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Easy Gingerbread Recipes
Here are 5 easy and delicious gingerbread recipes to enjoy.
I’ve always loved baking. There’s something wonderful about getting all the ingredients ready and watching everything come together. And of course, eating it all afterwards!
I’ve tried and tested these recipes on my family and we loved them all so hope you enjoy them too. Nothing quite beats the wonderful smell of gingerbread baking either does it?
Great for holiday time and Christmas – or if you adore gingerbread as much as I do, all year round!
Gingerbread Recipe 1
Gingerbread Loaf
Ingredients:
- 150g (5oz) butter
- 100ml (3.5oz) golden syrup
- 2 cups plain flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 tablespoon ground ginger
- ½ teaspoon salt
- 1 cup brown sugar
- 1 egg
- 1 cup milk
- 1 tablespoon brown sugar – extra for topping
Method:
- Preheat the oven to 170°C/Gas Mark 3. Grease and line a loaf tin with baking paper.
- Gently heat butter and golden syrup together in a pan and stir with a wooden spoon till melted.
- In a large bowl sift together the dry ingredients – flour, baking powder, baking soda, cinnamon, ginger, salt and brown sugar.
- Make a well in the centre and pour in the melted butter and golden syrup mixture, then add the egg and milk.
- Stir or whisk everything together until well combined. Pour the mixture (it will be quite runny but don’t worry!) into the loaf tin.
- Crumble over 1 tablespoon of brown sugar.
- Bake for 1 hour or until a skewer inserted into the middle comes out clean.
Gingerbread Recipe 2
Gingerbread and Lemon Drizzle Muffins
Ingredients:
- 140 g dark brown sugar
- 200 g plain flour
- 1 teaspoon bicarbonate of soda
- 1½ teaspoon ground ginger
- 1½ teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 100 ml natural yogurt
- 140 g butter, melted and cooled
- 2 eggs
- 1 lemon, zest only
For the lemon drizzle
- 100 g icing sugar, sieved
- 1-2 tablespoons lemon juice
Method:
- Preheat the oven to 190°C/Gas Mark 5. Line a 12-hole muffin tin with paper muffin cases.
- Place the dry ingredients in a large mixing bowl – sugar, flour, bicarbonate of soda, ground ginger, cinnamon, ground cloves and salt.
- Whisk together the wet ingredients – yoghurt, butter, eggs and lemon zest. Carefully add this mixture to the dry ingredients without overmixing.
- Divide the muffin batter between the 12 muffin cases. Bake in the oven for 16-18 minutes. Allow to cool.
- Whisk together the sieved icing sugar and lemon juice to make a drizzle icing. Drizzle over the muffins with a teaspoon.
Gingerbread Recipe 3
Soft Gingerbread Biscuits
Ingredients:
- 1 ½ cups plain flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup butter, softened
- ¾ cup soft brown sugar
- 3 tablespoons treacle
- 1 egg
- 1 tsp vanilla extract
Method:
- In a small bowl, mix together flour, baking soda, cinnamon, ginger, cloves and salt. Set aside.
- In a larger bowl, cream together the butter and brown sugar until the mixture is light and fluffy.
- Add treacle, egg and vanilla and whisk until mixture is smooth.
- Add dry ingredients and mix gently until well combined.
- Wrap the dough in cling film or an airtight container and refrigerate for at least 1 hour.
- Preheat oven to 180°C/Gas Mark 4.
- Grease and line a baking tray.
- Take the dough out of the fridge and roll into balls.
- Place the balls of dough on a baking tray, about 5 cms apart as the dough spreads in the oven.
- Bake for 9-11 minutes, till the tops of the biscuits have just set.
- Leave the biscuits to cool on the baking tray for 5 minutes before transferring to a wire rack to cool further.
Gingerbread Recipe 4
Gingerdoodle Biscuits
Ingredients:
- 2 cups and 2 tablespoons plain flour
- 1 tablespoon corn flour
- 2 teaspoons bicarbonate of soda
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 1 teaspoon ginger
- ¼ teaspoon cloves
- ⅛ teaspoon nutmeg
- ¾ cup butter, softened
- ¾ soft brown sugar
- ½ granulated sugar
- ¼ cup treacle
- 1 egg
- 2 teaspoons vanilla extract
Method:
- Preheat oven to 180°C/Gas Mark 4. Grease and line 2 baking trays.
- In a medium-sized bowl, whisk together the flour, corn flour, bicarbonate of soda, 1 teaspoon cinnamon, salt, ginger, cloves, and nutmeg.
- In a small bowl, combine ¼ cup granulated sugar and remaining 1 teaspoon cinnamon.
- Whisk the butter, soft brown sugar, and remaining ¼ cup granulated sugar together until light and fluffy. Add the treacle, egg and vanilla extract, mixing until well combined. Slowly add the dry ingredients to the mixture, and mix until fully combined.
- Using your hands, roll the dough into walnut-sized balls and then roll in the sugar and cinnamon mixture. Place on the baking trays, each ball spaced about 5cm apart (the biscuits will spread out in the oven).
- Bake for 10 minutes, until the edges are just set. While warm and just out of the oven, sprinkle the tops of the cookies with any remaining sugar and cinnamon mixture.
Gingerbread Recipe 5
Gingerbread Cookie Bars
Ingredients:
- 2 ½ cups plain flour
- 1 ½ teaspoons ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon bicarbonate of soda
- ¾ cup butter, softened
- 1 cup soft brown sugar (light or dark)
- ⅓ cup treacle
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract
Cream Cheese Icing:
- 150g (6oz) chilled cream cheese
- 50g (2oz) butter, softened
- 1 teaspoon vanilla extract
- 225g (9oz) icing sugar, sifted
Method:
- Preheat the oven to 180°C, Gas Mark 4.
- Grease and line a baking tin – mine was approximately 23 cm.
- In a medium-sized bowl whisk together the flour, ginger, cinnamon, nutmeg, cloves and bicarbonate of soda.
- In a large bowl, beat the butter and brown sugar together until pale and fluffy.
- Beat in the treacle and vanilla extract, then beat in the egg and egg yolk.
- Gently fold the flour mixture into the butter mixture about ½ at a time until combined.
- Spoon the cookie dough into the baking tin and spread evenly.
- Bake in the preheated oven for 22-25 minutes, or until the sides are starting to come away from the edges of the tin and a skewer inserted into the middle comes out clean.
- Leave in the tin for about 10 minutes until cool enough to handle, then run a knife around the edges and remove the gingerbread from the tin. Allow to cool on a wire rack.
Cream Cheese Icing
- Beat the cream cheese and butter together with a wooden spoon or electric mixer until combined.
- Add the vanilla extract and sifted icing sugar and mix to combine.
- Spread the icing over the cooled gingerbread, dipping the knife into a bowl of hot water if the icing is hard to spread out.
- Decorate with sprinkles.
I hope you enjoy these easy gingerbread recipes.
For more baking ideas, have a look at my blog on easy sweets and fudge recipes and easy baking recipes to do with children.
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