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!
- 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
- Preheat oven to 350F OR Preheat an electric cake pop maker
- In a medium bowl, whisk together the flour, baking powder, ¼ teaspoon cinnamon, and salt.
- In a separate bowl, whisk together the butter, egg, and extracts. Stir in ¼ cup of sugar and ¼ cup of milk.
- Add in the flour mixture, stirring just until incorporated. Do not over mix.
- 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.
- 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.
- Inject Chocolate Ganache in the center – optional
- 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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