Snickerdoodle Doughnuts

February 14, 2017

In an effort to spread more love throughout the month of February, doughnuts just seem like the right way to go.

Especially when they’re homemade, baked not fried, and then covered in cinnamon sugar.

The funny thing about holidays with kids now, is trying to teach them the meaning of each holiday and why we celebrate it. When I told Logan that we celebrate Valentine’s Day because we want to give everyone an extra special day of love, he was cool with it, but wanted to make sure that no one took his love. “I don’t want to share my love, because it’s mites [mine]”. Hmmm….we’ve still got some work to do. Luckily a cinnamony-sugar doughnut started to unharden that heart.

After a day of sharing Valentine’s in his school class now, I think he’s totally about sharing the love. Every little Valentine that he pulled out of his bag he would say, “Oh look at this cute Valentine my friend got me! That’s just so sweet of them. Awe how nice”. Literally, same sentence for every 18 valentine cards he had in his pink and purple paper sack.

If you’re looking for a way to spread some love in your own house, or with some coworkers, or to surprise your church greeters, or to bring over to the fire station, these doughnuts right here are the way to go!

Snickerdoodle Doughnuts

Recipe adapted from The Broma Bakery


    For the Doughnuts:
  • 1/2 cup all-purpose flour
  • 1/3 cup light brown sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 egg
  • 1/3 cup plain, non-fat yogurt
  • 1/4 cup applesauce
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • For the cinnamon sugar:
  • 3/4 cups granulated sugar
  • 1 1/4 tablespoon ground cinnamon


  1. Preheat oven to 350 degrees F. Spray a doughnut pan with cooking spray.
  2. In a large bowl whisk together the flour, brown sugar, baking soda, baking powder, and salt. Create a well in the middle of the flour mixture, add in the egg, yogurt, applesauce, milk, and vanilla extract. Slowly whisk these wet ingredients together, then start to incorporate them with the outer layer, by whisking it together and working your way towards the edges of the bowl. You might have to switch to a spatula to get everything combined. You don't want to over mix the dough, but you want the flour to be completely incorporated.
  3. Scoop or pour the dough in to the doughnut molds, filling about 3/4 full. Bake doughnuts for 10-12 minutes or until doughnuts are just golden brown. Remove from oven and let cool in pan for a minute, while you make the topping.
  4. In a separate bowl mix together the sugar and cinnamon. While the doughnuts are still warm dip and cover the doughnuts in the cinnamon sugar, then transfer to a cooling rack to cool [or eat warm].

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