Gingerbread in Drag

Gingerbread in Drag is a whimsical twist on traditional gingerbread, with a name that adds a touch of fun and creativity to this classic holiday treat.

This is vegetarian recipe. Dish can be prepared in 110 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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Medium

Gingerbread in Drag

Cooking Method: Baking Cuisine: Bakery, International Courses: Anytime, Baking, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 30 min Rest Time 60 min Total Time 1 hr 50 mins

Servings: 8 Calories: 2000

Best Season: Winter

Ingredients

Servings

• 2 cup All-purpose flour
• 2 teaspoon Ground ginger
• 1 teaspoon Ground cinnamon
• 1 teaspoon Ground cloves
• 1 teaspoon Baking soda
• ¹⁄₂ teaspoon Salt
• ¹⁄₂ cup Unsalted butter, softened
• ¹⁄₂ cup Granulated sugar
• 1 Egg
• ¹⁄₂ cup Molasses
• ¹⁄₂ cup Hot water
• ¹⁄₂ cup Powdered sugar
• 1 tablespoon Milk
• 1 teaspoon Vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9x9-inch baking pan.
2. In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
3. In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the egg, then stir in the molasses.
4. Gradually mix in the dry ingredients, alternating with hot water. Pour the batter into the prepared pan.
5. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled gingerbread.
7. Slice and serve.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 38g13%

Sugars 20g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.