Best 2 Molasses And Buttermilk Gingerbread Squares Recipes

When the weather outside is frightful and you want to warm up with a cup of coffee or tea, there is no better accompaniment than a slice of molasses and buttermilk gingerbread. It utilizes common pantry ingredients and is topped with a generous crumble topping. This classic cookie is a holiday staple in many homes because it is filled with the flavors of the season, such as ginger, cinnamon, nutmeg, and cloves. The molasses and buttermilk make the cookie moist, while the ginger and spices give it a warm, comforting flavor. The result is a square that is slightly crumbly and melt-in-your-mouth delicious.

Here are our top 2 tried and tested recipes!

BUTTERMILK GINGERBREAD

Buttermilk Gingerbread image

It's gingerbread with a twist :P You can substitute water for the buttermilk, or sour cream if you want a richer bread. If using water, reduce baking soda by 1/2 teaspoon. Don't worry if the top of the bread gets a bit dark - that's the molasses caramelising.

Provided by swirlycinnacakes

Categories Breads

Time 45m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon clove
1 1/2 teaspoons baking soda
1/4 cup butter, softened
1/2 cup sugar
1 egg
1/3 cup molasses
1/2 cup buttermilk

Steps:

Combine first 5 ingredients in a bowl.
Cream butter and sugar together. Stir in egg.
Add molasses and buttermilk and mix until well combined.
Add dry ingredients to the molasses mixture and stir until just smooth.
Bake in a greased 8x8 pan for 25 minutes at 325°F Bread is done when tester comes out clean or with a little bit of crumb.

MOLASSES-AND-BUTTERMILK GINGERBREAD SQUARES

Molasses-and-Buttermilk Gingerbread Squares image

Categories Milk/Cream Ginger Dessert Bake Winter Molasses Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 16 servings

Number Of Ingredients 12

Ingredients

Nonstick vegetable oil spray
1 1/4 cups all purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/8 teaspoon ground nutmeg
1/2 cup mild-flavored (light) molasses
1/2 cup sugar
1/2 cup (1 stick) unsalted butter, melted
1/2 cup buttermilk
1 large egg
1 tablespoon powdered sugar

Steps:

Preheat oven to 325°F. Spray 8x8x2-inch metal baking pan with nonstick vegetable oil spray. Sift all purpose flour, ground cinnamon, ground ginger, baking soda and ground nutmeg into medium bowl. Combine molasses, 1/2 cup sugar, melted butter, buttermilk and large egg in large bowl; whisk to blend. Whisk in dry ingredients. Pour batter into prepared baking pan.
Bake cake until tester inserted into center comes out clean, about 25 minutes. Cool cake completely in pan on rack. Sift powdered sugar over cake. Cut cake into 16 squares.

Tips:

Use high-quality ingredients: Fresh buttermilk, pure molasses, and quality spices will make a big difference in the taste of your gingerbread squares.
Don't overmix the batter: Overmixing can result in tough, dense gingerbread squares. Mix just until the ingredients are combined.
Let the batter rest: Allowing the batter to rest for at least 30 minutes before baking will help it develop more flavor.
Bake the gingerbread squares until a toothpick inserted into the center comes out clean: This will ensure that the squares are cooked through but not overbaked.
Let the gingerbread squares cool completely before frosting them: This will help the frosting set properly.
Store the gingerbread squares in an airtight container at room temperature for up to 3 days: You can also freeze the squares for up to 2 months.

Conclusion:

These molasses and buttermilk gingerbread squares are a delicious and festive treat that is perfect for any occasion. They are easy to make and can be customized to your liking with different spices or toppings. So next time you are looking for a sweet and satisfying snack, give these gingerbread squares a try. You won't be disappointed!