Our Best Gingerbread Recipes

Gingerbread always takes us back to the magical memories of Christmastime as kids. While we loved decorating gingerbread people growing up, our palates now also crave other gingerbread goodies, such as our Maple-Gingerbread Pots de Creme and a granola recipe with gingerbread spices. There's a recipe for everyone this holiday season!

First up: Gingerbread Squares!

Teff flour is a soft, almost-fluffy whole-grain flour with an intense nuttiness that makes it excellent for baking. But the beauty of fresh gingerbread is finding the perfect texture—delicate yet dense—so we add a bit of hearty whole-wheat flour to give this treat a heftier, more winter-worthy base. Stout beers adds a pleasantly earthy bitterness that complements the molasses, fresh ginger, and cinnamon; any frothy leftovers will pair nicely with a still-warm baked square. If you don't have any stout on hand, simply use 1/4 cup additional buttermilk instead.

This biscotti recipe makes for a festive accessory to a cup of after-dinner coffee. It also makes a wonderful holiday gift! Be sure to let the cookie logs cool after the first bake so they slice cleanly and don't crumble.

Gingerbread is the ultimate holiday treat. Sweetness and spice combine for a flavorful dessert that makes the whole house smell like Christmas. These mini bundt cakes are perfect for guests, with everyone getting their own individual treat. For extra hosting flair, wait to dust them with powdered sugar until they're presented on the dining table. The best part? Each of these totally vegan cakes comes in just under 200 calories.

A double dose of ginger and the right sweeteners give this loaf huge flavor.

Stir in dried cherries, molasses, ground cinnamon, ginger, and allspice to transform our Browned Butter Whole-Wheat Muffins into fruit-filled delights with just 9g of added sugar.

Your house will definitely be Santa's favorite if you leave a few of these Christmas treats out for the jolly fellow in red. But, don't stop there. Spread the holiday cheer by baking these gift-worthy cookies for everyone you know. Just be sure to keep a few for your family to enjoy too.

When the temps are cool outside and the fire is roaring inside, cozy up with a bowl of yogurt topped with this gingerbread granola. Spices like cinnamon, nutmeg, and ginger add warm notes of holiday flavor. Walnuts and almonds add crunch, but you can use your favorite nut combo if you prefer something else. Dried cranberries are the perfect sweet-tart hit of flavor, but we also love dried cherries or even blueberries for this granola. Make a batch, divide it up for gifts, or enjoy it all yourself with yogurt, fruit, or just on its own.

For Christmas cookie fun, it's hard to top these classic Gingerbread People. If you want to dress up the cookies, use red hot candies for buttons and currants for eyes; press those into the dough cut-outs before they're baked. Kids will love decorating up these adorable little gingerbread people, and they're the perfect holiday dessert.

A stand mixer works best for the thick, sticky cookie dough. Save the recipe for these cookies, and make them again for the holidays.

The crackly counterpoint to the silky custards occurs when you sprinkle a thin layer of sugar on top and broil to melt. The caramel hardens as it cools.

Surprise your friends with a homemade specialty. These moist squares, which are delicately flavored with ginger, cinnamon, and molasses, are ideal for Christmas or any other time of year. Simply place these "can't believe they're low-fat" squares in a parchment paper-lined gift box.

For a whimsical presentation, arrange these cookies in a lunch box lined with colorful packing paper. Use a variety of cookie cutter sizes to create “families.” If you don’t want to cut the dough into shapes, roll it into two logs, cover, chill, and slice into 18-inch rounds. Refrigerate the dough up to three days, or freeze up to one month.

These mouthwatering ginger and spice cookies are as irresistible as the ones we loved as kids. For an easy, make-ahead cookie, shape the dough into 1 1/2-inch-diameter logs, wrap in plastic wrap, and freeze. When ready to bake, defrost the dough for 20 minutes, cut it into 1/2-inch-thick slices, and bake as directed.

Get a head start by baking cookies up to four days ahead and storing in an airtight container. Frost one day before serving; after frosting is set, pack cookies in airtight containers between layers of wax paper. This dough also makes fine slice-and-bake cookies. Form the dough in two (8-inch) round logs, and chill; slice the chilled logs into 1/8-inch rounds, and bake at 350° for 8 minutes or just until set and golden.

Skip the cookies or time-consuming houses this year and go straight for a sky high layer cake that has that same great, holiday-inspired spices of your favorite gingerbread recipe. For taller layers, use two (eight-inch) pans and bake just until a toothpick comes out clean. You can also swap the orange marmalade for lime or ginger preserves.

This spicy confection is topped with a rich cream cheese frosting. In place of a traditional lemon sauce, a dollop of Lemon Curd adds the finishing touch.

This aromatic, spice-filled gingerbread loaf cake is even more moist the next day, so it's well suited to make ahead for a bake sale.