This is, hands down, the best way to enjoy the spice of gingerbread...in a soft, moist baked donut. Gingerbread cookies can be too hard and gingerbread cake can be too dry, but these baked gingerbread donuts are juuuust right. They are chewy-soft gingerbread heaven.
This is the second recipe from my FREE e-cookbook, The 12 Donuts of Christmas. The recipe is so easy and good, you'll want to bring gingerbread donuts to every holiday get-together from now until, you know, Easter or so.
The best part of these is the caramelized crust on the outer edges of the donut that seal in the moisture of the interior. That crust forms a nice chew between your teeth and the rich scent of gingerbread that fills your house while these are baking will make your sensing sing! The recipe makes 18 donuts, which means you can eat 6 and just tell everyone at the office or party that you made a dozen.
Gingerbread Baked Donuts (makes 18 donuts)
1 1/2 cups all-purpose flour
2 tbs cornstarch
2 tsp ground ginger
1 tsp baking powder
1/2 tsp fine sea salt
1 1/2 cup unsalted butter, softened
1 1/2 cups sugar
3 large eggs
1/4 cup molasses
2 cups powdered sugar
1 tsp light corn syrup
1/2 tsp vanilla extract
pinch of fine sea salt
2 to 4 tbs whole milk
- Preheat oven to 350° F and coat a large Donut Pan with cooking spray.
In a large bowl, combine flour, cornstarch, ginger, baking powder and salt. Whisk to combine and aerate.
- In a separate large bowl, cream sugar and butter. Stir in eggs and molasses. Fold in dry ingredients until well combined.
- Spoon or pipe 3 tbs of batter into cavities of pan and bake for 14-16 minutes or until an inserted toothpick comes out clean. Let cool directly in pan before unmolding.
- Prepare white icing by combining powdered sugar, corn syrup, vanilla, sea salt and whole milk in a large bowl. Beat until smooth.
- Drizzle donuts with white icing.