Iced Gingerbread Spiced Delight (Printable Version)
Tender gingerbread infused with warming spices, finished with sweet, crisp icing for a perfect treat.
# What You Need:
→ Gingerbread
01 - 2 1/4 cups all-purpose flour
02 - 1 1/2 teaspoons ground ginger
03 - 1 teaspoon ground cinnamon
04 - 1/4 teaspoon ground cloves
05 - 1/4 teaspoon ground nutmeg
06 - 1 teaspoon baking soda
07 - 1/4 teaspoon salt
08 - 1/2 cup unsalted butter, softened
09 - 1/2 cup packed brown sugar
10 - 2/3 cup molasses
11 - 1 large egg
12 - 2/3 cup milk
→ Icing
13 - 1 cup powdered sugar, sifted
14 - 1 to 2 tablespoons milk
15 - 1/2 teaspoon vanilla extract
# How to Make It:
01 - Preheat the oven to 350°F. Grease and line an 8-inch square baking pan with parchment paper.
02 - In a bowl, whisk together flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
03 - In a large bowl, cream the softened butter and brown sugar until light and fluffy.
04 - Beat in the molasses and egg until fully combined.
05 - Add the flour mixture to the wet ingredients in three parts, alternating with milk, beginning and ending with flour. Stir until just combined.
06 - Pour the batter into the prepared pan and smooth the surface evenly.
07 - Bake for 22 to 25 minutes or until a toothpick inserted into the center comes out clean.
08 - Allow the gingerbread to cool completely in the pan on a wire rack.
09 - Whisk powdered sugar, 1 tablespoon of milk, and vanilla extract until smooth. Add additional milk if necessary to achieve a thick yet pourable consistency.
10 - Spread the icing over the cooled gingerbread. Let it set for 15 minutes before slicing into 16 squares.
# Expert Advice:
01 -
- The crumb is impossibly tender because the milk keeps everything moist without making it dense or heavy.
- You can have it cooling while you make the icing, and the whole thing comes together in under an hour.
- It tastes even better the next day, when the spices have settled into every bite.
02 -
- Don't overbake this; those extra 2 or 3 minutes can turn it from tender into dry, and you'll regret it.
- Cream your butter and sugar properly; it's the difference between a cake that's delicate and one that's dense.
03 -
- Measure your molasses by weight if you can; it's sticky and imprecise by volume, and weight gives you consistency.
- Keep your spices relatively fresh; old spices fade into the background, and you want them singing here.