Sticky Cranberry Gingerbread Recipe is one of those cozy, irresistible bakes that brings warmth and festive cheer to your kitchen any time of year. Picture tender, molasses-rich gingerbread dotted with vibrant cranberries, its surface delightfully sticky and just a tad glossy, promising a perfect balance of sweet and tart in every bite. Whether you’re looking for a comforting dessert for a chilly evening or a show-stopping treat for holiday gatherings, this recipe is a fantastic choice. I love making it when I want something both nostalgic and a little special — and I bet you’ll enjoy it just as much as your family and friends do!
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What Makes This So Good
The Sticky Cranberry Gingerbread Recipe is a perfect mix of tender crumb and sticky molasses sweetness offset by the slight tartness of cranberries — creating a flavor harmony that feels festive yet approachable.
- Big Flavor, Minimal Fuss: You get deep spices and big tang without complicated steps or long ingredient lists.
- Family-Friendly: It pleases both kids and adults with its gentle sweetness and warm spice notes.
- Simple Ingredients: Pantry staples plus fresh cranberries mean you can whip this up anytime you like.
- Works Any Night: Whether for weekday dessert or weekend guests, it's reliably delicious and quick enough.
Ingredient Guide
When shopping and prepping for the Sticky Cranberry Gingerbread Recipe, a few ingredient choices really make a difference. Let me share what I look for to get that perfect texture and flavor.
- All-purpose flour: I recommend fresh, well-sifted flour for a light and tender crumb — no need for specialty flours here.
- Molasses: Use robust, unsulphured molasses with a rich, dark color to achieve that classic deep gingerbread flavor.
- Ground ginger and spices: Freshly ground or good-quality pre-ground spices make a noticeable difference — the aroma when heating the dough is heavenly.
- Fresh or dried cranberries: Fresh ones offer a juicy pop; dried cranberries add concentrated sweetness. Either works beautifully.
- Butter and brown sugar: Unsalted butter lets you control saltiness, and brown sugar contributes to that sticky, caramel-like finish.
Quick Reminder: Full measurements are in the recipe card below.
How to Make Sticky Cranberry Gingerbread Recipe
Step 1 — Prep & Ready
Start by preheating your oven to 350°F (175°C). This ensures the moment your batter’s ready, your oven’s hot enough to set that gorgeous sticky top. While it warms, sift together your flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt — this helps evenly distribute those warming spices for consistent flavor.
At the same time, chop any nuts if you're using them and keep cranberries nearby. Softened butter should be just that — soft enough to cream smoothly but not melting. I often set it out at room temp about 30 minutes ahead. Cracking your eggs into a small bowl helps spot any shell bits before mixing — a little extra prep that pays off.
Step 2 — Cook with Confidence
Begin by creaming the softened butter with brown sugar until fluffy and light. This usually takes about 3 to 4 minutes and sets a tender texture for your gingerbread. Then add your molasses and eggs one at a time, mixing well after each addition — you’ll love that rich, dark batter forming!
Gently fold in your dry ingredients until just combined. Overmixing can make the cake dense, so mix with care — a few streaks are totally fine. Toss in those cranberries and nuts last, folding them evenly through the batter. Pour this sticky, aromatic batter into a greased or parchment-lined baking dish.
Bake for about 30 to 35 minutes. You’ll notice the edges darken and crisp slightly, while the center stays moist and shiny. A toothpick inserted near the center should come out mostly clean but might catch a few moist crumbs—that’s exactly what you want here for that irresistible stickiness.
Step 3 — Finish & Serve
Once out of the oven, allow your sticky cranberry gingerbread to cool a bit in the pan—around 10 minutes works well. This resting time helps the sticky glaze set and the flavors mature just a bit. If you serve it too hot, it might be gooey and tricky to slice.
Serve warm or at room temperature with a dollop of whipped cream or crème fraîche — both add a lush creaminess that complements the sweet and spicy notes perfectly. I sometimes sprinkle a few extra fresh cranberries on top for a pop of color and freshness, which your guests will love.
Extra Helpful Tips
I’ve learned a few things that will boost your success with this Sticky Cranberry Gingerbread Recipe. Keep these in mind and you’ll be rewarded by perfectly tender, stickily glazed gingerbread every time.
- Watch for This Sign: When mixing, stop as soon as the flour disappears to avoid tough gingerbread.
- Temperature Trick: Let your eggs come to room temperature before mixing to keep the batter smooth and emulsified.
- Prep-Ahead Option: You can make the batter up to a day ahead and keep it in the fridge—just give it a gentle stir before baking.
- Avoid This Common Mistake: Don’t overbake! The sticky surface should still be a little tacky—not dry or crumbly.
Serve & Enjoy
Easy Enhancements
Think of the Sticky Cranberry Gingerbread Recipe as a versatile base for a small flavor adventure. A drizzle of honey or maple syrup right before serving adds extra shine and sweetness. For a fresh herbal lift, a sprinkle of finely chopped rosemary or thyme works wonderfully. To really bring out that lovely spice mix, dust with a light pinch of powdered cinnamon on top.
Tasty Pairings
This gingerbread pairs beautifully with warm beverages like chai tea, coffee with a splash of cream, or even mulled wine during the holidays. On the savory side, a mild cheese plate with aged cheddar can balance the sweetness nicely if you’re serving it as part of a festive spread.
Quick Plating Tips
Serve your sticky gingerbread on rustic wooden boards or simple white plates for contrast. Add fresh cranberries or a small sprig of evergreen nearby for that festive pop. A gentle dusting of powdered sugar over the top makes it look like it’s just dusted with winter snow — and it tastes just as magical.
Store, Freeze & Reheat
Fridge Storage
Store leftovers in an airtight container in the fridge for up to 4 days. You’ll find the sticky top softens slightly, but the flavor actually deepens overnight. Just let it warm a bit before serving, so it’s never too firm.
Freezer Friendly?
Yes, this Sticky Cranberry Gingerbread Recipe freezes well. Wrap slices tightly in plastic wrap and foil, or store in a freezer-safe container. Thaw in the fridge overnight to avoid sogginess, then warm gently the next day.
Reheat Like New
To bring back that just-out-of-the-oven feel, reheat your gingerbread slices in a toaster oven or regular oven at 325°F (160°C) for 5–7 minutes. You can also zap them in the microwave for 20 seconds but watch closely so it doesn’t dry out. Adding a tiny dab of butter or a spoonful of cream before reheating helps retain moisture.
Sticky Cranberry Gingerbread Recipe FAQs
Absolutely! Dried cranberries add sweetness and chewiness. If using dried, you might want to soak them briefly in warm water or juice for a few minutes to plump them up for a juicier bite.
Yes! The batter is adaptable—just reduce the baking time to about 18–22 minutes and check often to prevent overbaking. Muffin tins create cute individual portions that are perfect for sharing.
If your gingerbread isn't sticky, it may be overbaked or your molasses quantity might be low. Be sure to follow the timing closely and use good-quality molasses to get that perfect sticky glaze.
You can, by substituting the all-purpose flour with a gluten-free blend that includes xanthan gum. Be mindful that texture might vary a bit, but the flavor will still shine through.
Final Flavor Thoughts
This Sticky Cranberry Gingerbread Recipe always feels like a little gift I give myself and those I love. If you try it out, I’d really appreciate a star rating or comment—you might even share your favorite add-ins or tweaks! Next time, you could swap in a handful of chopped dried apricots or sprinkle a pinch of cardamom for an exciting twist. Whatever you do, it’s guaranteed to make your kitchen smell heavenly and your heart a little warmer.
Print📖 Recipe
Sticky Cranberry Gingerbread Recipe
This Sticky Cranberry Gingerbread recipe delivers a moist, flavorful gingerbread infused with warm spices and studded with tart cranberries. The combination of ginger, cinnamon, and cloves provides a festive depth, while molasses and brown sugar create a rich sweetness. Perfect for holiday gatherings, it’s served warm with a dollop of whipped cream or crème fraîche for an irresistible treat.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup brown sugar
- ½ cup molasses
- 2 large eggs
Add-ins
- 1 cup fresh or dried cranberries
- ½ cup chopped nuts (optional)
For Serving
- Whipped cream or crème fraîche
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease a baking dish to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Whisk to combine evenly.
- Cream Butter and Sugar: In a separate bowl, use a wooden spoon or an electric mixer to cream the softened unsalted butter and brown sugar until the mixture becomes light and fluffy.
- Add Molasses and Eggs: Stir the molasses into the creamed butter and sugar mixture. Then, beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, stirring gently to form a thick batter.
- Fold in Cranberries and Nuts: Carefully fold in the cranberries and optional chopped nuts to evenly distribute them throughout the batter.
- Transfer to Baking Dish: Pour the batter into the prepared baking dish, smoothing the top with a spatula for even baking.
- Bake: Place the dish in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Slightly and Serve: Let the gingerbread cool for about 10 minutes. Serve warm with a dollop of whipped cream or crème fraîche for a creamy contrast to the spiced sweetness.
Notes
- Using fresh cranberries adds a juicier texture, while dried cranberries provide a chewier bite and greater sweetness.
- Chopped nuts such as walnuts or pecans enhance texture but are optional if you prefer a nut-free dessert.
- Serve the gingerbread warm to enjoy its sticky, moist texture at its best.
- For a gluten-free option, substitute all-purpose flour with a suitable gluten-free flour blend.
- This recipe keeps well covered at room temperature for up to 2 days or refrigerated for up to 4 days.
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