Gingerbread Recipe: A Classic Spiced Dessert You’ll Make Every Holiday

Why I Love This Recipe

There’s something so comforting about gingerbread. It’s warm, familiar, and filled with spice—like a hug in cake form. I’ve baked many versions over the years, but this one always brings me back to simpler times. It’s the kind of dessert that doesn’t need a holiday to feel special. One bite and you’re hit with molasses, cinnamon, and a soft, dense crumb that holds together like a dream.

What makes this recipe a favorite in my kitchen is how approachable it is. No fancy mixers or obscure ingredients—just real, pantry staples and an easy process. It’s ideal for beginner bakers, yet flavorful enough to impress anyone who sits at your table. And honestly, nothing beats the smell of gingerbread baking on a cold afternoon with Charlie curled up at my feet.

When I want a dessert that feels like home, this is it. Every slice is rich, spiced, and exactly what a proper gingerbread should be.

Step-by-Step Instructions

Step 1: Set up your oven and pan

Start by preheating your oven to 350°F (175°C). Grab a 9×9 metal baking pan and grease it with butter and a light dusting of flour—or line it with parchment paper if you prefer easy cleanup. A metal pan gives better heat distribution for gingerbread, helping it bake evenly.

Step 2: Cream the butter and sugar

In a large mixing bowl, beat together 1/2 cup of room-temperature unsalted butter and 1/2 cup of packed dark brown sugar. Use a hand or stand mixer on medium speed until the mixture looks fluffy and smooth. This step adds richness and structure to the final gingerbread.

Step 3: Mix in molasses, egg, and vanilla

Add 1 cup of unsulfured molasses to the butter mixture and stir until it’s fully blended. Follow with 1 large egg and 1 teaspoon of vanilla extract. Stir again to incorporate everything into a uniform mixture. These ingredients give gingerbread its deep flavor and beautiful dark color.

Step 4: Combine the dry ingredients

In a separate bowl, whisk together the following:

1. 2 1/2 cups all-purpose flour
2. 1 1/2 teaspoons baking soda
3. 1 teaspoon ground cinnamon
4. 1 teaspoon ground ginger
5. 1/2 teaspoon ground cloves
6. 3/4 teaspoon salt

These spices are key to creating the warm, signature flavor of classic gingerbread.

Step 5: Blend wet and dry mixtures

Slowly add the dry ingredients to the wet mixture. Stir gently until everything is fully combined. Avoid overmixing—doing so could make your gingerbread dense instead of soft and moist.

Step 6: Add hot water

Pour in 1 cup of boiling water and stir carefully. The batter will loosen, and that’s exactly what you want. The hot water helps dissolve the sugar and molasses, giving your gingerbread a moist, tender crumb once baked.

Step 7: Pour and bake

Pour the batter into your prepared pan, smoothing the top with a spatula. Place the pan on the center rack of your oven and bake for about 40 minutes. Use a toothpick to test doneness—it should come out clean or with just a few moist crumbs.

Step 8: Cool before slicing

Once it’s out of the oven, let your gingerbread cool in the pan. It will firm up as it rests, making it easier to cut into squares.

If you like easy, cozy bakes, you might also enjoy this kataifi pastry or our quick canning jalapeños guide for savory moments.

How to Serve It

Gingerbread is one of those desserts that tastes great straight from the pan, but a few simple touches can make it even better. Once it’s cooled slightly, cut it into generous squares or tidy little slices, depending on how you’re serving it—family-style or a more formal dessert plate.

For a classic approach, top each piece with a swirl of freshly whipped cream. The lightness balances the deep molasses flavor beautifully. If you’re in the mood for something brighter, warm lemon curd adds a tangy contrast that’s surprisingly delicious with gingerbread’s spice profile.

You can also serve it slightly warm with a scoop of vanilla ice cream for a dessert that feels comforting and festive. And if you’re hosting, dusting the top with powdered sugar just before serving adds a touch of charm without any extra work.

It also makes a wonderful addition to a dessert board. Pair it with mulberry jam or strawberry freezer jam and some sharp cheese for an unexpectedly cozy after-dinner treat.

Whether served simple or dressed up, this gingerbread holds its own—moist, flavorful, and just the right amount of sweet.

Variations

One of the best things about gingerbread is how versatile it can be. Once you’ve nailed the base recipe, you can tweak it to fit the occasion or your pantry. Here are a few simple, delicious ways to change it up:

Gingerbread Loaf or Muffins

Want to bake it as a loaf? Use a standard 9×5 loaf pan and bake for 50 to 55 minutes. For muffins, divide the batter into a lined muffin tin and bake for 18 to 22 minutes. This version travels well and makes great edible gifts.

Add Orange Zest or Crystallized Ginger

A teaspoon of orange zest adds a citrusy note that brightens up the dense, spiced base. For more intense flavor, fold in 1/4 cup of chopped crystallized ginger before baking. These extras bring a little twist to your classic gingerbread without overwhelming it.

Make It Dairy-Free

Swap the butter for a plant-based alternative or vegetable shortening. Just be sure it’s softened so it creams well with the sugar. The result? A rich, moist gingerbread that still delivers on texture and flavor.

Turn It Into a Layered Dessert

Cut cooled gingerbread into cubes and layer it with whipped cream and a fruit compote for a trifle-style treat. This is especially fun for holiday entertaining when you want something a little fancy but still easy to prep.

For more crowd-pleasing ideas, you might also enjoy our caprese pasta salad or circle galaxy cookies—great additions to any party spread.

How to Store It

When I make gingerbread, I always bake enough to last a few days—it’s one of those desserts that somehow tastes even better the next day. If you end up with leftovers (which honestly doesn’t happen often in my house), here’s how to keep your gingerbread just right.

Keeping It on the Counter

Once it’s cooled, I cover the pan with foil or transfer slices to an airtight container. At room temperature, this gingerbread stays moist for up to three days. The spices really deepen after a night of resting, so don’t be surprised if tomorrow’s piece is even more flavorful.

Refrigerating

If your kitchen runs warm, pop it in the fridge. Just be sure it’s tightly wrapped so it doesn’t dry out. When I take a slice from the fridge, I like to let it sit out for a bit—or give it 10 seconds in the microwave for that soft, fresh-from-the-oven texture.

Freezing for Later

Sometimes, especially during the holidays, I make two batches and freeze one. I slice the gingerbread first, then wrap each piece in plastic wrap and tuck them into a freezer-safe bag. They keep beautifully for up to two months. Just thaw at room temp or warm gently before serving.

This gingerbread is a keeper—literally and figuratively. And if you’re into planning ahead, it’s a cozy partner for treats like my kataifi pastry or even a savory bite like air fryer cottage cheese chips.

Conclusion

If you’re looking for a dessert that’s simple, comforting, and full of flavor, gingerbread is it. With its deep molasses base, warm spices, and moist crumb, it’s the kind of recipe you’ll come back to again and again—whether it’s the holidays or just a cozy weekend at home.

I’ve baked this cake dozens of times in my Brooklyn kitchen, and it never disappoints. It’s easy enough for beginners, yet flavorful enough to impress any guest. And the best part? Gingerbread is just as good on day three as it is fresh from the oven—if it lasts that long!

I hope this recipe becomes a new favorite in your home, just like it’s been in mine. Thanks for baking with me, and don’t forget to check out other easy treats on Easy Peasy Recipes like circle galaxy cookies or sweet braided bread.