Gingerbread Recipes

Crisp Gingerbread Cookies

I got this recipe from the Martha Stewart magazine. These are the best gingerbread cookies I've ever had ~ the secret ingredient is pepper!

  • 6 cups flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cup butter
  • 1 cup dark brown sugar
  • 4 tsp ginger
  • 4 tsp cinnamon
  • 1 1/2 tsp cloves
  • 1 1/2 tsp salt
  • 1 tsp finely ground pepper
  • 2 eggs
  • 1 cup unsulfured molasses
Cream butter and brown sugar until fluffy. Mix in spices, salt, and peper, then eggs and molasses. Add flour, baking soda, and baking powder mixing on low speed. Chill at least one hour. Heat oven to 350 degrees. On a floured surface, roll out dough 1/8 inch thick. Cut into desired shapes.
Bake 8 to 10 minutes on greased baking sheets, until crisp but not darkened. Cool and decorate.

Gingerbread Cake

This is also a recipe from the Martha Stewart magazine. I like this one because it is for a 9 x 13 inch pan. In our family, one of those small square pans wouldn't go very far!

  • 8 Tbs butter (one stick)
  • 2 1/4 cups flour
  • 1 cup boiling water
  • 2 tsp baking soda
  • 2 tsp ginger
  • 2 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 2/3 cup dark brown sugar
  • 1 cup unsulfured molasses
  • 1 tsp ginger
  • 2 eggs
Heat oven to 350 degrees. Spray 9 x 13 pan with Pam. In a bowl, combine boiling water and baking soda; set aside. In a large bowl, cream butter and brown sugar. Beat in molasses adn ginger, baking soda mixture, flour, spices, salt and baking powder. Beat in eggs. Pour batter in prepared pan: bake until a toothpick inserted in the middle comes out clean, 30 to 35 minutes.
I like to serve it with whipped cream, but you can also dust the cake with confectioners sugar.

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