These gingerbread donuts are soft, warmly spiced, and topped with a sweet glaze — perfect for enjoying with a cup of coffee or treating guests during the cozy season.

Why I’ll Love This Recipe

I adore how the warm spices — ginger, cinnamon, nutmeg — dance together in the dough, giving a festive bite with every donut. The texture is tender yet holds up beautifully to a light glaze. And because I make them at home, I can control sweetness and adjust spices to my liking. They bring holiday vibes any time of year.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Dough / Batter

2 cups all-purpose flour
½ cup whole wheat flour (optional)
½ cup brown sugar, packed
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves (optional)
½ teaspoon salt
1 large egg
¾ cup buttermilk (or milk + 1 tablespoon vinegar)
¼ cup molasses
2 tablespoons melted butter (cooled)
1 teaspoon vanilla extract

Glaze (optional)

1 cup powdered sugar
2 tablespoons milk (or a little more if needed)
½ teaspoon vanilla extract
Pinch of salt

Directions

In a large bowl, whisk together the flours, brown sugar, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
In a separate bowl, beat the egg, then add buttermilk, molasses, melted butter, and vanilla. Mix until combined.
Pour the wet ingredients into the dry ingredients. Stir until just combined; don’t overmix. The batter will be somewhat thick.
If you’re making baked donuts:
- Preheat oven to 180 °C (350 °F).
- Grease a donut pan.
- Spoon or pipe the batter into the donut cavities about ⅔ full.
- Bake for 10–12 minutes or until a toothpick comes out clean.
- Remove and let cool in the pan a few minutes, then transfer to a wire rack to cool completely before glazing.
If you’re making fried donuts:
- Heat oil in a deep pot to about 175 °C (350 °F).
- Carefully spoon or use a ring cutter or donut cutter to drop small rounds into the hot oil (you can also roll out and cut shapes).
- Fry a few at a time, turning once, until golden brown — about 1 to 2 minutes per side.
- Use a slotted spoon to transfer to paper towels or cooling rack to drain, then let cool slightly before glazing.
To make the glaze, whisk powdered sugar, milk, vanilla extract, and salt until smooth. Adjust consistency by adding more milk or sugar as needed.
Dip each cooled donut top-first into the glaze, allowing excess to drip off. Place back on rack until glaze sets.

Servings and timing

Yield: ~12–16 donuts (depending on size and method)
Prep time: ~15 minutes
Cook time:
  • Baked: 10–12 minutes
  • Fried: 2–4 minutes per donut (in batches)
Total time: ~30 minutes (baking) or ~35 minutes (frying)

Variations

Use a cream cheese glaze instead of a simple sugar glaze for tang.
Add candied ginger or chopped crystallized ginger into the batter for extra zing.
Drizzle with melted dark chocolate and sprinkle with sea salt.
Use gluten‑free flour blend in place of wheat flour.
Add a hint of orange zest or a splash of orange juice to the glaze for brightness.

storage/reheating

To store: Place donuts in an airtight container at room temperature for 1–2 days. If glazed, keep a layer of parchment between so they don’t stick.
To refrigerate: Store covered for up to 3–4 days (glazed ones are better when eaten earlier).
To freeze: Freeze unglazed donuts in a single layer until firm, then transfer to a freezer bag. Freeze glazed donuts on a tray until set, then layer with parchment and bag.
To reheat: Warm in a 160 °C (325 °F) oven for 5–7 minutes or in an air fryer for a few minutes until warmed through and the glaze softens.

FAQs

1. Can I skip frying and only bake them?

Yes — baked donuts are a lighter alternative. The texture won’t be quite the same as fried, but they’ll still be delicious, especially with a good glaze or topping.

2. What if I don’t have buttermilk?

You can make a substitute by adding 1 tablespoon of vinegar or lemon juice to regular milk, stirring, and letting it sit a few minutes until it thickens slightly. Then use it in the recipe.

3. How do I know when the donuts are done?

For baked donuts, they’re done when a toothpick inserted comes out clean or with a few moist crumbs. For fried donuts, they should be golden and puffed, and the internal dough should be cooked (not doughy) — you can cut one open to check.

4. Can I add more spice or reduce sweetness?

Absolutely. I often increase the ginger or cinnamon slightly if I want more warmth, or reduce the brown sugar a bit if I prefer a less sweet result. Just balance flavors so one doesn’t overpower.

5. Will the glaze stay crunchy or soggy?

If the donuts are still warm when dipped, the glaze may soften or run. It’s best to let them cool a bit before glazing. Also, store glazed donuts in a cool, dry place — humidity can soften the coating.

Conclusion

Gingerbread donuts combine the festive flavors of ginger, cinnamon, and molasses with a tender, comforting donut base. Whether I choose to bake or fry them, the result is a cozy treat that feels special but isn’t hard to make. I love experimenting with glazes and spice levels, and these donuts are perfect for holiday mornings or a sweet weekend indulgence. Let me know if you’d like a printable version or adaptation for gluten‑free or vegan!