Gingerbread Gems

Nothing says the holidays quite like gingerbread treats! Here are some traditional and unique recipes to share with your family and friends this holiday season.

Traditional Gingerbread

Most people hear the word gingerbread and instantly think of gingerbread man cookies. There are many more gingerbread items you can make, but this one is easy and a good place to start. There are a lot of ingredients, but don’t let that stop you from trying this!

Time Needed: 50 minutes

Serves: 16



  • 1-1/2 cups of all-purpose flour
  • 1 tsp. of baking soda
  • 1/2 tsp. of salt
  • 2 tsp. of ground ginger
  • 1 tsp. of ground cinnamon
  • 1/4 tsp. of ground cloves
  • 4 tbsp. of unsalted butter, cut into 1/2-inch chunks
  • 2/3 cup of dark brown sugar
  • 2/3 cup of mild-flavored molasses
  • 2/3 cup of water
  • 1 large egg


  1. Preheat oven to 350 degrees Fahrenheit. Grease a 9-in. square pan with a non-stick cooking spray. Start boiling two-thirds of a cup of water in a saucepan.
  2. Pour one-and-a-half cups of all-purpose flour into a measuring cup, leveling it off with a knife.
  3. Add three to four tablespoons of flour to the pan. Shake and turn the pan until both the bottom and sides are evenly coated with flour. Remove any excess flour by tapping the pan
  4. upside down over the sink.
  5. In a medium bowl, whisk together your premeasured flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside.
  6. In a large bowl, combine butter, dark brown sugar, molasses, and boiling water. Whisk until butter is melted. Once mixture is lukewarm, whisk in an egg.
  7. Combine dry and wet ingredients together and whisk until combined and there are no more lumps.
  8. Pour the batter into a pan, and bake for 35 minutes, or until edges are dark and middle is firm.
  9. Set pan on a rack to cool, cut into squares, and serve.

Gingerbread Waffles

Looking for a perfect breakfast idea for Christmas morning? Try this batter, which is also vegan-friendly.

Time Needed: 30 minutes

Serves: 4



  • Non-stick cooking spray to cover waffle iron
  • 1-1/4 cups of whole-wheat pastry flour
  • 1/2 tbsp. of baking powder
  • 1/4 cup + 1 tbsp. of brown sugar
  • 1 tsp. of cinnamon
  • 1 tsp. of ginger
  • 1/4 cup of pumpkin puree
  • 1 flax egg
  • 1 cup of unsweetened almond milk
  • 2 tbsp. of molasses
  • 1 tbsp. of canola oil


  1. Preheat the waffle iron. Prepare the flax egg by combining 3 tbsp. of water with 1 tbsp. of  ground flaxseed in a small bowl. Let rest for 5 minutes.
  2. Whisk together flax egg, molasses, pumpkin puree, oil, and brown sugar in a large bowl. Add almond milk and whisk a few more times.
  3. Add flour, baking powder, and spices to a sifter. Sift over wet ingredients.
  4. Stir until just combined, then let batter stand for five minutes before baking.
  5. Spray waffle iron with your non-stick cooking spray. Spoon approximately a half-cup of batter into the center of the iron. Cook according to the instructions that came with your
  6. waffle iron.
  7. Once done, remove and place on cooling rack. Serve warm.

Pfeffernüsse (Gingerbread Cookies)

This is a popular holiday treat in Germany, Denmark, and The Netherlands. These are typically served during holiday get-togethers.

Time Needed: 25 minutes

Serves: 30



  • 2-1/4 cups of all-purpose flour
  • 1/2 tsp. of freshly ground nutmeg
  • 1/2 tsp. of ground cinnamon
  • 1/4 tsp. of salt
  • 1/4 tsp. of baking soda
  • 1/4 tsp. of ground allspice
  • 1/4 tsp. (or to taste) of ground cloves
  • 1/4 tsp. of freshly ground black pepper
  • 1/2 cup of unsalted butter at room temperature
  • 3/4 cup of brown sugar, packed
  • 1/4 cup of mild-flavored molasses
  • 1 large egg
  • 1/2 tsp. of vanilla extract
  • 1 cup of powdered sugar, sifted


  1. Preheat oven to 180 degrees Fahrenheit. Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk to combine flour, nutmeg, cinnamon, salt, baking soda, allspice, cloves, and pepper.
  3. In a large bowl, use a mixer to combine the butter, brown sugar, and molasses until creamy and lighter in color. Beat in the egg and vanilla. Then, stir in the dry ingredients.
  4. You will now create individual cookies. Take one tablespoon of dough and roll it into a ball. Repeat and place each one about two inches apart.
  5. Bake for 15 minutes or until golden brown on the bottom, and just firm to the touch.
  6. Remove cookies from oven and cool for 5 minutes.
  7. Sprinkle the powdered sugar over your cookies and serve.

Gingerbread Cupcakes

Tired of gingerbread spices only being used in cookies? Try this recipe, which features a cinnamon cream cheese frosting. You can also make fondant gingerbread men to put on the top of each cupcake.

Time Needed: 25 minutes

Serves: 24



For the Cupcakes
  • 2-3/4 cups of flour
  • 3 tbsp. of ground ginger (you can cut down to 2 tbsp. if you don’t want your cupcakes to be spicy)
  • 2 tsp. of baking soda
  • 1-1/2 tsp. of ground cinnamon
  • 1/2 tsp. of ground cloves
  • 1/2 tsp. of ground nutmeg
  • 1/4 tsp. of salt
  • 10 tbsp. of unsalted butter, at room temperature
  • 1 cup of packed dark brown sugar
  • 3 large eggs
  • 1-3/4 cups of molasses
  • 1 cup of hot water
For the Frosting
  • 8 tbsp. of unsalted butter, at room temperature
  • 12 oz. of cream cheese
  • 8 cups of Confectioners’ sugar, sifted
  • 1/2 tsp. of pure vanilla extract
  • 4 tsp. of ground cinnamon


For the Cupcakes
  • Preheat oven to 350 degrees Fahrenheit. Line 2 standard cupcake tins with 24 paper baking cups.
  • Sift together all of your dry ingredients, except brown sugar, and set aside.
  • Combine butter and brown sugar in a large bowl, using an electric mixer at a high speed.
  • Add the eggs one at a time to the mixture, beating slowly after each addition. Add molasses and keep mixing until well incorporated.
  • Add one-third of the dry ingredients, followed by one-third of the water. Mix thoroughly. Repeat twice.
  • Scoop the batter into the pan using a four-tablespoon scoop. Fill until the baking cup is two-thirds full.
  • Bake at 350 degrees for 16 to 18 minutes. Transfer the pan to a wire rack to cool completely.
For the Frosting
  • Place all butter and cream cheese in a bowl of an electric mixer, fitted with the paddle attachment. Beat until ingredients combine.
  • Add vanilla extract, ground cinnamon, and confectioners’ sugar and beat until well combined.
  • Using a large round tip, frost the cupcakes. Garnish with your choice of sprinkles.

Please consider food allergies when making these recipes.

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