Sticky Cranberry Gingerbread That Feels Like the Holidays

There are desserts you make because they look nice, and then there are desserts you make because they feel right. Sticky Cranberry Gingerbread belongs firmly in the second category. From the moment it goes into the oven, the kitchen fills with warm spices, deep molasses notes, and the comforting scent of the holidays.

What makes this gingerbread special isn’t just the spices—it’s the contrast. The soft, dark crumb soaked with a glossy sticky glaze meets the sharp bite of cranberries, creating a dessert that is rich without being heavy and sweet without being overwhelming.

This is the kind of bake that disappears quickly at the table, yet somehow tastes even better the next day.

What Makes Sticky Cranberry Gingerbread Different

• Deep flavor, not just sweetness – Molasses and brown sugar create a rich base instead of a sugary one.
  
• Naturally moist texture – No dry gingerbread here; the glaze locks in moisture.
  
• Tart cranberry balance – Cranberries cut through the spices and add brightness.
  
• Perfect for sharing – Easy to slice, easy to serve, and ideal for gatherings.
  

Sticky Cranberry Gingerbread Recipe

Ingredients

Gingerbread Base:

• 180g unsalted butter, softened
  
• 180g dark brown sugar
  
• 2 large eggs, room temperature
  
• 120ml molasses
  
• 240g all-purpose flour
  
• 1 tsp baking soda
  
• 2 tsp ground ginger
  
• 1 tsp cinnamon
  
• ½ tsp ground cloves
  
• ½ tsp nutmeg
  
• 120ml milk
  
• 180g cranberries (fresh or frozen)
  

Sticky Cranberry Glaze:

• 90g brown sugar
  
• 50g butter
  
• 3 tbsp golden syrup or honey
  
• 2 tbsp water
  

How to Make Sticky Cranberry Gingerbread Step by Step

1. Prepare the Oven
   Preheat oven to 180°C (350°F). Grease and line a rectangular baking pan.
   
2. Cream the Base
   Cream together the butter and brown sugar until the mixture is smooth and fluffy. Incorporate the eggs individually, mixing thoroughly, then add the molasses.
   
3. Combine Dry Ingredients
   In a separate bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and nutmeg.
   
4. Build the Batter
   Add dry ingredients to the wet mixture in stages, alternating with milk. Mix gently until just combined.
   
5. Add Cranberries
   Fold cranberries into the batter, ensuring even distribution.
   
6. Bake
   Transfer the batter into the baking pan and cook for 35 to 40 minutes, or until a skewer inserted reveals some moist crumbs.
   
7. Make the Sticky Glaze
   While baking, heat brown sugar, butter, syrup, and water in a saucepan until melted and glossy.
   
8. Glaze While Hot
   Pour glaze over the gingerbread straight from the oven. Let it soak in for at least 15 minutes before slicing.
   

Serving Ideas

• Serve warm with a spoon of whipped cream
  
• Pair with vanilla ice cream for contrast
  
• Enjoy with tea, coffee, or spiced latte
  
• Cut into small squares for holiday dessert platters
  

Baking Tips to Perfect Sticky Cranberry Gingerbread

• Dark molasses gives the best depth of flavor
  
• Do not overbake—slightly under is better than dry
  
• Let the glaze absorb fully before cutting
  
• Flavors intensify, making it taste even better the following day
  

If you’re planning a festive spread, this Christmas Tree Tiropita is a beautiful and savory addition to your holiday table.

Final Thoughts

Sticky Cranberry Gingerbread is more than a seasonal dessert—it’s comfort, warmth, and nostalgia baked into every slice. Whether you serve it for the holidays or a quiet winter evening, it’s the kind of recipe people remember.