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.
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.
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.
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!
If you make these gems and post them on Instagram make sure to tag @weelicious, so I can see your creation!
Gingerbread Doughnuts
Ingredients
- 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 kosher salt
- 1/4 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1 large egg
- 2 tablespoons molasses
- 1/3 cup milk
Instructions
- Preheat oven to 375 F.
- Combine the first 8 ingredients in a bowl and set aside.
- In a standing mixer or bowl using a hand mixer, cream the butter and brown sugar.
- Add the egg, molasses and milk.
- Add the flour mixture and mix until just combined.
- Place the dough in a large zipper bag, seal the bag airtight and then cut off 1/2-1 inch of one corner.
- Pipe the dough into doughnuts on a Silpat or parchment-lined baking sheet. Bake for 15 minutes.
The instructions for the doughnuts are no longer here. Could you repost them please. ☺️
Thank you!
Apologies! Not sure where they went, but they’ve been added back to the recipe card now. Thanks for the comment!
Just a side note – the gingerbread doughnuts with gluten free flour are a bit crumbly the next day, but still delicious.
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. : )
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!!
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Love this recipe…
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?
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!
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?