Indulge in the delightful experience of snickerdoodle mini doughnuts, a delectable treat that combines the classic flavors of snickerdoodles with the irresistible shape and texture of doughnuts. These bite-sized morsels offer a perfect balance of sweetness and spice, making them an ideal snack or dessert for any occasion. With their crispy exterior and soft, fluffy interior, these mini doughnuts are sure to tantalize your taste buds and leave you craving more. Whether you're a seasoned baker or just starting, this article will guide you through the process of creating these delicious treats, providing you with step-by-step instructions and helpful tips to ensure perfect results.
Check out the recipes below so you can choose the best recipe for yourself!
SNICKERDOODLE MINI DOUGHNUTS
Snickerdoodle cookies meet mini doughnuts in these sweet treats that are best served warm with a tall glass of milk.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 26
Number Of Ingredients 13
Steps:
- 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.
- Grease medium bowl with shortening, turning dough to grease all sides. Place dough in bowl. Cover bowl with plastic wrap; refrigerate 1 hour.
- 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.
- Bake 8 to 10 minutes or until edges just turn light golden brown. Immediately remove from cookie sheet to cooling rack. Cool 3 minutes.
- 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.
Nutrition Facts : Fat 1, ServingSize 1 Mini Doughnut, TransFat 0 g
SNICKERDOODLES
The history of this whimsically named treat is widely disputed, but the popularity of this classic cinnamon-sugar-coated cookie is undeniable! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Cream butter and 1 cup sugar until light and fluffy; beat in egg and vanilla. In another bowl, whisk together flour, baking soda and cream of tartar; gradually beat into creamed mixture., In a small bowl, mix cinnamon and remaining sugar. Shape dough into 1-in. balls; roll in cinnamon sugar. Place 2 in. apart on ungreased baking sheets., Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 81 calories, Fat 3g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 44mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
SNICKERDOODLE COOKIE DOUGH
Think of this eggless dough as cookie butter and use it as you would jam or peanut butter; just a little bit will enhance your toast, milkshake, ice cream - or make a cookie sandwich (smush some of the dough in between two vanilla wafers).
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield about 1 cup
Number Of Ingredients 8
Steps:
- Microwave the flour in a microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 F. Sift into a medium bowl, then whisk in the cinnamon, baking soda and salt (see Cook's Note).
- Beat the brown sugar, granulated sugar, butter and yogurt with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour mixture and mix on low speed until well incorporated. Turn off the beaters and use your hands to help combine if needed. Refrigerate in an airtight container for up to 5 days.
SNICKERDOODLES
Is your dream cookie crisp on the outside and soft in the middle? If so, these cinnamon biscuits are for you. A classic American bake, they're popular for a reason
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 32m
Number Of Ingredients 10
Steps:
- Heat the oven to 200C/180C fan/gas 6, and line a baking tray with baking parchment. Beat the butter and both sugars in a large bowl using an electric whisk for 2 mins until smooth and fluffy.
- Add the vanilla and beat until combined, scraping down the sides once. Add the flour, cream of tartar, bicarbonate of soda and ¼ tsp salt, and mix until just combined. Stir in the milk to loosen the mixture.
- For the topping, combine the sugar and cinnamon in a shallow bowl. Roll 40g of the dough into a ball. Roll the dough ball in the cinnamon-sugar mixture, then place it on the prepared tray and press it down lightly. Repeat with the remaining dough and topping, spacing the balls about 5cm apart.
- Bake for 10-12 mins until golden and puffed up. Leave to cool on the tray for 5 mins, then transfer to a wire rack and leave to cool completely. Will keep in an airtight tin for up to four days.
Nutrition Facts : Calories 205 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
SNICKERDOODLE ICE CREAM SANDWICH MINIS
My husband absolutely loves ice cream sandwiches and snickerdoodles, so I combined them into one fun treat. Here's how we build this cool dessert. -Heather Pilon, Winslow, Maine
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 16 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a bowl, beat butter and 3/4 cup sugar until blended. Beat in egg. In another bowl, whisk flour, cream of tartar, baking soda and salt; gradually beat into creamed mixture. , In a small bowl, mix brown sugar, cinnamon and remaining sugar until blended. Shape rounded tablespoons of dough into 1-in. balls; roll in brown sugar mixture. Place 2 in. apart on ungreased baking sheets., Bake 7-9 minutes or until set and edges are lightly browned. Remove from pans to wire racks to cool completely., Using a small scoop, place 2 tablespoons ice cream on bottom of a cookie; top with a second cookie, pressing gently to flatten ice cream. Wrap in plastic and freeze. Repeat with remaining ingredients. Freeze sandwiches overnight.
Nutrition Facts : Calories 182 calories, Fat 8g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 122mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
SNICKERDOODLE MINI MUFFINS
Make and share this Snickerdoodle Mini Muffins recipe from Food.com.
Provided by coconutcream
Categories Quick Breads
Time 29m
Yield 36 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400°F Spray bottoms only of mini muffin pan cups with cooking spray.
- For topping, combine sugar and cinnamon in small bowl; mix well and set aside.
- For muffins, combine flour, oats, sugar and baking powder in large bowl; mix well. In small bowl, combine milk, egg, margarine and vanilla; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)
- Fill muffin cups two-thirds full. Sprinkle topping evenly over tops of muffins.
- Bake 12 to 14 minutes or until light golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm.
- Note: To prepare regular-size muffins, line 12 medium muffin pan cups with paper baking cups or spray bottoms only with cooking spray. Prepare muffin batter as directed above. Fill muffin cups almost full. Sprinkle with topping. Bake 18 to 22 minutes or until light golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm.
Nutrition Facts : Calories 63.7, Fat 1.8, SaturatedFat 0.5, Cholesterol 6.1, Sodium 50.6, Carbohydrate 10.6, Fiber 0.4, Sugar 4.7, Protein 1.2
Tips:
- For a crispier doughnut, fry the dough at a higher temperature (375°F) for a shorter amount of time (1-2 minutes per side).
- For a softer doughnut, fry the dough at a lower temperature (350°F) for a longer amount of time (2-3 minutes per side).
- To make sure the doughnuts are cooked through, insert a toothpick into the center. If it comes out clean, the doughnuts are done.
- Drain the doughnuts on paper towels to remove any excess oil.
- Coat the doughnuts in cinnamon sugar while they are still warm.
- Enjoy the doughnuts fresh, or store them in an airtight container at room temperature for up to 2 days.
Conclusion:
These snickerdoodle mini doughnuts are a delicious and easy-to-make treat that is perfect for any occasion. They are soft and fluffy on the inside, crispy on the outside, and coated in a sweet and cinnamon-y sugar coating. Whether you are making them for a special event or just for a snack, these doughnuts are sure to be a hit.
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