Festive Chocolate Gingerbread Baked Doughnuts: Your Ultimate Christmas Baking Delight

Are you ready to infuse your home with the delightful aromas of Christmas baking? There’s no better way to kick off the festive season than with a batch of these incredibly tempting Chocolate Gingerbread Baked Doughnuts. Imagine the cozy spices of gingerbread perfectly complemented by a rich, glossy chocolate glaze, all adorned with whimsical gingerbread men sprinkles. These delightful treats are not just a recipe; they’re an invitation to embrace the holiday spirit with every bite.

The holiday cheer has finally settled into my apartment. The Christmas tree, playfully decorated with an array of cupcake ornaments (you can see last year’s festive display here), stands tall and bright. My favorite Christmas mugs are overflowing with steaming hot chocolate, and the soothing sounds of my Pandora Christmas channel provide the perfect backdrop. Outside, the neighborhood is alive with twinkling lights adorning balconies, and storefronts glow with vibrant red and green displays. This magical time of year also signals the return of my intense gingerbread craving, which always seems to start with these irresistible gingerbread s’mores cookie bars. But this year, I’m taking it up a notch with these exquisite Chocolate Gingerbread Doughnuts.

Baked doughnuts are surprisingly simple to make, yet I often find myself not making them as frequently as I should. After several delightful experiments, I’ve finally perfected a recipe that truly captures the essence of Christmas in every bite. They offer that perfect balance of warmth and sweetness, making them an ideal treat for any holiday gathering or a quiet moment by the fire. And let’s be honest, they’re the absolute best excuse to break out those adorable gingerbread men sprinkles, especially after you’ve covered them in a luscious chocolate ganache glaze!

The Magic of Baked Doughnuts: Easy, Healthier & Delicious

If you’re new to the world of homemade doughnuts, baked versions are an absolute game-changer. Forget the mess and fuss of deep-frying; these doughnuts come together with minimal effort and are considerably lighter. They offer a tender, cake-like texture that’s incredibly satisfying, making them a fantastic alternative for those who prefer not to deal with hot oil. The process is straightforward: mix your batter, pipe it into a doughnut pan, and bake! It’s that simple. This method not only saves time but also makes for a much healthier indulgence, allowing you to enjoy the festive flavors without any guilt. Their ease makes them perfect for busy holiday schedules, freeing up more time for family and friends.

The Perfect Holiday Flavor: Chocolate & Gingerbread

This recipe brings together two beloved holiday flavors: the warm, spicy notes of gingerbread and the decadent richness of chocolate. The gingerbread dough is infused with a harmonious blend of ground cinnamon, ginger, nutmeg, and clove, creating that quintessential holiday aroma and taste. The molasses adds depth and moisture, ensuring each doughnut is incredibly tender and flavorful. But what truly elevates these treats is the simple yet luxurious chocolate ganache glaze. A quick warming of heavy cream over semisweet chocolate chips results in a silky-smooth coating that perfectly balances the spicy gingerbread, adding an extra layer of indulgence. It’s a flavor combination that simply sings of Christmas.

Sprinkles, Sparkle, and Spelling: A Doughnut Dilemma

One of the first things that came to mind after frosting these beautiful doughnuts was, “Why don’t I use sprinkles more often when I’m baking?” They truly add an instant touch of joy and festivity to any treat! I really should be more spontaneous with sprinkles, embracing their simple ability to bring a smile. And speaking of doughnuts, let’s address the age-old question: is it “doughnuts” or “donuts”? I meticulously spell it “doughnuts” for my blog, adhering to the traditional spelling, but in casual conversation, I invariably say “donuts.” Does that make me a doughnut/donut hypocrite? It’s a whimsical debate that often crosses my mind. Perhaps we should all just agree to disagree and simply enjoy the deliciousness, no matter how it’s spelled! While I ponder this profound linguistic puzzle, I think I’ll just grab another one of these delightful treats.

Essential Equipment: Your Doughnut Pan & Beyond

If you don’t yet own a doughnut pan, then it’s definitely time to add one to your Christmas wish list! I received mine last year, and it has quickly become one of my most-used baking tools. I find myself reaching for it far more often than I ever did for frying doughnuts. It makes baking these circular delights incredibly easy and mess-free. But don’t let the lack of a special pan deter you from making these chocolate gingerbread wonders! If you don’t have a doughnut pan, you can simply bake the batter in a muffin pan. You’ll end up with delightful “doughnut muffins” (or perhaps “duffins” or “muffnuts” as I like to call them!), which are just as delicious and capture all the same festive flavors.

Tips for Perfect Freshness: Enjoying Your Doughnuts

Like most doughnuts, these baked gingerbread delights are truly at their best when enjoyed on the same day they are made. The good news is that they come together incredibly quickly – only about 10 minutes to bake, another 15 minutes to cool, and then they’re ready for frosting. You can easily have a fresh batch ready to enjoy within an hour, making them perfect for last-minute holiday treats or spontaneous gatherings. However, if you do want to savor them the next day, it’s crucial to store them in an airtight container as soon as they have completely cooled. This prevents them from drying out and losing their tender texture, a mistake I’ve made more than once by leaving them on the counter for too long (oops!). The rich chocolate frosting also plays a role in helping to keep them wonderfully moist.

Equipment You May Need for This Recipe:

The Ultimate Chocolate Gingerbread Baked Doughnuts Recipe

Chocolate Gingerbread Baked Doughnuts

Yield:
9 doughnuts

Prep Time:
30 minutes

Cook Time:
10 minutes

Total Time:
40 minutes

Ingredients

• 1 1/3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground clove
• 1/4 teaspoon salt
• 1/4 cup (4 tablespoons or 2 ounces) unsalted butter, softened
• 1/2 cup packed dark brown sugar*
• 1 egg, room temperature
• 1/4 cup sour cream, room temperature
• 1/4 cup full-flavor molasses (not blackstrap)
• 1 teaspoon vanilla extract
• 2 tablespoons semisweet chocolate chips
• 2 tablespoons heavy whipping cream
• Sprinkles, to decorate

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease two doughnut pans**.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, clove, and salt. Set aside.
3. In a separate large mixing bowl, beat together the softened butter and dark brown sugar until the mixture is light, smooth, and creamy, which should take about 2-3 minutes. Beat in the room temperature egg until well combined. Then, beat in the sour cream, full-flavor molasses, and vanilla extract until everything is smooth. Gradually add the dry flour mixture to the wet ingredients, beating just until combined and no streaks of flour remain. Be careful not to overmix.
4. Transfer the batter into a piping bag fitted with a round tip***. Carefully pipe the batter evenly into each cavity of the prepared doughnut pans, filling each about halfway since the doughnuts will rise during baking. Bake for 8-10 minutes, or until a toothpick inserted into a doughnut comes out clean. Allow them to cool in the pan for 5 minutes before gently removing them to a wire rack to finish cooling completely.
5. Once the doughnuts are completely cool, prepare the chocolate glaze. In a small saucepan, gently warm the heavy cream over low heat until it’s just about to boil (you’ll see small bubbles forming around the edges). Remove from heat and pour the hot cream over the semisweet chocolate chips placed in a small heatproof bowl. Let it sit undisturbed for 1 minute to allow the chocolate to melt. Then, stir gently with a spoon or whisk until the mixture is completely smooth and glossy. Dip the top of each cooled doughnut into the chocolate glaze, allowing any excess to drip off. Immediately top with your festive sprinkles before the glaze sets. Doughnuts are truly best when eaten the same day they are made. Store any leftovers in an airtight container at room temperature.

Notes

*I prefer using dark brown sugar in this recipe because it contains a higher molasses content than light brown sugar, which enhances the rich, deep gingerbread flavor and contributes to a more moist texture. However, light brown sugar can be substituted with equally delicious results.

**If you only have one doughnut pan, don’t worry! You can bake the first batch of six doughnuts, remove them from the pan as directed, and then cool the pan in the refrigerator for about 5 minutes before reusing it for the remaining batter. As mentioned, if a doughnut pan isn’t available, you can absolutely bake this versatile batter in a muffin pan to create festive gingerbread doughnut muffins.

***Using a piping bag makes filling the doughnut pan cavities significantly easier and creates uniform doughnuts with neat holes. If you don’t have a dedicated piping bag, a freezer bag with one corner snipped off will work just as well. Alternatively, you can carefully spoon the batter into the pan, taking your time to keep the shape.

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Source: Adapted from my vanilla bean doughnuts recipe

More Festive Treats for Your Holiday Baking List

If you’re looking to expand your holiday baking repertoire, here are a few more delightful Christmas recipes that are sure to spread cheer:

Baked Vanilla Bean Doughnuts
Carrot Cake Baked Doughnuts
Double Lemon Glazed Doughnuts
Gingerbread Blondies
Gingerbread S’mores Cookie Bars
Gingerbread Linzer Cookies

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