Iced Gingerbread Squares (Printable)

Spiced gingerbread with smooth icing, featuring warming spices and a tender crumb.

# Ingredient List:

→ For the Gingerbread

01 - 2 1/4 cups all-purpose flour
02 - 1 1/2 teaspoons ground ginger
03 - 1 teaspoon ground cinnamon
04 - 1/4 teaspoon ground cloves
05 - 1/4 teaspoon ground nutmeg
06 - 1 teaspoon baking soda
07 - 1/4 teaspoon salt
08 - 1/2 cup unsalted butter, softened
09 - 1/2 cup packed brown sugar
10 - 2/3 cup molasses
11 - 1 large egg
12 - 2/3 cup milk

→ For the Icing

13 - 1 cup powdered sugar, sifted
14 - 1 to 2 tablespoons milk
15 - 1/2 teaspoon vanilla extract

# Steps:

01 - Preheat oven to 350°F. Grease and line an 8-inch square baking pan with parchment paper.
02 - Whisk together flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a bowl.
03 - In a large bowl, beat softened butter with brown sugar until light and fluffy.
04 - Incorporate molasses and egg into the butter mixture, blending until smooth.
05 - Add the flour mixture in three portions, alternating with milk, starting and ending with flour. Mix gently until just combined.
06 - Pour batter into the prepared pan, smoothing the surface. Bake 22–25 minutes until a toothpick comes out clean.
07 - Allow to cool completely on a wire rack while still in the pan.
08 - Whisk powdered sugar, 1 tablespoon milk, and vanilla until smooth. Add more milk if necessary to achieve a thick but pourable texture.
09 - Spread icing evenly over cooled gingerbread. Let set for 15 minutes before cutting into 16 squares.

# Expert Advice:

01 -
  • It bakes in under 30 minutes, so you get that warm, spiced-cake moment without spending your whole afternoon in the kitchen.
  • The crumb stays tender for days, which means you can make it ahead and actually relax when guests arrive.
  • One bowl of dry ingredients, one bowl of wet—this is the kind of recipe that feels forgiving, even when you're rushing.
02 -
  • Don't overbake this—it goes from perfect to dry in about 3 minutes, so start checking at 22 minutes, not 25.
  • Cold gingerbread spreads the icing more easily, and warm gingerbread melts it, so decide which texture you prefer before you start icing.
03 -
  • Sift your powdered sugar before making the icing—this one step eliminates lumps and gives you a smooth, professional-looking glaze.
  • Room temperature ingredients mix together more evenly, so pull everything out about 15 minutes before you start, it genuinely makes a difference.

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