Snickerdoodle Donuts combine the best flavor of the snickerdoodle cookie with the texture of a baked donut. The perfect holiday breakfast!
So, today happens to be my birthday. Wee!
I’ve gotten to the point where I don’t even remember how old I’m turning and have to count the years on my fingers. Oye. That’s bad, right?
Any who, I’m thinking that turning 28 today is going to be fun. And tomorrow is going to be even better! It’s our 6th wedding anniversary tomorrow and we’re planning on going on a date to Peninsula Grill here in Charleston, South Carolina. Bring on the famous coconut cake!
My husband’s taking today off from work and we’re hoping to make some more progress on the house, too! We’ve got to get it all done before baby #2 comes in just eleven weeks or less. Eek!
Okay. I officially need a donut. I had a mini panic attack thinking about how soon this baby will be here…on top of the crazy busy holiday season!
So, let’s talk about these donuts.
They’re whole grain and fluffy inside. My favorite! And every single bite is full of cinnamon sugar, just like one of my favorite cookies…the snickerdoodle.
The BEST part about these donuts is they can be in your mouth approximately 18 minutes after you decide to make them…and that’s even including washing the dishes while they’re baking!
Easy peasy….snickerdoodle donut pleasy!
adapted from Wonky Wonderful
- 1 cup white whole wheat flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/4 cup sugar
- 1 large egg
- 1/4 cup milk
- 1 1/2 tablespoons unsalted butter, room temperature
- 1 teaspoon vanilla extract
- (outside) 1/2 cup sugar
- (outside) 2 teaspoons cinnamon
- (dip) 1/2 cup unsalted butter, melted
- (drizzle) white chocolate, melted
- Preheat the oven to 325°F. Spray a 6 donut mold with cooking spray.
- In a small bowl, combine the flour, cinnamon and baking powder together.
- In a medium bowl, beat the sugar, eggs, milk, butter and vanilla extract together with an electric mixer or a whisk until fully combined.
- Combine with the dry ingredients until just combined.
- Using a plastic bag or pastry bag, pipe the batter into the prepared six donut mold.
- Bake for 11-14 minutes or until a cake tester comes out clean.
- Allow the donuts to cool for 2 minutes in the pan. Then flip out onto a cooling rack to cool completely.
- Meanwhile, combine the outside coating of cinnamon and sugar in a bowl.
- Once cooled, dip each donut in the melted butter and then into the cinnamon sugar. Drizzle with the white chocolate.
Servings: 6 donuts