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Snickerdoodle Donuts

April 9th, 2012

I made these donuts weeks and weeks ago. I’ve been sitting on this recipe so that no one suspected me of a massive donut addiction. You know, spread these recipes out…

But I can’t stop thinking about them. They were scrumptious and sweet and spicy.
I loved them, my kids loved them. My husband liked them a lot (he doesn’t feel the same way about these kind of things as I do. He doesn’t say stuff like “I LOVE THESE!!!!” In fact he doesn’t speak in exclamation at all).

And even though I made these on a Sunday morning, I am sharing them on a Monday- because I love to stress how easy these are to make on weekdays. They are fast and no hassle- just how I like breakfast to be early on a Monday morning.

The cream of tartar in the dough and the cinnamon sugar topping gives them a distinctive snickerdoodle flavor that any snickerdoodle cookie lover or snickerdoodle muffin swooner will appreciate!

Snickerdoodle Donuts, makes 18 donuts.
-2 ¼ cups AP flour
-1 ¼ cups sugar
-2 tsp baking powder
-1 tsp cream of tartar
-1 tsp salt
-1/2 tsp cinnamon
-pinch nutmeg

-1 cup cream
-2 eggs
-1 Tbs vanilla extract
-3 Tbs melted butter

-2 tsp melted butter
-½ cup sugar
-1 tsp cinnamon

In a medium shallow bowl, combine the cinnamon and sugar and set aside.

Melt the butter in a small pan.

In a large bowl combine all of the dry ingredients.

In a separate bowl, whisk together the cream, egg and vanilla until smooth.

Make a well in the dry ingredients and pour in the wet ingredients.

Stir together and add the melted butter to the batter.

Stir the batter and mix it really well until smooth and sticky.

Spoon the batter into the donut pan.

Bake at 350 for 10-12 minutes or until golden on top.

Let them cool for a few minutes before gently brushing them with a bit of melted butter and turning them out into the cinnamon sugar.

Coat them with the cinnamon sugar and enjoy!