Baked Snickerdoodle Donuts

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 2 1/2 tsp Cinnamon
  • 2 tbsp Cornstarch
  • 1 tsp Cream of tartar
  • 3/4 tsp Salt
  • 1 1/4 cups Sugar
  • 1/2 tsp Vanilla extract

• Dairy

  • 7 1/3 tbsp Butter
  • 2/3 cup Milk

Found on sugarspunrun.com

Description

Directions

• Preheat oven to 375 and lightly grease donut pan.
• Whisk together flour, sugar, cornstarch, baking powder, cream of tartar, salt and cinnamon.
• In separate bowl, whisk together milk, egg melted butter and vanilla extract. Gradually stir the wet ingredients into the dry until just combined.
• Pour the batter into a large ziploc bag and snip off the corner of the bag for a makeshift piping bag.
• Pipe the batter into the donut pans, filling each mold 2/3 of the way full.
• Bake mini donuts for 8 minutes and regular sized donuts for 10-11 minutes.
• Meanwhile, melt 1/4 cup butter in a shallow bowl.
• Combine 1/2 cup sugar and 2 tsp cinnamon in another shallow dish.
• When donuts are done baking, allow to cool at least 5 minutes and until you are able to handle them with your hands. Dunk each donut in butter on both sides (or brush with butter using a pastry brush) and then press in cinnamon sugar mixture on both sides.
• Transfer to cooling rack and serve.