Crunchy French Onion Chicken

Baked gingerbread mini donuts with a frosty peppermint glaze. The perfect treat for the holidays if you want to switch it up from baking chocolate cookies.

ingredient

1 cup gluten-free flour, or all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon cinnamon, ground
½ teaspoon ginger, ground
¼ teaspoon allspice
⅛ teaspoon cloves
¼ teaspoon kosher salt
¼ cup dark brown sugar
1 large egg
3 tablespoons unsulphured molasses, Golden Barrel Supreme Baking
⅓ cup milk
1 ½ teaspoon vanilla extract
3 tablespoons unsalted butter, melted
1 ½ cups powdered sugar
3 tablespoons unsalted butter, melted
¼ teaspoon peppermint extract
1 pinch kosher salt
2 ½ tablespoons milk
10 mini candy canes, crushed for topping
sprinkles, (optional)

Directions

Preheat oven to 350°F. Lightly spray mini donut pan with non-stick cooking spray.
In a large bowl whisk together flour, baking powder, baking soda, cinnamon, ginger, allspice, cloves, salt, and brown sugar.
In a separate bowl whisk together egg, molasses, vanilla extract, milk, and butter.
Stir dry mixture into the wet mixture and mix until just combined.
Transfer batter to a pastry bag or a plastic bag with a corner cut off. Pipe batter into donut pan filling each cavity about half full.
Bake for 5 to 6 minutes or until donut springs back when touched. Immediately remove from the pan and transfer to a wire rack to cool. While donuts are cooling, make the glaze.
In a medium-sized microwave-safe bowl, whisk together powdered sugar, melted butter, peppermint, and salt. Stir in 2 tablespoons of milk, adding additional milk 1 teaspoon at a time to reach desired consistency and whisk until smooth.
Dip the tops of donuts into the glaze, shaking off excess and return to wire rack. Use a toothpick to create a hole in the center of the donut glaze if needed.
Top immediately with candy canes and sprinkles. If glaze begins to harden, warm in the microwave in 6 to 10-second intervals, whisk after heating. Allow glaze to harden before serving.