There is nothing that smells more like the holiday season than gingerbread. Throw in some pine, and you’ve got Instant Yuletide!
I’m bringing some gingerbread to Thanksgiving this year. While I was adding copious amounts of molasses to copious amounts of butter, I thought, “This would be awesome with a cup of tea and a book.” And here we are.
Note: I couldn’t find a 9×9 pan at my local store, so I used two smaller pans (7 7/8 x 7 7/8) and increased this recipe by half. It worked out pretty well!
Click through for the recipe!
Gingerbread (makes 1 9×9 pan)
1/2 C white sugar
1/2 C butter, softened
1 C molasses
2 1/2 C flour
1 1/2 t baking soda
pinch of salt
2 t ground cinnamon
2 t ground ginger
1 t ground cloves
1 C hot water
1.) Preheat oven to 350F. Grease and flour a 9×9 pan.
2.) Cream butter and sugar. Add egg and beat well. Mix in molasses.
3.) In a separate bowl, sift together flour, baking soda, salt, and spices. Add dry ingredients to wet ingredients. Mix well. Add hot water, mix well.
4.) Pour batter into pan and bake for 45 minutes to an hour. Check around 45 minutes with a toothpick so it doesn’t overbake. Let cool in pan, slice, and serve!