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5 Gingerbread Recipes (Slideshow)

5 Gingerbread Recipes (Slideshow)

Run, run as fast you can — you can’t catch him, he’s the gingerbread man

Butterscotch Gingerbread Cookies Recipe

Gingerbread French Toast Recipe

Here's a wonderful breakfast dish. The spices add that little something you never knew was missing from French toast. Don't want to wait until morning? Have some as a dessert! So quick and simple, this is sure to become a family favorite.

Click here to see the Gingerbread French Toast Recipe

Gingerbread Men Cookies Recipe

Whole-Wheat Gingerbread Scones Recipe

Moist and Soft Gingerbread Cake Recipe


  • Nonstick cooking spray
  • 1 ½ cups all-purpose flour
  • ¼ cup sugar or sugar substitute blend equal to 1/4 cup sugar (see Tip)
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup water
  • ⅓ cup full-flavored molasses
  • 3 tablespoons butter or margarine, melted
  • 2 egg whites
  • 1 (8 ounce) container Frozen light whipped dessert topping, thawed

Preheat oven to 350 degrees F. Lightly coat an 8x8x2-inch baking pan with nonstick cooking spray dust lightly with flour. Set aside.

In a large mixing bowl, combine the 1 1/2 cups flour, the sugar, ginger, cinnamon, baking powder, baking soda and salt. Add the water, molasses, butter and egg whites. Beat with an electric mixer on low to medium speed until combined. Beat on high speed for 2 minutes. Spread into prepared pan.

Bake in preheated oven about 20 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove cake from pan. Cut into 9 squares serve warm and, if desired, with dessert topping.

Tip: If using sugar substitutes, choose from Splenda(R) Sugar Blend for Baking or Equal(R) Sugar Lite. Follow package directions to use amount equal to 1/4 cup sugar. Nutrition per serving with substitute: As below, except 160 calories, 3 g protein, 28 g carbohydrate, 4 g fat, 10 mg cholesterol, 2 g saturated fat, 1 g fiber, 9 g sugar. Exchanges: 2 carbohydrate, 1 fat. Carb choice: 2.


  • Nonstick cooking spray
  • 1 ½ cups all-purpose flour
  • ¼ cup sugar or sugar substitute blend equal to 1/4 cup sugar (see Tip)
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup water
  • ⅓ cup full-flavored molasses
  • 3 tablespoons butter or margarine, melted
  • 2 egg whites
  • 1 (8 ounce) container Frozen light whipped dessert topping, thawed

Preheat oven to 350 degrees F. Lightly coat an 8x8x2-inch baking pan with nonstick cooking spray dust lightly with flour. Set aside.

In a large mixing bowl, combine the 1 1/2 cups flour, the sugar, ginger, cinnamon, baking powder, baking soda and salt. Add the water, molasses, butter and egg whites. Beat with an electric mixer on low to medium speed until combined. Beat on high speed for 2 minutes. Spread into prepared pan.

Bake in preheated oven about 20 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove cake from pan. Cut into 9 squares serve warm and, if desired, with dessert topping.

Tip: If using sugar substitutes, choose from Splenda(R) Sugar Blend for Baking or Equal(R) Sugar Lite. Follow package directions to use amount equal to 1/4 cup sugar. Nutrition per serving with substitute: As below, except 160 calories, 3 g protein, 28 g carbohydrate, 4 g fat, 10 mg cholesterol, 2 g saturated fat, 1 g fiber, 9 g sugar. Exchanges: 2 carbohydrate, 1 fat. Carb choice: 2.


  • Nonstick cooking spray
  • 1 ½ cups all-purpose flour
  • ¼ cup sugar or sugar substitute blend equal to 1/4 cup sugar (see Tip)
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup water
  • ⅓ cup full-flavored molasses
  • 3 tablespoons butter or margarine, melted
  • 2 egg whites
  • 1 (8 ounce) container Frozen light whipped dessert topping, thawed

Preheat oven to 350 degrees F. Lightly coat an 8x8x2-inch baking pan with nonstick cooking spray dust lightly with flour. Set aside.

In a large mixing bowl, combine the 1 1/2 cups flour, the sugar, ginger, cinnamon, baking powder, baking soda and salt. Add the water, molasses, butter and egg whites. Beat with an electric mixer on low to medium speed until combined. Beat on high speed for 2 minutes. Spread into prepared pan.

Bake in preheated oven about 20 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove cake from pan. Cut into 9 squares serve warm and, if desired, with dessert topping.

Tip: If using sugar substitutes, choose from Splenda(R) Sugar Blend for Baking or Equal(R) Sugar Lite. Follow package directions to use amount equal to 1/4 cup sugar. Nutrition per serving with substitute: As below, except 160 calories, 3 g protein, 28 g carbohydrate, 4 g fat, 10 mg cholesterol, 2 g saturated fat, 1 g fiber, 9 g sugar. Exchanges: 2 carbohydrate, 1 fat. Carb choice: 2.


  • Nonstick cooking spray
  • 1 ½ cups all-purpose flour
  • ¼ cup sugar or sugar substitute blend equal to 1/4 cup sugar (see Tip)
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup water
  • ⅓ cup full-flavored molasses
  • 3 tablespoons butter or margarine, melted
  • 2 egg whites
  • 1 (8 ounce) container Frozen light whipped dessert topping, thawed

Preheat oven to 350 degrees F. Lightly coat an 8x8x2-inch baking pan with nonstick cooking spray dust lightly with flour. Set aside.

In a large mixing bowl, combine the 1 1/2 cups flour, the sugar, ginger, cinnamon, baking powder, baking soda and salt. Add the water, molasses, butter and egg whites. Beat with an electric mixer on low to medium speed until combined. Beat on high speed for 2 minutes. Spread into prepared pan.

Bake in preheated oven about 20 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove cake from pan. Cut into 9 squares serve warm and, if desired, with dessert topping.

Tip: If using sugar substitutes, choose from Splenda(R) Sugar Blend for Baking or Equal(R) Sugar Lite. Follow package directions to use amount equal to 1/4 cup sugar. Nutrition per serving with substitute: As below, except 160 calories, 3 g protein, 28 g carbohydrate, 4 g fat, 10 mg cholesterol, 2 g saturated fat, 1 g fiber, 9 g sugar. Exchanges: 2 carbohydrate, 1 fat. Carb choice: 2.


  • Nonstick cooking spray
  • 1 ½ cups all-purpose flour
  • ¼ cup sugar or sugar substitute blend equal to 1/4 cup sugar (see Tip)
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup water
  • ⅓ cup full-flavored molasses
  • 3 tablespoons butter or margarine, melted
  • 2 egg whites
  • 1 (8 ounce) container Frozen light whipped dessert topping, thawed

Preheat oven to 350 degrees F. Lightly coat an 8x8x2-inch baking pan with nonstick cooking spray dust lightly with flour. Set aside.

In a large mixing bowl, combine the 1 1/2 cups flour, the sugar, ginger, cinnamon, baking powder, baking soda and salt. Add the water, molasses, butter and egg whites. Beat with an electric mixer on low to medium speed until combined. Beat on high speed for 2 minutes. Spread into prepared pan.

Bake in preheated oven about 20 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove cake from pan. Cut into 9 squares serve warm and, if desired, with dessert topping.

Tip: If using sugar substitutes, choose from Splenda(R) Sugar Blend for Baking or Equal(R) Sugar Lite. Follow package directions to use amount equal to 1/4 cup sugar. Nutrition per serving with substitute: As below, except 160 calories, 3 g protein, 28 g carbohydrate, 4 g fat, 10 mg cholesterol, 2 g saturated fat, 1 g fiber, 9 g sugar. Exchanges: 2 carbohydrate, 1 fat. Carb choice: 2.


  • Nonstick cooking spray
  • 1 ½ cups all-purpose flour
  • ¼ cup sugar or sugar substitute blend equal to 1/4 cup sugar (see Tip)
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup water
  • ⅓ cup full-flavored molasses
  • 3 tablespoons butter or margarine, melted
  • 2 egg whites
  • 1 (8 ounce) container Frozen light whipped dessert topping, thawed

Preheat oven to 350 degrees F. Lightly coat an 8x8x2-inch baking pan with nonstick cooking spray dust lightly with flour. Set aside.

In a large mixing bowl, combine the 1 1/2 cups flour, the sugar, ginger, cinnamon, baking powder, baking soda and salt. Add the water, molasses, butter and egg whites. Beat with an electric mixer on low to medium speed until combined. Beat on high speed for 2 minutes. Spread into prepared pan.

Bake in preheated oven about 20 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove cake from pan. Cut into 9 squares serve warm and, if desired, with dessert topping.

Tip: If using sugar substitutes, choose from Splenda(R) Sugar Blend for Baking or Equal(R) Sugar Lite. Follow package directions to use amount equal to 1/4 cup sugar. Nutrition per serving with substitute: As below, except 160 calories, 3 g protein, 28 g carbohydrate, 4 g fat, 10 mg cholesterol, 2 g saturated fat, 1 g fiber, 9 g sugar. Exchanges: 2 carbohydrate, 1 fat. Carb choice: 2.


  • Nonstick cooking spray
  • 1 ½ cups all-purpose flour
  • ¼ cup sugar or sugar substitute blend equal to 1/4 cup sugar (see Tip)
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup water
  • ⅓ cup full-flavored molasses
  • 3 tablespoons butter or margarine, melted
  • 2 egg whites
  • 1 (8 ounce) container Frozen light whipped dessert topping, thawed

Preheat oven to 350 degrees F. Lightly coat an 8x8x2-inch baking pan with nonstick cooking spray dust lightly with flour. Set aside.

In a large mixing bowl, combine the 1 1/2 cups flour, the sugar, ginger, cinnamon, baking powder, baking soda and salt. Add the water, molasses, butter and egg whites. Beat with an electric mixer on low to medium speed until combined. Beat on high speed for 2 minutes. Spread into prepared pan.

Bake in preheated oven about 20 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove cake from pan. Cut into 9 squares serve warm and, if desired, with dessert topping.

Tip: If using sugar substitutes, choose from Splenda(R) Sugar Blend for Baking or Equal(R) Sugar Lite. Follow package directions to use amount equal to 1/4 cup sugar. Nutrition per serving with substitute: As below, except 160 calories, 3 g protein, 28 g carbohydrate, 4 g fat, 10 mg cholesterol, 2 g saturated fat, 1 g fiber, 9 g sugar. Exchanges: 2 carbohydrate, 1 fat. Carb choice: 2.


  • Nonstick cooking spray
  • 1 ½ cups all-purpose flour
  • ¼ cup sugar or sugar substitute blend equal to 1/4 cup sugar (see Tip)
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup water
  • ⅓ cup full-flavored molasses
  • 3 tablespoons butter or margarine, melted
  • 2 egg whites
  • 1 (8 ounce) container Frozen light whipped dessert topping, thawed

Preheat oven to 350 degrees F. Lightly coat an 8x8x2-inch baking pan with nonstick cooking spray dust lightly with flour. Set aside.

In a large mixing bowl, combine the 1 1/2 cups flour, the sugar, ginger, cinnamon, baking powder, baking soda and salt. Add the water, molasses, butter and egg whites. Beat with an electric mixer on low to medium speed until combined. Beat on high speed for 2 minutes. Spread into prepared pan.

Bake in preheated oven about 20 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove cake from pan. Cut into 9 squares serve warm and, if desired, with dessert topping.

Tip: If using sugar substitutes, choose from Splenda(R) Sugar Blend for Baking or Equal(R) Sugar Lite. Follow package directions to use amount equal to 1/4 cup sugar. Nutrition per serving with substitute: As below, except 160 calories, 3 g protein, 28 g carbohydrate, 4 g fat, 10 mg cholesterol, 2 g saturated fat, 1 g fiber, 9 g sugar. Exchanges: 2 carbohydrate, 1 fat. Carb choice: 2.


  • Nonstick cooking spray
  • 1 ½ cups all-purpose flour
  • ¼ cup sugar or sugar substitute blend equal to 1/4 cup sugar (see Tip)
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup water
  • ⅓ cup full-flavored molasses
  • 3 tablespoons butter or margarine, melted
  • 2 egg whites
  • 1 (8 ounce) container Frozen light whipped dessert topping, thawed

Preheat oven to 350 degrees F. Lightly coat an 8x8x2-inch baking pan with nonstick cooking spray dust lightly with flour. Set aside.

In a large mixing bowl, combine the 1 1/2 cups flour, the sugar, ginger, cinnamon, baking powder, baking soda and salt. Add the water, molasses, butter and egg whites. Beat with an electric mixer on low to medium speed until combined. Beat on high speed for 2 minutes. Spread into prepared pan.

Bake in preheated oven about 20 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove cake from pan. Cut into 9 squares serve warm and, if desired, with dessert topping.

Tip: If using sugar substitutes, choose from Splenda(R) Sugar Blend for Baking or Equal(R) Sugar Lite. Follow package directions to use amount equal to 1/4 cup sugar. Nutrition per serving with substitute: As below, except 160 calories, 3 g protein, 28 g carbohydrate, 4 g fat, 10 mg cholesterol, 2 g saturated fat, 1 g fiber, 9 g sugar. Exchanges: 2 carbohydrate, 1 fat. Carb choice: 2.


  • Nonstick cooking spray
  • 1 ½ cups all-purpose flour
  • ¼ cup sugar or sugar substitute blend equal to 1/4 cup sugar (see Tip)
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup water
  • ⅓ cup full-flavored molasses
  • 3 tablespoons butter or margarine, melted
  • 2 egg whites
  • 1 (8 ounce) container Frozen light whipped dessert topping, thawed

Preheat oven to 350 degrees F. Lightly coat an 8x8x2-inch baking pan with nonstick cooking spray dust lightly with flour. Set aside.

In a large mixing bowl, combine the 1 1/2 cups flour, the sugar, ginger, cinnamon, baking powder, baking soda and salt. Add the water, molasses, butter and egg whites. Beat with an electric mixer on low to medium speed until combined. Beat on high speed for 2 minutes. Spread into prepared pan.

Bake in preheated oven about 20 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove cake from pan. Cut into 9 squares serve warm and, if desired, with dessert topping.

Tip: If using sugar substitutes, choose from Splenda(R) Sugar Blend for Baking or Equal(R) Sugar Lite. Follow package directions to use amount equal to 1/4 cup sugar. Nutrition per serving with substitute: As below, except 160 calories, 3 g protein, 28 g carbohydrate, 4 g fat, 10 mg cholesterol, 2 g saturated fat, 1 g fiber, 9 g sugar. Exchanges: 2 carbohydrate, 1 fat. Carb choice: 2.


Watch the video: How to Make Old Fashioned Gingerbread. Christmas Recipes. (November 2021).