featured 3038

Baked Gingerbread Donuts with Vanilla Glaze

Gingerbread is one of the most beloved holiday flavors for cakes, cookies, and donuts. This warm spice blend adds cozy, festive notes to baked goods from early December through January. Baked gingerbread donuts are simple to make, need just a few everyday ingredients, and finish beautifully with a quick vanilla icing.

Stack of three donuts, one with icing on a plate.

Baked Donuts

Baked donuts are fast and forgiving. No yeast or frying is required to get light, cake-like donuts — just a donut pan and about 20 minutes from start to finish.

Tips for Making Gingerbread Donuts:

  • Fill each donut well only to the level of the center divider for even shape.
  • Allow donuts to cool completely before removing them from the pan to avoid breakage.
  • If the icing is too thick, loosen it with 1 tablespoon of milk and stir until smooth.
  • If the icing is too thin, thicken it with an additional 1/2 cup powdered sugar at a time until it reaches the desired consistency.
  • Dip the top of each donut into the icing and rotate gently as you lift for an even glaze.
  • Finish with a light dusting of grated nutmeg and cinnamon for extra warmth and aroma.
Stack of Homemade Baked Gingerbread Doughnut Recipe.
Gingerbread doughnut dunked into a cup of gingerbread coffee.

5 from 2 votes

Gingerbread Donuts with Vanilla Icing

By Jenn Davis
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Yield: 12 glazed donuts
Stack of three donuts on a plate, one topped with vanilla icing.
Pin
Print
Fluffy baked gingerbread donuts flavored with warming winter spices and finished with a smooth vanilla icing — an ideal treat for holiday mornings or a festive snack with coffee.

Ingredients

Gingerbread Donut Batter

  • 2 Cup (250 grams) all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 cup (110 grams) dark brown sugar, packed
  • 1 cup (250 ml) whole milk
  • 1/4 cup (60 ml) sunflower oil, *neutral oil
  • 3 tablespoons unsulphered molasses
  • 2 large eggs, room temperature

Vanilla Icing

  • 2 tablespoons (26 grams) pure vanilla extract or vanilla bean paste
  • 1 /4 cup (60 grams) whole milk
  • 3-4 cups (330-440 grams) powdered sugar

Instructions

Doughnuts

  • Preheat the oven to 375°F (190°C). Spray a 6-cavity donut pan with nonstick cooking spray.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.
  • In a mixing bowl, beat the brown sugar, eggs, molasses, oil, and milk with a hand mixer until smooth.
  • Add the flour mixture in thirds, mixing on medium-low until a smooth batter forms.
  • Using half the batter, fill each donut well to the level of the center ring. Alternatively, transfer batter to a piping bag, cut a 1/2-inch opening, and pipe into the cavities.
  • Bake on the middle rack for 8–10 minutes. Donuts are done when they spring back lightly to the touch or a toothpick inserted into the side comes out with only small crumbs.
  • Set the pan on a wire rack and let the donuts cool completely before removing them. Repeat with the remaining batter.

Make Vanilla Icing

  • In a large bowl, whisk together the vanilla and 1/4 cup (60 ml) milk with 1 cup of powdered sugar.
  • Beat with a hand mixer on medium-high, adding the remaining powdered sugar one cup at a time until you reach a semi-thick icing that still pours or dips easily.
  • Pour a portion of the icing into a shallow rimmed bowl for dipping.
  • Dip each cooled donut about halfway into the icing, lift and rotate to coat, then set on a tray to allow the glaze to set.
  • Repeat until all donuts are glazed. Let the icing firm up before serving.
  • Serve the gingerbread donuts warm or at room temperature with coffee or milk.
Tried this recipe?Mention @twocupsflour or tag #twocupsflour!