Gingerbread
This classic gingerbread recipe delivers a warm, spicy, and perfectly sweet treat. Ideal for holidays or a cozy afternoon, it's simple to make and always a crowd-pleaser.
Equipment
- 9x9 inch baking pan
- medium bowl
- large bowl
- whisk
- electric mixer (optional)
- wooden skewer
- wire rack
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup dark brown sugar
- 1/2 cup molasses
- 1 large egg
- 1/2 cup hot water
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour a 9x9 inch baking pan.
- In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
Mixing
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
- Beat in the molasses and egg until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the hot water until the batter is smooth.
Baking
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the gingerbread cool in the pan on a wire rack before serving.
Notes
Serve warm with a dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream. This gingerbread also tastes delicious the next day and can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.