Gingerbread Donuts Recipe with Maple Glaze

Gingerbread donuts are a festive and comforting choice for Christmas morning or any winter breakfast. These baked donuts are made in a donut tin and finished with a warm ginger-cinnamon sugar coating. They combine classic holiday spices with molasses for an unmistakable gingerbread flavor that’s moist, tender, and easy to prepare.

How to make gingerbread donuts

This recipe is straightforward: whisk the dry ingredients in one bowl, combine the wet in another, then fold the two together until just combined. Spoon the batter into greased donut pans and bake at 350°F for about 13–15 minutes, until the donuts spring back when gently pressed. Because these are baked rather than fried, they have a tender, cake-like texture that works perfectly with the sweet spiced coating.

Gingerbread donuts with molasses

Molasses is a key ingredient for authentic gingerbread flavor. It contributes a deep, slightly bittersweet richness and helps keep the donuts moist. Combined with warm spices—ground ginger, cinnamon, optional cloves, and a touch of allspice—molasses creates that classic holiday profile that feels cozy and familiar.

Cinnamon sugar coated donuts

Once the donuts come out of the oven, dip the tops and bottoms in melted butter and then in a mixture of granulated sugar, cinnamon, and a little ground ginger for an extra festive kick. Doing this while the donuts are still warm helps the coating adhere and gives you a slightly crunchy, melt-in-your-mouth exterior that contrasts nicely with the soft interior.

More gingerbread recipes

If you love gingerbread flavor, try it in cookies, cupcakes, muffins, or pancakes. The warm spices and molasses work well in a wide variety of baked goods—perfect for holiday baking and gifting.

• Gingerbread crinkle cookies
• Gingerbread cupcakes
• Gingerbread biscotti
• Gingerbread loaf
• Gingerbread muffins
• Gingerbread pancakes

Bake a batch, pour a cup of coffee or a glass of milk, and enjoy the cozy, spiced scent filling your kitchen.

Get the Recipe: Gingerbread Donuts

Equipment

• Donut pans (two 6-count pans or equivalent)
• Mixing bowls
• Whisk and spoon
• Measuring cups and spoons

Ingredients

Gingerbread Donuts

• 1 1/4 cups (156 g) all-purpose flour
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• Pinch ground cloves (optional)
• Pinch ground allspice (optional)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons (30 g) unsalted butter, melted
• 1/4 cup (50 g) packed brown sugar
• 1/4 cup (60 ml) molasses
• 1 large egg
• 1/2 cup (120 ml) milk (whole or low-fat)
• 3 tablespoons (45 g) fat-free Greek yogurt

Cinnamon Sugar Coating

• 1/3 cup (67 g) granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 cup (56 g) unsalted butter, melted (for dipping)

Instructions

Make the donuts

1. Preheat the oven to 350°F (175°C). Grease two 6-count donut pans and set aside.
2. In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, allspice, baking powder, baking soda, and salt. Set aside.
3. In a separate large bowl, whisk together the melted butter, brown sugar, and molasses until combined, about 1 minute. Add the egg and whisk to combine. Stir in the milk and Greek yogurt until the wet ingredients are smooth.
4. Add the dry ingredients to the wet ingredients and stir just until combined. Avoid overmixing—the batter may show tiny bits of yogurt, which is fine.
5. Using a spoon, fill each donut cavity with batter. The pans will be full.
6. Bake for about 13 to 15 minutes, or until a donut springs back when lightly touched and a toothpick inserted into the center comes out clean.

Make the ginger cinnamon sugar and finish

1. In a wide, shallow dish, whisk together the granulated sugar, cinnamon, and ground ginger.
2. Dip the tops and bottoms of warm donuts into the melted butter, then immediately roll or dip them into the spiced sugar mixture so the coating adheres. Serve immediately for the best texture and flavor.

Notes & storage

1. The donut pans used for this recipe had cavities about 3.25 inches in diameter. Fill accordingly if your pan size differs.
2. Small bits of yogurt in the batter are normal; avoid overmixing to keep the donuts tender.

Store: Keep donuts in an airtight container at room temperature for up to 3 days.

Freeze: Freeze for up to 2 months. Once cooled, place donuts in an airtight container with parchment between layers or wrap individually to prevent sticking.

Nutrition (approx.)

Serving: 1 donut • Calories: 172 kcal • Carbohydrates: 27 g • Protein: 3 g • Fat: 6 g • Sugar: 16 g

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Note: This post was formerly a sponsored post. It has been updated to better serve readers.