Ingredients

• 1 cup Gluten Free 1-to-1 Baking Flour + 2 tablespoons (you may also use all-purpose flour here if desired)
• 1/4 tsp Cream of Tartar optional
• 1/2 cup Light Brown Sugar packed
• 1/2 tsp Salt
• 1 tsp Baking Powder
• 1/2 cup Eggnog
• 2 1/2 Tbsp Unsalted Butter melted until browned
• 1 large egg at room temperature

• 3 Tbsp Unsalted Butter melted
• 1 cup Sugar
• 1 1/2 Tbsp Cinnamon

• 1-2 Tbsp Eggnog
• 1 cup Confectioner’s Sugar
• 1/4 tsp Salt

Instructions

1. Preheat oven to 350 degrees (F).
2. Generously grease a doughnut pan; set aside.
3. In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the eggnog, browned butter, and egg.
4. Gently fold the wet mixture into the dry mixture - don't over mix!
5. 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.
6. 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.
7. 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.
8. 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.
9. Drizzle a swirl of eggnog glaze on each donut and serve! These are best eaten the day they are made.