Donuts: Baked Snickerdoodle
Shared with me by: Cami G (friend)
These cake donuts are so moist and light.
Much healthier than fried, purchased from a bakery
If you aren't a fan of cinnamon and sugar, you can make a glaze instead
Ingredients
Donuts
- 2 c. cake flour (King Arthur) or 1-3/4 c. flour plus ΒΌ c. cornstarch
- 3/4 c. white sugar
- 2 t. baking powder
- 1 t. salt
- 1 t. cinnamon
- 1/2 t. nutmeg
- 1/4 t. cloves
- 3/4 c. milk
- 2 eggs, lightly beaten
- 2 Tbls. butter, melted
- 1 t. vanilla
Cinnamon Sugar Topping
- 1/4 c. butter, melted
- 1/3 c. sugar
- 1 Tbls. cinnamon
Cinnamon Glaze Topping
- 1-1/2 c. powdered sugar
- 2 Tbls. milk
- 1/2 t. vanilla
- pinch of cinnamon
Instructions
In a large bowl, whisk together cake flour, sugar, baking powder, salt, cinnamon, nutmeg and cloves.
Pour in milk, lightly beaten eggs, melted butter and vanilla.
Using a whisk, mix ingredients together; be careful not to over mix.
Lightly grease donut pan(s) with nonstick cooking spray (PAM Baking with flour works great).
Carefully spoon batter into pan, filling each donut mold halfway. Do not over fill.
Bake at 400 degrees for 7-8 minutes (no more). The donuts will remain light in color but should spring back when touched. While baking, mix cinnamon sugar topping and set aside.
Once donuts are done baking, allow to cool for 5 minutes.
If using the Cinnamon & Sugar topping, while donuts are cooling, melt butter (to brush on each donut) and set aside. Otherwise follow directions for the Cinnamon Glaze topping.
After cooling for 5 minutes, carefully unmold each donut. Choose your topping.
CINNAMON SUGAR TOPPING: Mix sugar and cinnamon together in a small bowl. Lightly brush each one with melted butter, then sprinkle (or dunk) with cinnamon sugar mixture. Shake off excess sugar and serve immediately.
CINNAMON GLAZE TOPPING: Mix powdered sugar, milk (add 1/2 t. at a time, if needed to achieve desired consistency) and vanilla. Drizzle over warm donuts.
NOTE: Makes 12 donuts