Fragrant, moist, and simple to put together, this homemade gingerbread recipe truly encapsulates the feelings that Christmas evokes. Get on your slippers and comfy PJ’s, put a log on the fire, turn on the Christmas music, and enjoy a slice of gingerbread piled high with whipped cream and a dash of cinnamon.
Gingerbread is worth making for the smell alone. When I was making this video, my kids came in and said “What smells like Christmas mom?!” Gingerbread is better than any potpourri or essential oil, because you get to eat what you smell!
After testing many gingerbread recipes I ended us basing my recipe mainly off of Cook’s Illustrated gingerbread recipe. Many recipes call for hot water or hot tea, however I found that the milk gave it a nice crumb, while staying moist. The addition of minced crystallized ginger act like flecks of gold in a miner’s pan in this gingerbread recipe and make it truly special.
Watch my quick video and see just how simple homemade Gingerbread is to make!
5 from 1 reviews
Fragrant, moist, and simple, this gingerbread recipe is worth making for the smell alone!
Recipe type: Dessert
2¼ cups (9 ounces) all-purpose flour, plus more for dusting the pan
½ tsp. baking soda
½ tsp. sea salt
1 tsp. ground ginger
1 tsp. cinnamon
½ tsp. ground cloves
½ tsp. freshly grated nutmeg
½ tsp. ground allspice
1 tsp. Dutch-processed cocoa
3 Tbsp. crystallized ginger, minced*
½ cup butter, melted and cooled
¾ cup mild or light molasses
1 cup milk or milk alternative
1 large egg
Preheat the oven to 350 F.
Sift together the dry ingredients (first 9 ingredients- NOT the sugar) in a medium sized bowl.
Whisk the minced ginger with the dry ingredients (this helps it disperse evenly throughout the gingerbread).
Beat the butter, molasses, sugar, milk, and egg in a large bowl by hand or with an electric mixer on low speed.
Scrape down sides as necessary.
Add the dry ingredient mixture to the wet, and mix until just barely incorporated.
Remove from mixer, and mix with a spatula a few times to make sure ingredients are thoroughly combined.
Pour the batter into the prepared pan and smooth the surface.
Bake for 30-40 minutes or until the top springs back when lightly touched, and the edges have slightly pulled away from the pan.
Cool on a wire rack and serve warm or at room temperature, preferably with whipped cream.
*If crystallized ginger is not available, simply add 1 extra teaspoon of ground ginger.