Beyond Cookies: Creative Holiday Baking with Duinkerken Gingerbread Mix
The holidays are all about traditions, warm spices, and delicious treats shared with family and friends. This year, make holiday baking easier (and tastier!) with Duinkerken Gingerbread Mix!
Whether you’re baking with little helpers, preparing treats for holiday gatherings, or creating homemade gifts, our versatile mix takes the guesswork out of holiday baking while delivering the classic gingerbread flavour you love. Discover delicious recipes below for all your holiday baking!
1. Gingerbread Cake with Vanilla Cream Sauce
Ingredients
You will need:
- 1 Pkg. Duinkerken Gingerbread Premium Mix (400 grams)
- 2 eggs
- 1/2 cup water
- 1/3 cup oil
For the Vanilla Cream Sauce:
- 1 cup granulated sugar
- 1/2 cup butter (1 stick)
- 1 cup heavy whipping cream
- 2 teaspoons pure vanilla extract
Instructions
Prepare Gingerbread Cake as directed on package
Directions for Vanilla Cream Sauce:
Add sugar, butter and cream to a medium saucepan over medium heat. Cook, stirring occasionally, until butter has melted.
- Bring mixture to a boil and boil, stirring frequently, for 3-5 minutes. Remove from heat and add vanilla.
- Allow to cool for a few minutes before serving over cake.
2. Apple Streusel Ginger Cake
Ingredients
- 1 box Duinkerken GF Gingerbread Cake and Cookie Mix (400 grams)
- ½ cup water
- 2 eggs
- 1/3 cup oil
- 2 apples, peeled and thinly diced
- 2 Tbsp. soft butter
- 1/2 cup packed brown sugar
- ¼ cup Duinkerken rice flour
- 2 tsp. ground cinnamon
Instructions
- Preheat oven 350 F
- Spray 8-inch square pan with cooking oil.
- in a large mixing bowl, combine gingerbread mix, water, oil, eggs, and diced apples. Spoon into prepared pan.
- in a small bowl, mix brown sugar, rice flour, cinnamon, and butter with a fork until crumbly. Sprinkle this evenly over gingerbread cake batter.
- Bake for 32 – 35 minutes or until toothpick inserted near center comes out clean. Serve warm or cold with a spoonful of whipped cream or vanilla ice cream.
3. Upside Down Fruit Cake
Ingredients
- 1 box Duinkerken GF Gingerbread Cake and Cookie Mix (400 grams)
- ½ cup water
- 2 eggs
- 1/3 cup oil
Topping
- 1/3 cup butter, melted
- 1/3 cup packed brown sugar
- 1 tablespoon water
- 1/3 cup chopped dried apricots
- 1/3 cup chopped dried cherries
- 1/3 cup chopped pecans
Instructions
- Heat oven to 350°F. Spray 9-inch round non-stick cake pan with cooking spray and line bottom with parchment paper.
- In a small bowl, stir 1/3 cup melted butter, 1/3 cup brown sugar and the 1 tbsp. water until well blended. Stir in dried fruit and pecans. Pour into prepared pan, spread evenly over bottom of pan. Set it aside.
- In medium size bowl, mix gingerbread cake mix, 1/2 cup water, eggs, and oil until well blended. Pour and spread batter over dried fruit mixture in pan.
- Bake 30 to 35 minutes or until the toothpick inserted in center comes out clean. Run knife around the side of pan to loosen cake. Cool pan on cooling rack for 5 minutes. Place serving plate upside down over pan; turn plate and pan over. Remove pan. Cool for 30 minutes before serving.
- Cut into wedges. Store loosely covered in refrigerator.
4. Festive Gingerbread Ice Cream Sandwiches
You will need:
- 1 ¾ cups Duinkerken Gingerbread Cake & Cookie Mix
- 1 large egg
- ¼ cup melted butter
- 2 Tbsp water
- Vanilla ice cream
Instructions
- Preheat oven to 350°F.
- Measure the mix by lightly filling a measuring cup and leveling it off.
- Combine the cookie mix, egg, melted butter and water in a medium bowl. Mix at medium speed for 2 minutes, scraping the bowl occasionally.
- Roll the dough on a lightly floured surface to ⅛ inch thick.
- Cut into desired shapes using a cookie cutter. For ice cream sandwiches, round cookies or gingerbread people would work especially well.
- Place cookies 2 inches apart on a parchment-lined baking sheet.
- Bake for 10–12 minutes, rather than the full 12–14 minutes. You want the cookies baked through but slightly softer so they remain easy to bite when frozen.
- Cool cookies completely.
- Let the vanilla ice cream soften slightly. Place a scoop of ice cream between two cookies and gently press together.
- Use a knife or small spatula to smooth the edges.
- Place sandwiches on a parchment-lined tray and freeze for at least 2 hours, or until firm.
- Remove from the freezer for 2–5 minutes before serving.
5.Gingerbread Whoopie Pies
You will need:
For the Gingerbread Cookies:
- 1 ¾ cups Duinkerken Gingerbread Cake & Cookie Mix
- 1 large egg
- ¼ cup melted butter
- 2 Tbsp water
For the Vanilla Filling:
- ½ cup butter, softened
- 1 ½ cups icing sugar
- 1 tsp vanilla extract
- 1–2 Tbsp milk or cream
Instructions
1. Preheat oven to 350°F.
2. Measure mix by lightly filling a measuring cup and leveling it off.
3. Combine mix, egg, melted butter and water in a medium-size bowl. Mix at medium speed for 2 minutes, scraping the bowl occasionally.
4. Shape 1 Tbsp of dough into balls and place 2 inches apart on a parchment paper-lined baking sheet. Gently flatten each ball slightly with your fingers or the bottom of a glass.
5. Bake for 12–14 minutes, or until the cookies are set but still soft.
6. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Make the Vanilla Filling
7. Beat softened butter until smooth and creamy.
8. Gradually add icing sugar and vanilla. Beat until combined.
9. Add milk or cream, 1 tablespoon at a time, until the frosting is light, smooth and spreadable.
Assemble
10. Spread or pipe vanilla frosting onto the flat side of one gingerbread cookie.
11. Place another cookie on top and gently press together.
12. Repeat with remaining cookies.
Yield: Approximately 9-12 whoopie pies
6.Gingerbread Thumbprint Cookies
You will need:
- 1 ¾ cups Duinkerken Gingerbread Cake & Cookie Mix
- 1 large egg
- ¼ cup melted butter
- 2 Tbsp water
- ⅓ cup raspberry or strawberry jam
Instructions
1. Preheat oven to 350°F.
2. Measure mix by lightly filling a measuring cup and leveling it off.
3. Combine mix, egg, melted butter and water in a medium-size bowl. Mix at medium speed for 2 minutes, scraping the bowl occasionally.
4. Shape 1 Tbsp of dough into balls and place 2 inches apart on a parchment paper-lined baking sheet.
5. Using your thumb or the back of a small measuring spoon, gently press an indentation into the centre of each dough ball.
6. Fill each indentation with approximately ½ teaspoon of jam. Do not overfill, as the jam will spread as it bakes.
7. Bake for 14–16 minutes, or until the cookies are set and lightly golden around the edges.
8. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Yield: Approximately 18 cookies
Optional Finish
Once cooled, drizzle with a simple vanilla glaze or dust lightly with icing sugar.
