Gingerbread Squares
Indulge in the cozy warmth of homemade Gingerbread Squares, a holiday-inspired treat bursting with rich spices and molasses sweetness. This easy-to-make recipe combines aromatic ginger, cinnamon, and cloves with a tender cake-like texture, making it perfect for festive gatherings or as an everyday comfort dessert. With a touch of molasses for depth and a soft, melt-in-your-mouth crumb, these squares are an irresistible mix of nostalgia and elegance. Ready in just 50 minutes from start to finish and yielding 16 perfectly portioned squares, they’re ideal for sharing. Garnish with a dusting of powdered sugar for a festive finish that complements their spiced charm beautifully. Perfect for Christmas baking or any occasion that calls for a little extra holiday cheer!
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Recipe Information
Ingredients
- 113 grams unsalted butter
- 100 grams granulated sugar
- 180 ml molasses
- 1 large egg
- 250 grams all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cloves
- 0.5 teaspoon salt
- 120 ml hot water
- 15 grams powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 175°C (350°F). Grease a 9x9-inch (23x23 cm) square baking pan and line it with parchment paper, leaving a slight overhang for easy removal.
In a large mixing bowl, cream together the unsalted butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes using a hand or stand mixer.
Add the molasses and mix until fully incorporated. Follow with the egg, beating until smooth and combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Scrape down the sides of the bowl as needed.
Slowly pour in the hot water while mixing on low speed. The batter will be smooth and a bit runnier than standard cake batter, which is expected.
Pour the batter into the prepared baking pan and spread it in an even layer using a spatula.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Remove the pan from the oven and allow the gingerbread to cool completely in the pan, about 30-40 minutes.
Once cooled, lift the gingerbread out of the pan using the parchment paper overhang. Cut it into 16 squares.
If desired, dust the squares with powdered sugar before serving for a festive touch.
Nutrition Facts
Calories |
11403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 409.5 g | 138% | |
| Saturated Fat | 224.3 g | 295% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 1786 mg | 157% | |
| Sodium | 10149 mg | 116% | |
| Total Carbohydrate | 1875.6 g | 179% | |
| Dietary Fiber | 33.8 g | 32% | |
| Total Sugars | 1132.3 g | ||
| Protein | 127.8 g | 67% | |
| Vitamin D | 204.6 mcg | 7% | |
| Calcium | 2408 mg | 49% | |
| Iron | 93.2 mg | 136% | |
| Potassium | 15031 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
