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Gingerbread Butter Recipe for Cozy Holiday Baking

Gingerbread Butter

A fluffy compound butter flavored with molasses, brown sugar, and classic gingerbread spices. Serve it soft or chill it into a festive butter log for spreading and slicing.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 1 servings
Ingredients Method Notes

Ingredients
  

Gingerbread Butter
  • 1 cup (226 g) Unsalted butter, softened
  • 1/4 cup (about 85 g) Unsulphured molasses
  • 1/4 cup (50 g) Light brown sugar, packed
  • 1 teaspoon Ground ginger
  • 1 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground cloves
  • 1/4 teaspoon Ground nutmeg
  • 1/4 teaspoon Fine salt
  • 1 teaspoon Vanilla extract, optional

Method
 

Step-by-Step
  1. Let the butter soften at room temperature until easily spreadable, but do not melt it.
  2. Beat the softened butter with an electric mixer, or stir vigorously by hand, until smooth and creamy.
  3. Add the molasses, brown sugar, ground ginger, cinnamon, cloves, nutmeg, salt, and vanilla if using.
  4. Beat for 1–2 minutes, scraping down the bowl as needed, until the mixture is evenly blended and fluffy.
  5. Taste and adjust the spices or salt if desired. Serve immediately as a soft spread, or shape into a log on parchment paper, wrap tightly, and refrigerate for 30–60 minutes.

Notes

Use softened, not melted, butter so the mixture becomes fluffy instead of greasy and loose. Add molasses gradually and beat thoroughly. Refrigerated gingerbread butter keeps for about 1 week and can be frozen for roughly 2–3 months.