Gingerbread Donuts with Lemon Glaze

Gingerbread Donuts with Lemon Glaze

Welcome to day four of Christmas Week hosted by Kim from Cravings of a Lunatic and Jen from Juanita’s Cocina.  Today it’s all about gingerbread.

Oh Boy! Do my kids ever love gingerbread.  Each year I make gingerbread boys and hang them from our dining room chandelier.  Except, I didn’t do it last year because in the house we were renting there was a fan above the table.  That little fact didn’t prepare me for this year.  I made a batch on November 29th.  As per usual, I over-baked the batch that was to be hung so they’d be nice and dry and stay up for a week or two.  Ha!  I was used to Arizona dry weather.

Gingerbread Donuts with Lemon GlazeI hung them at 9pm.  By 5:45am when my two oldest boys were eating breakfast, 5 out of 8 lay on the table.  By 7:30am when my other three kids were eating, the last of the 8 was down.  And eaten.  Even in the “dry season,” it is too moist in Florida to hang my cookie decorations.  I am SO bummed.

Gingerbread Donuts with Lemon Glaze

I had plans to finally use my gingerbread Nativity cookie set this year, too.  I can just picture the carnage, so I may just skip the scene and use the smaller cookie cutters to make frosted cookies.  Sigh.

With that discouraging experience behind me, I knew that whatever I made for today had to be moist to begin with.  It’s been a while since I made donuts, so I thought I would tackle a gingerbread cake type donut.  I think a lemon sauce over gingerbread is just about the best thing ever, so I put a lemon rind glaze on them.    The recipe made about 18 good sized donuts.  The family attacked them with their usual gusto.  For a few moments,  I truly wished I weren’t a gluten free stick in the mud and could have eaten them, too.

Gingerbread Donuts with Lemon Glaze

Gingerbread Donuts with Lemon Glaze
  • 2 eggs
  • ¾ cup sugar
  • ¼ cup molasses
  • 2 tbsp oil
  • ¾ cup milk
  • 4-4½ cups self-rising flour
  • ½ tsp salt
  • 1½ tsp ginger
  • 1 tsp cinnamon
  • 1;2 tsp cloves
  • ½ tsp nutmeg
  • vegetable oil for frying
  • rind of 1 lemon
  • juice of ½ lemon or 2 Tbsp
  • enough water to make ⅓ cup when combined with juice
  • 1½ cups powdered sugar
  1. Beat eggs with mixer.
  2. Add sugar, molasses and oil, mixing well.
  3. Add milk and mix again.
  4. Combine dry ingredients and add to egg mixture.
  5. Refrigerate 2 hours.
  6. Roll dough out on well floured board to ½ inch thickness.
  7. cut with donut cutter or floured glass.
  8. Fry in 1 inch of oil at 350 degrees.
  9. Flip after about 2 minutes or when edges begin to darken significantly.
  10. Cook on second side for another two minutes or until it matches the first side.
  11. Drain on paper towels.
  12. Prepare glaze by combining lemon juice, rind and water in a microwave safe measuring cup.
  13. Heat to boiling in microwave.
  14. Whisk hot water into powdered sugar.
  15. Dip one side of cooled donuts into glaze and place on rack to dry,


Ginger Horse Cookies from Kim of Cravings of a Lunatic

Mini Gingerbread Donuts from Jen of Juanita’s Cocina

Gingerbread Biscotti from Liz of That Skinny Chick Can Bake

Chocolate Gingerbread Bundt Cake with Bourbon Cream Cheese Drizzle from Anuradha of Baker Street

Gingerbread Donuts with Lemon Glaze from Kristen of Frugal Antics of a Harried Homemaker

Mini Holiday Gingerbread Loaves from Isabelle of Crumb

Gingerbread Biscoff Truffles from Erin of Dinners, Dishes and Desserts

Gingerbread Dip from Erin of The Spiffy Cookie

Gingerbread Milkshake from Ramona of Curry and Comfort

Gingerbread Pumpkin Bars from Heather of Girlichef

Gingerbread Cinnamon Rolls from Cathy of  The Dutch Baker’s Daughter

Gingerbread Whoopie Pies with Lemon Cream Cheese Filling from Chung-Ah of Damn Delicious

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