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Snickerdoodle Mini Doughnuts

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Snickerdoodle Mini Doughnuts
  • Prep Time 45 min
  • Total Time 1 hr 45 min
  • Servings 26
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Snickerdoodle cookies meet mini doughnuts in these sweet treats that are best served warm with a tall glass of milk.

Ingredients

Doughnuts

1/3
cup sugar
1/4
cup butter, melted
2
eggs
1/3
cup milk
3
tablespoons sour cream
1
teaspoon vanilla
2
cups Gold Medal™ all-purpose flour
1 1/2
teaspoons ground cinnamon
1
teaspoon cream of tartar
1
teaspoon baking powder

Topping

3/4
cup sugar
3
tablespoons ground cinnamon
6
tablespoons butter, melted

Directions

  • 1 In medium bowl, mix 1/3 cup sugar, 1/4 cup butter and eggs until smooth. Stir in milk, sour cream and vanilla with whisk. Stir in flour, 1 1/2 teaspoons cinnamon, cream of tartar and baking powder just until moistened.
  • 2 Grease medium bowl with shortening, turning dough to grease all sides. Place dough in bowl. Cover bowl with plastic wrap; refrigerate 1 hour.
  • 3 Heat oven to 450°F. Line 2 cookie sheets with cooking parchment paper. Place dough on generously floured surface. Roll dough in flour to coat. With floured rolling pin, roll dough to 1/2-inch thickness. Cut dough with floured 1 3/4-inch round cookie cutter. Place dough rounds on cookie sheets about 1 inch apart. Cut out centers using floured 3/4-inch round cookie cutter. Reroll scraps to cut additional doughnuts.
  • 4 Bake 8 to 10 minutes or until edges just turn light golden brown. Immediately remove from cookie sheet to cooling rack. Cool 3 minutes.
  • 5 In small bowl, stir together 3/4 cup sugar and 3 tablespoons cinnamon. Place melted butter in another small bowl. Quickly dip both sides of each warm doughnut into butter; let excess drip off. Using spoon, roll each doughnut in cinnamon-sugar mixture to coat. Return doughnuts to cooling rack. Serve warm.
Tips  

Refrigerating the dough makes it easier to roll, but extra flour is still needed to keep the dough from sticking to the counter and rolling pin. Shake off any excess flour before placing the dough rounds on the cookie sheet.

Cream of tartar helps add the signature "snickedoodle" texture and flavor to these doughnuts, distinguishing them from the regular cinnamon-sugar variety.

Nutrition Information 
No nutrition information available for this recipe
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