Delicious and Easy: Moonshine Gingerbread Recipe

Allow me to introduce you to a recipe that will blow your taste buds away – Moonshine Gingerbread Recipe. Whether you are a seasoned baker or a newcomer to the world of baking, this recipe is sure to leave you wanting more.

Nothing says winter quite like the sweet and savory aroma of gingerbread wafting through the air. Add a little moonshine to the mix and you have yourself a showstopper. This gingerbread is not only delicious, but it also packs a punch! This recipe combines the classic soft glazed gingerbread with the smooth and rich flavors of moonshine. The end result is a perfect balance of flavors that will have you indulging in just one more slice.

Now, I know what you’re thinking – “I’m not a fan of moonshine”. But trust me when I say, this recipe may just change your mind. The addition of moonshine adds a unique flavor that is both subtle and satisfying. Don’t worry – this recipe won’t leave you feeling tipsy! The amount of moonshine used in this recipe is just enough to create a heavenly taste without overpowering the classic gingerbread flavor.

So come on, put on your best apron, grab your mixing bowl and let’s get to baking this delicious Moonshine Gingerbread Recipe. Get ready to impress your friends and family with an unforgettable dessert that’s perfect for any occasion!

Why You’ll Love This Recipe

Moonshine Gingerbread
Moonshine Gingerbread

Picture this: it’s a chilly evening, the fire is crackling in the hearth, and the cozy aroma of sweet spiced gingerbread fills your kitchen. This moonshine gingerbread recipe is the perfect way to bring warmth and comfort to any gathering.

With a mix of ginger, cinnamon, nutmeg, and other savory spices, this recipe is sure to capture the essence of holiday cheer. The rich buttery flavor of the cake flour and brown sugar combines perfectly with the gingerbread cookie moonshine to create an irresistible dessert cocktail.

But this recipe isn’t limited to just a winter treat or reunion gingerbread moonshine. It’s versatile enough to be served year-round at any occasion or celebration. Whether it’s at a family barbecue or a friend’s weekend brunch, this gingerbread liqueur can be enjoyed anywhere by anyone.

So why will you love this recipe? Because it delivers on flavor and versatility that embodies what baking should be all about: bringing happiness to those around us. This moonshine gingerbread recipe is sure to become an instant favorite amongst everyone that tries it.

Ingredient List

 The warm aroma of fresh gingerbread straight from the oven is irresistible!
The warm aroma of fresh gingerbread straight from the oven is irresistible!

Before anything else, it’s important to ensure that you have all the required ingredients on hand before baking this Moonshine Gingerbread Recipe. Here is the ingredient list:

Dry Ingredients:

  • 2 cups of cake flour
  • 2 teaspoons of baking powder
  • 1/4 teaspoon of baking soda
  • 1/4 teaspoon of nutmeg
  • 2 teaspoons of cinnamon
  • 2 teaspoons of ginger

Wet Ingredients:

  • 1/2 cup (1 stick) of unsalted butter, melted and cooled
  • 1/4 cup of light brown sugar
  • 1/4 cup of granulated sugar
  • 1 large egg

Ginger Paste:

  • 2 cups of fresh ginger, peeled and chopped
  • Small piece (about an inch) of cinnamon
  • 1/4 cup of water

Moonshine Mixture:

  • 4 ounces of moonshine or gingerbread liqueur
  • 64 oz bottle Hansen’s Gingerbread soda
  • Gingersnap cream liquor

The Recipe How-To

 A perfect gingerbread snack to accompany you on a moonlit night.
A perfect gingerbread snack to accompany you on a moonlit night.

Now, let’s get started with the recipe. You’ll need to set aside some quiet time to make this Moonshine Gingerbread Recipe, but trust me, it’s worth it in the end. Follow these simple steps and get ready to enjoy a delicious and moist gingerbread cake infused with gingerbread moonshine liqueur.


  • 2 cups cake flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, at room temperature
  • 1/4 cup brown sugar
  • 3/4 cup white sugar
  • 2 large eggs
  • 1/2 cup fresh ginger, peeled and chopped
  • 1 small cinnamon stick
  • 1/2 cup gingerbread moonshine


Step 1:

Preheat your oven to 350°F (175°C) and generously grease an 8-inch square cake pan.

Step 2:

In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.

Step 3:

Using an electric mixer or a stand mixer fitted with a paddle attachment, cream the butter until smooth. Add brown sugar and white sugar and continue beating until well combined.

Step 4:

Add one egg and mix well before adding the second egg. Continue mixing until everything is well incorporated.

Step 5:

Add the dry ingredients into the wet ingredients mixture in three parts. Mix each part just enough to combine everything before adding some more.

Step 6:

Grate fresh ginger using a microplane over the batter. Add cinnamon stick into the batter too.

Step 7:

Pour gingerbread moonshine into the batter as well. Mix everything until everything is well combined starting from lower speed before moving up higher speed settings.

Note: If you don’t have gingerbread moonshine on hand, you can make your own using this recipe – Moonshine Gingerbread Liqueur Recipe

Step 8:

Pour batter into prepared pan and back for around 30 minutes or until done (insert toothpick in center of cake; it should come out clean).

Step 9:

Remove from oven and let cool completely before slicing into squares.

Enjoy tasting reunion gingerbread or use it as a base to make delicious Gingerbread Cookie Cocktail or even Apple Pie Moonshine Cocktail. Keep wrapped in plastic wrap or in an airtight container at room temperature for up to three days.

Pro Tip: Serve warm with a scoop of vanilla ice cream or top with sweetened whipped cream for extra indulgence!

Substitutions and Variations

 The secret to our Moonshine Gingerbread lies in our special blend of spices!
The secret to our Moonshine Gingerbread lies in our special blend of spices!

As with any recipe, there are always opportunities to switch out ingredients or add your own unique twist. Here are some suggestions that may work well with the Moonshine Gingerbread Recipe:

– Flour: If you don’t have cake flour, don’t worry! All-purpose flour will work just fine in this recipe. The texture of the gingerbread may be slightly different, but it will still taste delicious.

– Sugar: Brown sugar can be substituted for white sugar in equal amounts. This will give the gingerbread a deeper flavor and a darker color.

– Liquor: While gingerbread moonshine is recommended for this recipe, you can also use other types of moonshine or even whiskey if that’s all you have on hand. For a non-alcoholic version, use apple cider or apple juice instead.

– Spices: Don’t be afraid to experiment with spices! Consider adding clove or allspice for an even more festive flavor. You can also adjust the amounts of nutmeg, cinnamon, and ginger to suit your personal taste.

– Glaze: Instead of using the soft glazed gingerbread as suggested in the recipe, try using a cream cheese frosting or a dusting of powdered sugar for a different look and taste.

Try these variations and see which one is your favorite! Be creative and make it your own personal recipe.

Serving and Pairing

 Our gingerbread recipe will transport you back to childhood memories of baking with grandma.
Our gingerbread recipe will transport you back to childhood memories of baking with grandma.

Now that your moonshine gingerbread is ready, it’s time to plan on how to serve and pair it. This sweet and savory spice concoction is perfect for the holiday season but can be enjoyed all year round.

For a truly indulgent experience, I recommend serving this gingerbread with a dollop of whipped cream, a drizzle of caramel sauce or a sprinkle of powdered sugar. If you want to get fancy, you can even create a gingerbread trifle with layers of gingerbread cake and whipped cream.

This gingerbread also pairs well with hot drinks such as tea or coffee, which help to balance out the sweetness with their bitter notes. You can even add a splash of gingerbread liqueur to your coffee or create a gingerbread martini for a cocktail perfect for the holidays.

For those trying to watch their calorie intake or looking for healthier options, this gingerbread can also be paired with fresh fruits such as sliced apples or pears. The acidity and freshness of the fruits will cut through the richness of the spices and make for an enjoyable pairing.

Lastly, if you are serving this gingerbread at a party or get-together, consider creating a dessert table featuring other holiday treats such as apple pie moonshine, eggnog, cranberry moonshine or soft glazed gingerbread. This would make for not only a delicious but also visually appealing display that is sure to impress your guests.

Remember though, don’t be afraid to experiment with different pairings and make it your own!

Make-Ahead, Storing and Reheating

 Cutting through the freshly baked gingerbread loaf is pure pleasure.
Cutting through the freshly baked gingerbread loaf is pure pleasure.

As with most baked goods, this Moonshine Gingerbread recipe can be made in advance and stored properly for later use. The gingerbread can last up to four days at room temperature if stored in an airtight container or covered in plastic wrap.

If you plan on storing the gingerbread for longer than four days, it’s best to keep it in the refrigerator. However, make sure it’s wrapped tightly to prevent it from drying out. It can last up to a week in the fridge.

To reheat the gingerbread, simply preheat your oven to 350°F (180°C). While waiting for the oven to heat up, take the gingerbread out of the fridge and let it sit at room temperature for thirty minutes to an hour. This will allow it to come to room temperature and prevent the bread from becoming dry after reheating.

When ready, place the gingerbread on a baking sheet and bake for five to ten minutes or until it’s heated through. Once reheated, you can enjoy a warm and delicious slice of gingerbread just like it was freshly baked.

If you’re looking for a dessert that can be made ahead of time and still taste great after sitting for a few days, this Moonshine Gingerbread recipe is perfect. Just make sure you store it properly and follow these reheating instructions for optimal taste and texture.

Tips for Perfect Results

 There's something magical about the taste of gingerbread, especially with a hot cup of coffee.
There’s something magical about the taste of gingerbread, especially with a hot cup of coffee.

Baking the perfect gingerbread can be a little tricky, and it’s easy to make mistakes. So, here are some tips and recommendations to help you achieve that sweet and savory spice of heaven with your Moonshine Gingerbread Recipe.

Tip #1 – Remember the baking soda and baking powder ratio

Baking soda is responsible for rising our baked goods, while baking powder provides extra lift. Make sure you measure correctly to get the right amount of each, as too much or too little can affect the texture of your gingerbread.

Tip #2 – Be patient when mixing

When adding the dry ingredients to the wet, take your time mixing everything properly. Overmixing can lead to tough gingerbread, while under-mixing can leave clumps and pockets of dry ingredients in your batter. Mix just enough to get everything combined well.

Tip #3 – Chill your dough before baking

After making your dough, let it rest in the refrigerator for at least 30 minutes before rolling it out. This will make your dough easier to work with and maintain its shape as it bakes.

Tip #4 – Use fresh spices

Spices like cinnamon and nutmeg lose their potency over time. So, always buy fresh spices and use them within six months of opening for maximum flavor impact.

Tip #5 – Store your gingerbread properly

For keeping your gingerbread fresh and tasty, store it in an airtight container at room temperature. Or put them in the fridge if you live in a humid place.

Follow these tips while preparing Moonshine Gingerbread Recipe, to make a soft glazed gingerbread cookie that will melt in your mouth filling up with fantastic holiday flavors.

Bottom Line

In conclusion, the Moonshine Gingerbread recipe is a delicious and unique twist on the classic gingerbread cookie. With its warm spices and sweet, spiced flavor, this recipe is perfect for the holidays or any time of year. Whether you’re looking to impress your friends and family with a unique cocktail or just enjoy a sweet treat, this recipe has something to offer.

I highly recommend trying out this recipe and experimenting with different variations to find your favorite flavor combinations. From the savory spice of white lightning to the rich sweetness of apple pie moonshine, there’s no shortage of ways to make the perfect gingerbread moonshine cocktail.

So don’t be afraid to get creative and try new things. With this Moonshine Gingerbread recipe as your starting point, the possibilities are endless. Happy baking and cheers to good times with great drinks!

Moonshine Gingerbread

Moonshine Gingerbread Recipe

Wonderful cake recipe from Great Grandmother Alice Marshall, circa 1920. Best when served warm.
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Course: Dessert
Cuisine: American
Keyword: < 60 Mins, Dessert
Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 1 square cake
Calories: 346.8kcal


  • 2 cups sifted cake flour
  • 1 cup sugar
  • 1/2 cup butter
  • 1/2 teaspoon ginger
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 egg, well beaten
  • 1/2 teaspoon baking soda, dissolved in
  • 3/4 cup sour milk


  • Mix first 3 ingrediants together as for pastry.
  • Reserve 1 cup and set aside in a cool place.
  • Add remaining ingrediants to the main mixture.
  • Beat well.
  • Sprinkle 1/2 reserved crumb mixture on the bottom of a greased square pan ( 8x8 or 9x9 ).
  • Pour wet mixture in smoothly.
  • Sprinkle with remaining reserved crumbs.
  • Bake at 350 for 35 minutes.

Your Own Notes


Serving: 103g | Calories: 346.8kcal | Carbohydrates: 53.2g | Protein: 4.5g | Fat: 13.2g | Saturated Fat: 8g | Cholesterol: 59.2mg | Sodium: 224.4mg | Fiber: 0.7g | Sugar: 26.4g

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