
Deck the Halls with Gingerbread: Delicious Holiday Treats to Bake This Season
Gingerbread, with its warm, spicy aroma and comforting taste, is synonymous with the holiday season. From intricately decorated gingerbread houses to chewy gingerbread cookies, these treats evoke feelings of nostalgia and festive cheer. This holiday season, ditch the store-bought gingerbread and embark on a culinary adventure by creating your own delightful gingerbread masterpieces. This article will guide you through several of our favorite holiday gingerbread treat recipes, complete with detailed instructions and tips for success.
## The Magic of Gingerbread: A Brief History
Before diving into the recipes, let’s take a quick look at the fascinating history of gingerbread. Its roots can be traced back to ancient Greece and Egypt, where honey-sweetened cakes were spiced with ginger and other aromatics. However, the gingerbread we know and love today evolved in medieval Europe. Crusaders returning from the Middle East brought back ginger, a precious and exotic spice, which bakers eagerly incorporated into their recipes.
Gingerbread became particularly popular in Germany during the 13th century, where it was crafted into elaborate shapes and decorated with royal icing. These gingerbread creations were often associated with religious festivals and celebrations. The tradition of gingerbread houses emerged in Germany in the 16th century and gained further popularity after the Brothers Grimm featured a gingerbread house in their fairy tale, “Hansel and Gretel.” The story captivated readers and sparked a trend of creating edible gingerbread dwellings during the Christmas season.
## Recipe 1: Classic Gingerbread Cookies
No holiday gingerbread collection is complete without classic gingerbread cookies. This recipe yields perfectly spiced, chewy cookies that are ideal for decorating or simply enjoying with a warm cup of cocoa.
**Ingredients:**
* 3 cups all-purpose flour, plus more for dusting
* 1 teaspoon baking soda
* 1 teaspoon ground ginger
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 1/4 teaspoon ground nutmeg
* 1/2 teaspoon salt
* 3/4 cup (1 1/2 sticks) unsalted butter, softened
* 3/4 cup packed dark brown sugar
* 1/2 cup molasses
* 1 large egg
* Royal icing (for decorating, recipe follows)
**Instructions:**
1. **Combine Dry Ingredients:** In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. This ensures even distribution of the spices throughout the dough.
2. **Cream Butter and Sugar:** In a separate bowl, using an electric mixer, cream together the softened butter and brown sugar until light and fluffy. This step is crucial for creating tender cookies.
3. **Add Molasses and Egg:** Beat in the molasses and egg until well combined. Molasses adds a distinctive flavor and chewy texture to the cookies.
4. **Gradually Add Dry Ingredients:** Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can result in tough cookies.
5. **Chill the Dough:** Divide the dough in half, flatten each half into a disk, and wrap tightly in plastic wrap. Chill the dough in the refrigerator for at least 2 hours, or preferably overnight. Chilling allows the gluten to relax, making the dough easier to roll out and preventing the cookies from spreading too much during baking.
6. **Preheat Oven and Prepare Baking Sheets:** Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper. Parchment paper prevents the cookies from sticking and makes cleanup a breeze.
7. **Roll Out and Cut Cookies:** On a lightly floured surface, roll out one disk of dough to a 1/4-inch thickness. Use gingerbread cookie cutters to cut out desired shapes. Gather the scraps, reroll, and cut out more cookies.
8. **Bake the Cookies:** Place the cookies on the prepared baking sheets, leaving about 1 inch of space between them. Bake for 8-10 minutes, or until the edges are lightly golden brown. The baking time may vary depending on the size and thickness of the cookies.
9. **Cool the Cookies:** Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Cooling the cookies on a wire rack prevents them from becoming soggy.
10. **Decorate with Royal Icing:** Once the cookies are completely cool, decorate them with royal icing, sprinkles, and other desired decorations. Let the icing set completely before storing the cookies.
### Royal Icing Recipe
**Ingredients:**
* 4 cups powdered sugar, sifted
* 3 tablespoons meringue powder
* 1/2 cup warm water
**Instructions:**
1. **Combine Ingredients:** In a large bowl, combine the powdered sugar and meringue powder. Meringue powder provides stability to the icing and helps it to dry hard.
2. **Add Water:** Gradually add the warm water, mixing on low speed until the icing is smooth and glossy. Add more water, 1 teaspoon at a time, if needed to reach the desired consistency. The consistency of the icing should be thick enough to hold its shape but thin enough to pipe easily.
3. **Adjust Consistency:** Divide the icing into separate bowls and tint with gel food coloring as desired. Use piping bags or squeeze bottles to decorate the cookies.
**Tips for Success:**
* Use high-quality spices for the best flavor.
* Don’t overmix the dough.
* Chill the dough thoroughly before rolling it out.
* Roll out the dough evenly to ensure the cookies bake uniformly.
* Let the cookies cool completely before decorating them.
## Recipe 2: Gingerbread House
Creating a gingerbread house is a quintessential holiday tradition. This recipe provides a sturdy gingerbread base for building your dream house, along with instructions for assembling and decorating it.
**Ingredients:**
* 6 cups all-purpose flour, plus more for dusting
* 2 teaspoons baking soda
* 2 teaspoons ground ginger
* 2 teaspoons ground cinnamon
* 1 teaspoon ground cloves
* 1/2 teaspoon salt
* 1 cup (2 sticks) unsalted butter, softened
* 1 cup packed dark brown sugar
* 1 cup molasses
* 2 large eggs
* Royal icing (for construction and decoration, recipe follows)
* Assorted candies for decoration (e.g., gumdrops, licorice, candy canes)
**Templates:**
You will need templates for the gingerbread house pieces. You can find printable templates online or create your own. A basic gingerbread house typically consists of the following pieces:
* Front and back walls
* Side walls (2)
* Roof pieces (2)
**Instructions:**
1. **Combine Dry Ingredients:** In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
2. **Cream Butter and Sugar:** In a separate bowl, using an electric mixer, cream together the softened butter and brown sugar until light and fluffy.
3. **Add Molasses and Eggs:** Beat in the molasses and eggs until well combined.
4. **Gradually Add Dry Ingredients:** Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough will be quite stiff.
5. **Chill the Dough:** Divide the dough in half, flatten each half into a disk, and wrap tightly in plastic wrap. Chill the dough in the refrigerator for at least 3 hours, or preferably overnight. The longer chilling time allows the dough to become firm enough to hold its shape during baking.
6. **Preheat Oven and Prepare Baking Sheets:** Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
7. **Roll Out and Cut House Pieces:** On a lightly floured surface, roll out one disk of dough to a 1/4-inch thickness. Place the templates on the dough and cut out the house pieces using a sharp knife or pizza cutter. Carefully transfer the cut pieces to the prepared baking sheets.
8. **Bake the House Pieces:** Bake for 12-15 minutes, or until the edges are lightly golden brown and the pieces are firm to the touch. The baking time may vary depending on the size and thickness of the house pieces.
9. **Cool the House Pieces:** Let the house pieces cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Allow the pieces to cool completely before assembling the house.
10. **Assemble the House:** Prepare a batch of royal icing. Using a piping bag fitted with a small round tip, pipe a thick line of icing along the edges of the house pieces that will be joined together. Carefully assemble the house, starting with the side walls and attaching them to the front and back walls. Use cans or jars to support the walls while the icing dries.
11. **Attach the Roof:** Once the walls are stable, pipe icing along the top edges of the walls and attach the roof pieces. Again, use supports to hold the roof in place while the icing dries.
12. **Decorate the House:** Once the house is fully assembled and the icing is dry, decorate it with royal icing, candies, sprinkles, and other desired decorations. Get creative and let your imagination run wild!
**Tips for Success:**
* Use sturdy cardboard or foam board as a base for your gingerbread house.
* Make sure the house pieces are completely cool before assembling.
* Use plenty of royal icing to ensure the house is sturdy.
* Use supports to hold the house pieces in place while the icing dries.
* Have fun with the decoration!
## Recipe 3: Gingerbread Loaf Cake
For a less elaborate but equally delicious gingerbread treat, try this gingerbread loaf cake. It’s moist, flavorful, and perfect for slicing and serving with a dollop of whipped cream or a dusting of powdered sugar.
**Ingredients:**
* 2 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon ground ginger
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 1/4 teaspoon ground nutmeg
* 1/2 teaspoon salt
* 1 cup (2 sticks) unsalted butter, softened
* 1 cup packed dark brown sugar
* 1/2 cup molasses
* 2 large eggs
* 1 cup buttermilk
**Instructions:**
1. **Preheat Oven and Prepare Loaf Pan:** Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. Alternatively, you can line the pan with parchment paper, leaving an overhang for easy removal.
2. **Combine Dry Ingredients:** In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
3. **Cream Butter and Sugar:** In a separate bowl, using an electric mixer, cream together the softened butter and brown sugar until light and fluffy.
4. **Add Molasses and Eggs:** Beat in the molasses and eggs until well combined.
5. **Alternate Adding Dry and Wet Ingredients:** Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
6. **Pour Batter into Loaf Pan:** Pour the batter into the prepared loaf pan and spread evenly.
7. **Bake the Cake:** Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time may vary depending on your oven.
8. **Cool the Cake:** Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Cooling the cake completely prevents it from crumbling when sliced.
9. **Slice and Serve:** Once the cake is completely cool, slice and serve. You can dust the cake with powdered sugar or serve it with a dollop of whipped cream or a scoop of vanilla ice cream.
**Tips for Success:**
* Use room temperature ingredients for best results.
* Don’t overmix the batter.
* Bake the cake until a wooden skewer inserted into the center comes out clean.
* Let the cake cool completely before slicing.
## Recipe 4: Gingerbread Biscotti
Add a touch of Italian flair to your holiday gingerbread baking with these Gingerbread Biscotti. These twice-baked cookies are crunchy, flavorful, and perfect for dunking in coffee or tea.
**Ingredients:**
* 2 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1 teaspoon ground ginger
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground cloves
* 1/4 teaspoon salt
* 1/2 cup (1 stick) unsalted butter, softened
* 3/4 cup granulated sugar
* 2 large eggs
* 1/4 cup molasses
* 1 teaspoon vanilla extract
**Instructions:**
1. **Preheat Oven and Prepare Baking Sheet:** Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. **Combine Dry Ingredients:** In a large bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt.
3. **Cream Butter and Sugar:** In a separate bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy.
4. **Add Eggs, Molasses, and Vanilla:** Beat in the eggs one at a time, then stir in the molasses and vanilla extract.
5. **Gradually Add Dry Ingredients:** Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough will be slightly sticky.
6. **Shape the Dough:** Divide the dough in half. On a lightly floured surface, shape each half into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving several inches between them.
7. **Bake the Logs:** Bake for 25-30 minutes, or until the logs are lightly golden brown and firm to the touch.
8. **Cool and Slice:** Let the logs cool on the baking sheet for 10 minutes. Then, transfer them to a cutting board and use a serrated knife to slice them into 1/2-inch thick slices.
9. **Second Bake:** Arrange the slices cut-side up on the baking sheet. Bake for another 10-12 minutes, or until the biscotti are golden brown and crisp.
10. **Cool Completely:** Let the biscotti cool completely on the baking sheet. They will continue to crisp up as they cool.
**Tips for Success:**
* Don’t overmix the dough.
* Shape the logs evenly to ensure uniform baking.
* Use a serrated knife to slice the biscotti to prevent them from crumbling.
* Adjust the second baking time to achieve your desired level of crispness.
## Recipe 5: Mini Gingerbread Cheesecakes
These adorable Mini Gingerbread Cheesecakes are the perfect single-serving holiday dessert. The creamy cheesecake filling, infused with gingerbread spices, sits atop a gingersnap crust for a delightful combination of flavors and textures.
**Ingredients (for 12 mini cheesecakes):**
* **For the Crust:**
* 1 1/2 cups gingersnap cookie crumbs (about 20 cookies)
* 4 tablespoons (1/2 stick) unsalted butter, melted
* **For the Filling:**
* 16 ounces (2 packages) cream cheese, softened
* 3/4 cup granulated sugar
* 2 large eggs
* 1/4 cup sour cream
* 1 teaspoon vanilla extract
* 1 teaspoon ground ginger
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground cloves
**Instructions:**
1. **Preheat Oven and Prepare Muffin Tin:** Preheat the oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
2. **Make the Crust:** In a medium bowl, combine the gingersnap cookie crumbs and melted butter. Press the mixture firmly into the bottom of each muffin liner.
3. **Make the Filling:** In a large bowl, using an electric mixer, beat the softened cream cheese and sugar until smooth and creamy.
4. **Add Eggs:** Beat in the eggs one at a time, then stir in the sour cream, vanilla extract, ginger, cinnamon, and cloves. Mix until just combined.
5. **Fill the Liners:** Spoon the cheesecake filling into the prepared muffin liners, filling them almost to the top.
6. **Bake the Cheesecakes:** Bake for 20-25 minutes, or until the edges of the cheesecakes are set and the centers are slightly jiggly.
7. **Cool and Chill:** Let the cheesecakes cool in the muffin tin for 30 minutes. Then, transfer them to the refrigerator and chill for at least 2 hours before serving.
8. **Garnish (Optional):** Before serving, garnish the cheesecakes with whipped cream, gingersnap crumbs, or a sprinkle of cinnamon.
**Tips for Success:**
* Use full-fat cream cheese for the richest flavor and creamiest texture.
* Don’t overbake the cheesecakes, as they will crack.
* Chill the cheesecakes thoroughly before serving for the best flavor and texture.
## Storing Gingerbread Treats
Proper storage is essential for maintaining the freshness and flavor of your gingerbread creations. Here are some general guidelines:
* **Gingerbread Cookies:** Store undecorated gingerbread cookies in an airtight container at room temperature for up to a week. Decorated cookies can also be stored in an airtight container, but they may become slightly softer over time.
* **Gingerbread House:** Store your gingerbread house in a cool, dry place, away from direct sunlight and humidity. Avoid refrigerating the house, as the moisture can cause the icing to soften and the gingerbread to become soggy. A well-constructed and properly stored gingerbread house can last for several weeks, or even months.
* **Gingerbread Loaf Cake:** Store gingerbread loaf cake in an airtight container at room temperature for up to 3 days. You can also wrap the cake tightly in plastic wrap and freeze it for up to 2 months.
* **Gingerbread Biscotti:** Store gingerbread biscotti in an airtight container at room temperature for up to 2 weeks. The dry, twice-baked nature of biscotti makes them very shelf-stable.
* **Mini Gingerbread Cheesecakes:** Store mini gingerbread cheesecakes in an airtight container in the refrigerator for up to 3 days.
## Beyond the Recipes: Creative Gingerbread Ideas
While the recipes above are a great starting point, don’t be afraid to get creative and experiment with different flavors, decorations, and techniques. Here are some ideas to inspire you:
* **Gingerbread Variations:** Try adding other spices to your gingerbread dough, such as cardamom, allspice, or star anise. You can also incorporate chopped nuts, dried fruits, or chocolate chips for added flavor and texture.
* **Icing Techniques:** Explore different icing techniques, such as wet-on-wet decorating, brush embroidery, and stenciling. You can also use edible markers to add intricate details to your gingerbread creations.
* **Themed Gingerbread Houses:** Create themed gingerbread houses inspired by your favorite movies, books, or holiday traditions. Build a Hogwarts castle, a winter wonderland, or a replica of your own home.
* **Gingerbread Gifts:** Package your homemade gingerbread treats in festive boxes or bags and give them as gifts to friends, family, and neighbors. A personalized gingerbread gift is a thoughtful and memorable way to spread holiday cheer.
* **Gingerbread Baking Party:** Host a gingerbread baking party with friends or family. Provide all the necessary ingredients and supplies, and let everyone create their own gingerbread masterpieces.
## Conclusion: Embrace the Gingerbread Spirit
Gingerbread is more than just a treat; it’s a symbol of warmth, tradition, and holiday joy. Whether you’re baking classic gingerbread cookies, building a magnificent gingerbread house, or whipping up a batch of gingerbread biscotti, the act of creating these treats is a rewarding experience that can bring people together and create lasting memories. So, this holiday season, embrace the gingerbread spirit, gather your loved ones, and embark on a delicious baking adventure. Happy baking!