These Baked Gingerbread Doughnuts are packed with delicious gingerbread flavor…and they’re surprisingly easy to make, too! Happy Holidays!
I grew up surrounded by gingerbread. Actually, let me clarify that. I grew up surrounded by gingerbread houses. My mother loves making gingerbread houses. We’d have little gingerbread houses decorating almost every room in our house…and a massive gingerbread house always served as the centerpiece of our holiday table. To this day, whenever I see a gingerbread house, it brings back fond memories of decorating gingerbread houses with my Mom and sister at our kitchen table.
Have you guys ever tried to fly with a 2-foot tall gingerbread house shaped like the Parthenon in Athens? Well, I have. What? That statement needs an explanation? Ok, maybe I should explain. After graduating from undergrad, I worked in a bank for a couple of months. I quickly realized that I needed a more creative outlet. I ended up moving down to Baton Rouge, LA where I stumbled into teaching Latin to 3rd-12th graders. Yes, 3rd grade through 12th grade. Adapting my teaching style for 3rd graders all the way to 12th graders definitely required some creativity. And you know what? It was one of the best jobs I’ve ever had!
I flew home for Thanksgiving that year, and my Mom had made a
big giant gingerbread house modeled after the Parthenon in Athens. This gingerbread house was legit. It featured candy canes for “pillars” and it had about 10 pounds of royal icing on it. But how exactly do you get a 2-foot tall gingerbread house from Raleigh, NC to Baton Rouge, LA? As your carry-on item on the plane, of course. (It wouldn’t fit under my seat or in the overhead bin, but the flight attendants were nice enough to stash it up front for me.) That gingerbread house stood proudly in the main office of the school for the entire month…and amazingly none of my students nibbled off a column or a piece of the roof.
Since gingerbread is so ingrained in me, it should come as no surprise that gingerbread anything ranks up there near the top of my list of favorite holiday desserts. I was organizing my bakeware recently, and I came across a doughnut pan. To be honest, I didn’t even remember that I owned a doughnut pan. But there it was…sitting there and just begging me to make a batch of Baked Gingerbread Doughnuts.
Baked Gingerbread Doughnuts
When I was doing my weekly grocery store run last week, I grabbed a bottle of International Delight’s Gingerbread Latte coffee creamer. Not only does the creamer provide a great punch of flavor to these doughnuts, but it’s delicious in coffee, too. Now there’s a winning combo: gingerbread coffee + Baked Gingerbread Doughnuts!
What is your favorite holiday flavor? As much as I love gingerbread, it would be a close race between gingerbread and eggnog for me. Peppermint comes in a close second, too. Speaking of eggnog, have you guys seen International Delight’s eggnog? Now that it’s December, I officially declare eggnog season open! I haven’t tried it yet, but I bet a glass of eggnog with a splash of Gingerbread Latte creamer in it would taste like the holidays in a glass. Anyone care to join me for a glass??
Did you make a batch of these Baked Gingerbread Doughnuts at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog). Cheers!
Baked Gingerbread Doughnuts
For the Doughnuts
- 1¼ cups cake flour
- ½ cup sugar
- ¼ cup brown sugar
- 1¼ tsp baking powder
- 1 tsp ground ginger
- ½ tsp cinnamon
- ¼ tsp ground cloves
- ¼ tsp salt
- 1 large egg
- ¼ cup milk
- 3 Tbsp unsalted butter melted
- 3 Tbsp International Delight Gingerbread Latte creamer
For the Glaze
- ½ cup powdered sugar
- ½ tsp vanilla
- 1 Tbsp milk
- Preheat oven to 425°F. Lightly grease doughnut pan; set aside.
- In a medium bowl, add all of the dry ingredients (cake flour, sugar, brown sugar, baking powder, ginger, cinnamon, cloves and salt). Stir until well mixed.
- In a separate bowl, whisk together the egg, milk, melted butter and Gingerbread Latte creamer.
- Add the liquid ingredients to the dry ingredients; stir until just mixed.
- Spoon or pipe the batter into the greased doughnut pan. (Tip: Fill each doughnut circle about half full of batter.)
- Bake at 425°F for 12-14 minutes, or until doughnuts begin to turn golden brown on the edges.
- Let doughnuts cool in the pan.
- Meanwhile, make the Glaze by combining the powdered sugar, vanilla and milk. Once doughnuts have cooled, turn them out of the pan. Drizzle tops of doughnuts with Glaze. Let Glaze dry (~15 minutes) before serving.
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.
Looking for more gingerbread desserts? Take a peak at these other favorites, too: