Donut Hole Cookies

Tested & Perfected Recipes

These cinnamon and sugar kissed donut hole cookies are perfect with coffee, tea or milk.

donut hole cookies

These adorable little donut hole 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.

Donut Hole Cookies

These cinnamon and sugar kissed donut hole cookies are perfect with coffee, tea or milk.

Servings: About 56 Cookies
Total Time: 40 Minutes


  • 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


  1. Set racks in middle and upper thirds of oven and preheat to 350 degrees. Line 2 baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, nutmeg, baking powder and salt. Set aside.
  3. 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).
  4. 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.
  5. 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.

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Reviews & Comments

  • please read reviews before baking this dessert. I followed the recipe exactly and they are not moist at all…very dry. Had I read the reviews before, I would have added 1 egg yolk and undercooked by 2 mins. I’ll try this recipe again with the suggested tweaking.

    • — Alicia H on December 10, 2019
    • Reply
  • How do I make these if I do not have a mixer with a paddle attachment.

    • — Ruth Drake on April 7, 2018
    • Reply
    • Hi Ruth, You can use a hand-held mixer with beaters. Hope that helps!

      • — Jenn on April 9, 2018
      • Reply
  • These cookies looked delicious and my daughter and I were super excited to make them! We were so disappointed because they’re turned out to be so dry that they’re basically inedible. I even made a glaze to add to the donuts to try to add some moisture, but even that didn’t work because the batter is so dense. We ended up throwing away all the cookies. Such a disappointment!

  • Made these today as an addition to our Christmas cookies – delicious. I recommend under baking by 1 minute.
    Thanks for a great recipe!

  • I made these this weekend and they were a hit! Great recipe. I did find them slightly dry though – if I were to make them again and wanted them to be more moist should I add more egg? Any recommendations of what I should do to make them slightly more moist?

    • Hi Sharmila, They cooking them a minute or two less or add an egg yolk.

  • I love cookies like this with coffee. The recipe I usually use for Snickerdoodles is not near as good as this one. I loved the nutmeg in them! Making these reminded me of making Snickerdoodles with my son about 35 years ago (sniff, sniff). Great recipe!

  • making these now just put them in the oven!!!!

  • Just made these and am a little disappointed. Very dry indeed and a bit ….boring 🙁

    • Sorry you didn’t care for them, Angela. They are definitely a more Italian-style cookie, almost like a biscuit.

  • These look so good!

  • These look so awesomely delicious and the photos are fab. Gonna have to try this… I heart some donut holes.

  • Snicker doodles are my favorite!! These were amazing. Replaced my favorite snicker doodle recipe with this one.

  • Well heck! I’ve been making snickerdoodles for twenty years (my son’s favorite) and I’ve never used nutmeg! Time for me to try them your way. My recipe is the same otherwise and I love the fluffy texture of these cookies. (And I may have to hunt down a copy of your Domestic Goddess cookbook just for the title alone! LOL)

  • I want them NOW!!!!

  • OMG I need to make this. Your directions are easy to follow and I’m literally salivating!

  • hole-y freaking yum! 😉

    [i make bad jokes]

  • These look delicious (and less calorie laden then pop ems!)

  • WARNING: These cookies are so good, you could eat the whole bag. Consider yourself warned.

  • I’ve been looking for a recipe for snickerdoodles that didn’t require crisco…thanks! I did make a few substitutions. I used cloves because I didn’t have nutmeg. Also, I used 1 cup of whole wheat pastry flour and 2 cups plus a few tablespoons of white flour. The kids love them and they were very easy.

  • Hi Julie,

    So sorry your cookies came out a little dry. Did you measure the flour properly (spooning it into the measuring cup and leveling it off)? That makes a big difference. The other thing I’m thinking is that maybe the name is misleading…they’re not meant to be moist and chewy. They’re almost a biscuit type cookie, something you’d serve with coffee or tea. That said, I don’t think dipping them in chocolate would hurt one bit 🙂 Hope that helps!

  • I made these tonight. Mine seem to be a little dry. Could I have over cooked them? I’m thinking of dipping them in chocolate to salvage them for a party Thursday night. What do you think?

  • I just made these and they are soo good!! Thanks so much for this idea. They do taste JUST like donut holes!

  • Snickerdoodle cookies are one of my favorites! Mine always end up looking slightly deflated, though – hopefully I’ll have more luck with your recipe!

  • I LOVE this idea!!!! YUMMY!

  • These look so yummy,I can’t wait to make them!

  • I love that there are cookies and not just muffins. Thank you. These will be in my cookie boxes this year.

  • Can’t wait to try these. Thanks for the hint on the eggs. I often forget to set my eggs out ahead of time.

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