7 Special Gingerbread Recipes for the Holidays

The holidays aren't complete without the rich, spicy flavor of warm gingerbread.

By Reader's Digest Editors < <
Also published in Reader's Digest Magazine <
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    Courtesy of Baking with Love

    Gingerbread Cupcakes with Ginger Glaze

    The combination of ground, fresh, and crystallized ginger gives these cupcakes delicious flavor.

    MAKES 12
    Prep Time: 15 minutes
    Cook Time: 20 minutes

    1 1⁄3 cups (165 g) all-purpose flour
    1 tablespoon (15 mL) ground ginger
    1 teaspoon (5 mL) mustard powder
    1 teaspoon (5 mL) baking soda
    1⁄2 teaspoon (2 mL) ground cinnamon
    Pinch of ground cloves
    1⁄2 cup (95 g) dark brown sugar
    1⁄4 cup (90 g) molasses
    2 tablespoons (30 mL) vegetable oil
    2 egg whites
    1⁄2 cup (125 mL) buttermilk
    Piece of fresh ginger (2-inch/5-cm)
    1⁄2 cup (60 g) confectioners’ sugar
    2 tablespoons (30 mL) chopped crystallized ginger

    1. Preheat oven to 350°F (180°C). Line a 12-hole (1⁄3 cup/80 mL) muffin pan with paper liners. Sift flour, ginger, mustard, baking soda, cinnamon, and cloves into a bowl.
    2. Place sugar, molasses, and oil in a large bowl and beat until well combined. Beat in egg whites one at a time until incorporated and the mixture has a light texture. Fold the flour mixture and buttermilk into the sugar mixture, beginning and ending with flour mixture. Spoon into paper liners. Bake 20 minutes or until a skewer inserted in the center of a cupcake comes out clean. Place pan on a wire rack and let cupcakes cool completely.
    3. Peel the fresh ginger and grate finely. Squeeze to extract the juice and measure 2 teaspoons (10 mL). Combine confectioners’ sugar and ginger juice in a bowl to make a glaze. Add a little water if necessary. Spread glaze over the tops of the cupcakes and sprinkle with crystallized ginger.

    Source: Baking with Love

    Courtesy of Baking with Love

    Festive Gingerbread Cookies

    The distinctive gingerbread taste of these cookies comes from the mix of honey and spices.

    MAKES 10 dozen
    Prep Time: 50 minutes + cooling
    Cook Time: 15 to 25 minutes

    4 cups (500 g) all-purpose flour
    1 cup (150 g) finely chopped or ground almonds
    1⁄4 teaspoon (1 mL) salt
    1⁄2 teaspoon (2 mL) ground cardamom
    1⁄2 teaspoon (2 mL) ground cloves
    1 teaspoon (5 mL) ground cinnamon
    1⁄2 teaspoon (2 mL) baking powder
    1⁄2 teaspoon (2 mL) baking soda
    1 cup (250 mL) honey
    3⁄4 cup (175 g) brown or white sugar

    1. Moisten baking tray and cover with parchment paper. Place dry ingredients in a bowl.
    2. Heat honey and sugar, stirring, until honey is liquid and sugar has melted. Remove from heat and let cool; add to flour mixture.
    3. Mix everything with the dough hooks of an electric mixer or food processor, or with a wooden spoon. Then knead vigorously on a floured work surface with the balls of your hands.
    4. Using a floured rolling pin, roll out portions of dough between two layers of baking paper. Cut out cookie shapes as desired.
    5. Place cookies on the baking trays about 3⁄4 inch (2 cm) apart. Let cool for 2 hours before baking to allow the sugar to combine evenly with the flour.
    6. Preheat oven to 350°F (180°C). Brush cookies with water. Do not brown too much during baking or cookies will be bitter. Transfer immediately to a wire rack to cool. Decorate as desired.


    Source: Baking with Love

    Taste of Home Baking Book

    Gingerbread Cake Roll

    Instead of making ordinary gingerbread, turn it into this special cake roll. The creamy spice filling is the perfect complement to the moist cake.

    SERVES 10
    Prep Time: 25 minutes
    Cook Time: 10 minutes + cooling

    3 eggs, separated
    1/2 cup (125 mL) molasses
    1 tablespoon (15 mL) butter, melted
    1/4 cup (50 mL) sugar
    1 cup (250 g) all-purpose flour
    1/4 teaspoon (1 mL) baking soda
    1/2 teaspoon (2 mL) ground cinnamon
    1/2 teaspoon (2 mL) ground ginger
    1/2 teaspoon (2 mL) ground cloves
    1/8 teaspoon (0.5 mL) salt
    1 to 2 tablespoons (15 to 30 mL) confectioners’ sugar

    Filling
    1 1/2 cups (375 mL) heavy whipping cream
    1/3 cup (75 g) confectioners’ sugar
    1 teaspoon (5 mL) ground cinnamon
    1 teaspoon (5 mL) vanilla extract
    1/4 teaspoon (1 mL) ground cloves
    Additional ground cinnamon, optional

    1. Let eggs stand at room temperature for 30 minutes. Line a greased 15 x 10 x 1-inch (38 x 26 x 3-cm) baking pan with waxed paper; grease and flour the paper. Set aside. In a large mixing bowl, beat egg yolks on high speed until thickened, about 3 minutes. Beat in molasses and butter. In a small mixing bowl and with clean beaters, beat egg whites on medium speed until foamy. Gradually add sugar, 1 tablespoon (15 mL) at a time, beating on high until soft peaks form. Fold into yolk mixture. Combine the flour, baking soda, spices and salt; gently fold into egg mixture until combined.
    2. Spread batter into prepared pan. Bake at 375° (190°C) for 9 to 12 minutes or until top springs back when lightly touched. Cool in pan for 5 minutes. Turn the cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jellyroll style, starting with a short side. Cool completely on a wire rack.
    3. In a chilled large mixing bowl, combine the first five filling ingredients; beat until soft peaks form. Unroll cake; spread half of the filling evenly over cake to within 1/2 inch (1 cm) of edges. Roll up again. Spread remaining filling over cake. Sprinkle with cinnamon if desired. Refrigerate until serving.


    Source: Taste of Home Baking Book

    Taste of Home Contest Winners

    Gingerbread Pancakes

    Molasses and spices turn ordinary pancakes into a special breakfast that’s easy to make any day of the week.

    MAKES 10 to 12 pancakes
    Prep Time: 5 minutes
    Cook Time: 5 minutes

    1 cup (250 mL) all-purpose flour
    1 tablespoon (15 mL) sugar
    1 teaspoon (5 mL) baking powder
    1/2 teaspoon (2 mL) baking soda
    Pinch of salt
    1/2 teaspoon (2 mL) ground cinnamon
    1/2 teaspoon (2 mL) ground ginger
    1/8 teaspoon (0.5 mL) ground cloves
    1 egg, beaten
    3 tablespoons (45 mL) butter, melted
    4 teaspoons (20 mL) molasses
    1 1/2 cups (375 mL) milk
    Maple syrup for serving

    1. In a bowl, combine the flour, sugar, baking power, baking soda, salt, cinnamon, ginger, and cloves in a bowl. Add the egg, butter, molasses, and enough milk to moisten the dry ingredients.
    2. Pour batter 1/4 cup (50 mL) at a time onto a heated griddle, turning when bubbles form on the top. Cook until the second side is golden brown. Serve with syrup if desired.


    Source: Taste of Home Contest Winners

    Taste of Home Baking Book

    Gingerbread Cutouts

    For the young and young at heart, the holidays aren’t complete without Gingerbread Cutouts on the dessert table.

    MAKES 6 dozen
    Prep Time: 25 minutes + chilling
    Cook Time: 10 minutes

    1 cup (250 g) butter, softened
    1 cup (250 g) sugar
    1/2 cup (125 mL) dark corn syrup
    1 teaspoon (5 mL) ground cinnamon
    1 teaspoon (5 mL) ground nutmeg
    1 teaspoon (5 mL) ground cloves
    1 teaspoon (5 mL) ground ginger
    2 eggs, beaten
    1 teaspoon (5 mL) white vinegar
    5 cups (1.25 kg) all-purpose flour
    1 teaspoon (5 mL) baking soda
    Red-hot cinnamon candies for decorating

    1. In a large saucepan, combine the butter, sugar, corn syrup and spices; bring to a boil, stirring constantly. Remove from the heat and cool to lukewarm. Stir in eggs and vinegar. Combine the flour and baking soda; stir into sugar mixture to form a soft dough. Cover and refrigerate for several hours or until easy to handle.
    2. On a lightly floured surface, roll dough to 1/4-inch (0.5 cm) thickness. Cut with a floured 2 1/2-inch (6 cm) gingerbread man cookie cutter. Place 2 inches (5 cm) apart on greased baking sheets. Use red cinnamon candies for eyes and buttons or decorate as desired. Bake at 350°F (180°C) for 8 to 10 minutes. Remove to wire racks to cool.


    Source: Taste of Home Baking Book

    Courtesy of Baking with Love

    Old-Fashioned Glazed Gingerbread

    Hints of molasses and allspice give layers of dimension to this cake.

    SERVES 8 to 10
    Prep Time: 30 minutes
    Cook Time: 45 minutes

    1 1⁄3 cups (165 g) all-purpose flour
    1 1⁄2 teaspoons (7 mL) ground allspice
    3⁄4 teaspoon (3 mL) baking soda
    1⁄2 teaspoon (2 mL) salt
    1⁄2 cup (135 g) unsweetened applesauce
    1⁄2 cup (90 g) light molasses
    1 large egg, lightly beaten
    4 tablespoons (60 g) butter
    1⁄2 cup (115 g) dark brown sugar
    2 teaspoons (10 mL) grated, peeled fresh ginger
    3 tablespoons (45 g) finely chopped crystallized ginger
    3⁄4 cup (90 g) confectioners’ sugar, sifted

    1. Preheat oven to 350°F (180°C). Coat an 8-inch (20-cm) square cake pan generously with non-stick cooking spray. Mix flour, allspice, baking soda, and salt in a medium bowl. Mix the applesauce, molasses, and egg in a separate bowl.
    2. Using electric beaters at high speed, cream butter and brown sugar in a medium bowl until light, for about 4 minutes. Reduce speed to low and beat in the applesauce mixture. Stir in flour mixture with a wooden spoon, just until combined. Stir in fresh ginger.
    3. Place batter in the pan and bake for about 45 minutes or until a skewer inserted in the center comes out with moist crumbs clinging to it. Cool in the pan on a wire rack for 10 minutes. Remove from pan and set right side up on the rack. Let cool completely.
    4. Scatter crystallized ginger on top of gingerbread. Mix confectioners’ sugar with a little water to make a spreadable glaze. Drizzle glaze over the crystallized ginger, letting some glaze run down the sides.

    Source: Baking with Love

    Taste of Home Cookbook

    Gingerbread with Chantilly Cream

    This lovely cake is simple to prepare during the busy holiday season.

    SERVES 9
    Prep Time: 15 minutes
    Cook Time: 35 minutes

    1/2 cup (125 mL) shortening
    2 tablespoons (30 g) sugar
    1 tablespoon (15 g) brown sugar
    1 egg
    1 cup (250 mL) hot water
    1 cup (250 mL) molasses
    2 1/4 cups (550 g) all-purpose flour
    1 teaspoon (5 mL) ) baking soda
    1 teaspoon (5 mL) ground ginger
    1 teaspoon (5 mL) ground cinnamon
    3/4 teaspoon (3 mL) salt
    1/8 teaspoon (0.5 mL) ground nutmeg

    Chantilly cream
    1 cup (250 mL) heavy whipping cream
    1 teaspoon (5 mL) confectioners’ sugar
    1/4 teaspoon (1 mL) vanilla extract

    1. In a large bowl, cream the shortening and sugars until light and fluffy. Beat in the egg. Beat in the water and molasses. Combine the flour, baking soda, ginger, cinnamon, salt, and nutmeg; gradually add to the creamed mixture and mix well.
    2. Transfer to a greased 9-inch (23-cm) square baking pan. Bake at 350°F (180°C) for 33 to 37 minutes or until a toothpick inserted near the center comes out clean.
    3. In a small bowl, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until stiff peaks form. Serve with warm gingerbread.


    Source: Taste of Home Cookbook

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