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Easy Baked Gingerbread Doughnuts

What flavors and aromas do you associate with the holidays? For me, it's the smell of a burning fireplace, cinnamon sticks and gingerbread.

No matter what assortment of cookies and cakes I bake during the holiday season, I'm always certain to include a fragrant batch of gingerbread or gingerbread cookies. My kitchen almost instantly feels warmer and cozier, and the heavenly mix of spices seems to permeate the whole house.

I thought it would be fun to create a twist on the classic recipe and whipped up these easy and delicious gingerbread doughnuts. They're baked, not fried, which makes cleanup a snap.

They're topped with a shiny cinnamon glaze and finished with a sprinkling of chopped candied ginger.

These doughnuts are as festive-looking as they are delicious and would look smashing on your holiday table. Or serve them with tea and invite some friends over for an indulgent morning of catch-up.

Either way, give them a try. Your kitchen will thank you!

Baked Gingerbread Doughnuts

  • Makes


    18 doughnuts
  • Meal
  • Prep

    20 minutes
  • Cook

    10 minutes
  • Total

    30 minutes


  • 1 egg
  • 1/4 cup brown sugar
  • 1/3 cup buttermilk
  • 1/4 cup vegetable oil
  • 2 tablespoons molasses
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1 1/2 teaspoons ground cinnamon, divided
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon kosher salt
  • 1/2 cup sugar
  • 1 tablespoon butter, melted
  • 6 tablespoons water
  • 1 cup finely chopped crystallized ginger


  • 1. Pre-heat oven to 350; grease 3 doughnut pans.

  • 2. Whisk the egg lightly in a large bowl. Add the brown sugar, buttermilk, vegetable oil and molasses. Whisk again. Add the flour, baking powder, baking soda, ginger, 1/2 teaspoon cinnamon, nutmeg, cloves and salt. Whisk again just till ingredients are incorporated. Transfer to a large measuring cup.

  • 3. Fill the cavities of the doughnut pans one-third of the way up. Bake for 5-8 minutes or till a toothpick tests clean. Let doughnuts cool in the pans on wire racks for 5 minutes; carefully remove from pans and invert onto the racks to cool completely.

  • 4. Make the glaze: Whisk the remaining teaspoon cinnamon, sugar, butter and water in a small saucepan. Bring to a boil and simmer for 2-3 minutes to thicken slightly. Let cool for a few minutes. Dip the top half of each doughnut into the glaze, letting the excess drip off. Return to wire rack and sprinkle with the crystallized ginger. Let set. 

Images via Sheri Silver

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