These gingerbread old fashioned donuts taste like Christmas morning! Crispy, craggy edges with a tender, spiced middle and a shiny gingerbread glaze that sets into the perfect crackle.
I wanted to create these gingerbread old fashioned donuts into something that combined everything I love about December baking: the molasses flavor of my gingerbread cookies, the warm spice blend from my gingerbread caramel streusel cookies, and the classic texture of my maple old fashioned donuts.
Why You'll Love These Gingerbread Old Fashioned Donuts
- Buttery, festive, and full of gingerbread flavor-these donuts are everything you want.
- The glaze uses melted butter, molasses, and powdered sugar for a rich, glossy finish that sets beautifully.
- You don't need yeast-just a bowl, mixer, and a little patience while the dough chills.
- They fry up golden and craggy with crisp edges and a soft, cakey middle.
- A dough that's easy to work with and forgiving-even if it looks a little clumpy, it'll smooth right out.
- Perfect for holiday mornings or gifting; they stay fresh in an airtight container for a couple of days.
Choosing the Right Ingredients
Here's an overview of the ingredients you'll need to make these donuts. For exact measurements, check out the recipe card at the bottom of the post!
- Butter: softened just to the touch-this helps the dough mix evenly and gives a rich flavor.
- Molasses: unsulphured (like Grandma's brand) for that deep gingerbread taste.
- Sour Cream: keeps the dough soft and tender, adding moisture and a subtle tang.
- Spices: the mix of ginger, cinnamon, nutmeg, and cloves brings the perfect balance of warmth and depth.
- Brown Sugar: adds caramel notes and moisture, pairing perfectly with the molasses.
- Eggs: use large, cold eggs for structure; they help the donuts hold shape when frying.
- Powdered Sugar: key for the glaze-it gives that signature donut shop finish.
- All-Purpose Flour: provides the ideal texture; make sure to measure correctly (spoon and level).
How Old Fashioned Donuts Are Made?
Old fashioned donuts start with a dense, cake-style dough made from butter, sugar, eggs, and sour cream-no yeast required. Once chilled, the dough is rolled, cut, and scored before frying. That scoring is what creates the signature cracks and ridges you see after frying. Unlike yeast donuts, these rely on baking powder for lift, giving you a crumbly, tender interior and crisp, craggy edges.
Why Are Old Fashioned Donuts Called That?
They're called "old fashioned" because they're made in the traditional cake donut style-before donut shops began using yeast and dough proofing. These donuts were originally hand-mixed and fried in batches at home, giving them that rustic, imperfect look that's now iconic. The name simply honors the vintage method that's still just as delicious today.
What Are the Instructions to Make a Donut?
Ready to make your homemade donuts? These simple steps will walk you through mixing, frying, and glazing each perfect batch.
- Beat the softened butter, granulated sugar, and brown sugar together in a large bowl until creamy.
- Add the egg yolks and whole large egg one at a time, scraping the bowl between each addition.
- Mix in the molasses, vanilla extract, and sour cream until smooth (don't worry if it looks curdled).
- Whisk the dry ingredients-flour, baking powder, salt, ginger, cinnamon, nutmeg, and cloves-in a separate small bowl.
- Add the dry ingredients to the wet and mix on low until a smooth dough forms.
- Wrap the dough in plastic wrap and chill in the fridge for at least 1 hour.
- Roll out the dough on a lightly floured surface to about ½ inch thick and cut into donuts.
- Use a paring knife to score small slits around each donut for that signature crackly ring.
- Chill the shaped donuts again for 20-30 minutes while you heat your fryer oil to the right temperature (325-350°F).
- Fry in batches of 2-3, turning once, until golden brown with crisp edges.
- Transfer to a wire rack to cool slightly, then dip in glaze while still warm.
Tips for Making the Best Gingerbread Old Fashioned Donuts
- Use a thermometer to keep your oil temperature consistent-too hot and they'll burn, too cool and they'll absorb oil.
- Don't skip the chill time; cold dough helps create that signature cracked texture.
- Always scrape down the bowl with a rubber spatula while mixing-every bit of butter and sugar matters.
- If your glaze thickens as it sits, whisk in a splash of milk to loosen it up again.
- Store cooled donuts in an airtight container at room temperature for up to 2 days, or refrigerate to extend freshness.
- For extra decadence, double dip the glaze once the first layer sets-it makes them bakery-level good.
Scoring
This is the secret step that gives gingerbread old fashioned donuts their signature crackly edges. After cutting your donuts, use a small paring knife to make three shallow slits evenly spaced around the outer edge of each donut. Then lightly score a circle around the inner ring where the hole was cut - you're not cutting all the way through, just marking the surface. These little ridges help the donuts expand and split open beautifully while frying, giving you that craggy, donut-shop look.
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Recipe
Gingerbread Old Fashioned Donuts
Ingredients
- ½ cup butter softened to the touch
- ¼ cup granulated sugar
- ⅓ cup brown sugar packed
- 2 large egg yolks cold
- 1 large whole egg
- 3 tablespoons molasses unsulphured, like Grandma's brand
- 1 teaspoon pure vanilla extract
- ¾ cup sour cream
- 3 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
For the glaze
- 3 tablespoons melted butter
- 4 cups powdered sugar
- ¾ teaspoon ground ginger
- 1 teaspoon vanilla
- ¼ teaspoon ground cinnamon
- ¼ cup milk
- 3 tablespoons molasses
Instructions
FOR THE DONUTS
- In a large mixing bowl, or in a stand size mixer fitted with the paddle attachment, beat together the softened butter, granulated sugar, and brown sugar with on medium speed until smooth and creamy, about 2 minutes.½ cup butter, ¼ cup granulated sugar, ⅓ cup brown sugar
- Scrape down the sides and bottom of the bowl with a rubber spatula to make sure everything's combined.
- Add the egg yolks and whole egg, one at a time, and scraping between each addition, mixing just until incorporated after each.2 large egg yolks, 1 large whole egg
- Add the molasses and vanilla extract and mix until smooth. The batter should look thick, shiny, and dark brown. Scrape the sides again so nothing sticks.3 tablespoons molasses, 1 teaspoon pure vanilla extract
- Mix in the sour cream on low speed until fully combined. The batter may look slightly clumpy or curdled - don't worry, it'll smooth out once the dry ingredients go in.¾ cup sour cream
- Add the flour, baking powder, salt, ginger, cinnamon, nutmeg, and cloves and mix on low until everything is combined and you now have a smooth looking dough!3 ½ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon salt, 2 teaspoons ground ginger, 1 ½ teaspoons ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves
- Switch to a rubber spatula and gently fold in any remaining dry bits by hand, scraping along the bottom and sides of the bowl. The dough might be slightly sticky and that is normal!
- Turn the dough out onto a lightly floured surface. Gently knead it once or twice to bring it together, then shape it into a flat disc about 1-1½ inches thick. Wrap in plastic wrap and refrigerate for at least 1 hour, or up to overnight.
Frying the donuts
- On a lightly floured surface, roll out the chilled dough to about ½ inch to ⅝ inch thickness. Use a floured donut cutter to cut out as many donuts as possible, then gently reroll the scraps and continue cutting. You want the donuts to be thick enough to hold their shape and get a tender, cakey middle.
- Once your donuts are cut, use a sharp paring knife to cut three small vertical slits evenly spaced around the outer edge of each donut. Then, using the tip of your knife, make a shallow incision around the inner ring (where the donut hole was cut), just scoring the surface. This creates those signature craggy ridges and deep cracks as they fry, like the kind you'd see at a real donut shop.
- Place the cut donuts onto a parchment-lined baking sheet, cover loosely with plastic wrap, and refrigerate for another 20-30 minutes. This second chill helps the donuts keep their shape during frying and promotes those signature crackly rings.
- Fill a heavy-bottomed pot or deep fryer with at least 2 inches of oil (vegetable or canola). Heat the oil to 325-350 F and maintain that temperature. Use a thermometer-this part is crucial. Too hot, and the donuts will get too dark and dry; too cool, and they'll absorb too much oil.
- Working in small batches (2-3 at a time), gently lower the chilled donuts into the hot oil. Fry for 90 seconds to 2 minutes per side, or until deeply golden and cracked. They may flip on their own-if not, gently turn them with a slotted spoon or spider. Keep the oil temperature steady between batches.
- Use a slotted spoon to lift the donuts out of the oil and transfer them to a wire rack set over a baking sheet. Let them cool for about 5-10 minutes before glazing.
Make the glaze
- While the donuts are cooling make the glaze. In a medium bowl, whisk together the melted butter, powdered sugar, ginger, and cinnamon until combined.3 tablespoons melted butter, 4 cups powdered sugar, ¾ tsp ground ginger
- Add the vanilla, molasses, and milk, then whisk until smooth and glossy.1 teaspoon vanilla, ¼ tsp ground cinnamon, ¼ cup milk, 3 tablespoons molasses
- The glaze should be thick enough to coat a spoon but still pourable - if it's too thick, add milk 1 teaspoon at a time until it reaches a drizzleable consistency.
- If it's too thin, whisk in a little more powdered sugar.
- Dip the warm donuts into the glaze, one at a time, letting the excess drip off before setting them on a wire rack.
- This is optional but I highly recommend, I doubled dipped mine. Once they set, I dipped them a second time and they were so good!
- The glaze will set as the donuts cool, forming that perfect crackly old-fashioned finish.
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