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!

 

When you bake up a batch of these donuts, you will have the most amazing aroma fill your whole house.

 

Then when you bite into a frosted gingersnap donut, well, you’ll know what I’m talking about when I say these taste amazing!

 

The warm spices remind me of autumn and Christmas all over again anytime of year.

 

We love these for breakfast, brunch and of course dessert.

 

My most favorite time is at night with a hot cup of herbal tea.

 

Bake some soon and watch the smiles of your loved ones after just the first bite.

Simply Baked Gingersnap Donuts

Yields: 12 frosted donuts

 

Ingredients:

1 cup all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp allspice
1/8 tsp ground cloves
1/4 tsp salt
1/4 cup brown sugar
1 large egg
3 tbsp molasses
1/3 cup whole milk
1 1/2 tsp vanilla extract
3 tbsp unsalted butter (melted)

 

Icing Ingredients:

1 cup powdered sugar
1 tbsp hot water
1/2 tbsp + 1/2 tsp eggnog, half and half or heavy cream
1/4 tsp maple extract
crumbled gingersnaps

 

 

Directions:

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.

Icing Directions:

Stir together the confectionary sugar, hot water, eggnog, and maple extract. (If your icing is too thick add up to another 1/2 teaspoon of eggnog to reach desired consistency.)
Dip tops of donuts into glaze.
Return each glazed donut to the wire rack.
Top with crumbled gingersnaps.
Let the glaze to harden before serving.

Note: Best served same day but can be stored in an airtight container up to 1 day.

 

Enjoy the deliciousness!