These brown butter eggnog snickerdoodle donuts are insane! So light and fluffy; baked eggnog donuts are coated in cinnamon sugar and finished off with an eggnog glaze. The perfect way to kick off this holiday season!
Ok, I know I say this a lot – but for real this time – these are the best donuts ever! I ate the first one in 30 seconds and couldn’t stop talking about it ALL day.
What makes them so amazing?! Well…
The donut batter has a whole half cup of real eggnog in it! So the eggnog flavor really shines through. Once the donuts have baked up into soft, delicious rings, they get rolled in butter, cinnamon, and sugar! SO darn good. To top it all off, each donut gets a swizzle of eggnog glaze. So much amazing flavor in each bite!
For this recipe I used the fabulous 1-to-1 Gluten Free Flour from Bob’s Red Mill. We seriously could not taste the difference! Bob’s Red Mill Gluten Free 1-to-1 Baking Flour makes it easy to transform traditional recipes to gluten free. Simply follow your favorite baking recipe, replacing the wheat flour with this extraordinary blend. It is perfectly formulated for baked goods with terrific taste and texture – no additional specialty ingredients or custom recipes required. I highly recommend giving it a try! And if you don’t want to make this recipe gluten free, simply use all-purpose flour in its place. So adaptable!
Brown Butter Eggnog Snickerdoodle Donuts
Ingredients
- 1 cup + 2 tablespoons Bob's Red Mill 1-1 Baking Flour (you may also use all-purpose flour here, if desired)
- 1/4 teaspoon cream of tartar (optional)
- 1/2 cup light brown sugar, packed
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup eggnog
- 2 1/2 tablespoons unsalted butter, melted until browned
- 1 large egg, at room temperature
- For the Snickerdoodle Coating:
- 3 tablespoons unsalted butter, melted
- 1 cup sugar
- 1 1/2 tablespoons cinnamon
- For the glaze:
- 1-2 tablespoons eggnog
- 1 cup confectioners' sugar
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350 degrees (F).
- Generously grease a doughnut pan; set aside.
- In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the eggnog, browned butter, and egg.
- Gently fold the wet mixture into the dry mixture - don't over mix!
- Spoon mixture into prepared doughnut pan, and bake for 10-11 minutes, or until the doughnuts spring back when lightly pressed. Allow doughnuts to cool a few minutes in the pan before transferring to a wire wrack to cool for a few more minutes.
- In the meantime, melt the butter for the snickerdoodle coating; set aside. Mix the sugar and cinnamon together in a medium-sized bowl; set aside.
- In a small bowl combine the confectioners sugar, eggnog, and salt; whisk smooth. The glaze should be thick but easily pourable; add more eggnog/sugar as needed.
- Once the donuts are cool enough to handle, dip them in the melted butter, then roll them in the cinnamon sugar mixture; repeat until all donuts have been covered.
- Drizzle a swirl of eggnog glaze on each donut and serve! These are best eaten the day they are made.
Barbara says
November 29, 2014 at 10:06 amWow, these look so good, I may have to break down and buy one of those donut pans!
Millie | Add A Little says
November 29, 2014 at 7:31 pmHow perfect for christmas time! These look like a great treat!
Ari @ Ari's Menu says
December 1, 2014 at 3:57 amGirl…I have literally clicked over to this post THREE times because I am OBSESSED.
Nora (A Clean Bake) says
December 1, 2014 at 9:27 pmYou packed some seriously delicious flavor into these doughnuts! I downloaded the coupon to get this magical flour you used so I can try these for myself 🙂
Caroline says
December 1, 2014 at 10:33 pmYes please!! These sound and look amazing. x
Julia says
December 2, 2014 at 12:34 amIt’s at times like these that I wish my mouth were the size of a t-rex’s so that I could fit all the snickerdoodle donuts in it in one fell swoop. Seriously, girl, you’ve thrown my taste buds for a real loop with these bad boys. EGGNOG?! Ugh, my fave! Snickerdoodle?! My second fave. I die. I die all over the place. 😉
Hope you had a fab Thanksgiving!!
Zazou says
December 4, 2014 at 6:25 pmWhy does the recipe call for gluten-free and regular flour? Is this a mistake?
bakerbynature says
December 4, 2014 at 7:00 pmYes! Thank you for catching that. It’s fixed now!
Sus @ roughmeasures.com says
December 4, 2014 at 7:52 pmWOW. Oh wow.
Lori says
December 5, 2014 at 4:39 amI have never mad donuts before how do you make the hole in the donut does the dough became stiff so you can make a circle? What is a donut sheet? Can you use a cookie sheet or a stone to bake them on instead?
Cramer vs Kitchen (Melanie Cramer) says
December 5, 2014 at 10:21 amLori – very easy to make the hole…. use a cookie cutter…. 😎
bakerbynature says
December 5, 2014 at 10:30 amHi Lori. The donut batter is spooned into the donut pan. You can purchase a donut pan from Amazon.com (I’ll add a link to the page in a few minutes).
WendP says
December 6, 2014 at 9:40 pmthere is no butter listed for the cinnamon sugar coating. Also, did you mean to list baking *powder* or baking *soda*? I only ask because of the cream of tartar. Thanks!
bakerbynature says
December 6, 2014 at 11:20 pmHi. It’s 3 tablespoons of melted butter for the coating. And it is baking powder, not soda. The cream of tartar is optional. But you must add baking powder or the donuts won’t rise.
Meg says
December 8, 2014 at 8:21 pmI don’t (currently) own a donut pan. Is this a stiff dough that can be formed and baked on a flat cookie sheet or is it more muffin-like and the donut pan is a necessity?
bakerbynature says
December 8, 2014 at 8:51 pmHi Meg. For this recipe you definitely need a doughnut pan.
Peggy says
December 13, 2014 at 5:56 pmHas anyone tried these in a mini-muffin pan? Maybe making them more like donut holes instead of full donuts? Think it would work?
bakerbynature says
December 13, 2014 at 5:58 pmHi Peggy! Great question. I’m not sure myself, but let us know if you give it a go 🙂
Angelyn says
December 27, 2017 at 3:20 pmHow many donuts does this make?