Donuts have always held a special place in my heart. When I worked at a restaurant, there was a donut shop right across the street, and almost every day, I started my mornings with a donut bear claw. I love everything about it—the shape, the taste—it’s simply perfect. So, I decided to try making my own version at home, but with a twist: gingerbread flavor! That’s how I came up with gingerbread donut bear claws.

The process of making these donuts is simple and fun. The gingerbread gives them a sweet, spiced flavor, blending the cozy taste of gingerbread cookies with the soft, flaky pastry of a classic bear claw. They’re a magical treat for anyone who loves unique donuts.

Whether you’re a donut lover or just looking for something new to try, these gingerbread donut bear claws will surely become a favorite in your home. Serve them for breakfast or as a sweet snack, and you’ll have everyone smiling.

What Is Gingerbread Donut Bear Claw?

A Gingerbread Donut Bear Claw is a delightful fusion of two beloved treats: the traditional bear claw pastry and the warm, spiced flavors of gingerbread. A classic bear claw is a flaky, sweet pastry, often shaped like a bear’s paw and filled with almond paste or other sweet fillings. In this version, the dough is infused with gingerbread spices like cinnamon, ginger, cloves, and nutmeg, giving it a rich, cozy flavor reminiscent of holiday gingerbread cookies.

The result is a soft, slightly spiced donut that’s both nostalgic and unique. The Gingerbread Donut Bear Claw has the familiar shape and pastry-like layers of a bear claw, but with the warm, aromatic twist of gingerbread. It’s perfect for anyone who loves donuts and gingerbread, making it a special treat for breakfast, dessert, or any time of day!

Ingredients:

For the Dough:

2 ¼ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground cloves
¼ tsp nutmeg
¼ cup unsalted butter (room temperature)
¼ cup brown sugar
1 egg
¼ cup molasses
⅓ cup whole milk

For the Filling:

½ cup almond paste (or other filling like cream cheese or cinnamon sugar)
2 tbsp butter (softened)

For the Glaze:

½ tsp vanilla extract
1 cup powdered sugar
2 tbsp milk

How to Make Gingerbread Donut Bear Claw

Step 1:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and nutmeg. Set aside.
In a separate bowl, cream the butter and brown sugar until light and fluffy. Add the egg and molasses, and mix until well combined. Slowly alternate adding the flour mixture and milk, mixing until a soft dough forms.

Step 2:
Cover the dough with plastic wrap and refrigerate for 1-2 hours, allowing it to firm up.

Step 3:
On a floured surface, roll the dough into a rectangle, about ¼-inch thick. Spread the almond paste (or your preferred filling) and softened butter evenly over the dough.

Step 4:
Fold the dough in half lengthwise. Cut into 4-inch wide strips. Make small slits (about ½-inch apart) along one edge of each strip to create the “claws.” Shape the strips into a slight curve.

Step 5:
Preheat your oven to 375°F (190°C). Place the shaped bear claws on a lined baking sheet and bake for 10-12 minutes, or until golden brown and cooked through. Let cool slightly.
In a small bowl, whisk together powdered sugar, milk, and vanilla extract to make the glaze. Drizzle the glaze over the cooled bear claws.

Enjoy your Gingerbread Donut Bear Claws with a cup of coffee or tea! They’re a delicious mix of sweet, spicy, and flaky goodness.

Pro Tips

Gingerbread dough can be sticky, so chilling it for at least 1-2 hours will make it easier to roll out and shape the bear claws. If it gets too sticky while working, pop it back in the fridge for a few minutes.
When adding the filling, keep a light hand. Too much filling can cause the dough to burst open while baking. A thin, even layer ensures a perfect balance of dough and filling.
For a more flaky texture, make sure the butter used in the dough is well-chilled before mixing. It will help create a layered, tender pastry feel.

FAQ

Can I make the dough ahead of time?
Yes! You can make the dough the day before and store it in the refrigerator overnight. This allows the gingerbread spices to deepen in flavor. Just take the dough out when you’re ready to roll it and shape the bear claws.

Can I freeze the bear claws?
Absolutely! After baking and cooling, wrap the bear claws tightly in plastic wrap or store them in an airtight container. You can freeze them for up to 3 months. To reheat, thaw them in the fridge overnight and warm them in the oven at 350°F (175°C) for 5-10 minutes. Add the glaze after reheating.

Can I use a different filling?
Definitely! The almond paste can be replaced with various fillings like cream cheese, cinnamon sugar, chocolate, or fruit preserves. Pick what suits your taste best!

Do I need to glaze the bear claws?
The glaze is optional, but it adds a sweet finish and enhances the gingerbread flavor. If you prefer a less sweet pastry, you can skip the glaze or sprinkle powdered sugar instead.

Gingerbread Donut Bear Claw

Recipe by JoleeCourse: BREAKFAST, DESSERTCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

230

kcal

Total time

minutes

Ingredients

For the Dough:
2 ¼ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground cloves
¼ tsp nutmeg
¼ cup unsalted butter (room temperature)
¼ cup brown sugar
1 egg
¼ cup molasses
⅓ cup whole milk
For the Filling:
½ cup almond paste (or other filling like cream cheese or cinnamon sugar)
2 tbsp butter (softened)
For the Glaze:
½ tsp vanilla extract
1 cup powdered sugar
2 tbsp milk

Directions

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and nutmeg. Set aside.
In a separate bowl, cream the butter and brown sugar until light and fluffy. Add the egg and molasses, and mix until well combined. Slowly alternate adding the flour mixture and milk, mixing until a soft dough forms.
Cover the dough with plastic wrap and refrigerate for 1-2 hours, allowing it to firm up.
On a floured surface, roll the dough into a rectangle, about ¼-inch thick. Spread the almond paste (or your preferred filling) and softened butter evenly over the dough.
Fold the dough in half lengthwise. Cut into 4-inch wide strips. Make small slits (about ½-inch apart) along one edge of each strip to create the “claws.” Shape the strips into a slight curve.
Preheat your oven to 375°F (190°C). Place the shaped bear claws on a lined baking sheet and bake for 10-12 minutes, or until golden brown and cooked through. Let cool slightly.
In a small bowl, whisk together powdered sugar, milk, and vanilla extract to make the glaze. Drizzle the glaze over the cooled bear claws.
Enjoy your Gingerbread Donut Bear Claws with a cup of coffee or tea! They’re a delicious mix of sweet, spicy, and flaky goodness.

Notes

Gingerbread dough can be sticky, so chilling it for at least 1-2 hours will make it easier to roll out and shape the bear claws. If it gets too sticky while working, pop it back in the fridge for a few minutes.
When adding the filling, keep a light hand. Too much filling can cause the dough to burst open while baking. A thin, even layer ensures a perfect balance of dough and filling.
For a more flaky texture, make sure the butter used in the dough is well-chilled before mixing. It will help create a layered, tender pastry feel.