Preheat your oven to 350 degrees and grease your donut pans with cooking spray. 

In a large mixing bowl, add the flour, baking powder, baking soda, salt, and spices—ginger, cinnamon, nutmeg, cloves, and allspice. Whisk all of the dry ingredients together until combined. Then, make a small clearing in the center of the mixture where your wet ingredients can be added in just a few minutes. Set aside. 

Next, crack the four eggs into a separate medium-sized mixing bowl. Use a fork to scramble each yolk. Then, add in the packed brown sugar and granulated sugar. Use your fork to break the brown sugar down, then whisk the ingredients together. Once combined, add the melted butter, buttermilk, molasses, and vanilla extract. Whisk until incorporated.

Pour the wet ingredients into the large mixing bowl containing the dry ingredients. Use a whisk to mix together until the batter is smooth. 

Use a piping bag or a cookie scoop to transfer the batter into each donut cavity. Then, use a small frosting spatula to smooth out the tops of each donut.

Bake your donuts for 15-17 minutes until a toothpick inserted into the middle of one comes up clean. Once they are done baking, let them cool completely. In the meantime, you can begin making your donut glaze.

In a small mixing bowl, melt the butter in the microwave. 

Next, add in the powdered sugar, half and half, and vanilla extract. Use a small whisk to combine.

Right before you are ready to frost the donuts, pop the glaze in the microwave for 15 seconds to get it warm and gooey. Pour your holiday sprinkles into a separate small bowl and have it on standby.

Dip each gingerbread donut one-by-one face-down into the glaze. When you lift each donut back up, let the excess glaze drip back into the bowl. Immediately dip the donut glaze-side down into the bowl of sprinkles. Place on a plate to set and repeat until all donuts are glazed.  

Serve and enjoy on a cold December morning with a hot cup of coffee!