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gingerbread old fashioned donuts
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Gingerbread Old Fashioned Donuts

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.
Course Breakfast
Cuisine American
Servings 12 donuts
Author Molly Murphy

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
US Customary - Metric

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 teaspoon ground ginger
  • Add the vanilla, molasses, and milk, then whisk until smooth and glossy.
    1 teaspoon vanilla, ¼ teaspoon 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.