Simply Baked Gingersnap Donuts

Simply Baked Gingersnap Donuts are a real treat especially on a cold winters day or night. Bake a batch of these gems, they are delectable. Enjoy!

Course Breakfast, brunch, Dessert
Cuisine American
Keyword baked donuts, donuts, Doughnuts, gingersnaps
Cook Time 8 minutes
Servings 12 donuts
Author Pam


  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp all spice
  • 1/8 tsp ground cloves
  • 1/4 tsp salt
  • 1/4 cup packed brown sugar, light or dark
  • 1 large egg
  • 3 tbsp molasses
  • 1/3 cup whole milk
  • 1 1/2 tsp vanilla extract
  • 3 tbsp unsalted butter melted and cooled

Icing Ingredients

  • 1 cup powdered sugar
  • 1 tbsp hot water
  • 1/2 tbsp plus 1/2 tsp eggnog, heavy cream, or half and half
  • 1/4 tsp maple extract
  • crumbled gingersnap cookies


  1. Preheat oven to 350 degrees. Spray donut pan with non-stick baking spray.

    Whisk together the flour, baking powder, baking soda, cinnamon, ginger, allspice, cloves, salt, and brown sugar in a large bowl.

    Set aside.

    Whisk together the egg, molasses, vanilla, milk, and butter in a small bowl.

    Slowly add the wet ingredients to dry ingredients.

    Stir together until just combined.

    Scoop the batter to a pastry bag or ziplock bag

    Pipe batter into donut pan filling each about 2/3 full.

    Bake at 350 degrees for 8 minutes. (Or until the edges just start to turn a golden brown.)

    Remove the donuts from the pan and transfer to a wire rack to cool completely.

    Set aside. Enjoy!