Gingerbread Recipe

1. 1¾ cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife.
2. 1 teaspoon baking soda.
3. ½ teaspoon salt.
4. 2 teaspoons ground ginger.
5. 1 teaspoon ground cinnamon.
6. ¼ teaspoon ground cloves.
7. 4 tablespoons unsalted butter, melted.
8. ⅔ cup packed dark brown sugar.

Gingerbread House

You’ll be surprised at how easy it is to make a gingerbread house from scratch. Equipped with gumdrops, licorice, peppermint and, of course, royal icing, this recipe is as fun to make as it is delicious.

Prep: 0 1h15min0

Total: 0 1h30min0

Yield: One recipe of dough makes one

Ingredients:

• 1/2 cup (1 stick) butter, at room temperature
• 1/2 cup dark brown sugar
• 1/4 cup light molasses or dark corn syrup
• 1 tablespoon cinnamon
• 1 tablespoon ground ginger
• 1 1/2 teaspoons ground cloves
• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 2 tablespoons water
• Melted white chocolate or Royal Icing, recipe follows
• Gumdrops, licorice and peppermint, as desired
• 1 pound (3-3/4 cups) powdered sugar, sifted if lumpy
• 1 to 2 large egg whites, or substitute 4 teaspoons packaged egg whites and 1/4 cup water
• 1 teaspoon almond extract, vanilla or lemon juice

Instruction:

1. Gingerbread House: In a large mixing bowl, cream the butter, brown sugar, molasses, cinnamon, ginger, cloves and baking soda together until the mixture is smooth. Blend in the flour and water to make a stiff dough. Chill at least 30 minutes or until firm.
2. Preheat oven to 375 degrees F.
3. Cut out the following paper patterns for the gingerbread house template: Two rectangles, 3 by 5 inches, to make the front and back of the house. Two rectangles, 3 by 5 1/2 inches for the roof. Two pieces for the ends of the house, 3 inches wide at the base, 3 inches to the roof line, and slanted to a peak 5 1/2 inches from the bottom. Four smaller rectangles, 1 1/2 by 1 inch for the roof and sides of the entryway. And one piece, 2 inches wide at the base, 1 1/2 inches to the roof line, and slanted to a peak 2 1/2 inches from the bottom for the front of the entryway.
4. Roll gingerbread dough out to edges on a large, rimless cookie sheet. Place paper patterns onto the rolled out dough. With a sharp, straight edged knife, cut around each of the pieces, but leave pieces in place.
5. Bake at 375 degrees F for about 15 minutes until dough feels firm.
6. Place patterns on top of the gingerbread again and trim shapes, cutting edges with a straight-edged sharp knife. Leave to cool on baking sheet.
7. Place royal icing into pastry bag with a writing tip and press out to decorate individual parts of house, piping on decorations, windows, door, etc., as desired. Let dry until hardened.
8. Glue sides, front and back of house together at corners using royal icing. Place an object against the pieces to prop up until icing is dry (it only takes a few minutes).
9. Glue the two roof pieces to the pitched roofline of the house. Then, similarly, glue the sides and roof of the entryway together with icing. Attach the entryway to the front of the house.
10. Continue decorating the house, gluing on gumdrops, licorice and peppermint, as desired.
11. Mix all of the ingredients together using an electric hand mixer, until the icing is smooth and thin enough to be pressed through a pastry bag with a writing tip. Add more lemon juice, if necessary.

Gingerbread

A timeless, classic, traditional Gingerbread recipe that makes for a dense but soft, moist, and richly flavored cake, perfectly flavored with molasses, brown sugar, and lots of cozy spices! Be sure to check out the how-to video!

Prep: 20min

Total: 60min

Yield: 9

Serving Size: 1 slice

Nutrition Facts: servingSize 1 slice, calories 383 kcal, Carbohydrate 67 g, Protein 4 g, Fat 11 g, Saturated Fat 7 g, Trans Fat 1 g, Cholesterol 48 mg, Sodium 405 mg, Fiber 1 g, Sugar 40 g

Ingredients:

• ½ cup unsalted butter (preferably European-style butter, if you can find it)
• ½ cup dark brown sugar (firmly packed (100g))
• 1 cup unsulphured molasses ((235ml) )
• 1 large egg
• 1 teaspoon vanilla extract
• 2 ½ cups all-purpose flour ((312g))
• 1 ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground cloves
• ¾ teaspoon salt
• 1 cup boiling water ((235ml))
• Whipped Cream (for topping, optional)

Instruction:

1. Preheat oven to 350F (175C) and prepare a 9″x9″ (23x23cm) metal baking pan by either generously greasing and flouring or by lining with parchment paper. Set aside.
2. Combine butter and brown sugar in a large bowl and use an electric mixer to beat until creamy.
3. Add molasses and stir until well combined.
4. Add egg and vanilla extract. Stir well.
5. In a separate bowl, whisk together flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt.
6. Gradually add dry ingredients to wet until completely combined.
7. Carefully stir in boiling water until ingredients are smooth and well-combined.
8. Pour batter into prepared baking pan and bake in the center rack of 350F (175C) preheated oven for 40 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
9. Allow to cool before slicing and serving. This Gingerbread tastes best when topped with whipped cream!

Fresh Ginger Gingerbread

Gingerbread fills your house with the wonderful aroma of spices. It is easy to double this recipe for a festival or bake sale.

Prep: 30min

Total: 0min

Yield: 10 servings

Nutrition Facts: calories 110 calories, Fat 3.5 grams, Saturated Fat grams, Trans Fat grams, Cholesterol 20 milligrams, Sodium 90 milligrams, Carbohydrate 20 grams, Fiber 0 grams, Sugar grams, Protein 2 grams

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup mild molasses
• 1/3 cup milk
• 1/3 cup sugar
• 1/4 cup Land O Lakes® Butter melted
• 1 tablespoon ginger puree or grated fresh gingerroot, *
• 1 large Land O Lakes® Egg
• Powdered sugar, if desired

Instruction:

1. Heat oven to 350°F. Grease and flour 2 mini (5 3/4×3-inch) loaf pans.
2. Combine flour, cinnamon, allspice, cloves, nutmeg, baking soda and salt in bowl.
3. Combine molasses, milk, 1/3 cup sugar, butter, ginger and egg in bowl; beat until well mixed. Add flour mixture; beat at low speed, scraping bowl occasionally, until well mixed.
4. Pour batter into prepared pans. Bake 28-33 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes; remove from pans. Cool completely. ,
5. Sprinkle with powdered sugar before slicing, if desired.

Gingerbread

While we’re proud to offer cutting-edge cocktail cakes and other 21st-century trending desserts here on our recipe site, we happily hold onto centuries-old classics like gingerbread. This particular recipe is a winner: with its comforting warm spices, tender crumb, and deep-gold demeanor, it’s a welcome sight at many a harvest and holiday celebration. And it’s easy: Just stir the ingredients together, pour the batter into a pan, and bake. Dessert in under an hour? Yes, please. Want to reduce the carbs and calories in this recipe? Substitute our King Arthur Baking Sugar Alternative for the sugar called for. See how in “tips,” below.

Prep: 15min

Total: 45min

Yield: 16

Serving Size: 1 piece (65g)

Nutrition Facts: servingSize 1 piece (65g), calories 180 calories, Carbohydrate 28g, Cholesterol 30mg, Fiber 2g, Protein 3g, Sodium 180mg, Sugar 15g, Fat 7g, Saturated Fat 4g, Trans Fat 0g

Ingredients:

• 2 cups (240g) King Arthur Unbleached All-Purpose Flour
• 1/4 cup (50g) granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ginger*
• 1 teaspoon cinnamon*
• 1/4 teaspoon nutmeg*
• 1/4 teaspoon cloves*
• 8 tablespoons (113g) unsalted butter melted
• 3/4 cup (255g) molasses (not blackstrap)
• 1/4 cup (57g) water or brewed/cooled coffee
• 1 large eggs
• 1 cup (227g) buttermilk
• 1/2 cup (92g) mini diced ginger optional
• 1 cup (128g) apricots diced optional

Instruction:

Preheat the oven to 350°F. Grease and flour a 9″ square pan. , In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, ginger, cinnamon, cloves, and nutmeg., Melt the butter in a heatproof measuring cup. Add the molasses to the cup, and pour into the dry ingredients in the bowl, mixing to moisten., Add the water or coffee, stirring to combine. Whisk together the egg and buttermilk; stir into the batter. Mix in the crystallized ginger and/or apricots, if using. Pour the batter into the prepared pan., Bake the gingerbread for 30 to 35 minutes, until the cake just begins to pull away from the edge of the pan and a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it., Remove the cake from the oven and let it cool right in the pan. To avoid potential gumminess, wait about 15 minutes before slicing. Serve naked, as is; or sprinkled with non-melting sugar, confectioners’ sugar, or topped with whipped cream or ice cream.

Classic Gingerbread Cookies Recipe

FAQ

What are the three types of gingerbread?

• BROWN GINGERBREAD. This includes all gingerbread dough made with honey or syrup and baked without using a wafer base. …
• WAFER GINGERBREAD. …
• HONEY GINGERBREAD.

What makes gingerbread hard or soft?

What do you need to make gingerbread?

1. 100g salted butter.
2. 3 tbsp golden syrup.
3. 100g dark muscovado sugar.
4. ½ tsp bicarbonate of soda.
5. 1 tbsp ground ginger.
6. 1 tsp ground cinnamon.
7. 225g plain flour.
8. 50g icing sugar.

What kind of molasses do you use for gingerbread?