This Gingerbread Spice Dream recipe isn't your grandma's gingerbread (unless your grandma was a baking ninja!). It's moist, spiced to perfection, and utterly irresistible. It's the kind of gingerbread that evokes cozy evenings by the fireplace, warm hugs, and the comforting feeling of home. One Christmas, my friend Sarah tried to make gingerbread from a box mix, but it was bland and dry. That disaster inspired me to create this recipe: to prove even baking novices can make amazing gingerbread from scratch!
I've perfected this recipe over years of baking experiments (and a few disastrous attempts). The secret lies in the balance of spices and the perfect amount of moisture. Trust me, you'll taste the difference. The aroma alone is enough to transport you to a winter wonderland! Imagine the smiles on your loved ones faces when they take a bite of this warm, spicy treat. Don't forget to share it with friends and family–it tastes even better when you share the joy!
Required Equipments
- 9x13 inch baking pan
- Mixing bowls (large and medium)
- Whisk
- Spatula
- Measuring cups and spoons
- Wooden spoon
- Stand mixer (optional)
Gingerbread-Spice-Dream
This Gingerbread Spice Dream recipe creates a moist, perfectly spiced gingerbread that's irresistible. It's easy to make, even for novice bakers!
⏳ Yield & Time
Yield: 16 servings
Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This is crucial to prevent sticking—trust me, I learned this the hard way!
- In a large mixing bowl, cream together 1 cup (2 sticks) of unsalted butter and 1 ¾ cups of packed light brown sugar using a stand mixer or a good old-fashioned wooden spoon. Make sure it's nice and fluffy; this is key for a tender crumb!
- Beat in 2 large eggs one at a time, mixing well after each addition. Don't rush this step! Properly mixing ensures even distribution of ingredients.
- In a medium bowl, whisk together 4 cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, and ½ teaspoon salt. This is your dry ingredient magic!
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Overmixing can result in a tough gingerbread, so stop when it's just mixed—no more, no less!
- Stir in 1 cup of molasses. The mixture will be thick—don't worry, it's supposed to be this way. It's almost like a magical gingerbread swamp!
- Pour the batter into the prepared baking pan and spread evenly. Use a spatula to make sure it's evenly distributed.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Don't overbake—we don't want dry gingerbread!
- Let the gingerbread cool completely in the pan before cutting into squares. Patience is a virtue, especially when dealing with warm gingerbread!
- Once cooled, dust with powdered sugar or drizzle with a simple glaze (made with powdered sugar and milk or lemon juice). Get creative with your decorations!
📝 Notes
- Make sure your butter is softened for easy creaming.
- Don't overmix the batter!
- Allow the gingerbread to cool completely before cutting and serving.
- For extra flavor, add 1 teaspoon of vanilla extract to the wet ingredients
🍎 Nutrition
Calories: 250kcal
Protein: 3g
Fat: 12g
Carbohydrates: 35g
Fiber: 1g
Calcium: 50mg
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