White Chocolate Chip Gingerbread with Cream Cheese Frosting is a holiday treat no one can resist! Make it to round off your next family dinner!
I have a major crush on gingerbread. Most people I know think of the cookies when they hear gingerbread, but this is all about the cakey, spicy, wonderfully happy bite I can’t resist. It’s totally BFF’s with beer too so there’s no way it can be bad! This Guinness Gingerbread prooves it!
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Even my boys are totally into gingerbread. They love to help me cook and bake, and this is one of their favorites. Otto even asked me if this could be the recipe we submit to his Kindergarten class cookbook. Yeah. It’s on that level. I really like the addition of pepper in this particular recipe. It gives a little extra spice and aroma that I don’t normally put in my gingerbread, but it’s good! G-O-O-D kids.
Ready to geek out a little? Gingerbread has been around since the 10th century. Crazy, right? Like most good things (ie: beer) is was created by monks. There was even a gingerbread guild in Germany in the 15th century. Gingerbread totally deserves a guild. There are about 12 different kinds of gingerbread (I better try them all!), this little baby is closest to the Parkin form sans the oatmeal. Treacle and molasses are like 2nd cousins twice removed. Basically you need this stuff in your life!
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon black pepper
- 1/2 cup unsalted butter, room temperature
- 3/4 cup dark brown sugar, lightly packed
- 1/4 cup molasses
- 2 eggs
- 1/2 cup 2% milk
- 2 teaspoons vanilla
- 3/4 cup white chocolate chips
- 6 ounces low-fat cream cheese, room temperature
- 1/4 cup unsalted butter, room temperature
- 1 teaspoon vanilla
- 1 cup powdered sugar
- Preheat oven to 350 degrees F. Line a 9-inch x 9-inch baking dish with parchment paper, and then coat with non-stick cooking spray.
- In a medium bowl, combine flour, baking powder, salt, ginger, cinnamon, nutmeg, clover, and pepper. Set aside.
- In a large bowl, beat together butter and brown sugar for 1 to 2 minutes, until color lightens. Add molasses, eggs, and vanilla; mix to combine, scraping sides of bowl as needed.
- Add half the dry ingredients to the wet ingredients, mix until just combined, Add the milk, and mix. Add the remaining dry ingredients, and mix until combined. Add chocolate chips and stir in with a spoon.
- Transfer batter to the prepared baking dish, the batter will be thick. Spread evenly in the dish.
- Bake for 45 to 55 minutes, until edges are browned and a toothpick inserted in the center comes out clean.
- Remove from oven and cool completely on a wire rack.
- In a medium bowl, beat together cream cheese, butter, and vanilla. Add powdered sugar and beat until smooth, 2 to 3 minutes.
- Spread frosting evenly over the top of the cooled gingerbread.