Jennie'S Gingerbread
Jennie's Gingerbread offers warm spices and rich molasses flavor, perfect for cozy seasons and festive gatherings, appealing to those who enjoy spiced baked treats.
Ingredients
Instructions
- Mix together all ingredients until well combined.
- Pat out the dough as you would for biscuits.
- Place the dough on a cookie sheet.
- Bake at 350°F for 25 to 30 minutes.
Tips & Substitutions
For a softer texture, consider using half brown sugar and half molasses instead of all brown sugar or molasses. If you want a spicier kick, increase the ginger and cinnamon slightly. Be sure to measure your flour properly, as too much can lead to a dry dough. If you don’t have buttermilk, regular milk with a splash of vinegar can be a suitable substitute.
Serving Suggestions
Serve slices of this gingerbread warm, topped with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience. It pairs beautifully with No Fuss Rice Pudding for a comforting meal. You can also enjoy it alongside a cup of spiced tea or coffee for a cozy afternoon treat.
Storage & Reheating
Store leftover gingerbread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. When ready to enjoy, thaw at room temperature and reheat in the oven at 300°F for about 10 minutes to restore its warmth and texture.
Nutrition & Diet Analysis (per serving)
Each serving of Jennie'S Gingerbread contains roughly 1149 calories, with 15g protein, 155g carbohydrates, and 62g fat. It is an excellent source of calcium (54% of the Daily Value), dietary fiber (53% of the Daily Value), and iron (39% of the Daily Value), and a good source of vitamin A and vitamin D. Note that it is relatively high in sodium, at 825mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser texture. Start with a 50-50 mix of whole wheat and all-purpose flour to see how you like it, and adjust from there.
What can I use if I don't have margarine?
If you don't have margarine, you can substitute with an equal amount of unsalted butter or coconut oil for a dairy-free option. Both will provide a similar texture and flavor to the gingerbread.
How can I make this recipe vegan?
To make this gingerbread vegan, use a plant-based margarine and replace the eggs with a flaxseed egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg) or applesauce. You can also use maple syrup instead of sugar for added flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).