50 Recipes with Gingerbread Spices

Gingerbread spices: Combine 2 tablespoons each ground ginger and cinnamon, 2 teaspoons ground allspice, 1/2 teaspoon each ground nutmeg and finely ground black pepper, and 1/4 teaspoon ground cloves. (Yield: about 5 tablespoons)

1. Scones. In a food processor, combine 2 cups all-purpose flour, 1/2 cup almond flour, 3 tablespoons granulated sugar, 1 tablespoon gingerbread spice, 2 teaspoons baking powder, and 1/2 teaspoon salt. Beat in 4 ounces cold, diced butter. Add 3/4 cup buttermilk and 1/2 cup chopped dried apricots and pulse until combined. On a floured surface, smooth the dough into an 8-inch circle; cut into 6 triangles and brush with 1 tablespoon each of the molasses and buttermilk mixture. Sprinkle with turbinado sugar. Bake on a parchment-lined baking sheet at 425°F (220°C) until golden brown, about 15 minutes.

2. Granola. Whisk together 1/3 cup each maple syrup and melted coconut oil with 1/4 cup brown sugar. Stir in 2 cups rolled oats, 1 cup each sweetened coconut and chopped hazelnuts, 1 tablespoon gingerbread spice, and 1/2 teaspoon salt. Spread in an even layer on a rimmed baking sheet; bake at 325°F (160°C), stirring halfway through, 35 to 40 minutes, until toasted. Cool completely. Stir in 1/3 cup each white chocolate chips and dried cherries. (Yield: about 5 cups)

3. Banana mini muffins. Combine 2 cups flour, 2 teaspoons gingerbread spice, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda. In a separate bowl, whisk together 2 eggs, 4 ounces melted butter, 3/4 cup brown sugar, 1/2 cup each sour cream, raisins, and mashed ripe bananas, and 1 teaspoon vanilla; whisk into flour mixture. Divide among 36 lined mini muffin tins; top with chopped candied ginger. Bake at 350°F (180°C) for 12-15 minutes.

4. Banana pancakes. Combine 1 1/2 cups flour, 3 tablespoons sugar, 2 teaspoons gingerbread spice, 1 1/2 teaspoons baking powder, 1/4 teaspoon each baking soda and salt. In a separate bowl, whisk together 1 cup milk, 1 egg, 1 mashed ripe banana, and 4 tablespoons melted butter; whisk into the flour mixture. Cook 1/4 cup at a time in a hot, buttered skillet until golden brown. (Makes about 12 servings.)

5. French toast. Cut 4 thick slices challah into 1.5-inch (3.8-cm) sticks. Whisk together 1 cup light cream, 2 eggs, 2 tablespoons sugar, 1.5 teaspoons each gingerbread spice and vanilla, and a pinch of salt. Add the bread; soak for 30 seconds. Remove the bread and toast in a hot, buttered skillet until golden brown on all sides, about 5 minutes.

6. Grapefruit with sugar. Combine 1 tablespoon turbinado sugar and 1/2 teaspoon gingerbread spice; sprinkle over 2 halved grapefruit. Bake over high heat until the sugar is lightly browned and bubbling, 2 to 3 minutes.

7. Candied bacon. Place wire racks over 2 baking sheets; arrange 8 oz. thick-cut bacon on each rack. Bake at 375°F (190°C) until lightly browned, 15 to 20 minutes. Microwave 1/2 cup brown sugar with 2 teaspoons water until dissolved, 1 minute; stir until smooth. Brush bacon with the mixture; sprinkle with 2 teaspoons gingerbread spice and 1 teaspoon hot paprika. Bake until golden brown and crisp, 15 to 20 minutes.

8. Spicy toasts. Combine 2 teaspoons of sugar with 1/2 teaspoon of gingerbread spice. Sprinkle the mixture over hot, buttered toast.

9. Cream cheese with spices. Whisk together 8 ounces softened cream cheese, 1/4 cup each chopped walnuts and dried cranberries, 2 tablespoons each maple syrup and chopped crystallized ginger, and 1/2 teaspoon gingerbread spice.

10. Danish buns. Follow recipe #9, omitting the nuts and cranberries; mix with 2 egg yolks. On a floured surface, roll out 1 sheet of thawed puff pastry into a 12-inch square; cut into 4 squares. Top each with 1/3 cup cream cheese. Fold the edges to the center, sealing them; brush with beaten egg. Sprinkle with sugar. Bake at 400°F (200°C) until golden brown, 20 minutes.


11. Coffee cake. Beat 140 g softened butter and 1 cup granulated sugar with a mixer for about 4 minutes until light and fluffy. Beat in 2 eggs, 2 teaspoons each molasses and vanilla. In a separate bowl, whisk together 2 cups flour, 2 teaspoons gingerbread spice, 1 teaspoon baking powder, 1/2 teaspoon each baking soda and salt; beat in portions into the butter mixture, alternating with 1 cup sour cream. Pour into a greased 22 cm springform pan. Combine 3/4 cup flour with 2/3 cup dark brown sugar, 1/2 teaspoon gingerbread spice and a pinch of salt; rub in 5 tablespoons cold, diced butter. Sprinkle the mixture over the dough. Bake at 180°C until golden brown, 50-60 minutes. Cool.

12. Fruit and ginger smoothie. In a blender, puree 3/4 cup almond milk, 1/3 cup each frozen mango and pineapple chunks, 1/2 frozen sliced ​​banana, 2 gingersnaps, 1 teaspoon each molasses and honey.

13. Hot chocolate. In a saucepan, heat 2 cups milk, 1/3 cup sugar, 3 tablespoons unsweetened cocoa powder, 1 teaspoon each gingerbread spice and molasses, whisking occasionally, until steaming. Stir in 2 ounces (55 g) chopped semisweet chocolate to melt. (Serves 2.)

14. Eggnog. In a large bowl, whisk 6 egg yolks with 2/3 cup sugar until smooth. In a saucepan, heat 3 cups milk, 1 cup heavy cream, and 2 teaspoons gingerbread spice over medium heat, stirring occasionally, until steaming. Whisk half the hot milk into the egg mixture, then return the mixture to the saucepan. Cook, whisking, for 10 minutes until thickened (do not boil). Chill. Add rum, if desired. Serve drizzled with molasses. (Serves 6-8.)

15. Pumpkin Latte. In a saucepan, whisk together 3 tablespoons sugar, 2 tablespoons pumpkin puree, 1 teaspoon each gingerbread spice and vanilla. Stir in 2 1/4 cups milk and 1/4 cup espresso. Bring to a gentle simmer. Serve topped with whipped cream and gingerbread spice. (Serves 2.)

16. Soda with ginger syrup. Simmer 2 cups water, 1/2 cup each dark brown sugar and granulated sugar, 1 cup fresh ginger slices, 1 cinnamon stick, 12 allspice berries, and 3/4 teaspoon black peppercorns until syrupy, about 25 minutes. Let cool and strain. For each drink, combine 2-4 tablespoons syrup with 1 cup cold sparkling water in a glass filled with ice. (Yield: 1.25 cups syrup.)

17. Ginger lemonade. Prepare syrup (No. 16). For each drink, combine 1/4 cup syrup and lemon juice in a glass filled with ice. Add 1/2 cup cold sparkling water.

18. Manhattan cocktail. Make syrup (No. 16). Combine 1/2 cup rye whiskey, 1/4 cup syrup, and 2 tablespoons sweet vermouth in a shaker with ice. Strain into 2 martini glasses and add a few drops of orange bitters.


19. Sweet buns. Unroll store-bought pizza dough (10 oz./310 g tube). Brush with melted butter, sprinkle with 2 tablespoons gingerbread spice and 2 tablespoons sugar. Roll again and cut crosswise into 7 pieces. Arrange in a greased 9-inch (22 cm) cake pan. Bake at 350°F (180°C) until golden brown, about 18 minutes. Whisk together 1/4 cup powdered sugar, 2 teaspoons each molasses and water; drizzle the mixture over the warm buns.

20. Palmier puff pastry. In a food processor, pulse 1 gingersnap, 1 egg yolk, 4 tablespoons diced butter, 2 tablespoons each unsweetened cocoa powder and granulated sugar, and 2 teaspoons gingerbread spice until smooth; spread on a sheet of thawed puff pastry. Fold two opposite edges of the pastry to the center; fold to the center again. Sprinkle with turbinado sugar. Cut crosswise into 1/2-inch-wide pieces. Bake on a parchment-lined baking sheet at 425°F (220°C) until golden brown, 15 to 18 minutes.

21. Blondie cakes. Melt 220 g butter; cool slightly. Whisk in 2 cups dark brown sugar, 2 eggs, 1 tablespoon each gingerbread spice and vanilla. Stir in 2 1/2 cups flour, 1/4 teaspoon each baking soda and salt. Stir in 1 cup chopped pecans. Place in a foil-lined and greased 9x13-inch loaf pan and bake at 350°F (180°C) until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool.

22. Chocolate toffee cookies. Whisk together 2.5 cups flour, 2 teaspoons gingerbread spices, 1 teaspoon each baking soda and salt. Beat 220g of room temperature butter with 1 1/4 cups dark brown sugar and 1/2 cup granulated sugar until fluffy. Beat in 2 eggs, 2 teaspoons each vanilla and molasses. Beat in the flour mixture, then fold in 2 cups chocolate chips and 1/2 cup toffee chips. Form into large balls (about 24). Place on parchment-lined baking sheets, 5cm apart. Bake at 180°C until golden brown, 12-15 minutes. Cool.

23. Sugar ginger cookies. Whisk together store-bought sugar cookie dough (16 oz. tube) with 1/3 cup molasses, 1/4 cup flour, and 2 teaspoons gingerbread spice. Drop 1 tablespoon (about 24) cookies at a time onto parchment-lined baking sheets, spacing them 2 inches (5 cm) apart. Bake at 350°F (180°C) until set, 16 to 18 minutes. Cool.

24. Ginger cake. Whisk together 1 cup molasses, sugar, and vegetable oil with 2 tablespoons grated, peeled fresh ginger. Dissolve 2 teaspoons baking soda in 1 cup boiling water; stir into the ginger mixture. In a separate bowl, combine 2.5 cups flour, 1 teaspoon each gingerbread spice, and salt; whisk into the ginger mixture, then fold in 2 lightly beaten eggs. Pour into a greased 9x13 inch (23x33 cm) baking dish. Bake at 350°F (180°C) for about 40 minutes, until the top springs back when pressed gently. Cool.

25. Persimmon trifle. Prepare cake (No. 24); cut 1/3 into 3.8cm pieces (6 cups). Combine 1/3 cup ginger preserves with 2 tablespoons hot water; toss with 3 sliced ​​ripe persimmons. Place half the sliced ​​cake in a trifle pan, then top with 1 cup prepared vanilla pudding, 1/4 teaspoon gingerbread spice, and half the persimmons; repeat layers. Refrigerate for at least 4 hours or overnight. Top with whipped cream.

26. Cheesecake tart. Combine 1 1/2 cups ground almond biscotti, 5 tablespoons melted butter, 1 tablespoon granulated sugar, and 1 teaspoon gingerbread spice. Press into the bottom and up the sides of a 9-inch tart tin. Bake at 400°F (200°C) until golden, 10 to 15 minutes; cool. Beat 8 ounces (230 g) cream cheese with 3/4 cup Speculoos cookie paste and 1 teaspoon gingerbread spice with an electric mixer until fluffy. In a separate bowl, beat 1 1/2 cups heavy cream with 1/4 cup powdered sugar until stiff peaks form; fold into the cheesecake mixture. Spread over the crust; chill until set. Sprinkle with gingerbread spice.

27. Chocolate macaroons. Whisk together 3 egg whites, 1/2 cup sugar, 2 tablespoons unsweetened cocoa powder, 2 teaspoons gingerbread spice, 1 teaspoon vanilla, and 1/8 teaspoon salt. Stir in 1 1/4 lb package sweetened coconut flakes. Drop 1 tablespoon at a time onto a parchment-lined baking sheet (about 30). Bake at 325°F (160°C) until golden brown, 20-25 minutes. Cool.

28. Baklava. Bake 15 mini phyllo shells according to package directions; let cool. In a saucepan, toast 1/4 cup each finely chopped almonds and walnuts in 2 tablespoons butter. Add 2 tablespoons each water and honey, 1 tablespoon molasses, 1 1/2 teaspoons gingerbread spice, and a pinch of salt. Cook, stirring occasionally, for 5 minutes, until slightly thickened; spoon onto the phyllo shells. Let cool.

29. Yeast-free bread with cranberries. Whisk together 1/2 cup each vegetable oil and sour cream with 1/4 cup molasses and 2 eggs. In a separate bowl, combine 1 1/2 cups flour, 3/4 cup dried cranberries, 1/2 cup sugar, 1 tablespoon gingerbread spice, 1 teaspoon baking powder, 1/4 teaspoon each baking soda and salt. Stir the wet ingredients into the dry ingredients. Pour into a greased 9x5 inch loaf pan. Bake for 55 minutes at 350°F (180°C), or until a toothpick inserted in the center comes out clean. Cool.

30. Apple crisp. Toss 6 sliced, peeled Golden Delicious apples with 1/3 cup granulated sugar, 1 tablespoon each flour, and gingerbread spice; place in a greased 1.9-quart (1.9-quart) pan. Combine 1 1/4 cups flour, 3/4 cup each rolled oats, brown sugar, and 1/2 teaspoon each salt and gingerbread spice. Rub in 8 ounces (220 g) room-temperature butter until crumbly; scatter over the apples. Bake at 350°F (180°C) for about 45 minutes, until golden brown and bubbly.

31. Mini cherry pies. Combine 1 cup crushed Biscoff cookies, 4 tablespoons melted butter, and 2 teaspoons each gingerbread spice and sugar. Press into the bottoms and up the sides of 6 greased muffin tins. Bake at 350°F (180°C) until set, 10 minutes; cool. In a saucepan, simmer 1 cup drained cherries, 1/3 cup cherry juice, 1/4 cup sugar, 2 tablespoons cornstarch, and 1/8 teaspoon almond extract until thickened, 5 minutes; spoon into cake layers. Cool.

32. Bread pudding. Cut 8 croissants into quarters and drizzle 4 tablespoons melted butter over a baking sheet. Toast for 10 minutes at 350°F (180°C); transfer to a greased 9-quart (2.8-quart) baking dish. Whisk together 6 eggs, 4 cups light cream, 2/3 cup sugar, 1 tablespoon gingerbread spice, 2 teaspoons vanilla, and 1/4 teaspoon salt; pour over croissants. Cover; bake 30 minutes. Uncover and bake until golden and set, 15 minutes. Cool.

33. Ginger pudding. In a saucepan, combine 1/3 cup granulated sugar, 2 tablespoons cornstarch, 2 teaspoons gingerbread spice, and 1/4 teaspoon salt. Slowly whisk in 2 1/4 cups whole milk and 3 egg yolks. Cook over medium heat, stirring constantly, until thickened, about 15 minutes. Remove from heat and whisk in 3 tablespoons butter, 1 teaspoon each vanilla, and molasses. Divide among small bowls. Cool. Top with whipped cream and crushed gingersnaps.

34. Banana parfait. Prepare the pudding (No. 33); layer into glasses, alternating with banana slices, whipped cream and crushed gingersnaps.

35. Rice pudding. In a saucepan, combine 1 1/2 cups cooked rice and light cream over medium heat. Cook, stirring, for 20 minutes until thickened. Stir in 1/2 cup light cream, 1/3 cup sugar, 1 beaten egg, 1 teaspoon each gingerbread spice and vanilla. Cook, stirring, until heated through (do not boil). Cool slightly. Refrigerate.

36. Rice pudding with raisins. Follow recipe #35, adding 1 teaspoon of orange blossom water and 1/4 teaspoon of ground cardamom to the vanilla. Sprinkle with chopped pistachios and yellow raisins.

37. "S'mores". Place 1 marshmallow on 4 gingerbread cookies; place 1 chocolate chip on 4 more cookies. Bake on a baking sheet in the oven under the top heat until the marshmallows begin to brown. Sandwich together.

38. Apple paste. In a saucepan over medium heat, combine 1 pound each of chopped, peeled apples and pears, 1/2 cup water, 1/4 cup light brown sugar, 1.5 teaspoons gingerbread spice, and the juice of 1/2 lemon. Cover and simmer for about 20 minutes, until soft and thickened. Puree until smooth.

39. Lemon pancakes. Brush 4 store-bought crepes with melted butter; spread with lemon curd and sprinkle with gingerbread spice. Fold into triangles. In a large nonstick skillet, heat 2 tablespoons butter, 1 tablespoon sugar, and 1 teaspoon gingerbread spice. Add the crepes and cook, turning once, until lightly caramelized, about 6 minutes. Garnish with whipped cream and gingerbread spice.

40. No-Bake Rum Cookie Dessert. Using a mixer, beat 1.5 cups heavy cream with 1/4 cup powdered sugar until stiff peaks form. Stir in 2 tablespoons dark rum and 1 teaspoon vanilla. Spread 1 heaping teaspoon of the mixture onto 24 gingersnap cookies, pressing them together to form a log. Top with the remaining whipped cream. Refrigerate for at least 6 hours or overnight.

41. Ginger syrup for ice cream. In a small saucepan, heat 2/3 cup dark brown sugar, 1/3 cup molasses, 4 tablespoons butter, 2 tablespoons water, and 1/2 teaspoon each ground cinnamon, allspice, and ginger over medium-low heat, stirring until smooth. Cool slightly. Serve with ice cream.

42. Ginger ice cream. In a large bowl, spoon 1/2 cup Speculoos cookie spread into 500 ml (16 oz) of softened gingerbread or gingersnap ice cream. Freeze for 20 minutes; gently fold to combine. Drizzle the ice cream with 1/4 cup caramel sauce and 2 tablespoons molasses. Freeze for about 20 minutes more. Stir once or twice, then freeze until firm.

43. Chocolate truffles. In a saucepan, bring 1/3 cup heavy cream and 2 teaspoons gingerbread spice to a gentle simmer. Pour over 6 ounces (170 g) finely chopped milk chocolate; let melt for 5 minutes, then whisk until smooth. Refrigerate until firm, about 6 hours. Form into 1-inch (3 cm) balls; roll in crushed gingersnaps.

44. Truffles in dough. Make the truffles (No. 43); roll in the cookies and freeze until firm. Generously brush 1 sheet of thawed filo pastry with melted butter; sprinkle with sugar and gingerbread spice. Repeat with 2 more sheets of pastry, stacking them. Cut into 6 squares and press each into a muffin tin. Add 1 truffle to each and gather the edges of the pastry to enclose the candies; brush with melted butter. Bake at 200°C until golden brown, 10 minutes; dust with powdered sugar.

45. Peanut brittle. In a medium saucepan, bring 1 1/2 cups sugar, 1 cup water, and 3/4 cup dark corn syrup to a boil, stirring occasionally. Cook until a candy thermometer reads 250°F (126°C). Stir in 2 cups salted peanuts and 1 tablespoon butter. Continue cooking, stirring constantly, until a candy thermometer reads 280°F (148°C). Stir in 2 teaspoons each baking soda and gingerbread spice. Pour onto a greased baking sheet and smooth into an even layer. Cool completely, then break into pieces.

46. ​​White chocolate bars. Chop 1 pound white chocolate; set aside 1 cup and melt the remaining chocolate in the microwave, stirring every 30 seconds. Stir in the remaining 1 cup chocolate until melted. Spread in a thin layer on a foil-lined baking sheet, shiny side up; sprinkle with 1/2 teaspoon gingerbread spice and 1/2 cup dried cranberries. Let set; break into pieces.

47. Nuts with bacon and spices. Whisk together 1 egg white, 2 tablespoons each brown sugar and maple syrup, 2 teaspoons each gingerbread spice and chili powder, and 1 teaspoon salt. Add 2 cups assorted unsalted nuts and 4 slices chopped cooked bacon; stir to combine. Bake on a rimmed baking sheet at 325°F (160°C), stirring twice, until dry and golden brown, about 30 minutes.


48. Caramel popcorn. In a saucepan, heat 2/3 cup dark brown sugar, 1/3 cup molasses, 4 tablespoons butter, 2 tablespoons water, and 1/2 teaspoon each ground allspice, cinnamon, and ginger over medium-low heat, stirring until smooth. Toss 1/2 cup popcorn with 3/4 cup ginger syrup; spread on a parchment-lined baking sheet and season with salt. Bake at 325°F (160°C), stirring occasionally, for 20-25 minutes, until crisp. Cool.

49. Ginger-pomegranate drink. In a medium saucepan, bring 1 cup each water and pomegranate juice, 1/4 cup sugar and grated peeled fresh ginger, the zest of 1 lemon cut into wide strips, 1 cinnamon stick, 1/4 teaspoon each ground allspice and nutmeg to a gentle simmer; cook for 5 minutes. Cool, then strain into 4 glasses filled with ice. Top with cold sparkling water.

50. Ginger punch. Combine 2 cups apple juice, 1/2 cup each vanilla vodka and ginger liqueur, 1/4 cup thinly sliced ​​peeled fresh ginger, 3 wide strips lemon rind, 1 cinnamon stick (broken in half), and a pinch of cayenne pepper in a small pitcher; refrigerate for at least 4 hours or overnight. Serve in glasses over ice; top with cold sparkling water.