Classic Gingerbread Recipe

There’s something magical about the smell of classic gingerbread drifting through the house. It’s the kind of aroma that instantly brings back childhood memories—mixing bowls on the counter, cold weather outside, and the promise of something sweet and comforting. This timeless gingerbread recipe delivers all the cozy flavors you love: warm spices, rich molasses, and that perfectly soft texture that makes each bite feel like home. This gingerbread is not the sticky sweet kid’s kind but the spicy, rich adult kind that has a touch of heat. Mmmmm.

Classic Gingerbread Adapted from Cooking Club Magazine

3 cups all purpose flour
1 TBS baking soda
1 TBS ground ginger
2 1/2 tsp ground cinnamon
1 tsp ground cloves
1 tsp salt
1 1/4 cups unsalted butter, melted
3/4 cup packed dark brown sugar
3/4 cup dark molasses
1 egg
1/2 cup finely chopped candied ginger

Preheat oven to 350°

Spray a 13 x 9″ pan with cooking spray.

Whisk flour, baking soda, ginger, cinnamon, cloves and salt. Set aside.
Whisk butter, brown sugar, molasses and egg in a large bowl until smooth.

Stir flour into butter mixture and mix well. Pour into prepared pan.

Sprinkle candied ginger over the top.

Bake in the preheated oven for 25 to 30 minutes until a toothpick comes out clean. Cool on a rack before cutting and serving.

This was a rich, delicious gingerbread. It had a strong ginger flavor. It wasn’t overly sweet but if you ask me true gingerbread is not sweet – it’s spicy. I might add raisins the next time I make it.