Gingerbread is a holiday favorite, and this gingerbread dough is spicy with an intense kick of ginger. I use a gingerbread cake mix to give this recipe a wonderful flavor. I attempted to do a traditional recipe that included molasses, but after a few attempts where the molasses flavor was just too overwhelming, I realized I had to switch gears. Don’t worry, though: You won’t miss the molasses. This dough is everything you want in a gingerbread dessert.
- Yield: 6 to 8 Servings
- 1 cup (225 g) unsalted butter, softened
- ½ cup (115 g) lightly packed brown sugar
- ½ cup (100 g) granulated sugar
- ¼ teaspoon vanilla extract
- ¼ cups (157 g) heat-treated all-purpose flour
- 1 cup (125 g) gingerbread cake/cookie mix
- ½ teaspoon ground ginger
- 1/8 teaspoon salt
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and the sugars together until light and fluffy. It should take about 30 seconds on high. Scrape down the sides of the bowl when done.
- Add the vanilla and mix until combined.
- In a medium bowl, whisk together the flour, gingerbread mix, ginger, and salt. Gradually add the flour mixture to the butter mixture. Mix on low until the flour is fully incorporated.
- Eat immediately or store in an airtight container for 2 weeks at room temperature, 1 month in the refrigerator, or 3 months in the freezer.