I love saying Snickerdoodle over and over again. It sounds so cute, right? But what actually is Snickerdoodle? I have no idea of what this is until I moved here in Canada and started baking. I have seen quite a lot of posts for Snickerdoodle, most often they are the cookies.

Snickerdoodle, whether cookie or a donut is a simple recipe that uses basic ingredients like flour, butter/oil, egg, sugar and the most important ingredients which makes it Snickerdoodle is the cinnamon. To keep it simple, I’ll just say it is a cinnamon cookie or a cinnamon sugar donut.

I made this as a donut hole and used my cake pop pans because I like them small and bite size, but this can also be baked using regular donut pan. Being a chocoholic, I had to add melted chocolate in the center. I like it better with chocolate, because it gave a moist center and an additional twist to the regular Snickerdoodle. So, not to keep you waiting any longer, Let’s get started!

Ingredients:

• 1/2 cup all-purpose flour
• 1/4 cup all cake flour
• ¾ tsp baking powder
• 1/2 tsp ground cinnamon, divided
• ¼ tsp salt
• 1 tbsp unsalted butter, melted
• 1 large egg, room temperature
• 1/4 tsp vanilla extract
• 1/2 cup granulated sugar, divided
• ¼ cup + 3 tbsp milk, divided

Pour batter

Bake

Remove from oven

Cool

Put filling

Roll in cinnamon sugar

Instructions:

1. Preheat oven to 350F OR Preheat an electric cake pop maker
2. In a medium bowl, whisk together the flour, baking powder, ¼ teaspoon cinnamon, and salt.
3. In a separate bowl, whisk together the butter, egg, and extracts. Stir in ¼ cup of sugar and ¼ cup of milk.
4. Add in the flour mixture, stirring just until incorporated. Do not over mix.
5. Lightly coat the cavities of donut pan or cake pop maker with nonstick cooking spray. Pour batter into each donut hole
   
   • If using oven and donut pan : Bake for 20 minutes or until you start seeing brownish batter come out from the pan.
   • If using electric cake pop maker: bake for 3-4 minutes, or until the tops are lightly firm to the touch. Immediately turn out onto a wire rack to cool, and repeat with the remaining batter.
6. Combine the remaining 1/4 cup of sugar and 1/4 tsp cinnamon in a small bowl. Roll donut around in the cinnamon sugar until coated , shake off the excess.
7. Inject Chocolate Ganache in the center – optional
8. Place back on the wire rack until ready to serve.

This is best eaten the day they are made. Store in a cool place to avoid the sugar from melting and clumping.

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