Gingerbread Baked Donuts With Gingersnap Icing
These delightful gingersnap donuts are a perfect combination of warm spices and sweet icing, creating a cozy treat that is perfect for any time of day. The aromatic blend of cinnamon and ginger fills the air as these donuts bake to perfection in the oven. Once cooled, they are dipped in a creamy icing and topped with a sprinkle of crushed gingersnap cookies, adding a delightful crunch to each bite. These gingersnap donuts are sure to brighten your day with their comforting flavors and irresistible sweetness.
— Constant Cookbook
Ingredients
- 3/4 cup Gold Medal All-Purpose Flour
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon kosher salt
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 3/4 cup buttermilk
- 2 tablespoons molasses
- 1 1/2 cups powdered sugar
- 4 tablespoons heavy cream
- 1/4 cup
Instructions
- Preheat oven to 350 degrees and spray donut pan with non-stick cooking spray.
- Place flour, baking powder, cinnamon, ginger, salt, sugar, egg, and vanilla into a large mixing bowl. Pour in the buttermilk and molasses, stir to combine.
- Scoop batter into prepared donut pan (in batches if necessary). Bake for 15-20 minutes, until baked through. Remove and let cool for 10 minutes before removing from pan.
- To prepare icing, whisk powdered sugar and heavy cream a medium bowl mixing until smooth. Add more cream as needed to thin icing. Dip cooled doughnuts in icing, sprinkle with crushed gingersnap cookies and serve.
Yield
9-11 Doughnuts
Nutrition
- Calories: 171 kcal
- Carbohydrate Content: 34 g
- Protein Content: 2 g
- Fat Content: 3 g
- Saturated Fat Content: 2 g
- Cholesterol Content: 24 mg
- Sodium Content: 94 mg
- Fiber Content: 1 g
- Sugar Content: 25 g
- Serving Size: 1 serving
Comments
No comments found.