A sweet lesson in love (and baking): Catherine’s go-to gingerbread recipe

My husband and I have been married for 22 years, which means we’ve been together for 26 years if you count the time we spent dating. It’s therefore reasonable to assume that I would know what he likes and doesn’t when it comes to food. 

You can imagine my shock (and shame) when – after two and a half decades of me making shortbread at Christmas – he timidly asked one day if I might also consider making some gingerbread. Because it turns out that gingerbread is his very favourite Christmas treat in the entire world.

After I picked my jaw up off the floor and apologized for forcing him to live through 26 gingerbread-free years, I started looking for a recipe that could become a new staple of our holiday kitchen – and I found it online at the blog Gimme Some Oven, created by Ali Martin. 

I’ve adapted it ever so slightly (I add 2 tablespoons of ginger, 1 teaspoon of nutmeg and ¾ cup of brown sugar) but otherwise, it’s a simple, yummy, flavourful gingerbread cookie recipe. It makes the house smell like the holidays and it makes my wonderful, thoughtful husband endlessly happy. It’s a win-win!!

Happy baking and happy holidays!

Gingerbread Recipe:

• 3 1/4 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 1 tablespoon ground ginger
• 3/4 teaspoon baking soda
• 3/4 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened to room temperature
• 1/2 cup packed brown sugar
• 1 large egg
• 1/2 cup unsulfured molasses
• 1 1/2 teaspoons vanilla extract
• (optional) zest of one small orange

Simple Icing Recipe:

• 2 cups powdered sugar
• 2–3 tablespoons milk
• 1/4 teaspoon vanilla extract

by Catherine Clark

Catherine Clark is a nationally respected broadcaster, emcee, and co-founder of The Honest Talk.

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