These adorable little cookies are adapted from one of my most dog-eared cookbooks, How to be a Domestic Goddess by Nigella Lawson. Nigella calls them Snickerdoodles (the classic sugar cookies rolled in cinnamon-sugar) but to me, they taste more like donuts in cookie form. Note that the recipe calls for two whole tablespoons of cinnamon. I’ve started making them on several occasions thinking I had plenty of cinnamon but then ran out, so be sure you have enough before you start baking.
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Donut Hole Cookies
- 3-1/3 cups all-purpose flour, spooned into measuring cup and leveled-off
- 1 teaspoon ground nutmeg
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 sticks (1 cup) unsalted butter, softened
- 1 cup sugar, divided
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons cinnamon
- Set racks in middle and upper thirds of oven and preheat to 350 degrees. Line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together flour, nutmeg, baking powder and salt. Set aside.
- In the bowl of an electric mixer fitted with paddle attachment, beat the butter with 3/4 cup sugar until pale and creamy, about 2 minutes. Add eggs one at a time, scraping down sides of bowl and beating until well incorporated after each addition. Quickly beat in vanilla extract. Add the dry ingredients and mix on low speed until the dough comes together into a cohesive mass (it may look crumbly at first).
- Place remaining 1/4 cup sugar and cinnamon in a small bowl and mix well. Using your hands, pinch off about 1 tablespoon of cookie dough and roll into a ball, then roll in cinnamon-sugar mixture and set on baking sheet. Continue with remaining dough, spacing balls about 2 inches apart. Bake first batch for 15 minutes, rotating pans once halfway through (move bottom pan to top and top pan to bottom). When cookies are cool enough to handle but still warm, roll again in cinnamon-sugar, then set on rack to cool. Repeat with remaining cookie dough.
- Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.