These baked and Frosted Gingerbread Doughnuts are the perfect homemade holiday treat! The frosting takes them over the top! The best!
FROSTED GINGERBREAD DOUGHNUTS
No frying. No mess. No oil. If you enjoy a cake-style doughnut then these Gingerbread Doughnuts are for you. It has all those yummy flavors of the holiday season and is a snap to make. They taste so good! And who doesn't love a freshly made doughnut?! Perfect for breakfast or dessert. Satisfies the sweet tooth for sure!
DO I NEED A DOUGHNUT PAN?
For this recipe you will need a donut pan. They are fairly cheap to purchase at Walmart. About $5 or so. I've really been getting more use out of mine than I had expected. If you don't feel like whipping up a batter from scratch, you can just grab a box of cake mix! Works great. You'll get about a dozen doughnuts from a box of cake mix batter.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
For the cake:
all-purpose flour
baking soda
granulated sugar
brown sugar
cinnamon
ginger
egg
salted butter
milk
molasses
Frosting:
milk
powdered sugar
pinch of cinnamon
sprinkles
HOW TO MAKE HOMEMADE GINGERBREAD DOUGHNUTS:
Preheat oven to 350f degrees. Spray a donut pan with nonstick cooking spray. In a large bowl, stir together flour, baking soda, both sugars, cinnamon and ginger. Beat in butter, egg, milk, and molasses until evenly blended. 
Spoon batter into a zip top bag, and cut off one bottom corner. Pipe batter into each donut mold, up to level with the pan. 
Bake for 15-20 minutes, then set aside to cool.
Once donuts are cooled, whisk together milk, powdered sugar, in a wide bowl. Take a cooled donut and dip one side into the prepared frosting, then lift up and place on a cooling rack. Add sprinkles.
Cook's Notes: When making the frosting, you want it stiff instead of runny, so keep adding powdered sugar until it is the right texture. Also, when dipping your donuts, wiggle them around a little to get the frosting spread completely. Lift up quickly.
CRAVING MORE RECIPES? GIVE THESE A TRY!
STARBUCKS GINGERBREAD LOAF
HOMEMADE DARK CHOCOLATE CAKE WITH GINGERBREAD FROSTING
FUN & EASY FRANKENSTEIN DOUGHNUTS
CHOCOLATE COCONUT BAKED DONUTS
FROSTED GINGERBREAD DOUGHNUTS
Ingredients
For the doughnuts:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ cup granulated sugar
- ¼ brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1 egg
- ½ stick (¼ cup) salted butter softened to room temperature
- ¼ cup milk
- ¼ cup molasses
For the frosting:
- 1 tablespoon milk
- 1 cup powdered sugar
- 1 pinch cinnamon
- sprinkles
Instructions
- Preheat oven to 350f degrees. Spray a donut pan with nonstick cooking spray. In a large bowl, stir together flour, baking soda, both sugars, cinnamon and ginger. Beat in butter, egg, milk, and molasses until evenly blended.
- Spoon batter into a zip top bag, and cut off one bottom corner. Pipe batter into each donut mold, up to level with the pan.
- Bake for 15-20 minutes, then set aside to cool.
- Once donuts are cooled, whisk together milk, powdered sugar, in a wide bowl. Take a cooled donut and dip one side into the prepared frosting, then lift up and place on a cooling rack. Add sprinkles.
Notes
When making the frosting, you want it stiff instead of runny, so keep adding powdered sugar until it is the right texture. Also, when dipping your donuts, wiggle them around a little to get the frosting spread completely. Lift up quickly.
MaryDee
Made these for the first time tonight. Learned on the first batch not to over cook! There was enough of a “gingerbread taste” for my family even though I added extra ginger. I’ll probably make again & experiment with the spices.
Karen Feltz
What kind of boxed cake mix?
Brandie @ The Country Cook
Hi Karen, you could use a spice cake mix and just add more spices like ginger, cinnamon and cloves (to taste). 🙂
Carlee
These would be a perfect breakfast for this weekend! So festive and fun!
marnie goodrich
How well do they hold up for next day eating? Wondering if this will work to make the day before.
Brandie @ The Country Cook
Marnie, they would be fine! Just make sure you store them in an airtight container to keep them fresh 🙂