These simply baked gingersnap donuts are a cozy treat, perfect for cold winter days or nights. Bake a batch and fill your home with warm, spiced aroma—delicious anytime. Enjoy!
When these baked gingersnap donuts come out of the oven, the scent will drift through the whole house.
Bite into a frosted gingersnap donut and you’ll taste the cozy spices that make them irresistible.
The warm spice blend evokes memories of autumn and the holidays, yet they’re wonderful any time of year.
We enjoy them for breakfast, brunch, or as a sweet finish to a meal.
My favorite moment is late at night with a hot cup of herbal tea.
Bake a batch and watch the smiles after the very first bite.
Simply Baked Gingersnap Donuts
Yields: 6 frosted donuts
What you’ll need to make these scrumptious donuts
Ingredients:
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp allspice
1/8 tsp ground cloves
1/4 tsp salt
1/4 cup packed brown sugar (light or dark)
1 large egg
3 tbsp molasses
1/3 cup whole milk
1 1/2 tsp vanilla extract
3 tbsp unsalted butter, melted and cooled
This icing adds the perfect touch
Icing Ingredients:
1 cup powdered sugar
1 tbsp hot water
1/2 tbsp plus 1/2 tsp eggnog, half-and-half, or heavy cream
1/4 tsp maple extract
Crumbled gingersnap cookies for topping
How to make simply baked gingersnap donuts
Directions:
Preheat the oven to 350°F (175°C). Lightly spray a donut pan with non-stick baking spray.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, allspice, ground cloves, salt, and brown sugar. Set this dry mixture aside.
In a separate bowl, whisk the egg, molasses, vanilla, milk, and melted butter until combined.
Pour the wet ingredients into the dry ingredients and stir just until combined—do not overmix. Transfer the batter to a pastry bag or a zip-top bag and snip the tip.
Pipe the batter into the prepared donut pan, filling each cavity about two-thirds full. Bake at 350°F for about 8 minutes, or until the edges just begin to turn golden brown.
Remove the donuts from the oven, let them cool in the pan briefly, then transfer to a wire rack to cool completely before glazing.
Icing Directions:
Whisk together the powdered sugar, hot water, eggnog (or half-and-half/heavy cream), and maple extract until smooth. If the glaze is too thick, add up to another 1/2 teaspoon of eggnog or cream to reach the desired consistency.
Dip the tops of cooled donuts into the glaze, then return them to the wire rack. Sprinkle the glazed tops with crumbled gingersnap cookies. Allow the glaze to set before serving.
Note: These donuts are best the same day they are made. Store any leftovers in an airtight container for up to one day.
Enjoy the deliciousness!
Simply Baked Gingersnap Donuts
Warm, spiced gingersnap donuts that are easy to make and delicious for breakfast, brunch, or dessert.
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp allspice
- 1/8 tsp ground cloves
- 1/4 tsp salt
- 1/4 cup packed brown sugar
- 1 large egg
- 3 tbsp molasses
- 1/3 cup whole milk
- 1 1/2 tsp vanilla extract
- 3 tbsp unsalted butter, melted and cooled
Icing Ingredients
- 1 cup powdered sugar
- 1 tbsp hot water
- 1/2 tbsp plus 1/2 tsp eggnog, heavy cream, or half-and-half
- 1/4 tsp maple extract
- Crumbled gingersnap cookies
Instructions
-
Preheat oven to 350°F. Spray a donut pan with non-stick baking spray. Whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, ginger, allspice, cloves, salt, and brown sugar. In a separate bowl, whisk the egg, molasses, vanilla, milk, and melted butter. Combine wet into dry ingredients and stir until just combined. Transfer batter to a piping or zip-top bag and fill donut pan cavities about two-thirds full. Bake about 8 minutes or until edges are lightly golden. Cool on a wire rack.