Festive Christmas Donuts with Eggnog Glaze

Introduction

The holidays are honestly the perfect excuse to bring out all the things cozy, colorful, and delicious, and these Christmas donuts deliver on every single front. Picture this: soft, tender vanilla donuts with a hint of warm cinnamon and nutmeg, dipped in a silky eggnog glaze tinted red and green, and topped with cheerful holiday sprinkles. Whether you serve them for breakfast on Christmas morning, set them out at your holiday brunch party, or wrap them up as edible gifts for neighbors, these donuts are guaranteed to bring smiles to every single face that sees them. The best part? They are baked, not fried, so easier to make and lighter to eat.

I started making these every December a few years back when my niece Charlotte (who is now 6) declared that Christmas morning needed “real Christmas donuts, not regular ones.” That first year, I dyed the eggnog glaze bright red and green with food coloring and topped each donut with little snowflake and reindeer sprinkles. Charlotte ate three of them before I could even snap a photo. Emily ate two and asked if we could make them every year. My sister-in-law texted me a picture of Charlotte holding one up to her face with the biggest grin and said “you have officially started a tradition.” Now this is our Christmas morning standard, alongside coffee, gift opening, and a roaring fire. My father-in-law sneaks two with his black coffee. My brother-in-law usually grabs one as he walks in the door. And Charlotte still requests them by name two weeks before Christmas.

The smell as these bake is honestly incredible. Warm vanilla and cinnamon blooming through the kitchen, melted butter coating the cake-like batter, and that signature holiday bakery aroma that makes the whole house feel like Christmas Eve. Each bite delivers a soft pillowy cake-donut interior, a silky-sweet eggnog glaze with warm nutmeg notes, and the satisfying crunch of holiday sprinkles. If you love baked donuts like this, you have to try my Maple Donuts with Silky Glaze or Frosting next. Same baked-not-fried magic, different cozy flavor profile.

Why You Will Like These Festive Christmas Donuts

• Quick and easy, just 30 to 35 minutes from mixing bowl to glazed donut on the plate.
• Baked, not fried, no oil splatter, no scary frying, way less mess and cleanup.
• Festive and fun, perfect for holiday brunches, cookie swaps, or edible neighbor gifts.
• Kid-approved decorating, little helpers love dipping and sprinkling these.
• Make-ahead friendly, the unglazed donuts freeze beautifully for up to 2 months.
• Customizable colors, dye the glaze any combination of red, green, white, or pastel.
• Soft and cake-like, with a tender vanilla crumb that pairs perfectly with the rich eggnog glaze.
• Beautiful holiday presentation, the multi-colored glaze makes them look bakery-window worthy.

Festive Christmas Donut Ingredients

Here is everything you need, organized into the donuts and the glaze components. I will share my notes on each ingredient because a few smart choices completely change the result.

Baked Donuts

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground mace or nutmeg (optional but recommended)
• 1/4 teaspoon kosher salt
• 1/2 cup whole milk, room temperature
• 1/4 cup vegetable oil (or melted coconut oil)
• 2 tablespoons salted butter, melted
• 1 large egg, room temperature
• 2 teaspoons pure vanilla extract

Eggnog Glaze

• 3 cups powdered sugar, sifted
• 1/4 to 1/3 cup eggnog (or heavy cream with 1/4 teaspoon nutmeg and 1/2 teaspoon vanilla)
• Red and green AmeriColor gel food coloring
• Holiday sprinkles (mix of jimmies, nonpareils, snowflake shapes)

Optional Garnishes

• Crushed candy canes for peppermint flavor
• Edible gold or silver glitter dust
• Festive sugar pearls in red and white
• A grating of fresh nutmeg over the glaze
• Mini chocolate chips or chopped pecans

Ingredient Notes And Shopping Tips

For the eggnog, use full-fat eggnog for the richest most flavorful glaze. Look for it in the dairy section starting around early November. Brands like Hood Golden, Borden, or Southern Comfort eggnog all work beautifully. If you can find traditional eggnog (the rich yellow kind, not light eggnog), that gives the deepest flavor and best color. If eggnog is out of season, substitute heavy cream with a 1/4 teaspoon of fresh-grated nutmeg and 1/2 teaspoon of vanilla extract for a similar flavor.

The butter should be melted just before mixing into the wet ingredients. Salted butter adds a subtle flavor boost. If you only have unsalted, that works too, just leave the salt at the 1/4 teaspoon called for.

Use large eggs at room temperature. Cold eggs cause the melted butter to seize up and clump. Place the egg in warm water for 5 minutes if you forgot to set it out earlier.

For baking powder, check the date. Stale baking powder gives you flat sad donuts. Test by dropping 1 teaspoon into 1/3 cup of hot water. If it fizzes vigorously, you are good to go. If not, replace the container.

The ground mace is honestly the secret upgrade in this recipe. Mace comes from the same plant as nutmeg but has a slightly different more aromatic flavor (some bakers describe it as “fancy nutmeg”). McCormick sells ground mace in the spice aisle. If you cannot find it, ground nutmeg works perfectly. Freshly grated nutmeg from a whole nutmeg pod is the very best option if you have it.

For food coloring, use gel-based food coloring (AmeriColor, Wilton, or Chefmaster are all great brands). Gel food coloring is more concentrated than liquid drops, so you can achieve vibrant Christmas red and forest green colors without thinning out the glaze. Just a tiny drop goes a long way.

For sprinkles, get creative with combinations. Mix jimmies (the long cylinder kind, hold their shape and color), nonpareils (tiny round balls, add color), and shaped sprinkles (snowflakes, stars, reindeer, Christmas trees). Wilton, Sweetapolita, and Trader Joe’s all sell beautiful holiday sprinkle mixes. The variety in shapes and sizes makes each donut look special.

Smart Substitutions

• Dairy free: Use almond, oat, or soy milk in place of whole milk. Use vegan butter (Miyokos or Earth Balance) and dairy-free eggnog (Almond Breeze Almondmilk Nog or Califia Holiday Nog).
• Egg free: Use a flax egg (1 tablespoon ground flaxseed mixed with 2 1/2 tablespoons water, rested for 5 minutes).
• Gluten free: Use a 1:1 gluten-free flour blend (Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure).
• No eggnog: Substitute with heavy cream plus 1/4 teaspoon nutmeg and 1/2 teaspoon vanilla extract.
• Spice swap: Use pumpkin pie spice or apple pie spice in place of cinnamon and mace.
• Alcoholic upgrade: Add 1 teaspoon of bourbon, rum, or brandy to the glaze for an adult version.
• Mini donut version: Use a mini donut pan and reduce bake time to 9 to 11 minutes.

Callie’s Kitchen Note

The fresh-grated-nutmeg upgrade is honestly the secret weapon that takes these from “good Christmas donuts” to “wait, where did you buy these?” The first year I made them, I used regular pre-ground nutmeg from the back of the pantry that had probably been there for 2 years. The flavor was fine but kind of flat and one-dimensional. Then my mother-in-law brought over a whole nutmeg pod and a small grater for Christmas Eve baking, and I grated fresh nutmeg into both the donut batter AND the eggnog glaze. The flavor difference was unreal. Fresh nutmeg has this complex woodsy aromatic quality that pre-ground simply does not have. Now I keep a small jar of whole nutmegs and a microplane grater in my spice drawer specifically for holiday baking. Worth the small investment for the rest of your December baking projects. The 30-second grating step transforms the whole flavor profile.

How To Make Festive Christmas Donuts

This is a true Quick Fix recipe that comes together in about 35 minutes total, with the donuts cooling while you mix the glaze. Read through once before starting, especially because the active batter prep moves fast.

1: Preheat And Prep The Pans

1. Preheat your oven to 350 degrees F.
2. Grease two 6-well donut pans with non-stick cooking spray or melted butter. Make sure to coat the inside of each well thoroughly, including the center post that creates the donut hole.

2: Whisk The Dry Ingredients

3. In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, ground mace or nutmeg, and kosher salt.
4. Whisk for about 30 seconds to evenly distribute the leavening agents and spices.

3: Mix The Wet Ingredients

5. In a large mixing bowl, combine the room-temperature whole milk, vegetable oil, melted (slightly cooled) salted butter, room-temperature egg, and pure vanilla extract.
6. Whisk vigorously until smooth and fully combined, about 30 seconds.

4: Combine Gently

7. Pour the dry ingredients into the bowl with the wet ingredients.
8. Stir gently with a rubber spatula or wooden spoon, just until the flour disappears. Do NOT overmix. Some small lumps are totally fine and actually desirable. Overmixing develops gluten and creates tough rubbery donuts.

5: Pipe Into The Donut Pans

9. Transfer the batter to a piping bag or a large zip-top bag with the corner snipped off (about 1/2 inch wide).
10. Pipe the batter into each greased donut well, filling each one only HALFWAY. Overfilling causes the donuts to rise over the center hole and lose their classic donut shape.

6: Bake Until Set

11. Bake at 350 degrees F for 13 to 15 minutes, or until the tops spring back when lightly pressed and a toothpick inserted into a donut comes out clean.
12. Let the donuts cool in the pan for 5 minutes to firm up so they release cleanly.
13. Carefully turn the pans upside down over a wire rack to release the donuts. Let cool COMPLETELY on the rack before glazing (about 30 minutes). Warm donuts melt the glaze right off.

7: Make The Eggnog Glaze

14. Set a wire rack over a sheet pan or parchment paper for easier cleanup (glaze drips happen).
15. In a medium bowl, whisk together the sifted powdered sugar with 1/4 cup of eggnog until smooth.
16. If the glaze is too thick, add more eggnog 1/2 teaspoon at a time until you reach a thick but pourable consistency that drips slowly off the whisk.

8: Color The Glaze

17. Divide the glaze into three small bowls.
18. Leave one bowl white. Color the second bowl with a tiny drop of red gel food coloring (start small, you can always add more). Color the third with a drop of green gel food coloring.
19. Stir each bowl until the color is fully uniform.

9: Dip And Decorate

20. Dip the top of each cooled donut into your chosen color of glaze. Hold for 2 seconds, then lift and gently shake to remove excess.
21. Place dipped donuts back on the wire rack.
22. While the glaze is still wet, immediately add holiday sprinkles. Some donuts can get all one color of sprinkles, others can be mixed. Have fun with it.
23. Let the donuts rest at room temperature for about 10 minutes for the glaze to set before serving.

Callie’s Kitchen Note

The cool-completely rule is honestly the difference between gorgeous bakery-style donuts and a melted glaze disaster. The first Christmas I made these, I was so excited to decorate that I started glazing while the donuts were still warm. The glaze immediately melted into a thin watery layer and slid off the donuts, taking all the sprinkles with it. The donuts looked terrible. Now I set a kitchen timer for 30 minutes from the moment the donuts come out of the oven and walk away from the kitchen. By the time the timer rings, the donuts are at perfect room temperature, the glaze grips the surface beautifully, and the sprinkles stick like they were meant to. Patience pays off here. Worth setting that timer every single time for picture-perfect results.

Common Mistakes To Avoid

I have hit every one of these, so save yourself the trouble.

• Overmixing the batter. Number one mistake for tough rubbery donuts. Stir just until the flour disappears with some lumps still visible.
• Glazing warm donuts. Hot or warm donuts melt the glaze instantly into a runny mess. Always let donuts cool completely on a wire rack (about 30 minutes).
• Overfilling the donut wells. Fill each well only HALFWAY. Overfilling means the batter rises over the center hole and you lose the classic donut shape.
• Skipping the pan greasing. Even on a nonstick pan, baked donuts can stick. Always grease generously with spray or melted butter.
• Cold ingredients. Cold milk or egg seizes the melted butter. Bring dairy and eggs to room temperature first.
• Using liquid food coloring instead of gel. Liquid colors thin out the glaze too much. Use concentrated gel food coloring for vibrant colors without thinning.
• Glazing without sifting powdered sugar. Unsifted powdered sugar leaves grainy clumps in the glaze. A 30-second sift gives you silky smooth results.

Storage And Reheating

These donuts store well for a few days and freeze beautifully for longer-term holiday baking prep.

Room Temperature Storage

Store cooled donuts (glazed or unglazed) in an airtight container at room temperature for up to 2 days. Place a sheet of parchment paper between layers to keep the glaze from sticking. The donuts are best the first day, but still delicious on day 2.

Freezing Tips

For longer storage, freeze UNGLAZED baked donuts for up to 2 months. Once fully cooled, place them on a baking sheet and freeze for 1 hour (so they do not stick together). Transfer to a freezer-safe zip-top bag or container.

To use, thaw the unglazed donuts at room temperature for 1 to 2 hours, then make a fresh batch of eggnog glaze and decorate as fresh. This is honestly my go-to holiday baking prep move. I make a triple batch the weekend after Thanksgiving, freeze them unglazed, and pull them out whenever I need a quick festive treat for a holiday party or unexpected guests. For more on safe storage times for baked goods with dairy-based glazes, the USDA FoodKeeper guide is a great resource I check often.

Best Reheating Methods

• Microwave on low power: Heat individual donuts for just 10 to 15 seconds. Best for unglazed donuts.
• Oven: Warm in a 300 degree F oven for 5 minutes to revive the just-baked texture.
• Avoid microwaving glazed donuts for too long since the glaze can get sticky and melt off.
• Air fryer: 300 degrees F for 2 to 3 minutes works great for unglazed donuts.

Callie’s Kitchen Note

For holiday gifting, this recipe is honestly my preferred homemade present every single December. The first year I packaged these as gifts, I bought a stack of clear cellophane bags from the dollar store, placed 3 donuts in each bag along with a sheet of parchment to keep them from sticking, tied with red and green ribbon, and added a small handwritten tag with “Merry Christmas, baked with love by Callie.” I gave them to our neighbors, Emily’s teachers, the bus driver, my husband’s office team, and the mail carrier. Every single recipient texted me back saying how thoughtful and delicious they were. Several asked for the recipe. Now I plan ahead and make 4 batches every December specifically for gifting. Way more meaningful than a store-bought gift card, and the recipients always appreciate the homemade touch. Worth keeping cellophane bags and ribbon in the pantry for spontaneous gift moments.

Festive Christmas Donut Variations

Once you nail the base recipe, the variations are honestly endless. Here are the ones my family has loved most over the years.

• Peppermint candy cane version: Add 1/2 teaspoon peppermint extract to the glaze and sprinkle crushed candy canes on top while the glaze is still wet.
• Orange holiday twist: Add 1 teaspoon fresh orange zest to the batter and top with white glaze and orange-flavored sugar.
• Gingerbread version: Add 1/4 teaspoon each of ground ginger, cloves, and allspice to the dry ingredients. Use white glaze and gingerbread-shaped sprinkles.
• Boozy adult holiday version: Add 1 teaspoon of bourbon, rum, or brandy to the eggnog glaze for a grown-up cocktail twist.
• Chocolate Christmas: Replace 2 tablespoons of flour with cocoa powder in the batter. Dip in white glaze and top with red and green sprinkles.
• Easter version: Use pastel glazes (pink, light blue, lavender) and floral sprinkles for spring.
• Winter wonderland: Use all-white glaze with snowflake sprinkles and edible silver pearls for a non-color-specific winter theme.

Callie’s Kitchen Note

The peppermint candy cane variation is honestly my husband’s contribution to this recipe and now our official New Year’s Eve party version. The first time I tried it, I was a bit hesitant because peppermint and eggnog seemed like a strange combination. But on December 31st a few years back, he convinced me to add 1/2 teaspoon of pure peppermint extract to the glaze and top each donut with crushed candy canes I had crushed in a zip-top bag with a rolling pin. The result was honestly incredible. The cool peppermint cuts the rich eggnog beautifully, the candy cane crunch adds amazing texture, and the red-and-white-striped candy on top looks gorgeous on the white-glazed donuts. Now this is our New Year’s Eve breakfast standard. The same trick works for ice cream sundaes, hot cocoa toppings, and Christmas cookie decorating. Worth keeping a small bag of crushed candy canes in the freezer all December for spontaneous holiday baking moments.

Serving Suggestions

These donuts shine as the centerpiece of any holiday brunch or as a festive afternoon coffee treat.

Perfect Pairings

• Fresh fruit or a colorful fruit salad to balance the sweetness.
• Crispy bacon or breakfast sausage for that sweet-and-savory holiday balance.
• A side of scrambled eggs or a fancy frittata for a complete brunch plate.
• Greek yogurt with honey and granola on the side.
• A simple cheese and fruit board alongside coffee.
• A small dish of warm eggnog for double-dipping fun.

Best Occasions

I make these for Christmas morning breakfast (our annual tradition), holiday brunch parties, Christmas Eve dessert spreads, neighborhood cookie swaps, December teacher appreciation gifts, mailman and delivery driver thank-you gifts, New Year’s morning brunches, office holiday parties, and any cozy December weekend when I want to make the house smell like Christmas. They are also perfect for hosting kids during holiday play dates since the decorating step is so fun. For a Christmas-themed brunch table, I display them alongside hot cocoa, cinnamon rolls, and fresh fruit for the prettiest spread.

Presentation Tips

Arrange the donuts on a holiday-themed platter or tiered cake stand with the colors alternating (red, green, white, red, green, white) for a magazine-cover holiday display. For gifting, tie individual donuts or small groups of 3 in clear cellophane bags with red and green ribbon and a handwritten tag. A pretty wooden cake stand or vintage Christmas plate channels that cozy bakery aesthetic. Dust with a little powdered sugar “snow” through a fine-mesh sieve for extra magic. Place a small ramekin of extra eggnog or warm caramel sauce alongside for dipping.

Beverage Pairings

• A glass of cold full-fat eggnog for the most thematic pairing.
• Hot cocoa with whipped cream and a candy cane for the kid-friendly Christmas vibe.
• A spiced chai latte or vanilla latte for cozy morning pairings.
• Hot coffee or espresso to balance the sweetness.
• For adults, an Irish coffee or a splash of Baileys in your coffee.
• Warm mulled apple cider with cinnamon sticks for the winter wonderland vibe.

Festive Christmas Donut FAQ

Recipes You May Like

If these festive Christmas donuts hit the spot, you are going to love these next.

• Maple Donuts with Silky Glaze or Frosting bring the same baked-not-fried donut magic with cozy maple syrup flavor and your choice of glaze or thick frosting. Perfect for fall mornings.
• Baked Apple Cider Donut Holes bring the same baked donut goodness in bite-sized form with warm apple cider flavor and cinnamon sugar coating. Perfect for fall.
• Protein Donuts are another baked donut variation with a healthier protein-packed twist. Perfect for post-workout breakfasts.

Conclusion

These festive Christmas donuts have earned a permanent spot in our December rotation, and I have a feeling they will in yours too. They are the kind of recipe that turns Christmas morning into something genuinely magical, that brings every kid in the room running to the counter the moment they see the colors and sprinkles, and that fills your kitchen with the most comforting holiday spice aroma. Soft, tender, packed with warm cinnamon-nutmeg flavor, dipped in silky eggnog glaze, and decorated with cheerful holiday sprinkles. The kind of breakfast or sweet treat that makes the holidays feel just a little bit more special.

If you make these, I would absolutely love to hear how they turned out. Leave a comment, snap a photo, and tag me. Reading your kitchen stories is honestly the best part of running this little blog.

If you are a Pinterest person, save this one to your holiday baking or Christmas morning board so you can find it again next December. Follow along at Pinterest.com/recipescookingwithcallie for more recipe ideas, kitchen hacks, and comfort food that just makes life better.

Happy baking, friends.

Callie

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