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Snickerdoodle Mini Doughnuts
Snickerdoodle Mini Doughnuts
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Prep Time:
45 minutes
Total Time:
1 hour 45 minutes
Snickerdoodle donut cookies: warm, sweet, delicious treat paired perfectly with milk.
Ingredients:
  • 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
  • 3/4 cup sugar
  • 3 tablespoons ground cinnamon
  • 6 tablespoons butter, melted
Instructions:
  • Combine 1/3 cup sugar, 1/4 cup butter, and eggs in a medium bowl until smooth. Whisk in milk, sour cream, and vanilla. Fold in flour, 1 1/2 teaspoons cinnamon, cream of tartar, and baking powder until just moistened.
  • Grease a medium bowl with shortening, making sure to coat the dough on all sides. Place the dough in the bowl and cover it with plastic wrap before refrigerating for 1 hour.
  • Preheat your oven to 450°F and line 2 cookie sheets with parchment paper. Roll out the dough on a floured surface until it's 1/2-inch thick. Use a floured 1 3/4-inch round cookie cutter to cut out circles of dough. Place the dough rounds on the cookie sheets about 1 inch apart. Cut out centers using a floured 3/4-inch round cookie cutter and reroll any scraps to make more doughnuts.
  • Bake for 8 to 10 minutes until edges turn light golden brown. Remove from cookie sheet onto a cooling rack. Let cool for 3 minutes.
  • Combine 3/4 cup sugar and 3 tablespoons cinnamon in a small bowl. Place melted butter in a separate bowl. Dip warm doughnuts in butter, then roll them in cinnamon-sugar mixture. Place on a cooling rack and enjoy warm.

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