Browse by
Browse by
Browse by
Browse by
Snowball Doughnuts
Tested by Imperial Sugar
Vintage Recipe
Snowball Doughnuts
Recipe Review
Click star to rate
Please share your comments about this recipe
Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
Not yet rated! 0
Sign in to rate this recipe

Snowball Doughnuts are traditional, bite-sized cake doughnuts tossed in powdered sugar. These old-fashioned beauties have been in our recipe archives for over 75 years...for good reason! Simple, classic, and easy - cake doughnuts are prized for their crispy golden outsides and a tender, sweet insides. 

Prep time
0:05 to 0:10
Bake/Cook time
About 50 doughnuts
Sign in to post a comment
Snowball Doughnuts
Extra Fine Granulated Sugar
Confectioners Powdered Sugar
Prep time :
0:05 to 0:10
Bake/Cook time :
Yield :
About 50 doughnuts


*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. In a large mixing bowl, beat eggs.
  2. Add sugar, shortening, and orange rind; beat until well mixed. Stir in milk.
  3. Combine remaining dry ingredients and blend into first mixture, stirring well.
  4. Place 3 inches of cooking oil in a deep saucepan and slowly heat to 370°F.
  5. Drop dough by heaping teaspoons into hot oil. (For more rounded doughnuts, try a cookie scoop.)
  6. Push dough from spoon with small rubber scraper or another spoon. Do not put too many in pan at same time.
  7. Use slotted spoon to turn the little balls until golden brown on all sides (about 3 minutes). 
  8. Lift from oil with slotted spoon and drain a moment over pan.
  9. Place on paper towels to drain well. When cool, drop doughnut balls a few at a time into paper bag containing powdered sugar and shake until coated. Serve immediately. 


This recipe was originally published in Imperial Sugar’s 150th Anniversary Cookbook.

TIP: The secret is to use a thermometer while frying and strictly control the temperature. Oil that is too hot will make the doughnuts brown too fast and result in an under cooked interior and if the oil is too cold they will end up greasy.

Shout Out To Our Baking Friends
    ::    Ssierra    ::    Linda D    ::    Debsafan    ::    Shannon Condor    ::    Judy V    ::    angela c    ::    Tabitha    ::    tbiggers66    ::    jdiaz    ::    THERESA :)    ::    Leah G    ::    Dale Cafe    ::    LoLo    ::    Marian H    ::    teezzee    ::    JHale    ::    Helene Moffatt    ::    Jan E    ::    Denise D    ::    aellis
Trusted by home bakers since 1843
Imperial Sugar sugar bag

Sign up today for our free newsletter. Get exclusive recipes and coupons!

© 2012-2019 Imperial Sugar. All rights reserved. All Imperial Sugar branded products are the registered marks of the Imperial Sugar Company.