The Best Gingerbread Doughnuts
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Gingerbread Doughnuts

Gingerbread Doughnuts from



I loved gingerbread as a kid. It turns out Kenya does too, so I love coming up with new ways to use it. Recently I brought along a few of these baked gingerbread doughnuts when I picked Kenya and his friend after school one day for a play date. Kenya was really excited about my surprise snack offering and went on and on to his friend about how delicious they are, but his buddy politely declined.

Gingerbread Doughnuts from

Kenya proved to me that he has all the makings of a great salesman because he worked on his sweet friend for 10 minutes before he finally broke down and agreed to try one. The best part for me was watching him take the first bite and realize with surprise how much be liked it.

Gingerbread Doughnuts from

Sure you can make gingerbread cookies, pancakes or a fresh gingerbread bundt cake, but these baked doughnuts are a truly special treat that are much more healthy than their fried counterparts.

Gingerbread Doughnuts from

With a deep molasses flavor, tender texture and the plain ol' fun of having a hole in the middle, these Gingerbread Doughnuts are a truly special holiday treat. And as I witnessed first hand, even those of us who aren't so sure about gingerbread will agree!

Gingerbread Doughnuts from

If you make these gems and post them on Instagram make sure to tag @weelicious, so I can see your creation!

Gingerbread Doughnuts from

Gingerbread Doughnuts  (makes 5 doughnuts)

  • Prep Time: 10 mins,
  • Cook Time: 15 mins,
  • Rating:
    Rate this recipe
I loved gingerbread as a kid. It turns out Kenya does too, so I love coming up with new ways to use it. Recently I brought along a few of these baked gingerbread doughnuts when I picked Kenya and his friend after school one day for a play date. Kenya...


  • 2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon grund nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1 large egg
  • 2 tablespoons molasses
  • 1/3 cup milk


  1. 1. Preheat oven to 375 F.
  2. 2. Combine the first 8 ingredients in a bowl and set aside.
  3. 3. In a standing mixer or bowl using a hand mixer, cream the butter and brown sugar.
  4. 4. Add the egg, molasses and milk.
  5. 5. Add the flour mixture and mix until just combined.
  6. 6. Place the dough in a large zipper bag, seal the bag airtight and then cut off ½ inch of one corner.
  7. 7. Pipe the dough into doughnuts on a Silpat or parchment-lined baking sheet. Bake for 15 minutes.
Gingerbread Doughnuts

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  1. kileypeck

    September 1, 2016 at 8:44 am

    I have been making these two+ years now, and my family just loves them! But, several months ago it was recommended that my oldest daughter go gluten free to try to help some behavioral/neurological issues. Well, to my dismay (we love bread!), getting rid of gluten seems to really help her, which meant I needed a new gingerbread recipe. I have tried MANY gluten free recipes, and none cut the mustard. On a whim, today I said the heck with it and tried this recipe using King Arthur Gluten Free Mulit-Purpose Flour (measured the same), and they taste EXACTLY the same!!! Hooray! Thanks for your recipes which have never, ever failed in my house. : )

    • kileypeck

      September 2, 2016 at 5:20 am

      Just a side note – the gingerbread doughnuts with gluten free flour are a bit crumbly the next day, but still delicious.

  2. Mary Mills

    December 24, 2015 at 12:30 pm

    We just popped these in the oven to leave for Santa tonight! They turned out so well. Great recipe and fun to make with kids! We loved smelling all the different spices. Thank you!!

  3. Pingback: The Great Big Gingerbread Roundup: 25 Recipes - Caroline Kaufman, MS, RDN

  4. Priya

    July 1, 2013 at 11:31 pm

    Love this recipe…

  5. CanadaToo

    December 30, 2012 at 1:17 am

    Just made these, and like “Canada”, found the dough to be so thick! I checked and rechecked the recipe – 1/3 cup liquid for 2 cups flour resulted in a dense batter that looked more like gingerbread cookie dough than donut batter! Did I get the ratio wrong?! Is there a typo in the recipe?

  6. sammyleenoble

    December 24, 2012 at 3:05 pm

    Made these this morning- they were delicious! We all scarfed them down! So easy and I love that you can bake them. I plan on making these again and again!

  7. Canada

    December 23, 2012 at 9:04 pm

    Hi Catherine, should the end result be a denser donut or light and fluffy donut? Mine turned out quite dense but it was crunchy on the outside, soft on the inside and flavour was good with the perfect amount of sweetness.. Also, couldn’t do the piping via the Ziploc as the dough was too thick to slide out like your Pumpkin donuts video.

    • catherine

      December 26, 2012 at 1:29 pm

      These come out a bit more dense than the pumpkin doughnuts, but not so much that it affects the end result. I was able to easily pipe these. Maybe make a bigger hole in the piping bag?

  8. Laura

    December 23, 2012 at 10:03 am

    These are great! Just made them and I had a fabulous thought. Albeit a little silly. As I was piping “doughnut holes”, it occurred to me that these would make the perfect silly edible reindeer poop for Christmas morning!

  9. Christina

    December 21, 2012 at 8:38 pm

    Would fresh ginger work in place of ground or be too strong? Thanks!

  10. Madeleine

    December 21, 2012 at 7:09 am

    Yummy! Love that you can make these without a doughnut pan.

  11. Carrie from Sam's Club

    December 20, 2012 at 5:39 pm

    Catherine, these doughnuts look absolutely delicious! There’s nothing better than a warm breakfast on Christmas Day. Thanks for sharing! – Carrie from Sam’s Club

  12. Michelle

    December 20, 2012 at 5:06 pm

    Yum! Just made these..forgot the cinnamon but I sprinkled on top later, added some of Weelicious’ cinnamon icing. So delicious. Made these as teachers gifts, soooo hard to give them away!

  13. Jamie

    December 19, 2012 at 5:14 pm

    Just made these and so yummy! Flatter then I expected but I got 14 doughnuts out of the batter instead of 6. Next time I will make each doughnut with more batter and they should be fuller. Thanks Catherine!

  14. Franki

    December 19, 2012 at 1:32 pm

    Can’t wait to try these out for Christmas brunch! They look delicious.

  15. Erin

    December 19, 2012 at 8:34 am

    Can the doughnuts and/or the batter be made a day a head of time. I am thinking of making them for Christmas morning but would love to just be able to pop them in the oven?

    • catherine

      December 19, 2012 at 12:46 pm

      You could make the doughnuts ahead of time and just pop them in the oven, toaster or toaster oven to reheat them in the morning! I don’t think they batter would hold up very well without being baked.

  16. Ashley

    December 18, 2012 at 4:21 pm

    How big do you make the circle? And how much space do you need to leave in the center of the doughnut circle for there still to be a circle after baking?!


    • catherine

      December 18, 2012 at 5:07 pm

      You can really make the doughnuts as big as you’d like. I make them about 3 inches in diameter with about a 1 inch hole. They rise and expand as they bake!

  17. Catherine

    December 17, 2012 at 9:55 pm

    I ran out of cinnamon but I have pumpkin pie spice. Would you recommend leaving out the cinnamon or maybe using pumpkin pie spice in place of all of the spices?

    • catherine

      December 18, 2012 at 12:40 pm

      I would replace all the spices with the pumpkin pie spice!

  18. Leslie James-Cook

    December 17, 2012 at 12:44 pm

    Great easy donut receipe!