This recipe for Air Fryer Christmas Donut Holes came out of a holiday experiment the year I decided to host a small neighborhood cookie swap but wanted something warm, bite-sized, and different from the usual cookies and bars. I discovered the combination of a quick cake-style dough and the concentrated heat of my air fryer produced perfectly golden, tender centers with just enough crisp on the outside to hold a buttery coating. The first tray I pulled from the air fryer vanished in minutes; friends loved that each bite combined soft cake, a dusting of cinnamon sugar, and a sprinkle crunch that felt festive without being over the top. Since then, these have become my go-to for last-minute guests and a family tradition for December breakfasts when we want something special but need speed. What makes this version special is the balance between ease and texture. The dough is mixed in one bowl, shaped with a teaspoon or small cookie scoop, then cooked in an air fryer at 350°F for just 7 to 8 minutes. Because they are small 1-inch balls, the cook time is short and reliable. Coating them while warm in melted butter and cinnamon sugar gives a glossy, sweet exterior that clings to the surface, and the holiday sprinkles add color and a little crunch without overwhelming the tender crumb. I learned to keep the dough slightly tacky rather than dry; it yields a softer inside and reduces the risk of becoming dense. These are best served warm, but they also travel well for cookie swaps and holiday brunches.

Ingredients

• All-purpose flour (2 cups): Look for a fine-milled, unbleached flour for a tender crumb. Two cups yields the right structure without making the dough heavy. King Arthur or similar reliable brands work well.
• Granulated sugar (1/4 cup): Adds sweetness and helps with browning. Reserve the larger coating sugar separately so the dough keeps its balance.
• Baking powder (2 teaspoons): The leavening gives the donut holes their lift and light texture—make sure your baking powder is fresh for best results.
• Ground cinnamon (1/2 teaspoon): A small amount in the dough provides warmth and pairs beautifully with the cinnamon-sugar coating.
• Salt (1/4 teaspoon): Balances the sweetness and enhances flavor.
• Whole milk (2/3 cup): Adds richness and moisture. Whole milk yields the best tenderness; if you only have low-fat milk, the product will still work but be slightly less rich.
• Unsalted butter, melted (2 tablespoons): Incorporated into the dough for flavor and tenderness. Use unsalted to control salt level.
• Large egg (1): Binds the dough and adds structure. Room temperature eggs blend more easily into the batter.
• Vanilla extract (1 teaspoon): A small hit of vanilla rounds the flavors and adds warmth.
• Coating butter, melted (1/4 cup): Used after cooking to help the cinnamon sugar adhere and give a glossy finish.
• Cinnamon sugar for coating (1/2 cup sugar + 1 teaspoon cinnamon): Mix thoroughly for an even coating—adjust cinnamon to taste for more or less warmth.
• Holiday sprinkles (2 tablespoons): Red, green, and white sprinkles add festive color and a tiny crunch; add them while butter is still tacky.

Instructions

Preheat the air fryer: Set the air fryer to 350°F. Preheating for 2 to 3 minutes ensures the basket is hot and gives an even start to browning. If your model has strong airflow, reduce temperature by 10°F for delicate items. Combine dry ingredients: In a large mixing bowl whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt until evenly distributed. Whisking aerates the flour and breaks up lumps for a lighter outcome. Mix wet ingredients: In a separate bowl combine 2/3 cup whole milk, 2 tablespoons melted unsalted butter, 1 large egg, and 1 teaspoon vanilla extract. Whisk until smooth and slightly frothy; the froth helps trap tiny air bubbles that contribute to lift. Combine to form a soft dough: Pour the wet mixture into the dry ingredients and stir gently until a soft dough forms. Do not overmix; stop when no large pockets of dry flour remain. The dough should be slightly tacky but workable. If it feels too sticky, add a dusting of flour, a teaspoon at a time. Shape into balls: Lightly flour your hands or a small cookie scoop and portion the dough into approximately 1 tablespoon portions, rolling into roughly 1-inch balls. Aim for even sizing so they cook uniformly. You should have about 24 pieces depending on exact portioning. Arrange and cook: Place the donut holes in a single layer in the air fryer basket, leaving space between each to allow airflow. Cook for 7 to 8 minutes, shaking the basket gently halfway through to promote even browning. They are done when golden on the outside and a toothpick inserted into the center comes out clean or with a few moist crumbs. Coat while warm: While still warm, dip each donut hole in 1/4 cup melted butter, then roll in the cinnamon sugar made from 1/2 cup granulated sugar and 1 teaspoon ground cinnamon. Press gently so the coating adheres. Immediately sprinkle with 2 tablespoons holiday-themed sprinkles for a festive finish.

Storage Tips

For same-day serving, let the donut holes cool slightly and store in a single layer in an airtight container at room temperature for up to 24 hours. If you need to keep them longer, refrigerate for up to 48 hours but know the coating may soften. For freezing, place uncoated, cooled donut holes on a baking sheet single layer and freeze until solid, then transfer to a resealable freezer bag. Reheat frozen donut holes in the air fryer at 300°F for 3 to 5 minutes until warm, then dip in melted butter and recoat right before serving to restore the fresh finish. Use shallow, airtight containers to avoid crushing the coating and separate layers with parchment if stacking.

Ingredient Substitutions

If you want to make them dairy-free, substitute the milk with unsweetened almond or oat milk and use a vegan butter for both the dough and coating; accept that the flavor will shift slightly. For an egg-free version, try a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) but expect a denser interior. To reduce sugar, cut the batter sugar to 2 tablespoons and use a light dusting of powdered sugar or a sugar substitute in the coating; note that browning and texture will change. For gluten-free, use a reliable cup-for-cup blend with xanthan gum; the result is slightly more crumbly but still delicious.

Serving Suggestions

Serve warm on a platter with small bowls of dipping options such as warm chocolate sauce, vanilla glaze, or fruit compote. Pair with hot coffee, spiced cider, or a pot of tea for cozy gatherings. For a brunch spread, offer alongside scrambled eggs and fruit salad to balance the sweetness. Garnish with a dusting of extra cinnamon or a light drizzle of melted white chocolate for an elegant touch. They also work well in small paper cupcake liners for grab-and-go parties.

Cultural Background

Small fried or baked dough treats appear in many culinary traditions—beignets in New Orleans, oliebollen in the Netherlands, and donut holes in American baking. These air fryer versions nod to the classic American cake donut but adapt to modern kitchen tools for ease and less oil. The cinnamon sugar finish ties closely to winter flavors common in North American holiday baking traditions, and the sprinkles are a whimsical, contemporary flair that makes them feel celebratory at Christmas time.

Seasonal Adaptations

In winter, emphasize warm spices by adding a pinch of nutmeg or cardamom to the dough. For spring celebrations, swap sprinkles for a lemon glaze and finely grated lemon zest. At Halloween, toss in orange and black sprinkles and a touch of pumpkin pie spice. For Valentine’s Day, use pink sanding sugar and heart-shaped sprinkles. The basic batter is a blank slate—small changes to spices and toppings let you adapt for any season.

Meal Prep Tips

To streamline mornings, portion dough into tablespoon-sized balls and place on a parchment-lined tray, cover with plastic wrap, and refrigerate for up to 24 hours. When ready to bake, pop straight into the air fryer with a quick 1 to 2 minute allowance for the chilled dough. For batch prep, freeze shaped dough balls on a tray then store in freezer bags; cook from frozen, adding 1 to 2 minutes to the cook time. Keep coating components in separate containers and finish just before serving for the best texture.

These donut holes are one of those simple pleasures that bring extra cheer to a holiday table. They are approachable for cooks of all levels, quick enough for busy mornings, and flexible for improvisation. I hope they become a small tradition in your home the way they have in mine.