There’s something magical about the warm, spiced aroma of freshly baked gingerbread filling your kitchen. This classic treat combines the rich, earthy flavors of molasses and ginger with a hint of cinnamon, creating a cozy, nostalgic experience in every bite. The soft, moist texture melts in your mouth, while the golden-brown crust adds a satisfying contrast. Perfect for holiday gatherings or a comforting afternoon snack, this gingerbread is ready in just one hour, making it an effortless yet impressive dessert.
Each slice is a delightful balance of sweetness and spice, packed with wholesome ingredients that nourish and satisfy. With 383 calories per serving, it’s a guilt-free indulgence that fuels your day. Whether enjoyed warm with a dollop of whipped cream or paired with a steaming cup of tea, this gingerbread is sure to become a cherished favorite. Its inviting aroma and comforting flavors make it a recipe you’ll return to time and time again.
Ingredients for Perfect Gingerbread
- ½ cup (113 g) unsalted butter, softened to room temperature (preferably European-style butter, or substitute vegetable shortening)
- ½ cup (100 g) dark brown sugar, firmly packed
- 1 cup (235 ml) unsulphured molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups (312 g) all-purpose flour
- 1 ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ¾ teaspoon salt
- 1 cup (235 ml) boiling water
- Whipped cream (optional, for topping)
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Prepare a 9″x9″ (23x23cm) metal baking pan by generously greasing and flouring it or lining it with parchment paper. Set aside.
- In a large bowl, combine butter and brown sugar. Use an electric mixer to beat until creamy.
- Add molasses and stir until well combined.
- Mix in the egg and vanilla extract until fully incorporated.
- In a separate bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until completely combined.
- Carefully stir in boiling water until the batter is smooth and well-combined.
- Pour the batter into the prepared baking pan and bake on the center rack of the preheated oven for 40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow to cool before slicing and serving. For an extra treat, top with whipped cream!
Perfect Pairings: Toppings and Serving Ideas
While whipped cream is a classic topping for gingerbread, there are plenty of other delicious options to try. For a warm, cozy twist, drizzle with a simple vanilla glaze made from powdered sugar, milk, and vanilla extract. If you’re feeling indulgent, serve with a scoop of vanilla ice cream or a dollop of lemon curd for a tangy contrast. Fresh berries like raspberries or strawberries also add a refreshing touch!
Storing and Reviving Your Gingerbread
To keep your gingerbread fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. To reheat, simply warm individual slices in the microwave for 10-15 seconds or in a 300°F (150°C) oven for 5-10 minutes. This will bring back that just-baked aroma and soft texture!
Spice It Up: Recipe Variations
Feel free to customize your gingerbread to suit your taste! Add chopped nuts like pecans or walnuts for a crunchy texture, or mix in dried fruit such as raisins or cranberries for a sweet surprise. For a richer flavor, swap out half the molasses for maple syrup. If you’re a chocolate lover, fold in chocolate chips before baking for a decadent twist.
Time-Saving Tips for Busy Bakers
Short on time? Prep your dry ingredients the night before and store them in a sealed container. You can also melt the butter in the microwave instead of waiting for it to soften. If you’re using parchment paper to line your pan, cut it to size ahead of time. These small steps can shave off precious minutes and make the baking process smoother!
Essential Equipment for Gingerbread Success
For this recipe, a 9″x9″ metal baking pan works best to ensure even baking. If you only have a glass or ceramic dish, reduce the oven temperature by 25°F (15°C) to prevent over-browning. An electric mixer is helpful for creaming the butter and sugar, but a sturdy whisk will do the job too. Don’t forget a toothpick or cake tester to check for doneness!
Gingerbread
Ingredients
- ½ cup unsalted butter (preferably European-style butter, if you can find it) softened to room temperature (may substitute vegetable shortening)
- ½ cup dark brown sugar firmly packed
- 1 cup unsulphured molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ¾ teaspoon salt
- 1 cup boiling water
Whipped Cream for topping, optional
Instructions
- 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.
- Combine butter and brown sugar in a large bowl and use an electric mixer to beat until creamy. ½ cup (113 g) unsalted butter (preferably European-style butter, if you can find it), ½ cup (100 g) dark brown sugar
- Add molasses and stir until well combined.1 cup (235 ml) unsulphured molasses
- Add egg and vanilla extract. Stir well.1 large egg, 1 teaspoon vanilla extract
- In a separate bowl, whisk together flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt. 2 ½ cups (312 g) all-purpose flour, 1 ½ teaspoon baking soda, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground cloves, ¾ teaspoon salt
- Gradually add dry ingredients to wet until completely combined.
- Carefully stir in boiling water until ingredients are smooth and well-combined.1 cup (235 ml) boiling water
- 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.
- Allow to cool before slicing and serving. This Gingerbread tastes best when topped with whipped cream!Whipped Cream