gingerbread with molasses recipe

Written ByJenny Smyth Posted on
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The Best gingerbread with molasses recipe

I’ve been making gingerbread with molasses for years, and it’s a recipe that never fails to please my family. This traditional dessert has a rich history, dating back to the Middle Ages, where it was a staple at medieval banquets.

The sweet, spicy flavor of gingerbread is a perfect combination of warm spices and molasses, which gives it a deep, velvety texture. My kids love helping me in the kitchen, measuring out the spices and mixing the dough.

It’s a great way to spend quality time together while creating something delicious for our family to enjoy. I’ve tried many different recipes over the years, but this one remains my favorite.

It’s easy to make and always turns out perfectly moist and flavorful. Whether we’re having it as a special treat or just as a daily snack, gingerbread with molasses is always a good idea.

Classic Gingerbread with Molasses

4.8 from 1708 votes

This moist and spiced gingerbread is made with rich molasses for a deep, complex flavor. Perfect for the holidays or a cozy winter treat, it is simple to prepare and fills your home with a wonderful aroma.

Prep Time15 mins
Cook Time40 mins
Resting Time0 mins
Total Time55 mins
Servings: 9Cuisine: InternationalCalories: 310 kcal

🥘Ingredients

For the Gingerbread

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 tablespoon ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 cup molasses (not blackstrap)
1 cup hot water

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease a 9-inch square baking pan with butter or nonstick spray, then dust lightly with flour, tapping out the excess.
3In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt until evenly combined.
Set aside.
4In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
5Add the egg and beat until fully incorporated, then mix in the molasses until smooth.
6Gradually add the flour mixture to the butter mixture, alternating with the hot water, starting and ending with the flour.
7Mix on low speed after each addition just until combined; the batter will be thin.
8Pour the batter into the prepared pan and spread evenly.
9Bake for 35 to 40 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
10The top should spring back when lightly touched.
11Cool in the pan on a wire rack for 10 minutes, then turn out onto the rack to cool completely before slicing.

🔧Equipment

9-inch square baking pan
Mixing bowls
Whisk
Electric mixer or wooden spoon
Measuring cups and spoons
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 310 kcal🧈Total Fat: 11g💛Saturated Fat: 7g❤️Cholesterol: 45mg🧂Sodium: 380mg🌾Total Carbs: 52g🥦Dietary Fiber: 1g🍬Sugars: 30g🥩Protein: 4g

📝Notes

For a less sweet gingerbread, use mild molasses instead of robust. Store leftovers in an airtight container at room temperature for up to 3 days. This gingerbread also freezes well for up to 2 months.

Watch Video Of How Classic Gingerbread with Molasses Works

This gingerbread with molasses recipe is perfect for any occasion – whether you’re looking for a special treat or just want something delicious to serve at your next family gathering. The best part is that it’s incredibly easy to make and always turns out perfectly moist and flavorful.

To store leftover gingerbread, let it cool completely before placing it in an airtight container at room temperature. For longer storage, consider freezing or refrigerating it.

❓ Frequently Asked Questions About Gingerbread with Molasses

Q: What is the difference between molasses and blackstrap molasses?

Molasses and blackstrap molasses are both derived from sugarcane or sugar beets, but they differ in their texture and flavor. Molasses is typically lighter in color and has a milder flavor, while blackstrap molasses is thicker and has a stronger, more robust taste. In this recipe, I use blackstrap molasses for its rich flavor and dark color.

Q: Can I substitute other types of sugar for the brown sugar called for in the recipe?

Yes, you can use other types of sugar in place of brown sugar if you don’t have it on hand. However, keep in mind that using white granulated sugar will give your gingerbread a slightly different flavor profile than using brown sugar.

Q: How long does gingerbread with molasses keep at room temperature?

Gingerbread with molasses typically lasts for 3-5 days at room temperature when stored in an airtight container. If you plan to store it for longer than that, consider freezing it or refrigerating it.

Q: Can I make this recipe without an electric mixer?

You can make this recipe by hand without an electric mixer. Simply mix all the ingredients together until they’re well combined.

Q: What if I don’t have ground ginger?

If you don’t have ground ginger on hand, you can substitute it with an equal amount of ground cinnamon or nutmeg.

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