Simple Buttermilk Gingerbread Recipe Everyone Will Crave

Ever find yourself craving a cozy, spiced treat that’s simple to whip up anytime? This Simple Buttermilk Gingerbread Recipe Everyone Will Crave offers just that a moist, flavorful twist on a classic that’s perfect for all seasons. With the tangy richness of buttermilk blending beautifully into the warm spices, this buttermilk gingerbread is a kitchen favorite you’ll want to make again and again.

Whether you’re new to baking gingerbread or looking for a fresh spin on an old favorite, this recipe hits all the right notes. It’s approachable, delicious, and uses ingredients you likely already have on hand.

Why I Can’t Stop Making These Cookies

• Quick win: ready in under an hour from start to finish, perfect for last-minute baking urges.
• Flavor twist: the buttermilk adds a subtle tang that brightens the traditional gingerbread spices.
• Pantry-friendly: uses staple ingredients with no need for complicated specialty items.
• Kid-friendly: mild spice level makes these treats loved by little mouths and grown-ups alike.
• Seasonal appeal: perfectly suited for fall and winter but delicious any time you want that gingerbread fix.

What Type of Buttermilk Should I Use?

For the best buttermilk gingerbread texture and flavor, use fresh, full-fat buttermilk from the dairy section. If you don’t have any, you can easily make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.

When using fresh buttermilk, shake the container well before measuring to ensure even consistency. If you have frozen buttermilk, thaw it in the fridge overnight, then stir before using to reincorporate any separated parts. Avoid using powdered buttermilk as it won’t provide the same moisture or flavor complexity.

Options for Ingredient Alternatives

• Butter or oil: Swap butter for coconut oil (solid, not melted) for a dairy-free option; chill dough 30 minutes before baking.
• Chocolate: Use white chocolate chips, dark chocolate chunks, or even butterscotch chips to complement the spices.
• Milk: Full-fat milk can substitute for buttermilk with 1 tablespoon added vinegar per cup to mimic acidity.
• Extracts: Add a touch of almond extract for a new flavor layer or use pure vanilla instead of vanilla bean.
• Fresh vs dried fruit: Substitute fresh ginger with crystallized ginger for stronger spice notes; if using dried fruit, soak briefly in warm water and pat dry before folding in.

The Biggest Challenges While Baking

• Butter temperature: Too cold and it won’t cream properly; too melted and dough becomes greasy. Aim for softened but still firm butter.
• Avoid overmixing: Stir up the flour just until combined to keep the gingerbread tender, not tough.
• Fold delicate ingredients last: Whether that’s chips or fruit, gently fold them in at the end to maintain texture and prevent sinking.
• Dry dough fix: If too crumbly, add milk 1 tablespoon at a time until it holds together softly.
• Chilling dough: Letting it rest for 30 minutes firms it up for cleaner shaping and deeper flavor.

Storage & Freezing Instructions

Keep your gingerbread cookies fresh at room temperature in an airtight container for up to 4 days. They can also be refrigerated for up to a week, but bring back to room temp before serving for best flavor and softness.

For longer storage, freeze baked cookies layered with parchment paper in a sealed freezer bag for up to 3 months. Thaw in the fridge overnight or at room temperature for 1-2 hours.

If you want to freeze dough, shape into a log or flatten into a disk, wrap tightly, and freeze for up to 2 months. Thaw in the fridge overnight before slicing or shaping and baking as usual.

Estimated Nutrition

The entire batch of this buttermilk gingerbread contains approximately 1,800 calories.

Per serving (assuming 12 cookies):

• Calories: 150-160
• Fat: 7-9 grams
• Carbohydrates: 20-22 grams
• Protein: 2-3 grams
• Sugar: 12-14 grams

These values vary slightly based on ingredient substitutions and portion sizes.

Ingredients

• 3/4 cup unsalted butter, softened (170 g)
• 1 cup granulated sugar (200 g)
• 1 large egg
• 1 cup buttermilk (240 ml)
• 2 1/2 cups all-purpose flour (300 g)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 Tbsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1 tsp vanilla extract
• Optional: 1/2 cup crystallized ginger, chopped (60 g) or chocolate chips (85 g)

Step-by-Step Instructions

1. Preheat your oven to 350 degrees F (175 C). Line two baking sheets with parchment paper or silicone liners.
2. In a large bowl, cream the softened butter and sugar until light and fluffy, about 3-4 minutes using a hand or stand mixer.
3. Beat in the egg, then add the vanilla extract and buttermilk, mixing until combined.
4. In a separate bowl, whisk together the flour, baking soda, salt, and spices. Gradually add the dry ingredients to the wet, stirring just until incorporated. Do not overmix.
5. Gently fold in any optional crystallized ginger pieces or chocolate chips last to keep them evenly distributed.
6. Drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches (5 cm) apart. Optionally, chill dough for 30 minutes before baking for thicker cookies.
7. Bake for 12-14 minutes, or until edges are set but centers are still soft. Let cool on baking sheets for 5 minutes, then transfer to wire racks to finish cooling.

Tips, Variations & Serving Ideas

• Add a pinch of black pepper for an unexpected warm kick.
• Drizzle with a simple glaze made from powdered sugar and lemon juice for extra sweetness.
• Store baked cookies layered with parchment paper in an airtight container to keep soft.
• Underbake slightly for ooey-gooey centers that melt in your mouth.
• Serve warm with whipped cream or cinnamon-spiced butter for holiday flair.
• Swap out crystallized ginger for finely chopped fresh ginger for a fresher taste.
• Experiment with a mix of brown and white sugar for deeper caramel notes.

FAQs

Q: Can I use regular milk instead of buttermilk?
A: Yes, add 1 tablespoon vinegar or lemon juice to 1 cup milk and let it sit for 5 minutes to mimic buttermilk’s acidity.

Q: How can I make these gluten-free?
A: Use a 1:1 gluten-free flour blend and ensure your baking soda is gluten-free; texture may vary slightly.

Q: Can I double this recipe?
A: Absolutely, just mix ingredients as directed and bake in batches, spacing cookies well on your trays.

Q: How long will these cookies stay fresh?
A: Stored in an airtight container at room temperature, they stay soft for about 4 days.

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