• 1 stick unsalted butter, room temperature
• ½ cup sugar
• 1 egg
• ¾ cup unsulphured molasses
• 1½ cups all-purpose flour
• ½ tsp salt
• 1 tbsp white vinegar
• ¾ cup whole milk
• 2 tsp baking powder
• ¼ tsp baking soda
• 2 tsp ground ginger
• 1 tsp cinnamon
• ¼ tsp ground cloves
• nonstick cooking spray

Special Equipment

• stand or hand mixer
• 8" x 8" baking pan
• parchment paper

1. Preheat oven to 350º
2. Spray an 8" x 8” pan with nonstick cooking spray. Line with parchment paper, allowing parchment to rise above the edge of the pan. (This aids in easier removal of the gingerbread.) Spray parchment with nonstick cooking spray
3. Cream together butter and sugar in a stand mixer or a hand mixer. Add egg and mix until combined.  Add molasses and mix until incorporated
4. Combine vinegar and milk and set aside (mixture will curdle)
5. Sift together flour and salt and add to the mixer.  Add baking powder, baking soda and spices and fold in, in stages, alternating with milk and beginning and ending with the flour mixture. Give the bowl one good scrape with a spatula to make sure all ingredients are well mixed
6. Pour mixture into prepared baking pan and spread out evenly. Bake about 50-60 minutes until gingerbread is completely set and pulling away from sides of the pan
7. When cool enough to touch, lift gingerbread from pan by the overlapping parchment paper, slice and serve