Description
These Gingerbread Cookie Bars are a delightful twist on the classic gingerbread cookie, combining warm spices and rich molasses into a chewy, moist bar perfect for holiday celebrations or cozy snacks. With a soft yet firm texture, these bars bring the traditional flavors of ginger, cinnamon, and cloves together in an easy-to-make pan treat.
Ingredients
Scale
Dry Ingredients
- 2 ¼ cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 ½ teaspoons Ground Ginger
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Ground Cloves
- ½ teaspoon Salt
Wet Ingredients
- ¾ cup (1 ½ sticks) Unsalted Butter, softened
- 1 cup Brown Sugar, packed
- 1 large Egg
- 1 teaspoon Pure Vanilla Extract
- ½ cup Molasses
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt until evenly combined.
- Cream Butter and Sugar: In a separate large bowl, cream the softened unsalted butter and packed brown sugar together until light and fluffy. Then, beat in the egg, pure vanilla extract, and molasses until smoothly incorporated.
- Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until the dough is fully combined. The dough will be thick and slightly sticky.
- Press Dough into Pan: Evenly press the dough into the prepared baking pan, smoothing the top with a spatula or your hands for an even surface.
- Bake: Bake in the preheated oven for 20–22 minutes, or until the edges are set and the center is no longer jiggly when gently shaken.
- Cool and Serve: Allow the bars to cool completely in the pan. Optionally, drizzle with a glaze or dust with powdered sugar for extra sweetness. Slice into bars and serve warm or at room temperature, perfect with a cup of tea or festive drink.
Notes
- Ensure butter is softened to room temperature for easier creaming with sugar.
- For a stronger spice flavor, consider adding a pinch more ground ginger or cinnamon.
- You can substitute molasses with dark corn syrup or honey, but molasses is preferred for authentic gingerbread flavor and color.
- These bars keep well in an airtight container at room temperature for up to 5 days or can be frozen for longer storage.
- To make a simple glaze, mix powdered sugar with a bit of milk or lemon juice and drizzle over cooled bars.
