Gingerbread Spice Mix
This homemade gingerbread spice mix is warm, fragrant, and made with simple spices you probably already have in your pantry. A cozy blend of cinnamon, ginger, allspice, nutmeg, and cloves, it’s perfect for gingerbread cookies, cakes, holiday baking, drinks, and desserts.
I’ve been making homemade spice mixes for as long as I can remember. My mom was the queen of spice blends. Her favorite kitchen tool was her spice grinder, and she always said freshly ground spices made all the difference.
While I don’t make every spice from scratch like she did, I do love keeping homemade blends ready in my pantry. Every fall, I make small jars of pumpkin spice, chai spice, and this gingerbread spice blend so I’m ready for all my holiday baking.
Why you’ll love this gingerbread spice mix
- Ready in minutes – Just measure, mix, and store. No special equipment needed if you use ground spices.
- Better than store-bought – Homemade spice blends taste fresher because you control the quality and age of your spices.
- Easy to adjust – Add more ginger for spice, more cinnamon for sweetness, or a pinch of pepper for warmth.
- Perfect for holiday baking – Use it in gingerbread cookies, cakes, muffins, pancakes, drinks, and desserts.
Ingredients and Substitutes
- Ground ginger – The signature spice in gingerbread. It adds warmth and that classic slightly spicy flavor.
- Cinnamon – Adds sweetness and balances the stronger spices.
- Allspice – Gives the blend depth with flavors similar to cinnamon, cloves, and nutmeg.
- Nutmeg – Adds a warm, nutty flavor. Freshly grated nutmeg works beautifully if you have it.
- Cloves – Very strong and aromatic, so a little goes a long way.
- Cardamom (optional) – Adds a slightly floral flavor often found in European-style gingerbread blends.
- Black pepper (optional) – Adds gentle heat and enhances the warmth of the spices.
Step-by-step: Gingerbread Spice Mix
Using ground spices
- Measure all the spices into a small bowl or jar.
- Stir well with a whisk or close the jar and shake until combined.
- Transfer to an airtight spice jar and store in a cool, dry place.
Using whole spices
- Toast whole spices gently in a dry pan for 1 to 2 minutes until fragrant.
- Cool completely.
- Grind in a spice grinder until fine.
- Combine with the powdered spices and store.
Storage
Store homemade gingerbread spice mix in an airtight spice jar or container in a cool, dark pantry.
While ground spices are safe much longer, the flavor is strongest during the first 6 months. After that, the spices slowly lose their aroma and intensity.
Always use the expiration dates on the individual spices as a guide. The spice with the shortest shelf life will determine how long your blend stays fresh.
How to use gingerbread spice mix
Use this homemade gingerbread spice blend in:
- Gingerbread cookies
- Gingerbread cake
- Muffins and quick breads
- Pancakes and waffles
- Coffee, latte, and hot chocolate
- Oatmeal
- Holiday desserts
Start with about 1 to 2 teaspoons and adjust depending on the recipe.
Gingerbread Spice Mix
Add the warmth of the gingerbread spice mix to your baked goods and drinks during these cooler months. This is a combination of spices you probably already have in your pantry.
Video
Ingredients
- 2 tbsp Allspice
- 2 tbsp Cinnamon
- 1 tbsp Ground ginger
- 1 tbsp Nutmeg powder
- 1 tbsp Cloves
- ¼ tsp Black pepper
- ¼ tsp Coriander powder (optional)
- ¼ tsp Cardamom (optional)
- 10 Allspice
- 3 inch Cinnamon
- 10 Cloves
- 2 tbsp Ground ginger
- 1 tbsp Nutmeg powder
- 5 Peppercorns
- 1 tsp Coriander (optional)
- 1 inch Mace (optional)
- 2 Cardamoms (optional)
Method
- Measure all ground spices. Combine them all in a small jar.
- Close the lid and give it a good shake or just use a small whisk to ensure it is well combined.
- Store in an airtight container for up to 3 months.
- Have all your ingredients measured in advance.
- Place a frying pan on low heat for a minute.
- Keep the heat on low and lightly shake the pan to toast them.
- Take it off the heat and let cool until barely warm.
- Place all the whole and powder spices in a spice blender (yes you need a spice blender or coffee grinder).
- Pulse it a few times until finely ground.
- Store in an airtight container for up to 3 months.
Notes
Storage
- Always store in an airtight jar to ensure the flavor of the spices is sealed in well.
- Ideally, these spices have a long shelf life – but it’s best to make a note on the jar so you know when its time to make a new batch.
- Read the expiry date on the powders you used – choose the one with the earliest date as a guide.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Use fresh spices – Ground spices lose their flavor over time. For the best gingerbread spice mix, use spices that are fresh and fragrant.
- Adjust the spice level – Like a stronger ginger flavor? Add an extra teaspoon of ginger. Prefer a sweeter, milder blend? Increase the cinnamon slightly.
- Don’t overdo the cloves – Cloves are very strong and can quickly overpower the whole spice blend. A little gives plenty of warmth.
- Make small batches – Homemade spice mixes taste best when fresh. I prefer making enough for the season instead of storing a large jar for years.
- Store properly – Keep your gingerbread spice blend in an airtight jar away from heat, sunlight, and moisture.
More Homemade Seasonings You’ll Love
- Homemade Curry Powder
- Homemade Garam Masala
- Authentic Chai Spice Mix – 5 Mins
- Pumpkin Spice Mix
- Shawarma Spice Mix (Authentic Middle Eastern Seasoning)
Frequently asked questions
Traditional gingerbread spice mix is made with ginger, cinnamon, allspice, nutmeg, and cloves. Some variations also include cardamom, coriander, mace, or black pepper.
They are similar, but not exactly the same. Gingerbread spice usually has more ginger and deeper spices like cloves, while pumpkin spice is usually more cinnamon-forward.
Yes, you can replace cinnamon with gingerbread spice when you want a warmer holiday flavor. Keep in mind that it also contains stronger spices like ginger, cloves, and nutmeg.
It depends on the recipe, but a good starting point is 1 to 2 teaspoons for cakes, cookies, muffins, pancakes, or drinks. Adjust according to taste.
Yes. Toast whole spices lightly, cool them, and grind them into a fine powder. Freshly ground spices usually have a stronger aroma and flavor.
For the best flavor, use it within 6 months. Store it in an airtight jar away from heat and sunlight.
more recipes with gingerbread spice
- Gingerbread Cupcakes
- Gingerbread Cookies Recipe
- Perfect Gingerbread Cake
- Gingerbread Sandwich Cookies
- Fondant Frosted Gingerbread Sugar Cookies
- Frosted Gingerbread Christmas Tree Cookies
- Gingerbread Bars with Cream Cheese Frosting
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These ingredients look so tasty I love the sound of them also!! What a great idea to make your own gingerbread spice mix, so much fresher than store bought no doubt. Thanks, can’t wait to try.
Thank you, Adrianne
This looks fantastic! Can’t wait to try it.
Thanks, Katie
I use coffee grinder too for grinding spices makes life so much easier
Mine is a spice grinder for both wet and dry. I use it all the time.
It sounds so full of flavors and can’t wait to try this spice mix. It will be quite handy when baking.
Thank you, Lata
So flavorful! Can’t wait to use this spice mix with all my holiday baking. It will be ready to go when the time comes!
Thanks, Haley