The best gingerbread recipes that will leave you licking your ears

Recipes for gingerbread on a baking sheet can be really diverse.

Try interesting procedures and ingredients that will enrich your kitchen.

Get inspired by our simple desserts that even beginners can handle.

Gingerbread bun with coconut

Sweet taste in combination with coconut, it simply goes together beautifully.

Try this classic recipe that tastes great with hot coffee.

Ingredients

• 400 g semi-coarse flour
• 1 baking powder
• 1 teaspoon of baking soda
• 2 tablespoons gingerbread spice
• 3 tablespoons of cocoa
• 2 eggs (at room temperature)
• 250 g of sugar
• 3 tablespoons of jam mixed with 2 tablespoons of rum
• 160 ml coconut oil (150 g, solid)
• 400 ml of milk
• 50 g of grated coconut
• 80 g of raisins
• 80 g of walnuts

Method

• Preheat the oven to 180°C and line a tray with baking paper.
• Mix the flour with baking powder and soda.
• Mix cocoa with gingerbread spice and mix everything well.
• In a large bowl, mix eggs with sugar, add oil, milk and jam diluted with rum.
• Add the flour mixed with the dry ingredients to the liquid ingredients and mix well so that there are no lumps in the dough.
• Finally, add the raisins, nuts and coconut.
• Pour the mixture onto a tray lined with baking paper and bake for approximately 30 minutes.
• Let the finished gingerbread cool for a while.
• Meanwhile, prepare the chocolate frosting.
• Heat the cream in the microwave.
• Melt the chocolate and butter in a water bath and stir in the warm cream. Add the cream in three stages, not all at once.
• Mix until all the ingredients are combined and a smooth mixture is formed.
• Once the dessert is ready and lukewarm, cover it with the prepared chocolate glaze and sprinkle with coconut.
• Then put the whole dish in the fridge for 2 hours and then serve.

Gingerbread with apples and nuts

Treat yourself not only to the great taste of a sweet dessert, but also to the important nutrients and vitamins that are hidden in apples and nuts.

Ingredients

Dough:

• 100 g of liquid honey
• 250 ml of lukewarm milk
• 1 teaspoon of baking soda
• 2 eggs (at room temperature)
• 250 g semi-coarse flour
• 250 g whole wheat plain flour
• 200 g of brown sugar
• 200 g of soft butter
• 1 bag of gingerbread powder
• 200 g chopped walnuts

 

Rum Topping:

• 1 tablespoon of hot water
• 2 tablespoons of rum
• 100 g of powdered sugar

Method

• Preheat the oven to 180°C.
• In a large bowl, combine flour (both types), gingerbread powder, and baking soda.
• In another container, beat eggs with sugar until foamy and gradually add honey, lukewarm milk, and finally very softened butter.
• Next, mix the contents of the first bowl into the foam, making sure that there are no lumps in the dough. Then add the nuts.
• Grease the tray with butter and sprinkle it with breadcrumbs.
• Next, pour all the batter into it and spread it, evenly, over the entire surface.
• Bake the gingerbread for about 40 minutes.
• You can just sprinkle the finished gingerbread with powdered sugar or you can prepare a simple rum glaze that you spread on the lukewarm dessert and decorate with nuts.
• You prepare the glaze by melting the sugar in hot water and, drop by drop, adding rum. Mix until the frosting is thick, glossy and smooth.

Grandma’s homemade gingerbread with marmalade

This marmalade recipe tastes great when served with coffee or tea.

Your children will also appreciate it if you serve it with warm milk.

Ingredients

• 170 g butter (at room temperature)
• 190 g granulated sugar (1 cup)
• 1 whole egg
• 1 egg yolk
• 30 ml of molasses
• 30 ml of golden syrup
• 1 teaspoon of baking soda
• ½ teaspoon of salt
• 2.5 teaspoons of ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon of ground cloves
• 325 g plain flour (2 and ¼ cups)
• raspberry jam for filling

Method

• Preheat the oven to 180°C and prepare a tray lined with baking paper.
• Cream the butter and sugar together until fluffy.
• Add one whole egg and one egg yolk. Add the molasses mixture as well.
• Then sift the flour and mix in the spices, soda and salt.
• Add the dry mixture to the wet mixture and mix well so that all the ingredients are well combined. A slightly sticky dough should form.
• Using a tablespoon, place the finished dough on the baking sheet, 3-5 cm apart.
• Bake in the preheated oven for 11 minutes until the edges start to turn golden brown.
• After baking, let the gingerbread cookies cool on a cooling rack.
• Once the cookies are cold, grease each of them on one side and join two at a time.
• Serve with your favorite beverage and store in an airtight container.

Gingerbread on a tray with honey

Don’t have any eggs and want to bake something sweet?

Try this French version of gingerbread with interesting spices, which will be appreciated by all lovers of interesting flavors.

Ingredients

Dough:

• 250 g of flour
• 150 g of sugar
• 1 teaspoon of baking powder
• 250 ml of milk
• 2 tablespoons of honey
• juice of ½ lemon
• lemon or orange peel

Spice:

• 1 teaspoon of nutmeg
• 1 teaspoon of cinnamon
• 1 teaspoon of ginger
• a little ground pepper (to taste)
• cloves (optional)

Method

• Preheat the oven to 180°C.
• Sift the flour and mix in the baking powder and sugar. Mix it up.
• Add the rest of the spices to the mixture and mix well to combine all the dry ingredients.
• Grate lemon or orange zest into the dry mixture. Wash the fruit thoroughly. If necessary, buy an organic product whose bark is not impregnated with chemicals.
• Then add the lemon juice and mix.
• Put the milk in a small saucepan and heat it. Do not cook. Add honey to hot milk.
• Add the honey-milk mixture to the dry mixture and stir vigorously to avoid lumps.
• Prepare a deep tray or other form for baking, grease it with butter and sprinkle it with flour.
• Pour the prepared dough into the mold and bake for 45 minutes.
• It may surprise you, but gingerbread with honey tastes great when served as a side dish to pumpkin soup. You can also spread it with fig, orange or currant jam.

Wet homemade gingerbread

Enjoy this dark, moist and spicy goodness!

Preparing the recipe is not difficult and even beginners can handle it.

Ingredients

• 1 cup unsalted butter
• ½ cup of water
• ¾ cup molasses
• ¾ cup honey (to taste)
• 1 cup brown sugar
• 3 cups of flour
• 2 teaspoons of baking soda
• ½ teaspoon of salt
• 2 teaspoons of ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon allspice
• ¼ teaspoon ground cloves
• ¼ teaspoon ground black pepper
• 3 large eggs (at room temperature)
• ½ cup low-fat milk
• 2 tablespoons fresh ginger (peeled and grated)
• whipped cream for decoration

Method

• Preheat the oven to 180°C.
• Mix the butter, water, molasses, honey and brown sugar. Put everything in a pan and, on a moderate temperature, heat until everything is dissolved.
• Remove from heat and pour into a baking dish lined with baking paper. The finished dessert will be easier to remove thanks to the paper.
• In another bowl, mix the flour, baking soda, salt, ginger, cinnamon, allspice and cloves.
• Once the molasses mixture is lukewarm, add the eggs (one at a time) and mix well. Add the milk as well.
• Add the dry ingredients to the mixture, and finally stir in the grated ginger.
• Also pour the mixture into the baking dish and bake for 60-90 minutes.
• Serve this gingerbread chilled and garnished with whipped cream.

Molded gingerbread on a baking sheet

After trying this recipe, you won’t want to make another one!

You can flavor the gingerbread with chocolate icing or ice cream.

Ingredients

• ½ cup molasses
• 1 cup of water
• ¼ cup salted softened butter
• ¼ cup sugar
• 1 large egg white
• 1 teaspoon of vanilla extract
• 1 – ¼ cup flour
• ¾ teaspoon of baking soda
• ¼ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ teaspoon of ground ginger
• ⅛ teaspoon ground nutmeg
• ½ cup honey
• 6 tablespoons of brown sugar
• ¾ cup hot water
• ⅔ cup melted salted butter
• a pinch of sea salt
• vanilla ice cream (for decoration)

Method

• Preheat the oven to 200°C and prepare a greased deep baking dish.
• Mix the molasses with 1 cup of water.
• In another bowl, using a mixer, beat the softened butter with the sugar (mix for 1-2 minutes until the mixture is fluffy).
• Add the eggs and vanilla to the mixture and beat until smooth.
• Add the molasses mixture and stir to combine all the ingredients.
• In a separate bowl, mix the flour, baking soda, salt and the remaining spices.
• Add this dry mixture to the molasses mixture and mix.
• Pour the resulting batter into the baking dish and sprinkle with brown sugar and a light sprinkle of sea salt.
• Mix the hot water with the hot butter with a fork. Then pour this mixture onto the dough in the baking pan. Do not stir!
• Bake for 45-55 minutes, until the top of the gingerbread is slightly cracked.
• Serve the cast gingerbread on a baking sheet warm in combination with cold ice cream.
• If you like nuts, you can add pecans to the mix, they taste great.

Angel fluffy gingerbread

This incredibly soft, supple and tasty dessert is truly heavenly.

The recipe is interesting in that it does not contain ginger, yet you can feel the taste of ginger in it.

Try it yourself!

Ingredients

• ⅓ cup sugar
• ¼ cup solid vegetable fat (eg Hera, Flora)
• 1 egg
• ½ cup molasses
• 1 cup all-purpose white flour
• 1 teaspoon of salt
• ½ teaspoon of ground nutmeg
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ½ cup boiling water

Method

• Preheat the oven to 200°C and prepare a baking tray.
• Mix sugar and fat, add eggs, molasses and beat until smooth.
• Sift the flour and mix in the salt and remaining spices. Mix everything and add to the molasses mixture.
• After all the ingredients are combined, add boiling water to the mixture and whisk until smooth.
• Pour the prepared dough into the baking dish and bake for 30 minutes.
• Serve warm or chilled, garnished with whipped cream.
• This recipe makes 6-8 servings of the delicious treat.

Mug gingerbread on a tray with apples

Apples contain vitamin C and boast elements such as iron, silicon, potassium, magnesium, calcium and copper.

Scent your kitchen with baked, and especially healthy, apples!

Ingredients

Filling:

• 5-6 apples (peeled and sliced)
• 4 large pears (peeled, cored and diced)
• ¾ cup brown sugar
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon of nutmeg
• 4 tablespoons of unsalted butter
• ½ cup apple cider
• 3 tablespoons of brandy
• 1 tablespoon cornstarch

Dressing:

• 6 tablespoons unsalted butter (cut into cubes)
• 1.5 cups whole wheat flour
• 1 teaspoon of baking powder
• ½ tablespoon of baking soda
• ¼ teaspoon salt
• 3 tablespoons of sugar
• 1 teaspoon of ground ginger
• ½ teaspoon ground cinnamon
• ½ teaspoon of ground cloves
• 2 tablespoons of molasses
• ¾ cup buttermilk
• sugar (for final sprinkling)

Method

• Preheat the oven to 200°C and prepare the filling.
• Combine apples, pears, brown sugar, cinnamon, salt and nutmeg in a large bowl. Mix everything so that the fruit is coated with the mixture on all sides.
• Combine the cider and butter in a small saucepan and bring to a boil.
• Meanwhile, in a small bowl, combine the cornstarch and brandy and stir until the mixture is smooth.
• Add the brandy mixture to the pan, stir well and cook for about 1 minute. Remove from heat and, stirring constantly, add the fruit mixture.
• Pour everything into the baking dish and put it in the oven. Bake for 30 minutes.
• Now it’s time to prepare the frosting.
• Place the flour, baking powder, baking soda, salt, sugar, ginger, cinnamon and cloves in a food processor and mix well. Add the butter cubes and mix until you have a sandy mixture with small lumps of butter.
• Transfer everything to the bowl in which you previously mixed the molasses with the buttermilk.
• Using a fork or your hands, mix until a dough forms.
• After 30 minutes of baking, remove the baking pan from the oven and place the molasses mixture on top.
• Place back in the oven and bake for about 20 minutes.
• After baking, let the gingerbread mug cool down and serve with vanilla ice cream or whipped cream.

Soft zucchini gingerbread

Do you think ingredients like zucchini and gingerbread don’t go together?

Then try baking this goodness and you will find out how far you are from the truth.

Bon apetite!

Ingredients

• 225 g of butter
• 225 g of brown sugar
• 225 g of molasses
• 2 large eggs (at room temperature)
• 425 g of flour
• 2 teaspoons of ground ginger
• 1 tablespoon ground cinnamon
• ½ teaspoon of salt
• 300 ml of whole milk
• 2 teaspoons of baking soda

Method

• Preheat the oven to 150°C and prepare a baking tin by lining it with baking paper. This will make it easier for you to remove the finished dish from the mold.
• Melt the butter in a saucepan and mix in the sugar and molasses. Stir until everything is dissolved. Set aside and let cool.
• Beat the eggs and, after the molasses mixture has cooled, mix them into it.
• Then add flour, spices and salt.
• Heat the milk, stir in the soda and pour everything into the molasses mixture. Mix well until all ingredients are combined.
• Pour the thin dough prepared in this way into the baking form and bake for 45 minutes. After this time, cover the mold with aluminum foil and bake for another 15 minutes.
• This step is very important as it will help you create a moist and sticky surface on the zucchini gingerbread.
• After this time, remove the dish from the oven and, still covered, let it cool.
• Store at room temperature for up to 3 days.

Nuremberg gingerbread on a baking sheet

This type of recipe has been around since the 14th century. It boasts a rich dough, full of tasty ingredients.

Prepare this goodness that you can store for up to several weeks!

Ingredients

Dough:

• 113 g butter (softened)
• 200 g of sugar
• 4 large eggs (at room temperature)
• 360 g of flour
• ½ tablespoon of ground cinnamon
• ½ teaspoon of ground cloves
• ⅛ teaspoon ground allspice
• a pinch of nutmeg
• ⅛ teaspoon ground coriander
• ⅛ teaspoon ground cardamom
• ⅛ teaspoon of ground ginger
• ⅛ teaspoon ground aniseed
• 2 tablespoons of cocoa powder
• 1.5 teaspoons of baking powder
• 225 ml of milk
• 150 g almonds (ground)
• ½ cup candied lemon zest
• 1 tablespoon of rum
• ½ cup raisins (finely chopped)
• ¼ cup shredded coconut
• 32 pcs of wafers for baking (edible paper)

Glaze:

• ½ cup granulated sugar
• ¼ cup of water
• ½ teaspoon of vanilla
• 1-2 tablespoons of rum
• ½ cup vanilla sugar

Method

• Preheat the oven to 190°C.
• Beat the butter, sugar and eggs in a bowl until fluffy.
• Sift the flour, spices, cocoa powder and baking powder into the mixture. Add these ingredients alternately with the milk.
• Add the nutmeg and lemon zest.
• Then mix in the rum, raisins and coconut.
• Place the wafers for baking on a tray lined with baking paper and drop about 3 tablespoons of the prepared batter on each one. Smooth the mixture evenly to the edges of each wafer.
• Place the prepared gingerbread in the oven and bake for 15-20 minutes, until the brown color begins to darken.
• Leave the finished dish to cool on a cooling rack and prepare the topping.
• Heat the water in a pot or pan and dissolve the sugar in it. Cook for a few minutes.
• Add the vanilla and 1-2 tablespoons of rum (depending on your taste). Add the vanilla sugar and mix.
• Using a whisk, apply the warm glaze to the finished, still warm, gingerbread cookies and leave to dry. This will create a beautiful shiny layer on their surface.

Orange gingerbread on a baking sheet

This dessert will surely please you if you are expecting guests. But you can also prepare it just for fun.

Ingredients

Dough:

• 2 and ¼ cups flour
• 2 teaspoons of ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• 1 and ¾ teaspoons of baking soda
• ½ teaspoon of salt
• ¾ cup and 2 tablespoons of vegetable oil
• ¾ cup granulated sugar
• 2 large eggs
• ¾ cup molasses
• ¼ cup honey
• 2 teaspoons of orange peel
• ¾ cup warm water

Cream frosting:

• 230 g of processed cheese
• ½ cup unsalted butter (at room temperature)
• pinch of salt
• 2 cups powdered sugar
• 2 teaspoons vanilla extract (also add half a scraped vanilla bean – optional)
• pomegranate seeds (for garnish)

Method

• Preheat the oven to 180°C and grease and line a baking tray or line it with baking paper.
• Set the baking pan aside and, in a separate bowl, mix the flour, spices, baking soda and salt. Also set aside.
• In another bowl, mix the oil, sugar and eggs. Whisk until a white mixture forms. Then mix in the molasses, honey and orange peel.
• Mix the wet ingredients into the bowl with the dry ingredients. Add the warm water and mix gently until a silky smooth dough is formed.
• Pour the finished dough into the baking dish and bake for 35-45 minutes.
• While the dessert is baking, prepare the frosting.
• Using an electric mixer, combine the cheese, butter, 1 cup powdered sugar, and vanilla extract. Once combined, add the remaining cup of powdered sugar and beat until the frosting is smooth.
• Once the gingerbread dessert is baked, let it cool and cover it with the frosting. Finally, sprinkle pomegranate seeds over the gingerbread dessert.
• It is possible to store the food for 3 days in the refrigerator in an airtight container.

Gingerbread house recipe

This recipe is especially suitable at Christmas, when it will help to create a unique festive atmosphere.

Get started!

Ingredients

Cottage dough:

• 250 g of unsalted butter
• 200 g of brown sugar
• 7 tablespoons of golden syrup
• 600 g plain flour
• 2 teaspoons of baking soda
• 4 teaspoons of ground ginger

Decorating mix:

• 450 g of powdered sugar
• ½ tablespoon Cream of Tartar (dried cream from Dr. Oetker)
• 3 egg whites

Method

Cottage dough:

• Preheat the oven to 200°C.
• Melt the butter, sugar and syrup in a pan.
• Mix the flour, baking soda and ground ginger in a separate bowl, then stir the butter mixture from the pan into this dry mixture.
• Mix until the ingredients are combined and a thick dough is formed. Add a little water if needed.
• Download the optional cottage template from the Internet and trace it onto baking paper. Cut out individual shapes and apply gingerbread dough on them.
• Put the dough on the parchment paper on a baking sheet and bake for 12 minutes, until the pieces are firm and slightly darkened.
• Leave the finished gingerbread house pieces to cool and, using the decorating mixture, join them together and then decorate.

Decorating mix:

• Mix sugar, heavy cream and egg whites in a bowl. Beat with a mixer for 7-10 minutes. You should get a stiffer, snow-white mixture.
• Work quickly with this mixture so it doesn’t dry before you apply it. Fill the dispenser with it and decorate the gingerbread house.

Gingerbread with pudding

This recipe is savory and tender thanks to the custard layer. Don’t forget to complement the dessert with ice cream, which will give the dish a twist.

Ingredients

Dough:

• 1 and ¼ cups all-purpose flour
• ¾ teaspoon of baking soda
• ¾ teaspoon of ginger
• ½ teaspoon of cinnamon
• ⅛ teaspoon of nutmeg
• ¼ teaspoon salt
• ½ cup molasses (about 170g)
• ½ cup milk (at room temperature)
• 1 large egg (room temperature)
• 4 tablespoons of unsalted butter at room temperature (about 60 g)
• ¼ cup granulated sugar (about 50 g)

Pudding:

• 1 cup brown sugar
• 4 teaspoons of cornstarch
• 1 and ¼ cup hot water
• 4 tablespoons unsalted butter (at room temperature)

Method

Gingerbread:

• Preheat the oven to 200°C and prepare a greased deep tray or baking tray.
• Mix the flour with baking soda, ginger, cinnamon, nutmeg and salt. Set aside.
• In a separate bowl, mix the molasses, milk and eggs. Also set aside.
• In a large bowl, combine the butter and sugar. Whisk slowly and gradually add the flour and molasses mixture. Beat on low speed until all ingredients are combined.
• Pour the batter into the prepared pan.

Pudding:

• Mix the brown sugar with the cornstarch.
• Heat the water and butter together until the butter melts. Then mix the butter mixture into the brown sugar mixture.
• Pour the custard mixture slowly over the batter in the baking dish and bake for 25-28 minutes. You can tell if the gingerbread is ready by inserting a skewer into the center. If there is no dough left on the stick, the dish is ready.
• Serve the gingerbread with pudding warm. The contrast of the warm dessert with the cold ice cream tastes delicious.

Quick gingerbread cookies

You can prepare this recipe in 30 minutes. It is fluffy, delicate, spicy and simply amazing.

Get started!

Ingredients

• 115 g softened butter (at room temperature)
• 115 g of sugar
• 1 egg
• 3 tablespoons of honey
• 150 g of all-purpose flour
• 80 g oat flour
• ½ teaspoon of baking powder
• 1 teaspoon of orange peel
• 1 teaspoon of cinnamon powder
• ½ teaspoon of ground cloves
• 2 teaspoons of ground ginger
• 50 g granulated sugar

Method

• Beat the sugar and butter in a bowl. Beat for about 5 minutes.
• Then add the egg and continue beating until the egg is completely beaten. Gradually stir in the honey.
• In a separate bowl, mix both types of flour, baking powder, orange peel, cinnamon, cloves, ginger powder and ½ teaspoon salt.
• Add the dry mixture to the butter mixture. Whisk everything thoroughly.
• Place the finished dough in the refrigerator for about 10 minutes.
• While the dough is cooling, preheat the oven to 180°C.
• Once the dough is chilled, form it into small balls (about 2 cm in diameter) and roll them in sugar.
• Place the balls on a tray lined with baking paper, about 3 cm apart. Bake for 10 minutes.
• Once the gingerbread cookies are ready, transfer them to a cooling rack and serve once they have cooled.
• The delicacy prepared in this way can last up to 1 month in an airtight container.

Gingerbread with chocolate coating

You can flavor the dessert with ice cream, jam, cream, whipped cream or delicious chocolate!

Prepare your own sweet and delicate goodness at home.

Ingredients

• 8 cups of sugar
• ½ cup milk chocolate (finely chopped)
• ½ cup meringue mix
• 1 tablespoon of vanilla extract
• ¾ cup + 2 tablespoons warm water

Method

• Before preparing the topping, prepare any gingerbread dough that you can bake, see one of the recipes above.
• Melt the chocolate in a water bath and then mix in all the dry ingredients.
• In the next pot, mix the water with the vanilla and add everything to the chocolate mixture.
• Mix everything slowly until you reach a consistency resembling molasses.
• You can mix by hand, but also with a mixer, set to the lowest power.
• Once all the ingredients are combined, turn the mixer to high and beat for about 2 minutes until the frosting is light and fluffy.
• Spread the finished chocolate mixture on the dessert and you can serve.

A bit of “gingerbread” history

Gingerbread spice first appeared in Central Europe in the Middle Ages. It is a sugar and spice product that was brought from the Middle East by soldiers returning from the Crusades.

You will find anise, cardamom, coriander, fennel, ground cinnamon and cloves in it.

Gingerbread began to be associated with Christmas only in the 19th century, when it became a popular delicacy in the markets of Germany, France and England.

Today, you can prepare recipes for gingerbread desserts, from cake, to cookies, to bread, which tastes great with milk or cream, not only at Christmas, but all year round.