BEST GINGERBREAD CAKE RECIPE - HOW TO MAKE GINGERBREAD CAKE
This easy gingerbread cake with cream cheese frosting is the perfect holiday dessert. This recipe deserves a spot on your Christmas table!
Provided by THEPIONEERWOMAN.COM
Categories autumn Christmas New Year's Eve Thanksgiving baking dessert snack
Total Time 2 hours
Prep Time 20 minutes
Cook Time 0S
Yield 12 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350F. For the cake: In a large bowl, whisk together the flour, baking powder, ginger, cinnamon, cloves, salt, and baking soda. In a medium bowl, stir together the molasses and hot water until fully combined. Whisk in the butter, sugar, eggs, and vanilla until smooth. Pour the wet mixture into dry mixture and whisk just until no dry streaks are left (do not over mix). Spray a 13x9-inch cake pan with baking spray (or grease with butter). Pour the batter into the prepared pan. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool completely in the pan on a wire rack. For the frosting: Combine the cream cheese and butter in a large bowl. Beat with a hand mixer (or use a stand mixer with a paddle attachment) until fully combined, about 1 minute. Gradually add the powdered sugar and beat until combined. Beat in the lemon zest and continue beating until light and fluffy, 1 more minute. Spread the frosting over the cooled cake. Garnish with candied ginger and gold sparkling sugar, if desired.
CHEWY GINGERBREAD COOKIES RECIPE - NYT COOKING
This gingerbread is maxed out on spice, packed with two types of fiery ginger and lots of prickly black pepper. Cozy from all the warm spices as well as from molasses, they’re perfect for munching on while tree-trimming. The center of the cookie is fudgy and dense, while the outside edges stay crisp — like the best brownie, but in gingerbread form. That chewy-crispy texture is thanks to the confectioners’ sugar in the dough and a light coating of ginger-spiced sugar. Be sure to use true molasses and not blackstrap molasses; blackstrap molasses has less sugar, more salt and acidity, and can change the way the dough browns, spreads and interacts with the leavening.
Provided by Sohla El-Waylly
Total Time 35 minutes
Yield 24 cookies
Number Of Ingredients 15
Steps:
- In a medium saucepan over medium, melt butter until foamy, about 3 minutes. Continue cooking butter, stirring and scraping frequently with a stiff silicone spatula, until the sputtering has subsided and the butter solids look deeply browned, 3 to 5 minutes. Remove from heat, then whisk in the fresh ginger and ground spices. Scrape the butter and any brown bits at the bottom into the bowl of a stand mixer (or into a large bowl if using a hand mixer). Set aside until cool, slightly solid, but still creamy, about 20 minutes in the refrigerator or 2 hours at room temperature.
- Add confectioners’ sugar, molasses, vanilla, salt and baking soda to the cooled butter. Mix on low with the paddle attachment, stopping once to scrape the bowl and paddle, until creamy and combined, about 1 minute.
- Add the egg and mix on medium until pale and fluffy, stopping once to scrape the bowl and paddle, about 2 minutes. Add flour and mix until evenly combined, about 30 seconds. Cover and chill for at least 2 hours and up to 3 days before baking.
- Prepare the sugar coating: In a small bowl, stir together the sugar and ground ginger. Line two sheet pans with parchment paper, arrange the racks in the upper and lower thirds of the oven, and heat oven to 375 degrees.
- Using a #40 cookie scoop or two spoons, scoop the cookie dough into 2-tablespoon portions (30 grams). Roll the portioned cookie dough into balls and coat in the ginger sugar. Arrange on the sheet tray at least 1 inch apart and bake until set and lightly browned around the edges, about 10 minutes. Transfer to a wire rack to cool.
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