📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This is crucial to prevent sticking—trust me, I learned this the hard way!
2. In a large mixing bowl, cream together 1 cup (2 sticks) of unsalted butter and 1 ¾ cups of packed light brown sugar using a stand mixer or a good old-fashioned wooden spoon. Make sure it's nice and fluffy; this is key for a tender crumb!
3. Beat in 2 large eggs one at a time, mixing well after each addition. Don't rush this step! Properly mixing ensures even distribution of ingredients.
4. In a medium bowl, whisk together 4 cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, and ½ teaspoon salt. This is your dry ingredient magic!
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Overmixing can result in a tough gingerbread, so stop when it's just mixed—no more, no less!
6. Stir in 1 cup of molasses. The mixture will be thick—don't worry, it's supposed to be this way. It's almost like a magical gingerbread swamp!
7. Pour the batter into the prepared baking pan and spread evenly. Use a spatula to make sure it's evenly distributed.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Don't overbake—we don't want dry gingerbread!
9. Let the gingerbread cool completely in the pan before cutting into squares. Patience is a virtue, especially when dealing with warm gingerbread!
10. Once cooled, dust with powdered sugar or drizzle with a simple glaze (made with powdered sugar and milk or lemon juice). Get creative with your decorations!