SNICKERDOODLE MINI DOUGHNUTS

Snickerdoodle Mini Doughnuts image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h45m

Yield 26

Number Of Ingredients 13

1/3 cup sugar
1/4 cup butter, melted
2 eggs
1/3 cup milk
3 tablespoons sour cream
1 teaspoon vanilla
2 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon cream of tartar
1 teaspoon baking powder
3/4 cup sugar
3 tablespoons ground cinnamon
6 tablespoons butter, melted

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