Gingerbread Waffles

Chances are good that you have some extra molasses sitting around from holiday baking. Molasses keeps for a while but… why let it crowd your shelf? Why not make gingerbread waffles instead?

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I’m a big believer in gingerbread, and think its flavors work everywhere from breakfast to dessert. In this recipe, molasses is the star. You add a good number of spices, but the final waffle really gives off a rich, molasses taste. It’s intense, and satisfying, and delicious.

You’ll need to play around with your waffle iron a bit to figure out the right combo of settings and timing. My iron has 6 heat settings, and I turned it to 3.5 for these beauties. I also discovered that the waffles crisp up as they sit, so don’t worry if your waffles don’t look fully cooked when you take them out.

Gingerbread Waffles

Original recipe: Smitten Kitchen. I’ve rewritten things a bit and added commentary.

Yield: We got 5 waffles out of this. Use my pictures for reference, since every waffle iron is different and the iron affects yield.

Total Time: 25 minutes

Cook Time: Depends on your waffle iron and your yield! I spent about 15 minutes cooking these up

Ingredients

  • 1 cup all-purpose flour
  • 3/4 tsp ground cinnamon
  • 1 tbsp ground ginger
  • 1/8 tsp ground cloves
  • 1/8 tsp freshly grated nutmeg
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp fine sea salt or table salt
  • 1/2 cup buttermilk (Or use dry buttermilk, like I did. If you use dry buttermilk, make sure to follow the measurement directions on your specific package)
  • 1/2 cup molasses
  • 1/2 cup dark brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 3 tablespoons butter, melted, plus extra for brushing waffle iron

Directions

  1. Use a large bowl to whisk your flour, cinnamon, ginger, cloves, nutmeg, baking soda and salt. If you’re using dry buttermilk, this is when you’ll add your powder, too.
  2. In a medium bowl, whisk your buttermilk, molasses, brown sugar, granulated sugar, egg and butter. Whisk until it looks fully combined. Your butter might firm up a bit and make white splotches in the batter–don’t worry about it!
  3. Pour your wet ingredients into the dry ingredients, and stir until just combined. Make sure to check the bottom of your bowl before declaring yourself done: dry ingredients like to hide down there
  4. Heat your waffle iron to a middle eat. For me, that meant heating level 3.5 out of 6
  5. Spray your iron lightly with nonstick cooking spray. Don’t skip this step, or you won’t be able to get your waffles out later
  6. Fill your iron about 3/4 of the way full
  7. Cook according to your iron. My iron beeps when it thinks the waffles are done, and it’s usually pretty spot-on. The waffles crisped up a bit more once I took them out
  8. Open your iron, and let the waffles sit for about 30 seconds so they steam off a bit. Use tongs or a spatula to get the waffle out of the iron. They might stick a bit, so be patient and move slowly
  9. Use a separate plate for each waffle so they don’t stick together

You can dust these lightly with powdered sugar, or dunk them in maple syrup. They really don’t need any topping at all: they’re so delightfully rich and flavorful on their own!

Gingerbread Brownies

Looking for something a little different for your holiday dessert tray? Have I got the treat for you!

These Gingerbread Brownies combine the best parts of their namesake baked goods. You get the molasses depth of gingerbread, and the richness of chocolate. This is basically a brownie recipe, with molasses and brown sugar in there to create a new take on gingerbread. It’s a simple recipe, too: you just use a single saucepan to create these beauties.

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Remember how I waxed poetic about the spicy dough in last week’s gingersnap recipe? This recipe is pretty much the opposite take on gingerbread: molasses is now the star. The molasses flavor is pretty intense, so be warned if you don’t actually like how molasses tastes! You can use light brown sugar instead of dark to tone it down a bit, if you want… but I didn’t. Mine turned out super chewy and dense with an amazing chocolate start, and a deep, molasses finish.

I made these the night before a holiday event, and they kept just fine in an airtight container. The flavor got more intense over time. I didn’t mind that, but you might want to make these the same day you plan to serve them (or freeze them ’til you’re ready to enjoy!). While these aren’t cookies, you could probably get away with bringing them to a cookie exchange with some sort of logic about how gingerbread often IS a cookie. I don’t think people will reject your logic once they take a bite!

Gingerbread Brownies

Original recipe:  I heart eating. I’ve rewritten things a bit and added commentary. 

Yield: 16-25 depending on how you cut your brownies

Total Time: ~55 minutes

Cook Time: 30-35 minutes

Ingredients

  • 1/4 cup unsalted butter
  • 2 oz bittersweet chocolate
  • 1/3 cup molasses (not blackstrap)
  • 1 cup granulated sugar
  • 1/4 cup brown sugar, packed (dark brown for more intensity, light brown if you want to dial down the flavor a bit) 
  • 2 large eggs, at room temperature
  • 1 cup flour
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger

Directions

  1. Preheat your oven to 350F
  2. Use a large saucepan to melt your butter and chocolate together. Use low heat for this, and stir the mixture frequently so it’s properly mixed
  3. Once it’s fully melted together, remove the saucepan from the heat
  4. Add in your molasses, granulated sugar and brown sugar. Try to use a whisk, but be careful not to scratch your pan! I used a rubber whisk to play it safe and you’d probably be fine with a wooden spoon, too
  5. Whisk in your eggs until fully combined
  6. Add your flour, salt, cinnamon and ginger, then whisk again until the dry ingredients are just incorporated
  7. Grab a 9-inch square pan and grease it so your brownies don’t stick
  8. Pour your batter into the pan
  9. Bake for 30-35 minutes, depending on your oven
  10. Let cool fully in the pan
  11. Dust with powdered sugar right before you serve the brownies. If you do it too early, the sugar will dissolve and you won’t even see it!*

*I literally carried around a bag of powdered sugar all day so I’d have it to dust my brownies right before putting them out at an afternoon party. The things I do for baked goods…