Gingerbread

A classic gingerbread recipe! Closely adapted from Good Housekeeping (affiliate).

Course Dessert

Cuisine American

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings large slices

Calories 383kcal

½ cup unsalted butter (preferably European butter) softened to room temperature (113g)
½ cup dark brown sugar tightly packed (100g)
1 cup unsulphured molasses (235ml) (I use Grandma's brand)
1 large egg
1 teaspoon vanilla extract
2 ½ cups all-purpose flour (312g)
1 ½ teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
¾ teaspoon salt
1 cup boiling water (235ml)
Whipped Cream for topping, optional

Preheat oven to 350F (175C) and prepare a 9"x9" baking pan by either generously greasing and flouring or by lining with parchment paper. Set aside.
Combine butter and brown sugar in a large bowl and use an electric mixer to beat until creamy.
Add molasses and stir until well combined.
Add egg and vanilla extract. Stir well.
In a separate bowl, whisk together flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt.
Gradually add dry ingredients to wet until completely combined.
Carefully stir in boiling water until ingredients are smooth and well-combined.
Pour batter into prepared baking pan and bake on 350F (175C) for 40 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Allow to cool before slicing and serving. This Gingerbread tastes best when topped with whipped cream!