, specifically.
Soft and tender with a crunchy cinnamon topping. Fluffy and light. Buttery and cinnamon-y and vanilla-y. Rich and flavorful. Quick and easy.
Baked snickerdoodle donuts - you made me a very happy human this morning at breakfast. And this afternoon at lunch. And yesterday at dinnertime. And at midnight-snack time. Thank you so much.
Baked Snickerdoodle Donuts
Yield: 12 donuts
1/2 cup (1 stick) butter, melted
3 tablespoons oil
3/4 cup granulated sugar
1/2 cup plain, Greek, or vanilla yogurt
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups packed flour
2 1/4 teaspoons baking powder
1/4 teaspoon cream of tartar
1/4 teaspoon salt
Coating:
1/4 cup (1/2 stick) butter, melted
1 cup granulated sugar
1 tablespoon ground cinnamon
1. Preheat oven to 350 F. Grease 12 donut molds well.
2. In a large bowl, whisk together the melted butter, oil, sugar, yogurt, eggs, and vanilla extract until smooth.
3. Add in the flour, baking powder, cream of tartar, and salt and stir until just combined.
4. Using a cookie scoop, divide batter evenly between molds, filling each 3/4-full. Bake for 11-13 minutes, until donuts spring back when touched.
5. Let donuts cool a few minutes before easing out of molds with a knife. Let cool a few more minutes before coating.
6. Coating: Stir together sugar and cinnamon. Place melted butter into a separate small bowl. Brush the tops (and bottoms as well, if desired) of all the donuts with the melted butter. Then, dip all the donuts into the cinnamon-sugar. Coat donuts with a second layer of the cinnamon-sugar for an extra-crunchy coating.
