Gingerbread 2 Ways

For me, Christmas isn’t complete without Homemade Gingerbread. I usually make it around the Holidays to share with my coworkers as gifts. You can get really cute Holiday baggies to put them in. Adds a nice touch.


When I usually get store bought gingerbread cookies, they resemble cardboard. I don’t know about you, but I like my cookies chewy, moist and delicious. For those of you who are looking for a great gingerbread cookie recipe, try this one!


  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup butter, softened
  • 1 cup white sugar
  • 1 egg
  • 1 tablespoon water
  • 1/4 cup molasses
  • 2 tablespoons white sugar


  • Preheat oven to 350 degrees F. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Keep in a separate bowl for later.
  • In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the dry ingredients into the molasses mixture. Dough is completed (can be chilled and saved for later or used immediately).  
  • To make circular cookies: Chill the dough for 30 minutes. Shape dough into walnut sized balls and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.  
  • To make cut out cookies: Add a little under 1/4 more flour to the mix of dry ingredients, until you notice the dough doesn’t stick to the sides of the bowl. Chill for 30 minutes. Roll the dough out on a floured surface, cut into 1/4 of an inch thick shapes, and sprinkle sugar on top of the cookie. Bake 2 inches apart. Keep remaining dough in the fridge until ready to roll out.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container. 

*Bakers Tip: For a more intense Ginger flavor, use 1 tablespoon Orange Juice instead of water. This brings out the ginger flavor a lot more.

Another great way to have gingerbread is so make it into a cupcake/cake form.  For cupcakes, you can get creative with your frosting or opt for none at all. Try a homemade lemon or orange glaze. Cream cheese frosting always works well too.


  • 5 tablespoons unsalted butter, softened
  • 1/2 cup white sugar
  • 1/2 cup unsulfured molasses
  • 1 egg
  • 1 egg yolk
  • 1 1/4 cups all-purpose flour
  • 1 tablespoon Dutch process cocoa powder
  • 1 1/4 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup hot milk


  • Preheat the oven to 350 degrees F. Butter or line with paper liners a 12-cup muffin tin.
  • Cream 5 tablespoons of the butter with the white sugar. Add the molasses and the egg and egg yolk.
  • Sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt. Dissolve the baking soda in the hot milk. Add the flour mixture to the creamed mixture and stir until just combined. Stir in the hot milk mixture. Pour the batter evenly into the prepared tin.
  • Bake at 350 degrees F (175 degrees C) for 20 minutes or until slightly springy to the touch. Allow to cool a few minutes in the pan and remove to a rack to cool.

*Bakers Tip: Spice up your holiday cupcakes by using Holiday paper cups!


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