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Baked Gingerbread Donuts with Vanilla Glaze

Gingerbread is a classic holiday flavor that works beautifully in cakes, cookies and donuts. This warming blend of spices brings cozy, festive flavor to baked goods from early December through late January. These baked gingerbread donuts are simple to make, use common pantry ingredients and are delightful topped with a quick vanilla icing.

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

Baked Donuts

Baked donuts are fast and fuss-free. No yeast or frying is required—these are cake-like, light and fluffy. All you need is a donut pan and about 20 minutes from start to finish.

Tips for Making Gingerbread Donuts:

  • Fill each donut well until the batter is level with the center divider.
  • Allow donuts to cool completely in the pan before removing to prevent breakage.
  • If your icing is too thick, stir in 1 tablespoon of milk and test the consistency.
  • If your icing is too thin, add 1/2 cup powdered sugar at a time until it thickens to your liking.
  • Dip the top of each donut into the bowl of frosting and gently rotate as you lift for an even coat.
  • Finish with a light sprinkle of grated nutmeg and cinnamon for extra holiday 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
Cook: 10
Total: 15
Yield: 12 glazed donuts
Stack of three donuts on a plate, one topped with vanilla icing.
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Soft baked gingerbread donuts flavored with warm winter spices, finished with an easy vanilla icing. Fluffy, flavorful and ideal for a holiday breakfast or coffee break.
Click Here for Help with Ingredients in this Recipe

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 unsulphured 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

Donuts

  • Preheat the oven to 375°F (190°C) and spray a 6-cavity donut pan with non-stick 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 until smooth.
  • Add the dry ingredients to the wet in three additions, mixing on medium-low until a smooth batter forms.
  • Using half the batter, fill the donut wells until the batter is level with the center ring. Alternatively, transfer batter to a piping bag, snip a 1/2-inch tip and pipe into the cavities.
  • Bake on the middle rack for 8–10 minutes. Donuts are done when they spring back to the touch or a toothpick inserted into the side comes out with only a few crumbs.
  • Place the pan on a wire rack and let the donuts cool completely before removing. Repeat with the remaining batter.

Make Vanilla Icing

  • In a large bowl combine the vanilla and 1/4 cup (60 ml) milk with 1 cup of powdered sugar.
  • Beat on medium-high and add powdered sugar one cup at a time until the icing is semi-thick and smooth (3–4 cups total, depending on desired consistency).
  • Pour about a quarter of the icing into a shallow bowl for dipping.
  • Dip the top of each cooled donut about halfway into the frosting, lift and rotate to coat. Set the donut on a serving plate and allow the icing to set.
  • Repeat with remaining donuts and icing.
  • Serve the gingerbread donuts with milk or your favorite coffee.
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