15+ Gingerbread Recipe Easy With ingredients and Procedure

No-Bake Gingerbread Balls

  • 1 cup honey
  • 1/8 teaspoon black pepper
  • 1 3/4 cups unflavored breadcrumbs
  • 1 teaspoon cinnamon powder
  • Red- and green-colored sugars for garnish
  • Whole cloves

Put the honey into a 2-quart saucepan and slowly bring it to a boil. Do not leave it unattended or it will boil over. Skim any residue that rises to the surface. When skimmed, add pepper and cinnamon. Stir for one minute. Remove pot from heat. Add breadcrumbs. Stir until thoroughly mixed. Cool completely.

When cool, roll small bits of dough into 1-inch balls with your hands. Roll the balls in colored sugar until the entire surface is coated. Repeat until all the dough is used. Store the gingerbread in an airtight container. Include a few whole cloves in the container for additional flavor. "No-Bake Gingerbread" is best when fresh, but will keep for several weeks.

Makes about 30 (1-inch) balls.

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Gingerbread Cake with Pudding 

  • 1/4 cup softened butter
  • 2 tablespoons granulated sugar
  • 3/4 cup boiling water
  • 1 egg
  • 1 cup light molasses
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1 3/4 cups flour

Cream sugar and butter; add boiling water. Add eggs; whip up well. Add molasses, salt, flour, baking soda and spices. Bake in an 8-inch square pan at 375 degrees F for 20 minutes. Cut into squares and serve with ice cream or Pudding Sauce.

Pudding Sauce

  • 4 tablespoons butter
  • 1 1/2 cups brown sugar
  • 1 teaspoon rum or brandy extract
  • 4 tablespoons cornstarch
  • 1 cup boiling water

Melt butter; add cornstarch and blend. Add sugar and boiling water. Cook until no taste of starch remains. Remove from heat and add extract.

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Gingerbread Cake

Source: Posted by Linda in Canada 24 April 2001 11:26 am

Linda in Canada,

This was last night's dessert. I haven't had a gingerbread cake for at least 20 years and this was definitely the best I have ever had. It was moist with a nice robust ginger/molasses flavor. My Chinese wife was not a big fan of this type of flavor, but my two kids and I knocked ourselves out (I'm glad that we didn't have to share with my wife--more for us!). I served the cake with vanilla ice cream.

You mentioned in your recipe that you like to add extra ginger. I have a similar preference, so I doubled the ginger amount. I also added a little less than 1 tablespoon of whiskey. 

Thanks for a yummy dessert recipe! Regards, Cookin' Dad

P.S. Next time, maybe I'll serve this with BOTH French vanilla whipped cream and ice cream (oink, oink!).

Beat:

  • 1/2 cup shortening (or margarine)
  • 1/2 cup granulated sugar
  • 1 egg
  • 1/2 cup molasses

Add:

  • 1 1/2 cups flour
  • 3/4 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon ginger (I use more)
  • 1/2 teaspoon cinnamon
  • 1/2 cup boiling water

Beat well and bake in the greased 8-inch square pan at 350 degrees F for 35-40 minutes. Serve with whipped cream or ice cream. 

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Gingerbread Layer Cake

  • 1 cup honey
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 2 1/2 cups sifted all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter or margarine
  • 1/2 cup brown sugar
  • 1/2 teaspoon grated lemon peel
  • 1 egg
  • 1 1/2 cups buttermilk

Topping

  • 1 1/2 cups whipping cream
  • 1 tablespoon granulated sugar
  • 2 teaspoons shredded orange peel
  • 1 (1 ounce) square semi-sweet chocolate, grated

In a small pan, combine honey and spices; bring to a boil. Remove from heat; cool. Stir together flour, baking powder, soda and salt.

In a large mixer bowl cream butter and brown sugar to fluffy. Gradually beat in honey mixture at high speed. Add lemon peel and egg; mix thoroughly. Add flour mixture and buttermilk alternately to creamed mixture, stirring well after each addition. Pour into greased and lightly floured 8-inch round cake pans.

Bake at 350 degrees F for 30 to 35 minutes. Cool in pans 10 minutes. Turn out onto rack and cool completely.

Just before serving, whip cream with sugar until soft peaks form. Spread one layer with cream. Sprinkle with half of orange peel and half of the chocolate. Top with second layer. Top with remaining whipped cream, orange peel and chocolate. Serves 12.

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Gingerbread Tunnel Cake

Source: Family Circle - 11/19/02

Serving size: 16

Filling

  • 8 ounces cream cheese
  • 1 egg
  • 1/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground ginger

Cake

  • 3 1/2 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 3/4 cup unsalted butter, at room temperature
  • 1/2 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 3/4 cup mild molasses
  • 3 eggs
  • 1 cup lukewarm milk (100 to 105 degrees F)

Glaze

  • 2 cups confectioners' sugar
  • 2 to 3 tablespoons milk
  • Crystallized ginger or sliced almonds, for garnish (optional)

Filling: In a medium-size bowl, beat cream cheese on medium speed until smooth. Beat in egg, sugar, flour, vanilla extract and ginger until blended. Preheat oven to 350 degrees F. Lightly coat a 12-cup Bundt pan with nonstick cooking spray. Cake: In medium-sized bowl, whisk together flour, ginger, baking soda, cinnamon, salt and cloves.

In large bowl, beat together sugars until smooth and creamy, about 2 minutes. Beat in the molasses, scraping down side of bowl. Add eggs, one at a time, beating well after each addition. On low speed, beat in flour mixture alternately with milk in 3 additions, beginning and ending with flour. Pour half the batter into prepared Bundt pan.

Transfer filling to small plastic bag; snip off small piece from corner. Pipe filling in ring into center of pan, trying to keep filling from touching side of pan. Top with remaining batter, covering filling completely.

Bake for 50 to 55 minutes or until a wooden pick inserted in center comes out fairly clean. Let cool in pan on wire rack for 5 minutes. Invert pan onto rack; gently tap sides to release cake. Remove pan; let cool.

Glaze: Sift confectioners' sugar into medium-size bowl. Stir in enough milk until smooth and good glazing consistency. Pour over cake. Garnish with ginger or almonds, if desired. Refrigerate, covered, up to 2 days.

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Christmas English Gingerbread

Source: Alice Demetrius Stock, Vintage Cookbooks Column, Pittsburgh Post-Gazette - December 13, 1998

  • 4 cups sifted flour
  • 1 cup (2 sticks) butter (no substitution)
  • 1 cup granulated sugar
  • 1 tablespoon ginger (must be fresh)
  • 1 teaspoon salt
  • About 1 cup molasses

Mix the flour, sugar, ginger and salt together. Cut cold butter into the mixture with a pastry blender or work in with your fingertips. Add just enough molasses to hold the ingredients together without being sticky. Wrap the dough airtight and chill overnight in the refrigerator.

Roll very thin on a well-floured board and cut as desired or shape into "logs" and slice into rounds. Bake on foil-lined, ungreased cookie sheets for about 8 minutes. Makes about 5 dozen 2-inch cookies. Servings: 60 

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Gingerbread Pudding Cake

Source: Land O'Lakes

  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 1/4 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup LAND O LAKESThank's For Reading gingerbread pudding cake Easy Recipes

Mendenhall Sourdough Gingerbread

Servings: 4

  • 1/2 cup firmly packed brown sugar
  • 1/2 cup shortening
  • 1/2 cup molasses
  • 1 large egg
  • 1 1/2 cups unbleached flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1/2 cup hot water
  • 1 cup active sourdough starter

Cream brown sugar and shortening and beat. Then add molasses and egg, beating continuously. Sift dry ingredients together and blend into hot water. Beat this mixture into creamed mixture. 

Add the sourdough starter slowly, mixing carefully to maintain a bubbly batter. Bake in pan at 375 degrees F for about 30 minutes or until done. Serve with ice cream or whipped cream while still hot.

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Sourdough Gingerbread with Lemon Sauce

  • 1/4 cup butter or margarine
  • 1/2 cup granulated sugar
  • 1 egg, beaten
  • 1/2 cup molasses
  • 1 cup sourdough starter
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup flour
  • 1/2 cup milk

Cream together butter and sugar; add egg and mix well. Add molasses, sourdough starter, cinnamon, ginger, ground cloves, nutmeg, salt, baking soda and baking powder. Mix. Add flour and milk and beat well. Bake in a greased and floured 9-inch square baking pan at 350 degrees F for 45 to 55 minutes. Serve with Lemon Sauce.

Lemon Sauce

  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 cup water
  • 1 tablespoon butter
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons grated lemon peel

Mix sugar and cornstarch. Gradually stir in 1 cup water. Cool over medium heat, stirring constantly until the mixture becomes thick. Remove from heat and stir in butter, lemon juice and peel. Serve hot over Sourdough Gingerbread.

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Union Oyster House Gingerbread

Source: Gourmet February 1996 You Asked For It; Union Oyster House, Boston, Massachusetts

  • 2 1/2 cups sifted all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 cup unsulphured molasses
  • 1 cup hot water (160 degrees F)
  • Accompaniment: whipped cream

Preheat oven to 350 degrees F, and grease and flour a 9-inch square baking pan, knocking out excess flour.

Into a bowl sift together flour, baking soda, spices, and salt. In another bowl with an electric mixer beat together oil and sugar until combined and beat in egg and molasses until combined well. Gradually beat in flour mixture until combined and add water, beating until smooth.

Pour batter into pan and bake in middle of oven 30 minutes, or until a tester comes out clean. Cool gingerbread in pan on a rack for 10 minutes. Run a thin knife around the edge of the pan and invert gingerbread onto a rack to cool completely. Serve gingerbread with whipped cream. Servings: 4

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Gingerbread Ghosts

  • 1/2 cup granulated sugar
  • 1/2 cup butter or margarine, softened
  • 1/3 cup molasses
  • 2 1/2 cups sifted all-purpose flour
  • 2 teaspoons ground ginger
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt

In a large bowl, blend together the sugar and butter. Add the molasses. Fold in the sifted flour, ginger, baking soda, cinnamon, and salt. Refrigerate for at least 2 hours.

Preheat oven to 350 degrees F. Lightly grease a large baking sheet.

On a lightly floured board, roll out the dough until it is 1/8-inch thick. Cut out the cookie with a ghost-shaped cookie cutter and place on the baking sheet. Bake for 6 to 8 minutes, until lightly browned. Remove from the oven and let cool thoroughly on a wire rack before decorating with Frosting.

Frosting

  • 1 (16 ounces) box confectioners' sugar, divided
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 3 to 4 tablespoons milk
  • 1 (8 ounce) package miniature chocolate chips

To half of the sugar add the vanilla extract, salt and 2 tablespoons of the milk. Mix well. Add the remaining sugar and mix again. Add as much of the remaining milk as you need to reach the desired consistency for spreading. Spread the Frosting on each cookie until it is totally white and looks like a ghost. For eyes, use two chocolate chips on each of the cookies.

Makes 2 dozen.

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Gingerbread Corpses

This is a perfect cookie for Halloween trick-or-treaters!

  • 3 1/2 cups all-purpose flour
  • 1 1/2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup shortening
  • 1 egg
  • 1 cup molasses
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons warm water
  • 1/4 cup raisins for decorating

In large bowl, cream shortening, sugar, egg and warmed molasses. Dissolve baking soda in warm water and add to egg mixture. Beat until smooth. Slowly add flour, spices and salt. Mix until well blended. Cover and chill for 24 hours.

Preheat oven to 350 degrees F. Grease cookie sheets. Roll out dough to a thickness of 1/4 inch on a floured surface. Cut out gingerbread men using cookie cutters and place 2 inches apart on cookie sheets.

Use raisins to make eyes, noses and buttons. Bake 10 to 12 minutes. Let cool on wire racks. Finishing touches: Use icing to make "X"s for eyes, bloody gashes and decorate accordingly.

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Easy "Gingerbread" House

This is a NON-EDIBLE house!*

  • Box of graham crackers
  • Thick frosting
  • Decorating tubes for frosting
  • Hot glue
  • Gumdrops, chocolate sandwich cookies, hard
  •     candies, raisins, Craisins, peppermint sticks, etc.
  • Small cardboard box

* You can use frosting to hold the house together to make an edible house.

Use hot glue to glue the graham crackers onto the box and make a roof. From there you can make windows with chocolate sandwich cookies or Ritz crackers, decorating them with frosting. Line all the edges and seams with the frosting. Use frosting or hot glue to attach gumdrops and other candy. Make a front porch using a graham cracker for the floor. Use peppermint sticks for the posts to hold up a graham cracker roof.

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Gingerbread Peach Upside-Down Cake

Makes 6 servings

  • 4 cups peeled, coarsely chopped ripe peaches
  • 2 tablespoons light brown sugar
  • 1 tablespoon lemon juice
  • 1 1/2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground ginger
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/3 cup granulated sugar
  • 1 egg, lightly beaten
  • 1/3 cup molasses
  • 1/2 cup buttermilk

Preheat oven to 350 degrees F. Lightly butters a 9-inch round cake pan. In a large bowl, toss the peaches with brown sugar and lemon juice. Spoon the mixture into the prepared cake pan and spread it in an even layer.

In a small bowl, whisk together flour, baking powder, baking soda, salt and ginger. Set aside. In a large bowl, cream butter and sugar until light and fluffy. Add egg and molasses and mix until smooth. Add reserved dry ingredients alternately with buttermilk, mixing to form a thick, smooth batter. Spread batter evenly over peaches.

Bake until the cake springs back when lightly touched, 35 to 40 minutes. Cool 5 minutes; then invert the cake onto a large serving platter. Serve warm or at room temperature.

Per serving: 420.4 calories, 5.9 grams protein, 63.8 grams carbohydrates, 16.8 grams total fat, 77.3 milligrams cholesterol, 9.9 grams saturated fat, 2.8 grams dietary fiber, 629.5 milligrams sodium

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Gingerbread Bars with Lemon Cream Cheese Icing

Makes 27 bar cookies.

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

Lemon Cream Cheese Icing

  • 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon pure lemon extract

Line a 13 x 9 x 2-inch baking pan with foil. Spray foil with nonstick cooking spray. Preheat oven to 350 degrees F. Cream butter in large mixer bowl. Beat in 3/4 cup sugar, egg, ginger, and cinnamon. Combine flour, baking soda and salt in a small bowl. Add to butter mixture and mix well. Stir in molasses and water; mix until just blended. Spread in prepared pan.

Beat cream cheese in a large mixer bowl until smooth. Stir in confectioners' sugar, lemon juice and lemon extract; beat until smooth. Using 1/2 cup icing, spoon dollops (about 1 teaspoon each) over batter in pan. With a knife, swirl icing through ginger base with 3 to 4 large strokes in each direction to marbleize. Refrigerate remaining icing.

Bake 28-30 minutes or until batter begins to pull away from edges. Cool completely. Spread icing over bars. Cut using a sharp knife. Store in refrigerator.

Calories: 131, Fat: 7 g, Cholesterol: 28 mg, Sodium: 117 mg, Carbohydrates: 16 g, Fiber: 0 g, Protein: 1 g

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Gingerbread Cheesecake

  • 1 pound cream cheese (at room temperature)
  • 1/2 teaspoon vanilla extract
  • 4 eggs
  • 1/2 cup granulated sugar
  • 1/4 cup molasses
  • 4 tablespoons butter, softened
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon fresh nutmeg, grated
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup light brown sugar
  • 1 1/2 teaspoons baking soda
  • 1 cup flour

Preheat the oven to 350 degrees F. Butter a 9-inch springform pan. In a mixer bowl, beat the cream cheese on high speed until light and smooth, about 3 minutes. With the mixer on, beat in the vanilla extract. Add two of the eggs, 1 at a time, beating until thoroughly blended. Gradually add the granulated sugar and beat until the mixture is light and fluffy, about 3 minutes; set aside.

In a medium saucepan, heat the molasses over low heat until bubbles begin to form around the sides. Remove from the heat and stir in the butter, 1 tablespoon at a time, until completely blended. Scrape the molasses into a medium bowl and stir in the ginger, cinnamon, nutmeg, cloves and salt. Add the brown sugar and beat with a wooden spoon until smooth. Let cool to room temperature.

Beat the remaining 2 eggs into the gingerbread batter, 1 at a time, until well blended. Stir in the baking soda, then beat in the flour in 3 batches until completely incorporated. Using a tablespoon, drop half the gingerbread batter in spoonfuls into the prepared pan. Use one-fourth of the reserved cream cheese mixture to fill in the empty spaces. Dollop the remaining gingerbread batter on top of the cream cheese mounds. Fill in with another one-fourth of the cream cheese mixture. Swirl with the flat edge of a knife to marbleize the batters (be careful not to overmix). Smooth the remaining cream cheese mixture over the top. Bake in the middle of the oven for 50 minutes, or until the top of the cake begins to crack. Let cool to room temperature. Remove the sides of the springform pan, cover and refrigerate. Serve chilled.

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