Tag: winter baking

Salted Maple Pie – Simply Scratch
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This Salted Maple Pie is luxurious and incredibly flavorful. In this custard pie, maple syrup, brown sugar and heavy cream are combined with butter, eggs and vanilla and is baked in a sweetened pie crust. The maple flavor really shines through and the flaky salt adds a pop of texture and contrast to the sweetness of the pie. Yields 8 servings.

This is your sign to make a salted maple pie for the holidays.

Pie might be my favorite thing about thanksgiving. That and stuffing. And rolls. But I digress. I make the usual pies for our family’s thanksgiving; apple, pumpkin and pecan. All of which are delicious and traditional, but I think this salted maple may be my new favorite. The flavor of maple really shines through and then the hint of salt really rounds it out and balances the sweetness.

Served with a dollop of whip cream or a scoop of ice cream on the side and it’s pure perfection.

To Make This Salted Maple Pie You Will Need:
- pâte sucrée – A homemade sweetened pie dough.
- egg wash – One egg plus a splash of water. This helps to get the pie crust nice and golden brown.
- unsalted butter – Lends fat and flavor.
- grade b maple syrup – Darker in color, with a robust caramel like maple flavor.
- light brown sugar – Sweetens and gives the filling a subtle toffee-like flavor.
- fine ground cornmeal – Absorbs the liquid and helps to set the pie filling.
- kosher salt – Enhances the flavors in the pie filling.
- eggs and egg yolk – Lends rich flavor and acts as a binder and thickener for the filling.
- heavy cream – Adds richness and helps achieve the creamy texture.
- pure vanilla extract – Adds warmth and enhances all of the flavors in this recipe.
- flaky salt – Adds contrast to the sweetness and lends texture to the creaminess of the pie.
- whipped cream or vanilla ice cream – For serving.
Prep The Pie Crust:

Preheat oven to 350℉ (or 180℃).

Roll the prepared and chilled pâte sucrée out and fit into a 9-inch pie pan. Trim excess dough, fold edges and crimp. Pop the pie shell into the freezer for 15 minutes. Remove, line with parchment, fill with pie weights and partially bake for 15 minutes. Remove from the oven and let cool, carefully removing the parchment paper and pie weights when it’s safe do so.

Make The Maple Custard Filling:

In a medium mixing bowl add 10 tablespoons (1/2 cup plus 2 tablespoons) melted butter, 1 cup grade b maple syrup, 3/4 cup packed light brown sugar, 1/4 cup fine ground yellow cornmeal and a heaping 1/4 teaspoon kosher salt.

Whisk well until thoroughly combined.

In a separate bowl, measure and add 3 room temperature large eggs plus 1 egg yolk, 3/4 cup heavy cream and 1½ teaspoon pure vanilla extract.

Whisk well until combined.

Pour the egg mixture into the maple mixture.

And whisk…

Until incorporated.

Place the blind baked pie crust onto a rimmed baking sheet. In a bowl make the egg wash by combining 1 egg and a splash of water, whisk well until combined.

Using a pastry brush, brush the egg wash onto the edge of the pie crust.

Pour the maple pie filling into the pie crust.

Slide the pie (on the sheet pan) and bake on the lower third rack in your oven for 45 minutes to 1 hour or until the center slightly wiggles.

Remove and let cool for 4 to 6 hours.

Before serving, sprinkle with coarse flaky salt.

Pie perfection!

Cut into pieces.

And serve with a dollop of whipped cream on top or vanilla ice cream on the side.

How Store Salted Maple Pie:

Before storing make sure the pie has completely cooled.

Cover the pie with foil, plastic wrap or use a pie dome. Store at room temperature for up to 3 days. For longer storage, this pie can be wrapped and refrigerated up to 1 week. To freeze, double wrap slices or the whole pie in plastic wrap, then wrap in foil. Place in a large freezer-safe resealable bag and squeeze out as much air as possible. Freeze for up to 3 months. Thaw pie in the fridge overnight.

Enjoy! And if you give this Salted Maple Pie recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 8 servings

Salted Maple Pie

This Salted Maple Pie is luxurious and incredibly flavorful. In this custard pie, maple syrup, brown sugar and heavy cream are combined with butter, eggs and vanilla and is baked in a sweetened pie crust. The maple flavor really shines through and the flaky salt adds a pop of texture and contrast to the sweetness of the pie.

Prep Time: 1 hour 5 minutes

Cook Time: 1 hour

RESTING TIME:: 6 hours

Total Time: 8 hours 5 minutes

1 recipe pâte sucrée , (sweet pie dough)

8 tablespoons unsalted butter, melted

1 cup grade B maple syrup, at room temperature

3/4 cup packed light brown sugar

1/4 cup fine ground yellow cornmeal

1/4 heaping teaspoon kosher salt

3 large eggs, at room temperature

1 egg yolk, at room temperature

3/4 cup heavy cream, at room temperature

1½ teaspoons pure vanilla extract

egg wash, for pie crust

flaky salt, for serving

Preheat oven to 350℉ (or 180℃).

Roll the prepared and chilled pâte sucrée out and fit into a 9-inch pie pan. Trim excess dough, fold edges and crimp. Pop the pie shell into the freezer for 15 minutes. Remove, line with parchment paper, fill with pie weights and partially bake for 15 minutes. Remove and let cool, carefully removing the parchment paper and pie weights when it’s safe do so.

MAKE THE FILLING:

In a medium mixing bowl add melted butter, maple syrup, brown sugar, cornmeal and kosher salt. Whisk well until thoroughly combined.

In a separate bowl, measure and add eggs and egg yolk, heavy cream and vanilla. Whisk well until combined. Pour the egg mixture into the maple mixture. And whisk to incorporate.

Place the blind baked pate sucre onto a rimmed baking sheet. In a bowl, make the egg wash by combining an egg and a splash of water. Whisk well until combined. Using a pastry brush, brush the egg wash onto the edge of the pie crust.

Pour the maple pie filling into the pie crust. Slide the pie (on the sheet pan) and bake on the lower third rack in your oven for 45 minutes to 1 hour or until the center slightly wiggles.

Remove and let cool for 4 to 6 hours. Sprinkle with flaky sea salt and serve with. whipped cream or vanilla ice cream.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
The nutritional information is for the pie and does not include any toppings.

Serving: 1slice, Calories: 630kcal, Carbohydrates: 74g, Protein: 7g, Fat: 34g, Saturated Fat: 21g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 204mg, Sodium: 61mg, Potassium: 219mg, Fiber: 1g, Sugar: 50g, Vitamin A: 1199IU, Vitamin C: 0.1mg, Calcium: 103mg, Iron: 2mg

Author: Laurie McNamara

Course: Desserts & Sweet Treats

Cuisine: American
This post may contain affiliate links.

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Laurie McNamara

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November 21, 2025
Spiced Cupcakes with Brown Butter Cream Cheese Frosting – Simply Scratch
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These Spiced Cupcakes with Brown Butter Cream Cheese Frosting taste like fall! Tender brown sugar sour cream cupcakes, spiced with my homemade apple pie spice, ground ginger and clove are topped with a simple brown butter cream cheese frosting. This recipe yields 12 cupcakes.

Sometimes I get inspired by the food in books and movies.

If you’ve been hanging around here the last 15 years you may remember this clementine cake (from The Secret Life of Walter Mitty) or this Christmas fettuccine from The Holiday movie. These spiced cupcakes were inspired by a book I recently read. And although it wasn’t my favorite book that I’ve ever read, I couldn’t stop thinking about a cupcake that was mentioned in the story. It was a spiced cupcake piled high with thick frosting, and for that reason alone, I had to make something similar.

These brown sugar sour cream cupcakes are spiced with ground ginger and clove along with my homemade apple pie spice which contains a perfect blend of ground cinnamon, nutmeg, cardamom and allspice. And if that doesn’t already sound incredible, imagine them piled high with brown butter cream cheese frosting.

The combination is *chef’s kiss*.

To Make These Spiced Cupcakes You Will Need:

for the cupcakes:
- unbleached all-purpose flour – The base for the cake batter. Can substitute gluten-free 1 for 1 flour.
- baking powder – Creates a leavening effect that makes the cupcakes rise with a light texture.
- apple pie spice – I use this homemade recipe.
- ginger (ground) – Gives a pungent, spicy and sweet flavor.
- clove (ground) – A pungent warm spice with a distinct and intense flavor and aroma.
- fine salt – Use either sea salt or pink himalayan.
- light brown sugar – Sweetens and gives the cupcakes flavor.
- granulated sugar (white) – A pungent warm spice with a distinct and intense flavor and aroma.
- eggs – Adds richness and flavor.
- sour cream – Helps to tenderize the cupcakes and the fat adds moisture and flavor.
- unsweetened apple sauce – Adds moisture without added fat.
- vanilla bean paste – Adds warmth and enhances all of the other flavors in this recipe. Or substitute with pure vanilla extract.
- cinnamon (ground) – For sprinkling on top of frosting. Lends a distinct warm and woodsy flavor.
for the frosting:
- cream cheese – Set out to soften to room temperature.
- brown butter (solidified) – Adds richness and nutty flavor.
- fine salt – Enhances the flavors in the frosting. Use pink himalayan or sea salt.
- sifted powdered sugar – Will sweeten and thicken the frosting.
BROWN THE BUTTER FOR THE FROSTING:

The day before or morning of baking, melt 6 tablespoons in a skillet, stirring often, until the milk solids turn golden brown. Here is a step-by-step post showing you how to make brown butter.

Let it cool completely until the butter solidifies. It’s okay to refrigerate it to speed up the process, but it will need to come back up to room temperature in order for it to blend with the cream cheese.

Preheat your oven to 350°F (or 180°C).

Line a standard muffin pan with parchment liners.

Make The Cupcakes:

In a mixing bowl, measure and add in 1¼ cup unbleached all-purpose flour, 1 rounded teaspoon apple pie spice, 1/4 teaspoon ground ginger, 1/8 teaspoon ground clove and 1/2 teaspoon fine salt.

Whisk to combine and set off to the side.

In the bowl of your stand mixer, fitted with the paddle attachment, cream the unsalted butter with 3/4 cup packed light brown sugar and 1/4 cup granulated sugar on medium-high speed for 2 minutes until light and fluffy.

Scrape the sides and bottom of the bowl and on medium speed, add in the 2 eggs in one at a time.

Scrape the sides and bottom of the bowl.

Add in the 1/2 cup sour cream, 2 tablespoons applesauce and 2 teaspoons vanilla bean paste or pure vanilla extract.

Mix until incorporated. Again, scrape down the sides and bottom of the bowl.

Gradually add in the dry ingredients, mixing and scraping down the sides and bottom of the bowl as you go.

Perfection.

Divide the batter among the liners filling approximately 2/3 of the way full. Bake on the middle rack of your preheated oven for 18 to 20 minutes OR until a toothpick/tester comes out clean with a few crumbs attached, when inserted into the middle.

Once baked, remove from the oven and let cool for 10 minutes.

Then carefully remove each cupcake and place on a wire rack to cool completely.

Make The Brown Butter Cream Cheese Frosting:

In the bowl of your stand mixer, fitted with the paddle attachment, add in the 6 tablespoons solidified browned butter, 8 ounces softened cream cheese and a pinch of fine salt. Blend on medium speed for 2 minutes.

Gradually add in 3 to 3½ cups of sifted powdered sugar, mixing on low to medium-low speed to incorporate. Scraping down the sides and bottom of the bowl as you go.

SO GOOD.

Once the cupcakes have cooled completely, fill a pastry bag (with the frosting tip you prefer) with the brown butter cream cheese frosting. Pipe the frosting on top of each cupcake and sprinkle a little cinnamon over top.

The perfect cupcake that’s not overly sweet but perfectly spiced topped with a creamy, nutty cream cheese frosting.

Keep refrigerated until ready to serve and while storing.

Click Here For More Cupcake Recipes!

Enjoy! And if you give this Spiced Cupcakes with Brown Butter Cream Cheese Frosting recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 12 servings

Spiced Cupcakes with Brown Butter Buttercream

These Spiced Cupcakes with Brown Butter Cream Cheese Frosting are moist and flavorful! Tender brown sugar cupcakes spiced with apple pie spice, ground ginger and clove are topped with a simple brown butter cream cheese frosting.

FOR THE BROWN BUTTER:

6 tablespoons unsalted butter, for the frosting

FOR THE CUPCAKES:

1¼ cup unbleached all-purpose flour, or use Gluten-Free 1 to 1 flour (I like Bob’s Red Mill)

1 teaspoon baking powder

1 rounded teaspoon apple pie spice

1/2 teaspoon fine salt

1/4 teaspoon ground ginger

1/8 teaspoon ground clove

3/4 cup light brown sugar, packed

1/4 cup granulated white sugar

2 large eggs, at room temperature

1/2 cup full-fat sour cream, at room temperature

2 tablespoon unsweetened applesauce

2 teaspoons vanilla bean paste, or pure vanilla extract

FOR THE FROSTING:

brown butter

8 ounces cream cheese, softened to room temperature

1 pinch fine salt, pink himalayan or sea salt

3 to 3½ cups powdered sugar, sifted

FOR SERVING:

ground cinnamon, for sprinkling over frosting

coarse sparkling sugar, for sprinkling over frosting (optional)

BROWN THE BUTTER (for the frosting):

The day before or morning of baking, melt 6 tablespoons in a skillet, stirring often, until the milk solids turn golden brown. Here is a step-by-step post showing you how to make brown butter.Let it cool completely until the butter solidifies. It’s okay to refrigerate it to speed up the process, but it will need to come back up to room temperature in order for it to blend with the cream cheese.

MAKE THE CUPCAKES:

Preheat your oven to 350°F (or 180°C).Line a standard muffin pan with parchment liners.

In a mixing bowl, measure and add in the unbleached all-purpose flour, apple pie spice, salt, ginger and clove. Whisk to combine and set off to the side.

In the bowl of your stand mixer fitted with the paddle attachment, cream the 1/2 cup unsalted butter (not the brown butter) with light brown sugar and granulated sugar on medium-high speed for 2 minutes until light and fluffy.

Stop to scrape the sides and bottom of the bowl. Then on medium speed, add in the eggs one at a time. Add in the sour cream, applesauce and vanilla bean paste (or pure vanilla extract). Mix until incorporated. Again, scrape down the sides and bottom of the bowl.

Gradually add in the dry ingredients, mixing and stopping to scrape the sides and bottom of the bowl as you go.

Divide the batter among the liners filling approximately 2/3 of the way full. Bake on the middle rack of your preheated oven for 18 to 20 minutes OR until a toothpick/tester comes out clean with a few crumbs attached, when inserted into the middle. Once baked, remove from the oven and let cool for 10 minutes. Carefully remove each cupcake and place on a wire rack to cool completely.

MAKE THE BROWN BUTTER CREAM CHEESE FROSTING:

In the bowl of your stand mixer, fitted with the paddle attachment, add in. the solidified browned butter, cream cheese and a pinch of fine salt. Blend on medium speed for 2 minutes.

Gradually add in the sifted powdered sugar, mixing on low to medium-low speed to incorporate. Scraping down the sides and bottom of the bowl as you go.

Once the cupcakes have cooled completely, fill a pastry bag (with the frosting tip you prefer) with the brown butter cream cheese frosting. Pipe the frosting on top and sprinkle a little cinnamon over top and/or coarse sparkling sugar.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 1 cupcake, Calories: 404kcal, Carbohydrates: 65g, Protein: 4g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 71mg, Sodium: 215mg, Potassium: 86mg, Fiber: 0.4g, Sugar: 54g, Vitamin A: 535IU, Vitamin C: 0.1mg, Calcium: 69mg, Iron: 1mg

Author: Laurie McNamara

Course: Desserts & Sweet Treats

Cuisine: American
This post may contain affiliate links.

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Laurie McNamara

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October 24, 2025
Grapefruit Sour Cream Cake – Simply Scratch
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This Grapefruit Sour Cream Cake is deliciously moist, bursting with bright citrus flavor and coated in a thick layer of sour cream icing. Yield 8 to 10 slices.

I’m not a huge dessert person, but when faced with a decision of chocolate or lemon (any citrus really), I’ll chose lemon every single time. Years ago I was gifted a box of ruby red grapefruits I had a little time before delivery to figure out what I was going to make using them.

The obvious answer was cake.

So I took inspiration from this lemon blueberry cake recipe and the technique from this mini cake recipe, did a little ingredient swap and this beautiful cake was born.

It’s citrusy, tangy, and in a way tastes like froot loops cereal – but in the best way. Because cake.

To Make The Grapefruit Sour Cream Cake You Will Need:
- unbleached all-purpose flour – Gives structure to the cake.
- fine salt – Enhances the flavor of the cake.
- baking powder – Will create lightness in the batter, which in turn, makes it rise.
- granulate sugar (white) – For sweetening and flavor.
- grapefruit zest and juice – Lends tart citrus flavor.
- eggs – Acts as a binding agent, helps the cake rise and adds rich flavor.
- unsalted butter (melted and cooled) – Adds moisture, richness and flavor.
- sour cream – Lends moisture and tangy rich flavor.
- milk – Adds moisture to the cake. Use any milk you prefer.
for the icing:
- powdered sugar
- sour cream
- milk
Preheat your oven to 350℉ (or 180℃).

Line a 8×5 loaf pan with parchment and spray with a nonstick baking spray.

Make The Cake:

In a medium bowl, measure and add 1-1/2 cups flour, 1 teaspoon fine salt and 1 teaspoon baking powder. Give that a whisk and set it off to the side.

In a large bowl, measure and add 1 cup of sugar and the zest of 1 ruby red grapefruit. Use your fingers and rub the sugar into the zest until the texture feels like wet sand.

Next, add in 2 large eggs, 3 tablespoons grapefruit juice and 1/3 cup melted (and cooled) butter.

Whisk well to combine.

Next, in a small bowl or measuring cup stir together 1/2 cup of sour cream and the 2 tablespoons of milk. Doing this makes adding to the batter more simple.

Beginning with the dry ingredients and ending with the sour cream mixture, alternate adding 1/3 of the dry ingredients and stirring just until combined.

Then add in 1/3 of the sour cream mixture, repeating until it’s all incorporated.

Pour the cake batter into a lined loaf pan and spread the top smooth. Bake in a preheated oven for 45 minutes or until a tester comes out clean. Do NOT over bake!

Let the cake cool in the pan for 10-15 minutes before removing and transferring to a wire rack to finish cooling.

Make The Icing:

Into a medium bowl, sift 1-1/2 cups powdered sugar. Whisk in the sour cream while thinning it out with 2-3 tablespoons of milk at a time. You want it thick but pourable.

Then drizzle it all over the cooled cake. Allow the icing to set before serving. You can pop it into the fridge to speed the process up a bit.

Slice.

Serve. And prepare yourself to fall in love!

How to Store Grapefruit Sour Cream Cake:

Transfer slices of the frosted cake to a storage container and refrigerate.

How To Freeze Grapefruit Sour Cream Cake:

Double wrap the unfrosted loaf in plastic wrap and then in aluminum foil. Thaw when ready to serve. Once the loaf has thawed, is when I would recommend make the icing and drizzle it over the cake.

How Long Will This Grapefruit Sour Cream Last?

If stored properly, this cake will last up to 3 to 4 days if refrigerated and at room temperature or freeze for up to 3 months.
Yield: 10 servings

Grapefruit Sour Cream Cake

This Grapefruit Sour Cream Cake is deliciously moist, bursting with bright citrus flavor and coated in a thick layer of sour cream icing. Yield 8 to 10 slices.

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

FOR THE CAKE:

1½ cup unbleached all-purpose flour

1 teaspoon fine salt

1 teaspoon baking powder

1 cup granulated sugar

1 grapefruit zest, zested

1/3 cup unsalted butter, melted and cooled slightly

2 large eggs

3 tablespoons grapefruit juice, freshly squeezed and strained

1/2 cup sour cream

2 tablespoons milk

FOR THE GLAZE:

1½ cup powdered sugar

1 tablespoon sour cream

2 to 3 tablespoons milk

MAKE THE CAKE:

Preheat your oven to 350℉ (or 180℃) and line an 8×5 loaf pan with parchment paper, then spray with cooking spray (I use one that contains flour).

In a separate bowl, combine the flour, salt and baking powder. Whisk to combine.

In a large bowl combine the sugar and grapefruit zest. Use your fingers and rub the zest into the sugar until it resembles wet sand. Add the eggs, grapefruit juice and melted butter. Stir until those ingredients are incorporated.

In a small bowl or measuring cup; combine the sour cream and milk and stir until combined.

Starting with the flour and ending with sour cream/ milk mixture. Alternate adding 1/3 of each to the grapefruit mixture, mixing after each addition, until everything is incorporated.

Pour the cake batter into the prepared pan and bake for 45 minutes or until a tester comes out clean. Let the cake rest in the pan for 10 minutes before using the parchment paper to lift the cake out of the pan.NOTE: If the cake sticks at all, try running a knife along the edge of the cake before lifting.

Let the cake cool completely on a wire rack.

MAKE THE GLAZE:

In a medium bowl, sift the powdered sugar. Then whisk in the sour cream and while thinning it out with a little milk at a time. You want it thick but pourable.

Drizzle the glaze over the cooled cake and let it sit to harden for a few minutes. You can pop it into the fridge to speed the process up a bit.

Serving: 1slice, Calories: 315kcal, Carbohydrates: 54g, Protein: 4g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 62mg, Sodium: 297mg, Potassium: 70mg, Fiber: 1g, Sugar: 39g, Vitamin A: 333IU, Vitamin C: 2mg, Calcium: 56mg, Iron: 1mg

Author: Laurie McNamara

Course: Desserts & Sweet Treats

Cuisine: American
This post may contain affiliate links.

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Laurie McNamara

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February 15, 2024
Super Soft Gingerbread Cookies – Simply Scratch
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Add these Super Soft Gingerbread Cookies to your holiday baking this year! The ingredients are simple and produce the BEST, softest and most incredible cookies. This recipe will yield 3 dozen standard size cookies.

What is holiday baking without gingerbread cookies?

I mean, am I wrong? In my opinion, gingerbread is the quintessential flavor of the holidays. This year, I was determined to push up my sleeves and roll out some gingerbread cookie dough and bake up delicious and soft gingerbread cookies.

My secret ingredients? Homemade gingerbread spice mix and brown butter.

Browning butter is easy! Add the butter to a skillet and melt over medium to medium-low until the milk solids start to turn golden, and the butter will incredible. Besides texture, it adds a touch of warmth to these perfectly spiced cookies. Plus, everything is better with brown butter, right?

To Make These Super Soft Gingerbread Cookies You Will Need:
- unbleached all-purpose flour
- gingerbread spice mix
- baking powder
- baking soda
- kosher salt
- (unsalted) brown butter
- dark brown sugar
- unsulphured molasses
- egg
- powdered sugar
- milk
- pure vanilla extract
In a medium bowl, measure and add 3-1/2 cups unbleached all-purpose flour, 1-1/2 tablespoons gingerbread spice mix, 1 teaspoon both kosher salt and baking powder and lastly 1/2 teaspoon baking soda. Whisk well to combine.

In the bowl of your stand mixer, add 3/4 cup (slightly cooled – hot butter will scramble the egg) unsalted brown butter, 3/4 cup dark brown sugar and pour in 3/4 cup unsulphured molasses (do NOT use blackstrap for this recipe).

Click Here For a How To On Making Brown Butter!

Lastly, crack and add in 1 large egg.

Mix on low to medium-low speed until all of the ingredients are incorporated.

Working in batches, gradually add in spoonfuls the dry ingredients.

Mixing until just incorporate. Repeat.

Mix until combined being careful not to overmix.

Divide the dough in half, shape it into a rectangles and tightly wrap in plastic wrap.

Pop the wrapped dough into your refrigerator for 2 hours or overnight.

Once the dough has chilled, pull out your favorite cookie cutters. I’ve had these for years and I love them.

Meanwhile preheat your oven to 350°.

Starting with 1 of the dough halves, roll the chilled dough out to 1/4 of an inch thick. I picked up a rolling pin that has guides that will roll your dough out to the perfect 1/4-inch thickness. I’ll link it in the recipe printable. It’s amazing!

Stamp out the cookie using your favorite gingerbread shapes.

Place 12 shapes onto a rimmed baking sheet lined with a silicone mat or parchment paper.

Preheat your oven to 350℉ (180℃).

You may need to gather scraps of dough, re-roll it out and stamp enough to make 1 dozen. Refrigerate this first pan of cookie shapes while rolling and stamping with second rectangle of dough.

Save any and all scraps from both batches, shape into a rectangle, wrap and refrigerate. Doing this will ensure you will have 3 dozen cookies.

Bake the first batch of cookies (while the second is in the fridge) on the middle rack of your preheated oven for 9 minutes, rotating halfway during baking.

9 minutes is the magic number in my oven. However it may be a little less or longer in yours. The cookies should be soft yet slightly firm on the edges.

Allow the cookies to cool on the pan for 2 minutes before transferring them to a wire rack to cool completely.

Once the cookies have cooled, make the frosting. Start with 2 cups powdered sugar, sifting it in a mesh sieve into a bowl. Gradually add a little milk at a time, using a rubber spatula to stir until the icing is not too thick and not too runny. Add a splash of vanilla and stir. I don’t like to give quantities because it can differ depending on many factors.

I like to pour the icing into a squeeze bottle to decorate.

However you can use a piping bag or plastic baggy with the corner snipped off. If the frosting too thick you can add more powdered sugar and if it’s too thick, just add a splash of milk at a time until you’ve reached the desirable consistency. Alternatively I’ve found that I can use a toothpick to manipulate the icing easily when the icing is too thick.

If you’re not doing elaborate decorating, consider halving this icing recipe.

Not my best work, but hey. Literally I only iced these eight cookies because I just don’t have that level of patience.😂

Whether decorated with icing or naked, these gingerbread cookies are perfection. Soft, perfectly spices and not too sweet.

With that said, the gingerguy with the smirk is my favorite.

He definitely could use some Christmas cheer.

Click Here For More Gingerbread Recipes!

Enjoy! And if you give this Super Soft Gingerbread Cookies recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 36 cookies

Super Soft Gingerbread Cookies

Add these Super Soft Gingerbread Cookies to your holiday baking this year! The ingredients are simple and produce the BEST, softest and most incredible cookies.

Prep Time: 18 minutes

Cook Time: 27 minutes

Additional Time: 2 hours

Total Time: 2 hours 45 minutes

FOR THE COOKIES:

3½ cups unbleached all-purpose flour

1½ tablespoons [gingerbread spice mix]

1 teaspoon kosher salt

1 teaspoon baking powder

1/2 teaspoon baking soda

3/4 cup brown butter

3/4 cup dark brown sugar

3/4 cup unsulphured molasses

1 large egg

FOR THE ICING:

2 cup powdered sugar, sifted

3 to 4 tablespoons milk, as needed

1 splash pure vanilla extract

In a mixing bowl, measure and add flour, gingerbread spice, kosher salt, baking powder and baking soda. Whisk to combine.

In the bowl of your stand mixer, fitted with the paddle attachment, add the (cooled) browned butter, dark brown sugar, molasses and egg. Mix on low to medium-low until combined.

With your mixer on low, gradually add some of the flour mixture to the wet, mixing until just incorporated. Scrape the bowl as you go.

Divide the dough into half. Shape into rectangles, wrap tightly in plastic wrap and chill for 2 hours or overnight.

When the dough has chilled. Preheat your oven to 350℉ (180℃) and lightly dust a clean work surface with flour.

Working with 1 of the rectangles, roll 1/4-inch thick. Stamp out gingerbread shapes and place onto a rimmed baking sheet lined with a silicone mat or parchment paper. Gather scraps of dough, roll out and stamp enough to make 1 dozen. Refrigerate the pan of cookie shapes while repeating with second rectangle of dough.

Save any remaining scraps from both batches, shape into a rectangle, wrap and refrigerate. You need them to make 3 dozen.

Bake the first batch for 8 to 9 minutes on the middle rack of your preheated oven while refrigerating the second batch. Once baked, remove the cookies from the oven and allow them to rest on the pan for 2 minutes before transferring to a wire rack to cool.

Repeat with the second refrigerated batch.

Meanwhile roll out the last of the dough and stamp out cookies. Refrigerate until ready to bake.

Allow the cookies to cool completely befor icing.

PREPARE THE ICING:

In a mixing bowl, sift the powdereed sugar through a mesh sieve.

Gradually add milk, a little at a time, as you whisk until smooth. The consistancy should be squeezable yet not runny.

Add a splash of vanilla, stirring to combine.

Pour the icing into a squeeze bottle or use a piping bag or plastic baggy with the corner snipped off to decorate. If the frosting too thick you can add more powdered sugar and if it’s too thick, just add a splash of milk at a time until you’ve reached the desirable consistency. Alternatively I’ve found that I can use a toothpick to manipulate the icing easily when the icing is too thick.

If you’re not doing elaborate decorating, consider halving this icing recipe.

Serving: 1g, Calories: 109kcal, Carbohydrates: 17g, Protein: 1g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Cholesterol: 15mg, Sodium: 126mg, Sugar: 12g

Author: Laurie McNamara

Course: Desserts & Sweet Treats

Cuisine: American, Dutch, European, German
This post may contain affiliate links.

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Laurie McNamara

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December 17, 2023
Gingerbread Cake with Brown Sugar Frosting – Simply Scratch
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Gingerbread Cake with Brown Sugar Frosting is moist, flavorful and comes together easily! This simple cake consisting of typical cake ingredients along with brown sugar and molasses is perfectly spiced with a homemade gingerbread spice blend and topped with an incredible brown sugar frosting! Yields 9 to 16 pieces – depending on how you cut it.

Tis the Season for Gingerbread!

Over the years I’ve become a huge gingerbread fan. From these super soft cookies, french toast and pancakes to a gingerbread pecan pie. I even make my own gingerbread spice blend. Now I can add gingerbread cake to the list. I was given this recipe from our neighbor and I made only 2 minor adjustments. I swapped in my gingerbread spice blend instead of using individual spices and upped the sugar from 2 tablespoons (!!) to 1/2 cup. You guys. Not only is this 0ne-layer cake super simple, but it’s also ridiculously flavor, moist and the brown sugar frosting takes it over the top!

Prepare to fall in love.

To Make This Gingerbread Cake You Will Need:
- nonstick baking spray with flour – Or simply butter and dust with flour (tapping out the excess).
- unbleached all-purpose flour – Gives structure to the cake.
- gingerbread spice – I use my homemade blend of cinnamon, nutmeg, allspice, ginger and clove.
- baking soda – Creates a gas while baking which helps the cake rise.
- fine salt – Use sea salt or pink himalayan.
- unsalted butter (melted and cooled slightly) – Lends moisture and flavor to the cake.
- light brown sugar – For a touch of sweeteness and flavor.
- egg – Set out 30 minutes before using or let sit in a bowl of lukewarm water.
- molasses – Gives the cake subtle sweetness and bitter caramel notes.
- boiling water – Lends moisture to the batter.
Make The Cake:

Preheat your oven to 325℉ (or 160℃).

Line a 9×9 square pan and line with parchment paper. Spray with a nonstick baking spray with flour.

In a mixing bowl, measure and add 2-1/4 cups unbleached all-purpose flour, 2-1/2 tablespoons gingerbread spice, 1 teaspoon baking soda and 1/2 teaspoon fine salt. Whisk to combine and set off to the side.

In the bowl of your stand mixer, fitted with the paddle attachment, add 1/2 cup melted (and cooled) unsalted butter, 1/2 cup light brown sugar and 1 egg. On low to medium-low speed, mix until combined.

Pour 1 cup un-sulphured molasses into a 2-cup liquid measuring cup. Bring 1 cup of water to boil, and once boiling, pour in with the molasses until it reaches the 2-cup mark.

Carefully, stir to combine.

With the mixer on low-speed, pour in a little of the warm molasses/water mixture at a time.

Adding it gradually will keep the eggs from scrambling.

Next add in a few spoonfuls of the dry ingredients. Mix on medium-low speed, stopping to scrape the sides and bottom of the bowl as you go. Repeat until all the dry ingredients are incorporated.

The color of the batter is stunning.

Pour the cake batter into the prepared pan.

Bake on the middle rack of your preheated oven for 35 minutes or until a cake tester (toothpick) comes out clean with only a few crumbs attached.

Allow the cake cool for 30 minutes or so before using the parchment to pull the cake out of the pan. Transfer to a wire rack to finish cooling.

To Make The Brown Sugar Frosting You Will Need:
- butter
- cream cheese
- dark brown sugar
- cinnamon
- nutmeg
- vanilla
- powdered sugar
- milk
Make The Frosting:

In the bowl of your stand mixer fitted with a paddle attachment, add the 6 tablespoons butter, 2 ounces cream cheese, 1/4 cup dark brown sugar, 1/2 teaspoon vanilla, 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg.

Mix well on medium-low speed until thoroughly combined.

Gradually add a little of the 2 cups sifted powdered sugar at time.

Once incorporated add a small splash of milk.

Repeat until you’ve reached a desired consistency. Increase the speed of your mixer to incorporate air which will make it more fluffy.

Transfer the frosting to the cooled cake.

Use an offset spatula to spread it evenly.

NOTE: For an extra thick layer of frosting make 1½ to 2 times the recipe.

Serve with hot coffee or tea.

This cake is so flavorful and moist with a tender crumb. The cake itself isn’t overly sweet yet with the frosting it’s perfection.

I could eat the frosting with a spoon all by itself.

HOW TO STORE GINGERBREAD CAKE:

Cut into pieces and store in a container with a tight fitting lid or insert a few toothpicks into the cake and drape plastic wrap over top and around the plate/pan. Store in the fridge.

HOW LONG WILL GINGERBREAD CAKE LAST?

If stored properly the cake will last up to 6 days.

CAN YOU FREEZE GINGERBREAD CAKE?

Yes! I would prepare the cake as directed (without the frosting). Wrap in plastic and foil and then slip into a freezer-safe, resealable bag. Freeze for up to 2 months. Thaw overnight in the fridge and when ready to serve, prepare and frost the cake.

Click Here For More Gingerbread Recipes.

Enjoy! And if you give this Gingerbread Cake with Brown Sugar Frosting recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 16 servings

Gingerbread Cake with Brown Sugar Frosting

Gingerbread Cake with Brown Sugar Frosting is moist, flavorful and comes together easily! This simple cake consisting of typical cake ingredients along with brown sugar and molasses is perfectly spiced with a homemade gingerbread spice blend and topped with an incredible brown sugar frosting!Yields 9 to 16 pieces – depending on how you cut it.

Prep Time: 25 minutes

Cook Time: 35 minutes

COOL TIME:: 1 hour

Total Time: 2 hours

FOR THE CAKE:

nonstick baking spray with flour, or grease and dust with flour tapping out the excess

2¼ cups unbleached all-purpose flour

2½ tablespoons gingerbread spice

1 teaspoon baking soda

1/2 teaspoon fine salt

1/2 cup unsalted butter, melted and cooled slightly

1/2 cup light brown sugar

1 large egg, at room temperature

1 cup un-sulphured molasses

1 cup boiling water

FOR THE FROSTING:

6 tablespoons unsalted butter, softened to room temperature

2 ounces cream cheese, softened to room temperature

1/4 cup dark brown sugar

1/2 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 cups powdered sugar, sifted

1/2 tablespoon milk, or more as needed

MAKE THE CAKE:

Preheat your oven to 325℉ (or 160℃).

Line a 9×9 square pan and line with parchment paper. Spray with a nonstick baking spray with flour.

In a mixing bowl, measure and add flour, gingerbread spice, baking soda and salt. Whisk to combine and set off to the side.

In the bowl of your stand mixer, fitted with the paddle attachment, add melted (and cooled) unsalted butter, light brown sugar and egg. On low to medium-low speed, mix until combined.

Pour molasses into a 2-cup liquid measuring cup. Bring 1 cup of water to boil, and once boiling, pour in with the molasses until it reaches the 2-cup mark. Carefully stir to combine. With the mixer on low-speed, pour in a little of the warm molasses/water mixture at a time.

Next add in a few spoonfuls of the dry ingredients. Mix on medium-low speed, stopping to scrape the sides and bottom of the bowl as you go. Repeat until all the dry ingredients are incorporated.

Pour the cake batter into the prepared pan. Bake on the middle rack of your preheated oven for 35 minutes or until a cake tester (toothpick) comes out clean with only a few crumbs attached.

Allow the cake cool for 30 minutes or so before using the parchment to pull the cake out of the pan. Transfer to a wire rack to finish cooling.

MAKE THE FROSTING:

In the bowl of your stand mixer fitted with a paddle attachment, add the butter, cream cheese, brown sugar, vanilla, cinnamon and nutmeg. Mix well on medium-low speed until thoroughly combined.

Gradually add a little of the (sifted) powdered sugar at time. Once incorporated, add a small splash of milk. Repeat until you’ve reached a desired consistency. Increase the speed of your mixer to incorporate air which will make it more fluffy.

Transfer the frosting to the cooled cake. Use an offset spatula to spread it evenly.

Cut and serve.

NOTE: For an extra thick layer of frosting make 1½ to 2 times the recipe.

Serving: 1piece, Calories: 337kcal, Carbohydrates: 56g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 42mg, Sodium: 171mg, Potassium: 369mg, Fiber: 1g, Sugar: 41g, Vitamin A: 380IU, Vitamin C: 1mg, Calcium: 80mg, Iron: 2mg

Author: Laurie McNamara

Course: Desserts & Sweet Treats

Cuisine: American
This post may contain affiliate links.

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Laurie McNamara

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December 8, 2023