5 Irresistible Gingerbread Recipes for Holiday Baking

Baking gingerbread during the holiday season is a beloved tradition that fills homes with the warm, spicy scent of cinnamon, ginger, and cloves. Whether you’re shaping them into cookies, houses, or bread, gingerbread carries a special charm that seems to bring out the festive spirit in everyone. Here are five irresistible gingerbread recipes that you can try this holiday season, offering something unique and delicious for both novice bakers and seasoned chefs.

Gingerbread Cookie Cutouts

Starting with the classic, gingerbread cookie cutouts are a staple in holiday baking. These cookies are not only fun to make but also a canvas for your creativity with icing and decorations.

• Ingredients:
  • 3 cups all-purpose flour
  • ³⁄₄ cup dark brown sugar
  • ³⁄₄ tsp baking soda
  • 1 tbsp ground ginger
  • 1 tbsp ground cinnamon
  • ¹⁄₂ tsp ground cloves
  • ¹⁄₄ tsp ground nutmeg
  • ¹⁄₂ tsp salt
  • 12 tbsp unsalted butter, softened
  • ³⁄₄ cup molasses (unsulfured)
  • 2 tbsp milk
• Instructions:
  1. Mix dry ingredients (flour, spices, baking soda, salt).
  2. Beat butter, sugar, and molasses until well blended.
  3. Add the dry mix to the wet, alternating with milk, until the dough comes together.
  4. Chill the dough, then roll out to ¹⁄₄ inch thickness. Cut with festive cookie cutters.
  5. Bake at 350°F (175°C) for about 10 minutes or until firm.

🍪 Note: For softer cookies, bake for less time. For a deeper flavor, use dark molasses.

Gingerbread Bundt Cake

For those who enjoy a more sophisticated presentation, this Gingerbread Bundt Cake is a showstopper.

• Ingredients:
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp ground ginger
  • 1 ¹⁄₂ tsp cinnamon
  • ¹⁄₂ tsp allspice
  • ¹⁄₂ tsp ground nutmeg
  • ¹⁄₄ tsp ground cloves
  • ¹⁄₂ tsp salt
  • 1 cup unsalted butter, softened
  • 1 ¹⁄₄ cups granulated sugar
  • ¹⁄₂ cup dark brown sugar
  • 3 large eggs
  • ³⁄₄ cup molasses
  • 1 cup warm water
• Instructions:
  1. Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
  2. Combine all dry ingredients in one bowl.
  3. Cream butter with sugars until fluffy, add eggs one at a time, then mix in molasses.
  4. Gradually add the flour mixture to the wet ingredients, alternating with water. Mix until just combined.
  5. Pour into the Bundt pan and bake for 50-60 minutes or until a toothpick inserted comes out clean.

Gingerbread Cheesecake

Gingerbread and cheesecake combine to create an indulgent dessert that’s perfect for a holiday party.

• Ingredients for Crust:
  • 1 ¹⁄₂ cups gingerbread cookie crumbs
  • ¹⁄₄ cup sugar
  • ¹⁄₄ cup butter, melted
• Ingredients for Filling:
  • 4 packages (8 oz each) cream cheese, softened
  • 1 cup sugar
  • ¹⁄₄ cup heavy cream
  • 4 large eggs
  • 2 tsp vanilla extract
  • ¹⁄₂ tsp ground ginger
  • ¹⁄₂ tsp cinnamon
  • ¹⁄₄ tsp nutmeg
  • ¹⁄₄ cup molasses
• Instructions:
  1. Press the crust mixture into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 10 minutes, then cool.
  2. Beat cream cheese and sugar until smooth. Add cream, eggs, vanilla, spices, and molasses. Pour over the crust.
  3. Bake for 55-60 minutes, until center is almost set. Cool on a wire rack for 10 minutes. Loosen sides with a knife, then let cool to room temperature before chilling.

Gingerbread Cake with Eggnog Frosting

This recipe brings together the warm, spicy flavors of gingerbread with the creamy richness of eggnog.

• Ingredients for Cake:
  • 2 ¹⁄₂ cups all-purpose flour
  • 1 tsp baking soda
  • ¹⁄₂ tsp baking powder
  • 1 ¹⁄₂ tsp ground ginger
  • 1 tsp cinnamon
  • ¹⁄₄ tsp cloves
  • ¹⁄₄ tsp nutmeg
  • ¹⁄₄ tsp salt
  • 1 cup molasses
  • ¹⁄₂ cup hot water
  • ¹⁄₂ cup vegetable oil
  • ¹⁄₂ cup packed brown sugar
  • 1 large egg
• Ingredients for Eggnog Frosting:
  • ¹⁄₂ cup butter, softened
  • 1 ¹⁄₂ cups powdered sugar
  • ¹⁄₄ cup eggnog
  • 1 tsp vanilla extract
  • ¹⁄₂ tsp nutmeg
• Instructions:
  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. Whisk together dry ingredients for the cake. In another bowl, mix molasses, hot water, oil, sugar, and egg.
  3. Add dry ingredients to wet, mix until combined. Divide batter between pans. Bake for 25-30 minutes.
  4. For the frosting, beat butter until creamy, then add powdered sugar, eggnog, vanilla, and nutmeg. Mix until smooth.

🎄 Note: The eggnog frosting adds a festive touch. If unavailable, you can use a standard buttercream with nutmeg.

Gluten-Free Gingerbread Cookies

For those with gluten sensitivities, this recipe ensures you don’t miss out on holiday treats.

• Ingredients:
  • 2 ¹⁄₂ cups gluten-free all-purpose flour blend
  • ¹⁄₂ tsp xanthan gum (if not in blend)
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • ¹⁄₂ tsp cloves
  • ¹⁄₄ tsp salt
  • ¹⁄₂ cup unsalted butter, softened
  • ¹⁄₂ cup packed dark brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • ¹⁄₂ cup molasses
• Instructions:
  1. Mix dry ingredients together.
  2. Cream butter and sugar, then add egg, vanilla, and molasses. Blend in dry ingredients to form a dough.
  3. Chill dough, then roll out between two sheets of parchment paper. Cut into shapes, bake at 350°F (175°C) for 8-10 minutes or until edges are set.

These gingerbread recipes offer a variety of flavors and forms, making your holiday baking both diverse and delicious. From traditional cookies to innovative cakes and inclusive desserts, there's something to satisfy every palate. Gingerbread isn't just a treat; it's an experience that evokes warmth, nostalgia, and the joy of the season. Enjoy your baking journey with these delightful gingerbread creations, and watch as they bring smiles to all who taste them!

Can I use molasses substitutes in these gingerbread recipes?

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Yes, while molasses gives gingerbread its traditional flavor, you can substitute with honey or maple syrup, though the flavor will be different. Dark corn syrup or golden syrup are also good options for a similar depth of flavor.

How long will these gingerbread items last?

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When stored in an airtight container, gingerbread cookies can last 2-3 weeks at room temperature, while the cake or cheesecake should be refrigerated and lasts up to a week. Freezing can extend the shelf life of all these baked goods for up to 3 months.

Can I make these recipes egg-free or dairy-free?

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Absolutely! For egg-free, try using a commercial egg replacer or 1 tbsp of ground flaxseed mixed with 3 tbsp water for each egg. Dairy-free alternatives include using plant-based butter and milk alternatives like almond or coconut milk.