Amongst the peppermint, the chestnut praline, and the pumpkin spice, is our favorite holiday spice of all: gingerbread! We love ginger all year round, but something about gingerbread, and all of it’s warm, yummy deliciousness is irresistible. That’s why, this holiday season, we’re encouraging you to indulge in all forms of gingerbread. You can start by changing up your Starbucks order— just once for kicks— to a gingerbread latte! No matter the holiday festivity, there are gingerbread recipes that will keep you, your friends, and your relatives craving this flavor more and more.
1. Gingerbread Men
Makes 24 cookies
Ingredients:
o 3 cups flour
o 2 tsp. ginger, ground
o 1 tsp. cinnamon, ground
o 1 tsp. baking soda
o 1/4 tsp. nutmeg, ground
o 1/4 tsp. salt
o 3/4 cup butter, softened
o 3/4 cup firmly packed brown sugar
o 1/2 cup molasses
o 1 egg
o 1 tsp. vanilla extract
Instructions:
1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; mix well.
2. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk.
3. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
4. Preheat oven to 350 degrees F.
5. Roll out dough to 1/4-inch thickness on a lightly floured work surface.
6. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1-inch apart on ungreased baking sheets.
7. Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely.
8. Decorate cooled cookies as desired.
9. Store cookies in airtight container up to 5 days.
2. Egg Nog Cheescakes with Gingerbread Cookie Crust
Makes 20 cheesecakes
Ingredients:
o 1 tube of Pillsbury Gingerbread Cookie Dough
o 16 oz. cream cheese
o 2/3 cups sugar
o 2 eggs
o 1 tsp. vanilla extract
o Dash of rum (if possible, it will burn away during baking)
o 1/3 cups, plus 1 tbsp. eggnog
o ¼ tsp. ground nutmeg
o Pinch of salt
Instructions:
1. Preheat oven to 350 degrees F.
2. Cut the gingerbread dough into 20 discs and gently press each disc of cookie dough into cupcake liners. Set aside.
3. In a large bowl beat your cream cheese and sugar with a mixer until light and fluffy. Add the eggs, vanilla, rum extract, eggnog, nutmeg and pinch of salt. Mix until blended. Scoop into prepared cups.
4. Bake for 20 to 25 minutes. Remove from oven and let cool completely. Store covered in fridge until ready to eat. Enjoy!
5. Serve with a dollop of whip cream and a sprinkle of cinnamon on top if desired!
3. Gingerbread Fudge
Makes 36-48 pieces
Ingredients:
o 3 1/4 cups white chocolate chips
o 1/2 cup packed brown sugar
o 1/2 cup molasses
o 1/3 cup evaporated milk
o 1 tsp. cinnamon
o 1/2 tsp. ground ginger
o 1/2 tsp. allspice
o 1/2 tsp. ground nutmeg
o 1/2 tsp. ground cloves
o 1 tsp. vanilla extract
o Sprinkles, if desired
Instructions:
1. Line a 9×9” pan with foil and spray with cooking spray.
2. Place white chocolate chips, brown sugar, molasses, evaporated milk, and all spices in a medium saucepan. Stir to combine, then place over medium-low heat. Stir almost continuously until melted and smooth. Pour into prepared pan. Top with sprinkles, if desired.
3. Chill fudge to set. Note: this fudge is a little softer than normal fudge, so it should be kept in the refrigerator until ready to serve.
4. Gingerbread Kettle Corn
Makes a generous amount
Ingredients:
o 2 tbsp. cinnamon
o 1 1/2 tbsp. Kosher salt
o 1 1/2 tsp. ginger
o 1 tsp. nutmeg
o 1/2 tsp. cloves
o 1/2 tsp. allspice
o 1/4 cup oil (I used olive oil, though it’s not on Ashton’s recommended list)
o 1/2 cup granulated sugar
o 1/2 cup unpopped popcorn kernels
o 1/4 cup white chocolate chips, melted and thinned with oil
Instructions:
o Mix together the cinnamon, salt, ginger, nutmeg, cloves, and all spices. Make sure that it is well combined. Lay out some parchment paper or silicon mats to pour the popcorn out on once it is done.
o Preheat the oil in a large pot with a top over medium high heat. Place one kernel in the oil, and when it pops, the oil is hot enough.
o Stir in the sugar. Add the kernels. Put the lid on the pot, and move it back and forth vigorously. I didn’t time it, but Ashton said that the kernels take about two minutes to start popping and will finish after about 10 minutes. Keep the pot moving the whole time.
o Once the kernels have stopped popping, immediately pour them out over the parchment paper so they are in a single layer. Sprinkle lightly with the spice mix. You don’t want it to clump on the popcorn but you want to get some on each piece.
o Once the popcorn has cooled a little, drizzle just a little bit of white chocolate over it. You are aiming to get little tiny ribbons on the popcorn, but not so much that it will all stick together.
o After the popcorn has cooled, store in an airtight container.
5. Gingerbread Cheescake Dip
Makes one bowl
Ingredients:
o 1 8-ounce package cream cheese, softened
o ¼ cup brown sugar
o ¼ cup powdered sugar, sifted
o 3 tbsp. molasses
o 1 tsp. ground ginger
o 1 tsp. ground cinnamon
o 1 dash nutmeg
o 4 oz. Cool Whip (or 4 cups freshly whipped cream)
o Lots of graham crackers for serving
Instructions:
1. Beat the cream cheese until smooth, about 1 minute.
2. Add the sugars and molasses and beat on medium speed until smooth and combined, about 1 second.
3. Add the ginger, cinnamon, and nutmeg and mix until combined.
4. Add the Cool Whip and beat until combined, about 1 minute.
5. Transfer dip to a serving bowl and chill until ready to serve. Serve with graham crackers.
6. Dip can be stored in an airtight container for up to 1 week in the refrigerator.