Magical Christmas Donuts

Christmas morning has its own kind of atmosphere, and for me, part of that feeling has always come from whatever is happening in the kitchen. Warm cinnamon, ginger, molasses, and sweet icing drifting through the house can make even an ordinary morning feel unmistakably like the holidays.

These Christmas Donuts capture that feeling in a way I never seem to get tired of. They are soft baked donuts filled with winter spices and molasses, covered with snowy eggnog icing, and finished with crunchy gingersnap crumbs that make every one look ready for a holiday table.

My first memory of them goes back to my Aunt Marie. She handed me a plate of the donuts while they were still slightly warm, with white icing settling over the tops and little pieces of crushed gingersnap clinging everywhere.

That first bite became one of those flavors that immediately attached itself to Christmas for me. Cinnamon, ginger, cloves, molasses, and vanilla all came together in a way that felt warm without becoming overwhelmingly sweet.

Years later, I still think about that plate whenever I start mixing the batter. The recipe has changed through years of little adjustments, but the feeling it creates has stayed surprisingly close to that first experience.

Now my kids start asking for Christmas Donuts almost as soon as the holiday decorations come out. By that point, they already know the kitchen is going to smell like spices and molasses, and someone is going to be waiting impatiently for the icing to go on.

What I love most is that these donuts feel festive without becoming an exhausting holiday project. There is no frying, no complicated shaping, and no long decorating session standing between you and the finished batch.

The batter goes into a donut pan, bakes for only 10–12 minutes, and cools before getting its holiday finish. Once the eggnog icing and gingersnap crumbs are added, they look special enough for Christmas morning, gifting, or even Santa’s plate.

What Makes These Christmas Donuts Taste Like the Holidays

The flavor comes from a carefully layered spice combination rather than one dominant seasoning. Cinnamon leads the way, while powdered ginger, allspice, and a tiny amount of cloves create the deeper warmth associated with gingerbread and winter baking.

Molasses adds the darker sweetness that ties those spices together. It gives the donuts more depth than plain sugar alone and helps create the familiar flavor that makes them feel especially appropriate for Christmas.

Brown sugar contributes another rich note. Because it is packed into the measuring cup, its sweetness becomes part of the moist, spiced batter rather than simply sitting on top.

Then there is vanilla. The recipe uses 1 ½ teaspoons, enough to soften the sharper edges of the spices and make the overall aroma feel rounder.

The icing takes the donuts in a different direction. Confectioners’ sugar creates the snowy base, while eggnog and a small amount of maple syrup make the topping feel just as seasonal as the donut underneath.

Finally, the gingersnap crumbs add crunch. They repeat the gingerbread character in a completely different texture, turning every decorated donut into a combination of soft cake, smooth icing, and crisp cookie pieces.

Why These Baked Christmas Donuts Are Worth Making

The first reason is speed. The recipe is designed to move quickly, with about 10–12 minutes in the oven and a simple mixing method that does not require elaborate equipment.

That makes it useful during a season when the kitchen is already busy. You can make something that looks celebratory without sacrificing hours that could be spent on everything else happening around Christmas.

Another advantage is that the donuts are baked rather than fried. The batter simply gets portioned into a prepared donut pan and goes directly into a 350°F oven.

The flavor is also balanced enough to appeal to both kids and adults. Children tend to love the icing and crunchy topping, while the warm spices and molasses give the donuts a deeper flavor that keeps them from tasting like nothing but sugar.

They also make an easy edible gift. A few decorated donuts tucked into festive packaging can look thoughtful without requiring elaborate presentation skills.

And perhaps best of all, most of the ingredients are familiar baking staples. Flour, brown sugar, butter, milk, vanilla, spices, molasses, and confectioners’ sugar do most of the work.

Ingredients for Christmas Donuts

The batter uses a combination of pantry ingredients and warm spices.

Dry Ingredients

• 1 cup all-purpose flour (120g)
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon powdered ginger
• ¼ teaspoon allspice
• ⅛ teaspoon ground cloves
• ¼ teaspoon salt

Wet Ingredients

• ¼ cup packed brown sugar (50g)
• 1 large egg (50g)
• 3 tablespoons molasses (45ml)
• ⅓ cup whole milk (80ml)
• 1 ½ teaspoons vanilla extract
• 3 tablespoons unsalted butter, melted (42g)

For Decorating

• 1 cup confectioners’ sugar (120g)
• 1 tablespoon hot water
• 2 teaspoons eggnog
• ¼ teaspoon maple syrup
• ½ cup gingersnap cookies, crumbled, about 8 cookies

The measurements are simple, but keeping them accurate helps preserve the intended batter consistency. The finished batter should be thick but still pourable, similar to pancake batter.

Understanding the Spice Blend

Cinnamon is the strongest spice in the recipe at 1 full teaspoon. It gives the donuts the instantly recognizable warm flavor that anchors everything else.

Powdered ginger follows at ½ teaspoon. It adds the gingerbread character without overpowering the other spices.

Allspice comes in at ¼ teaspoon, while ground cloves are limited to just ⅛ teaspoon. Cloves are especially strong, so a small amount is enough to make their presence known.

If cloves are not your favorite, one suggested option is using extra cinnamon instead. The spice blend is flexible enough to allow that adjustment.

Orange zest can also be added for brightness. No exact amount is provided, so treat it as a preference-based addition rather than inventing a fixed measurement.

Why Molasses Matters

The batter uses 3 tablespoons molasses. That dark sweetness gives the donuts much of their gingerbread-like personality.

It also works naturally with brown sugar. Together they create a richer flavor than granulated sugar would provide on its own.

If molasses is unavailable, dark maple syrup is a suggested substitute. The flavor will not be identical, but it brings a similar sense of depth.

Keep the substitution focused on the molasses component. The rest of the batter can remain unchanged.

Milk Options

Whole milk is the standard choice and the recipe uses ⅓ cup, or 80ml. Its richer texture suits the soft baked donut batter.

Almond milk or oat milk can also be used. Skim milk is specifically not recommended.

For a vegan version, plant-based milk becomes part of the ingredient changes along with flax egg and coconut oil.

Equipment You’ll Need

The equipment list stays small:

• Donut pan
• Two medium mixing bowls
• Whisk
• Spatula
• Wire rack

A basic nonstick donut pan with six cavities is the preferred pan described here. Greasing every curve carefully is important because the ring shape can make sticking especially frustrating.

A piping bag is optional for more controlled decorating. A spoon works perfectly well if presentation does not need to be extremely precise.

A small sieve is another optional tool when you want to dust confectioners’ sugar evenly. It is not required for the main preparation.

How to Make Christmas Donuts

The process is built around gentle mixing and short baking. The most important points are preparing the pan well, not overmixing the batter, watching the baking time, and cooling the donuts completely before icing.

Step 1: Preheat the Oven

Set the oven to 350°F (175°C). Let it heat fully before the filled donut pan goes inside.

A properly preheated oven helps the donuts begin rising as soon as they start baking. That makes the baking powder and baking soda more effective during the short 10–12 minute bake.

While the oven heats, prepare the pan and measure the ingredients. This keeps the batter from sitting longer than necessary once the wet and dry mixtures are combined.

Step 2: Grease the Donut Pan Thoroughly

Grease the donut pan very well, paying attention to the sides and center posts of every cavity. Butter can be applied with a pastry brush so it reaches the small curves of the mold.

Nonstick spray is another option. The key is making sure the ring-shaped surface is covered rather than greasing only the obvious flat areas.

Good pan preparation makes releasing the baked donuts much easier. It is one of the simplest ways to avoid breaking the rings after baking.

Step 3: Combine the Flour and Leaveners

In one medium bowl, add 1 cup all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon baking soda.

Whisk them together so the leavening ingredients are evenly distributed through the flour. You do not want concentrated patches of baking soda or baking powder in the finished donuts.

Keep the bowl nearby while you measure the spices. They will all be incorporated into the same dry mixture.

Step 4: Add the Christmas Spices

Add 1 teaspoon cinnamon, ½ teaspoon powdered ginger, ¼ teaspoon allspice, ⅛ teaspoon ground cloves, and ¼ teaspoon salt to the dry ingredients.

Whisk again until the color looks consistent throughout the flour. Break up any visible spice clumps as you go.

This even distribution matters because the spice blend is one of the defining features of the donuts. Every bite should carry the same general balance of cinnamon, ginger, allspice, and cloves.

Step 5: Beat the Brown Sugar and Egg

In the second medium bowl, combine ¼ cup packed brown sugar and 1 large egg.

Whisk until the mixture looks creamy and well blended. The sugar should no longer sit in obvious dry clumps around the egg.

This creates the base for the wet ingredients. Once it looks smooth, you can begin adding the molasses and remaining liquids.

Step 6: Add the Molasses

Pour 3 tablespoons molasses into the egg and brown sugar mixture.

Stir until its dark color is evenly distributed. Scrape the bottom of the bowl if necessary because thick molasses can settle rather than incorporating immediately.

The mixture will become noticeably darker at this stage. That deep color is part of the gingerbread personality of the finished donut.

Step 7: Add the Milk and Vanilla

Pour in ⅓ cup whole milk and 1 ½ teaspoons vanilla extract.

Whisk gently until the liquid looks uniform. The vanilla begins softening the strong spice-and-molasses profile even before the batter is fully assembled.

Do not worry if the mixture seems loose. The flour will provide the necessary structure in the next stage.

Step 8: Add the Melted Butter

Pour in 3 tablespoons melted unsalted butter. Stir until it disappears into the wet mixture.

The butter contributes richness to the donuts and helps give the baked crumb a satisfying softness.

Make sure it is fully melted so it incorporates smoothly. There is no need to beat aggressively.

Step 9: Combine the Wet and Dry Mixtures

Add the dry ingredients to the wet mixture. Use a spatula to fold the two together gently.

Work only until you stop seeing obvious streaks of flour. A few small lumps are better than continuing to stir until the batter becomes completely smooth.

Overmixing can make baked donuts tough or rubbery. Once the flour is incorporated, stop.

Step 10: Check the Batter Consistency

The batter should be thick but still pourable, similar to pancake batter.

Do not add extra flour simply because it seems softer than cookie dough. Donut batter is supposed to be much looser.

At the same time, it should not resemble a very thin liquid. The supplied ingredient measurements create the intended consistency.

Step 11: Fill the Donut Cavities

Spoon the batter into the prepared donut pan. Fill each cavity about ⅔ full.

Leaving some space allows the donuts room to rise during baking. Overfilling can interfere with the ring shape.

A spoon works fine for filling. If you prefer more control, you may transfer the batter in another practical way, but no special tool is required.

Step 12: Bake for 10 Minutes Before Checking

Place the donut pan in the 350°F oven and set a timer for 10 minutes.

These donuts bake quickly. Starting your check at 10 minutes helps prevent them from crossing from tender to overbaked.

Avoid opening the oven repeatedly before that point. Let the donuts rise and set undisturbed.

Step 13: Check for Doneness

The total baking time is 10–12 minutes.

Lightly touch the top of a donut. It should spring back rather than staying deeply indented.

You can also insert a toothpick. It should come out clean when the donuts are ready.

Do not leave them in the oven simply to create a darker color. They can move from properly baked to dry very quickly.

Step 14: Cool in the Pan for 5 Minutes

Remove the pan from the oven and leave the donuts inside for 5 minutes.

This short rest gives the soft baked structure time to firm enough for removal. Trying to release them immediately can make them more likely to break.

Do not leave them indefinitely in the hot pan either. After the 5-minute rest, they are ready for the wire rack.

Step 15: Transfer to a Wire Rack

Carefully remove the donuts from the pan and place them on a wire rack.

Let them cool completely before icing. Warm donuts can melt the glaze and create a much messier finish.

The complete cooling period is especially important because the white icing is one of the main visual elements of these Christmas Donuts.

Step 16: Crush the Gingersnap Cookies

While the donuts cool, crumble about 8 gingersnap cookies to make ½ cup crumbs.

You want enough texture that the topping remains clearly recognizable as cookie pieces. There is no need to grind everything into a powder.

Set the crumbs near your icing station. Once a donut has been dipped, the topping needs to go on while the icing is still wet.

Step 17: Make the Eggnog Icing

In a bowl, combine 1 cup confectioners’ sugar, 1 tablespoon hot water, 2 teaspoons eggnog, and ¼ teaspoon maple syrup.

Whisk until smooth. The icing should be thick enough to coat the donut rather than immediately running off.

If it seems too thick, add hot water ½ teaspoon at a time. If it is too thin, add more confectioners’ sugar 1 tablespoon at a time.

Step 18: Dip the Donuts

Once the donuts are completely cool, dip the top of each one into the icing.

Lift it carefully and allow any obvious excess to settle back toward the bowl.

Work with a few donuts at a time rather than dipping the entire batch before decorating. The icing begins setting fairly quickly.

Step 19: Add Gingersnap Crumbs Immediately

Sprinkle the crumbled gingersnap cookies onto the icing while it is still wet.

The crumbs need the fresh icing to hold them in place. If you wait too long, they may not stick as well.

Continue working in batches: dip, decorate, then move to the next donut.

Step 20: Let the Icing Set

Place the finished donuts back on the wire rack and allow the icing to set.

Once the surface is no longer wet, they are ready to serve, package, or store.

The finished donut should have a soft spiced base, smooth white icing, and a crisp gingersnap topping.

How to Keep the Donuts Tender

The most important rule is not to overmix once the flour goes into the wet ingredients.

Stop stirring as soon as visible flour streaks disappear. A few small lumps are completely acceptable.

Overmixing can make the crumb rubbery rather than soft. This is especially noticeable in a baked donut because the batter spends such a short time in the oven.

The second important rule is baking time. Begin checking at 10 minutes and use both the spring-back test and toothpick test.

How to Adjust the Icing

The icing should coat the back of a spoon smoothly and form ribbons rather than running like water.

If it is too thin, add more confectioners’ sugar 1 tablespoon at a time. Whisk after each addition before deciding whether it needs more.

If it is too thick, add hot water ½ teaspoon at a time. Small additions are easier to control than pouring in a large amount at once.

Remember that icing thickens as it sits. Make your final adjustment shortly before dipping the donuts.

Christmas Donut Ingredient Substitutions

The recipe offers several ways to adapt the batter while keeping the same general holiday character.

Milk Alternatives

Almond milk or oat milk can replace whole milk. Avoid skim milk.

Use the same ⅓ cup amount for the milk substitution. Continue with the same mixing and baking method.

Molasses Substitute

Dark maple syrup can replace molasses.

The flavor changes somewhat, but it still gives the batter a darker, deeper sweetness than a plain syrup would.

Use it in place of the 3 tablespoons molasses.

Gingersnap Alternative

If nuts or ingredients in your chosen gingersnaps are a concern, the topping can simply be omitted.

Crushed vanilla wafers are another suggested alternative. They provide crunch without repeating the ginger flavor.

Spice Adjustments

Add more cinnamon if you are not a fan of cloves. This keeps the donut warm and spiced while reducing the sharper clove note.

Orange zest can also be added for brightness. No exact amount is specified.

How to Make Vegan Christmas Donuts

The egg can be replaced with a flax egg.

For each egg, combine 1 tablespoon ground flax with 3 tablespoons water.

Use plant-based milk in place of whole milk and coconut oil instead of butter.

For the icing, replace the eggnog with almond milk and additional maple syrup. Exact measurements for that icing adjustment are not specified, so adjust only according to the consistency needed rather than inventing fixed amounts.

The spices and molasses remain important because they provide most of the holiday flavor.

Making Christmas Donuts Without a Donut Pan

A muffin tin can be used instead.

Fill the muffin cups halfway and bake for 12–15 minutes.

The finished shape will be more like a “donut muffin” than a ring. The flavor remains the same.

This version also provides more surface area for icing, which happens to be something my kids enjoy.

Decorating Christmas Donuts

The eggnog icing and gingersnap crumbs create the standard version, but the icing can also act as a base for other festive decorations.

Red and green sprinkles can be shaken over the icing while it is wet. This gives the donuts an even brighter Christmas appearance.

For adult gatherings, edible gold glitter is another suggested decoration. It takes very little additional effort but makes the donuts look more dressed up.

The key is timing. Whatever topping you choose should be added before the icing sets.

Serving Suggestions

These donuts are especially cozy with mugs of hot cocoa.

Extra marshmallows can make the whole combination feel even more festive. The soft spiced donut and sweet cocoa are an easy Christmas-morning pairing.

They also work well on a holiday breakfast or dessert table. The snowy icing makes them stand out even without an elaborate serving platter.

And because they are individually portioned, guests can pick one up without cutting or plating anything. That convenience makes them especially good for casual holiday gatherings.

Giving Christmas Donuts as Gifts

The donuts can be placed in festive cupcake liners and arranged inside clear treat bags.

Tie the bags with ribbon for a simple homemade gift. A cinnamon stick can also be tucked into the package for additional holiday aroma.

If gifting, one suggestion is packing the gingersnap topping separately. This helps keep the crumbs crunchy.

That little extra step lets the recipient add the topping closer to the time the donuts are eaten.

How to Store Christmas Donuts

Store iced donuts in an airtight container at room temperature.

They keep for up to 2 days.

The gingersnap topping remains surprisingly crisp during that period. Keep the container sealed between servings.

Do not add extra storage time beyond the stated 2 days for the iced version.

Freezing Christmas Donuts

For longer storage, freeze the donuts before icing.

Wrap the un-iced donuts tightly in plastic. They can be frozen for up to 1 month.

When you want one, a frozen donut can be microwaved for 10 seconds. This takes the chill off without requiring a long reheating process.

Once warmed and ready to serve, the icing and topping can be added separately.

Making the Batter Ahead

The finished batter itself is not recommended for advance storage because the baking powder loses strength.

Instead, prepare the dry mixture and wet mixture separately.

They can be stored separately for up to 1 day ahead.

Combine them only when you are ready to bake. This preserves the leavening action better than holding the completed batter.

For even more advance preparation, baked un-iced donuts are the better option because they freeze well.

Christmas Donuts FAQs

Can I make these without a donut pan?

Yes. Use a muffin tin and fill the cups halfway.

Bake for 12–15 minutes. The shape will change, but the donuts will keep the same general flavor and soft baked texture.

Can I make vegan Christmas Donuts?

Yes. Replace the egg with a flax egg made from 1 tablespoon ground flax plus 3 tablespoons water.

Use plant-based milk and coconut oil instead of whole milk and butter. For the icing, replace eggnog with almond milk and extra maple syrup.

Why is my icing too runny?

The icing needs more confectioners’ sugar.

Add it 1 tablespoon at a time and whisk after each addition. Stop once the icing coats the back of a spoon smoothly.

Why is my icing too thick?

Add hot water ½ teaspoon at a time.

Whisk after each small addition until the icing ribbons from the whisk. Avoid pouring in too much water at once.

Can I prepare the batter the day before?

Do not store the completed batter overnight.

Instead, mix the dry ingredients and wet ingredients separately and keep them that way for up to 1 day. Combine them right before baking.

Can I freeze the donuts?

Yes, but freeze them un-iced.

Wrap them tightly in plastic and freeze for up to 1 month. Microwave a frozen donut for 10 seconds when you want to remove the chill.

What can I use instead of molasses?

Dark maple syrup is the suggested substitute.

Use it in place of the molasses and continue with the same method. The flavor will be somewhat different but still rich.

What can I use instead of whole milk?

Almond milk or oat milk can be substituted.

Skim milk is not recommended. Keep the same ⅓ cup amount.

How do I know the donuts are done?

Begin checking at 10 minutes.

They should spring back when lightly touched, and a toothpick should come out clean. The baking range is 10–12 minutes.

Christmas Donuts Nutritional Information

The values are estimates and can change according to the exact ingredients and amount of icing or topping used.

Per donut:

• Calories: about 280
• Sugar: 25g
• Fat: 8g

The nutrition will naturally change when substitutions are made. A heavier layer of icing or gingersnap topping can also affect the final numbers.

The Flavor That Tells Me Christmas Has Arrived

I have eaten plenty of holiday desserts over the years, but these donuts still bring me back to that first plate Aunt Marie handed me. They were warm, fragrant with spices, and covered in that bright white icing that made them look as if they had been dusted with snow.

At the time, I did not think about why the flavors worked so well together. I only knew that cinnamon, ginger, molasses, vanilla, and crunchy gingersnaps suddenly tasted exactly like Christmas.

That memory is probably why I kept working on the recipe over the years. I wanted the donuts to keep that same sense of warmth while becoming reliable enough to bake whenever the holiday craving appeared.

Now the tradition has moved into another generation. My kids start asking for them when the decorations come out, which means the recipe has become tied not only to my memory of Aunt Marie but also to our own December routines.

I love watching the donuts change as they move through each stage. The batter is dark and warmly scented, the baked rings come out soft and lightly springy, and then the white eggnog icing transforms them into something unmistakably festive.

The final gingersnap crumbs are my favorite visual detail. They add just enough rough, golden texture against the smooth icing to make the donuts look homemade in the best possible way.

They can be served with hot cocoa, packed into holiday bags for neighbors, covered with red and green sprinkles, or simply eaten standing by the kitchen counter before anyone else realizes the batch is ready. None of those versions needs to be elaborate.

For me, the magic is still in the same combination I remember from the beginning: warm winter spices, dark molasses, soft baked donut, sweet eggnog icing, and that final crunchy bite of gingersnap.

And every December, when the smell starts moving through the house and someone asks whether the donuts are cool enough to ice yet, I know the holiday season has officially begun.

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Magical Christmas Donuts

Warmly spiced, festive, and finished with a sweet holiday icing, these Magical Christmas Donuts combine cinnamon, ginger, allspice, cloves, molasses, and brown sugar in a soft baked donut. A simple eggnog-maple glaze and crumbled gingersnap topping give each donut extra Christmas flavor and texture.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Course: Dessert
• Cuisine: American
• Servings: 6 donuts
• Calories: 280 kcal

Ingredients

For the Donuts

• 3 tablespoon unsalted butter melted
• 1 ½ teaspoon vanilla extract
• ⅓ cup whole milk
• 3 tablespoon molasses
• 1 large egg
• ¼ cup brown sugar
• ¼ teaspoon salt
• ⅛ teaspoon ground cloves
• ¼ teaspoon allspice
• ½ teaspoon powdered ginger
• 1 teaspoon cinnamon
• ¼ teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup flour

For the Icing

• ¼ teaspoon maple syrup
• 2 teaspoon eggnog
• 1 tablespoon hot water
• 1 cup confectioner’s sugar

For the Topping

• ½ cup crumbled gingersnap cookies

Instructions

Step 1: Prepare the Oven and Pan

Preheat the oven to 350°F (175°C).

Grease a donut pan and set it aside while you prepare the batter.

Step 2: Mix the Dry Ingredients

In a bowl, combine the flour, baking powder, baking soda, cinnamon, powdered ginger, allspice, ground cloves, and salt.

Whisk until the spices and leavening ingredients are evenly distributed.

Step 3: Mix the Wet Ingredients

In another bowl, whisk together the brown sugar, egg, molasses, whole milk, vanilla extract, and melted unsalted butter.

Mix until the wet ingredients are smooth and well combined.

Step 4: Make the Batter

Add the wet mixture to the dry ingredients.

Mix until the batter is smooth and evenly blended, avoiding unnecessary overmixing.

Step 5: Fill the Donut Pan

Spoon or pour the batter into the prepared donut pan cavities.

Fill each cavity about ⅔ full.

Step 6: Bake

Bake for 10–12 minutes, or until a toothpick inserted into a donut comes out clean.

The recipe metadata lists a 12-minute cook time, while the baking instructions give a 10–12 minute range.

Step 7: Cool the Donuts

Remove the donuts from the oven and transfer them to a wire rack.

Let them cool before adding the icing.

Step 8: Make the Icing

In a bowl, combine the confectioner’s sugar, hot water, eggnog, and maple syrup.

Mix until smooth and ready for dipping.

Step 9: Ice and Finish

Dip the cooled donuts into the icing.

Sprinkle the tops with crumbled gingersnap cookies while the icing is still soft.

Notes

• Store leftover donuts in an airtight container.
• For extra flavor, add a pinch of nutmeg to the batter.

Serving Suggestions

Serve Magical Christmas Donuts after the icing has had a chance to settle over the cooled donuts. The combination of warm spices, molasses, sweet icing, eggnog, maple syrup, and gingersnap crumbs gives each donut a festive holiday flavor.

This recipe makes 6 donuts, making it a convenient small batch for Christmas breakfast, brunch, dessert, or a seasonal treat.

For an extra layer of spice, add a pinch of nutmeg to the batter as noted. The crumbled gingersnap cookies add a crunchy finish that contrasts nicely with the soft baked donuts.

Storage

How to Store

Store leftover donuts in an airtight container.

The recipe does not provide a specific storage duration, so no exact number of days is added here.

Flour Tip

Use 1 cup flour along with baking powder, baking soda, cinnamon, ginger, allspice, cloves, and salt.

Molasses Tip

Use 3 tablespoon molasses in the wet mixture with the brown sugar, egg, milk, vanilla, and melted butter.

Spice Tip

Use 1 teaspoon cinnamon, ½ teaspoon powdered ginger, ¼ teaspoon allspice, and ⅛ teaspoon ground cloves.

Add a pinch of nutmeg to the batter if desired.

Pan Tip

Fill the greased donut pan cavities about ⅔ full before baking.

Baking Tip

Bake at 350°F (175°C) for 10–12 minutes, or until a toothpick comes out clean.

Icing Tip

Combine 1 cup confectioner’s sugar, 1 tablespoon hot water, 2 teaspoon eggnog, and ¼ teaspoon maple syrup.

Topping Tip

Use ½ cup crumbled gingersnap cookies and sprinkle them over the iced donuts.

Cooling Tip

Cool the donuts on a wire rack before dipping them into the icing.