Snickerdoodle Donuts

Snickerdoodle Donuts
Snickerdoodle Donuts

Like a warm hug, is how I would describe these snickerdoodle donuts. They are light and fluffy on the inside, with a spicy, crispy outside. I like to bake them regularly as they only take minutes to make. They are a perfect sweet snack that’s not overly sweet. Additionally, they do not contain any nuts, which makes them a great treat to bring to work/ school.

This is a baked donut recipe. I prefer baking donuts instead of frying them because I can incorporate more flavor into the batter, they are light, fluffy, and non-greasy. In addition, batter is much faster (and easier) to make compared to yeast-leavened dough.

If you do not like cinnamon, you could replace it with cocoa powder. The flavor will be completely different, but just as tasty.

If you cannot eat them all in a few days, you can freeze the donuts without worry since they have no glaze. When you wish to eat them, just let them thaw inside a closed container (I like to use freezer bags) to prevent them from drying out.

Additionally, if you’d rather not freeze them, you can crumble them up and make a parfait or “bread” pudding. I have yet to try this, but I think a “bread” pudding with pecans and a bit of caramel sauce would be fantastic.

My donut pan is a standard 6-cavity one from Wilton, and I got 12 donuts out of it. To prevent the donuts from sticking to the pan, grease the cavities very well with softened butter. I recommend leaving a thick layer of softened (room temperature butter) in each cavity. This is better than using melted butter which runs to the bottom of the cavities, leaving the sides un-greased.

See more donut recipes here.

Here you have the recipe for the snickerdoodle donuts:

Snickerdoodle Donuts

Servings 12 donuts


For the batter:

  • 2 large eggs at room temperature
  • 1 cup (150 g/ 5 ¼ oz.) all-purpose flour
  • ½ cup (100 g/ 3 ½ oz.) granulated sugar
  • ½ stick (60 g/ 2 oz.) unsalted butter at room temperature
  • ½ cup (120 ml/ 4 ¼ oz.) cream (35% fat content)
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 tbsp. unsalted butter at room temperature for greasing the pan

For the cinnamon crust:

  • 2 tbsp. granulated sugar
  • 1 ½ tsp ground cinnamon


For the cinnamon crust:

  • In one bowl, mix the 2-tbsp. granulated sugar and 1 ½ tsp ground cinnamon, and set it aside.

For the batter:

  • Pre-heat oven to 180 °C (350 °F).
  • In a bowl sift the flour, then add the baking powder. Mix them with a whisk and set aside.
  • Gently melt the butter over low temperature. Make sure the butter does not bubble. Once melted, set it aside and allow it to cool a little.
  • Crack the eggs into another bowl, add the sugar and beat at high speed with an electric mixer. The mixture is ready when almost triple in volume and light in color. Add the vanilla extract, salt, cream and whisk until incorporated. With a spatula, incorporate the flour in two-three steps, mixing after each addition. Add the melted, cooled butter and mix.
  • Allow the batter to sit for 5 minutes. Grease the pan with the room temperature butter, then sprinkle the cinnamon sugar into each donut mold. Pipe the batter into the pan ¾ full.
  • Bake for 10 minutes, or until donuts spring back when gently pressed. Remove the pan from the oven and allow the donuts to sit in the pan for 2-3 minutes before taking them out. Transfer to a rack and allow to cool.