The softest and most addicting Snickerdoodle Donuts. Oh yeah, and they’re baked!
The softest and most addicting Snickerdoodle Donuts. Oh yeah, and they're baked!

People. These donuts. Where do I even begin? The soft, cakey dough. The warm cinnamon sugar coating. Or the fact that they’re baked, not fried.

And the name. Snickerdoodle. Ha!

Take it all in, friends. These. are. everything. 

The softest and most addicting Snickerdoodle Donuts. Oh yeah, and they're baked!

If you don’t know it, donuts are one of my favorite sweet treats. And thanks to this donut pan, it couldn’t be easier. You get a perfectly round donut every time, and you get to skip the whole fried food guilt thing.

I kid you not in that these donuts were gone within 24 hours of their conception. People couldn’t get enough of them. And did I mention how easy they are?!

The softest and most addicting Snickerdoodle Donuts. Oh yeah, and they're baked!

So go ahead. Make these donuts. You will not be disappointed.

In other news, big things happening this week, people. Details to come on Friday. I am v. excited.

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Snickerdoodle Donuts

The softest and most addicting Snickerdoodle Donuts. Oh yeah, and they're baked!
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 12 donuts

Ingredients

For the donuts

  • 1½ cup all-purpose flour
  • ⅓ cup light brown sugar
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¾ teaspoon salt
  • 1 egg
  • 1/3 cup plain, non-fat yogurt
  • ¼ cup vegetable oil
  • ¼ cup whole milk
  • 1 teaspoon vanilla extract

For the cinnamon sugar

  • 1 1/2 cups granulated sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup butter, melted
  • donut pan

Instructions

  1. Preheat oven to 350°F. Grease a standard sized donut pan and set aside.
  2. In a medium bowl, combine flour, sugar, baking soda, baking powder, and salt. In a separate bowl, combine egg, yogurt, vegetable oil, milk, and vanilla extract. Carefully pour the wet ingredients into the dry, mixing until just combined. Mixture will be slightly lumpy and thick.
  3. Spoon batter into a large ziplock bag and cut a ½ inch hole in one corner, creating a makeshift piping bag. Pipe the dough into the donut molds, filling ¾ of the way to the top of the molds. Bake for 10 minutes. Allow to cool in the pan for 5 minutes before coating with cinnamon sugar.
  4. To make the cinnamon sugar, combine both ingredients in a shallow bowl. Using a small brush, brush each donut with the melted butter, then dip each side into the sugar mixture. I dipped each donut in twice for an extra sugary coating 🙂 Serve!

 

54 comments

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I always get a kick out of the word “snickerdoodle” too. Who came up with that word? Anyways…these are awesome and they definitely wouldn’t last more than 24 hours around me either!

Sarah | Broma Bakery
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It’s so fun to say. And more fun to eat 🙂

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I’ve actually just been making some snickerdoodle desserts myself but but DONUTS are SUCH a good idea! I’m in love with that sugar/cinnamon coating encasing the dough! I think you’ve also inspired me to finally purchase that donut pan that’s been sitting in my Amazon shopping cart for so long…

Sarah | Broma Bakery
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Yessss! You will not regret it!

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I love snickerdoodle cookies, so snickerdoodle donuts…..uh yes!! These look great Sarah! Will be waiting for your exciting news!

Sarah | Broma Bakery
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They’re so fun in a donut! And woohoo!

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These look yummy and simple to make! I need to start putting my donut pan to use! Pinned 🙂

Sarah | Broma Bakery
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Oh your donut pan is just sitting there? YOU NEED TO MAKE EM!

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Omagahhhhhhhh. First of all, how do you get your baked donuts to come out so perfectly? Mine are always less than rounded on both sides, meh. Second of all, yes yes yes. I HAVE to make these. Can’t wait for the exciting news!

Sarah | Broma Bakery
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You should try this recipe then girl! And me tah 🙂

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Pass me the whole platter, please and thank you 🙂 Snickerdoodles are one of my favorite cookies and I can only imagine how good they taste in donut form!

Sarah | Broma Bakery
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Will do, will do. Yeee!

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Snickerdoodle cookies are amazing and the flavor in these donuts, especially with the coating, sounds amazing! Love that they’re baked, of course 🙂 Pinning!

Sarah | Broma Bakery
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Thanks girlfriend! Glad you enjoy 🙂

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Okay, I’m making these. I have been printing out EVERY donut recipe you’ve been posting for months now. Have I made any?? No. No excuses. Just haven’t. But now? NOW I’m going to. In fact, I may do a marathon baking even this weekend coming up and make ALL the donut recipes you’ve posted. ALL OF THEM!! Because Snickerdoodles donuts are inspirational!!!

Thank you, Sarah!!!

Sarah | Broma Bakery
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Hahaha!!! Donna, your comment just made my morning. Thank you SO MUCH and happy donut making!

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These donuts look beautiful, Sarah! I’m a big fan of baked donuts because they’re so soft and cake-y. I love the brown sugar-cinnamon combo; I totally get why these were gone in a jiff!

Sarah | Broma Bakery
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Cakey is exactly it! I love it.

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Snickerdoodles + Doughnuts = best flavor/form combo ever!!!

Sarah | Broma Bakery
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Thank you Nora! My stomach agrees 🙂

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These donuts look yummy! Beautiful, Beautiful pictures, Pinned!

Sarah | Broma Bakery
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Thanks for pinning, Cathy!

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Yumm! These look amazing. I have been trying to come up with an excuse to buy a donut pan for a while… I swear every time I see baked donuts I’m like, I have to make them! Plus they’re so much less time consuming then fried yeasted ones.

Can’t wait for the news!

Sarah | Broma Bakery
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YOU MUST BUY ONE!

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Now these are MY kinda donuts! Snickerdoodles plus donuts? Two of my favorite things. Perfection! Plus, I love that they’re baked instead of fried, so I can eat more of them. 😉

Sarah | Broma Bakery
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You know my secrets 🙂

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Fabulous donuts! Love the snickerdoodle flavours and love saying snickerdoodle, too 🙂

Sarah | Broma Bakery
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Snickerdoodle. Teehee.

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These are totally up my alley! Love the cinnamon sugar alllll over that lovely dough!!

Sarah | Broma Bakery
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Thank you lady! I double dipped mine in for extra sugary goodness 🙂

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Anything snickerdoodle is a friend of mine. I love that these are soft and chewy and baked. Gotta try them!

Sarah | Broma Bakery
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And from a friend to a friend, I agree 😉

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Ohhh I could just eat 6 of these right now! I feel like donuts with sugar on the outside are 10 times better, right?!

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YaY! For donuts!! And yes, please, snickerdoodle for the Win! Way to go my dear! I know these taste divine and take me back so long ago to my childhood fav cookie… I know I will love these! Oooo and can’t wait to hear the news!

Sarah | Broma Bakery
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Thanks Traci! I know, it’s such an inner-child happy-making treat 🙂

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My oh my!! I really do NEED these this weekend 😉 Baked donuts are just the best!!

Sarah | Broma Bakery
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There is nothing better. Nuthin.

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Goodness, these are gorgeous girl!! I have a weakness for baked donuts and snickerdoodle ones? Yuuuhhhss!! <3

Sarah | Broma Bakery
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Yaaahahahah!!!

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Yummy!!! I have a donut pan, but I hardly ever use it. Must try these.

Sarah | Broma Bakery
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MUST MUST MUST. You will love them!

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These doughnuts are beautiful Sarah! Love that they are baked and not fried!

Sarah | Broma Bakery
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Thank you Kelley! With donut pans, it is almost too easy!

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I have a weakness about baking Donuts, maybe this time with your instructions I will make it 😉

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Oh Sarah! They look so fluffy! I haven’t tried snickerdoodles. It’s not something we have over here, but cinnamon sugar flavoured anything is a good thing, right?
I’ll try a low carb version of this for sure!

Sarah | Broma Bakery
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Oh you TOTALLY should!

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On the off chance these aren’t gobbled up the second I bake them, do you know how long these will keep and would you recommend just putting them in an air tight container?

Sarah | Broma Bakery
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Hi Annette! These will last up to 4 days, and you should definitely put them in an airtight container. They will get softer as the days go on, but stay just as delicious as day 1 🙂

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Just made these tonight and they are absolutely delicious! I did add a teaspoon of cream of tartar for that snickerdoodle flavor. I will definitively make these again!

Sarah | Broma Bakery
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Oh amazing! Thank you so much, Laurie!

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Too salty. I’d decrease the salt to at least 1/2 tsp. Maybe more. Otherwise, great recipe!

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