Merry Christmas! I’m about to jump in my Christmas Eve dress and try out some red lipstick for the first time and head over to my cousin’s for dinner. The cookie trays are finished and the presents are wrapped. The champagne is being chilled for tomorrow’s mimosas and I’m ready to rock this holiday. It’s hard to believe Christmas is already upon us.
Let’s do gingerbread without the men or the houses. Let’s get back to gingerbread in its simplest form – a flavorful, gingery bread. That is what we have here. Tons of flavor in little bites. There is molasses, ginger, cinnamon, and a little clove for kick. The squares are soft and chewy, everything you want from a gingerbread. These are a delightful addition to the holiday tray, a perfect compliment to all the other cookies. Let the holidays begin!
Adapted from Buns in my Oven
Yield – 48 squares
2/3 cup butter, room temperature + extra for greasing
1 3/4 cup brown sugar
1/4 cup molasses
1 tablespoon vanilla
1/4 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon cloves
2 cups flour
- Preheat the oven to 350 ˚F and grease a 9×13” pan with butter. Cut a sheet of parchment paper to fit the bottom with overhang on two sides, grease that as well.
- In the bowl of a stand mixer with a paddle attachment, beat the butter, brown sugar, and molasses until light and fluffy. Beat in the eggs one at a time.
- Add the vanilla, salt, soda, powder, ginger, cinnamon, and cloves until well incorporated, about 2 minutes. Scrape down the bowl.
- Add the flour and mix on low until just combined.
- Pour the batter into the prepared pan and spread evenly. Bake for 30 minutes or until a toothpick inserted comes out clean.
- Let cool completely before cutting.