A classic gingerbread recipe! Closely adapted from
christmas recipe, gingerbread, holiday baking, recipe with molasses
unsalted butter (preferably European butter)
softened to room temperature (113g)
dark brown sugar
tightly packed (100g)
(235ml) (I use Grandma's brand)
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.
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
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