Description
These Gingerbread Cookie Bars offer the perfect balance of warm spices and rich molasses sweetness in a soft, chewy bar form. Ideal for holiday treats or any cozy occasion, they are easy to prepare and bake in a single pan, making them a convenient and delicious dessert option.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/4 cup molasses (robust, unsulfured recommended)
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Prepare Your Baking Pan: Line a 9×9-inch square baking pan with parchment paper, ensuring the paper extends over the edges to make removing the baked bars easier.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, cloves, baking soda, and salt until well combined and fragrant.
- Cream Butter and Sugars: Using a hand mixer or stand mixer, beat the softened unsalted butter and brown sugar until the mixture becomes light and fluffy, approximately 3 minutes.
- Add Molasses, Egg, and Vanilla: Incorporate the molasses into the butter and sugar mixture, then add the egg and vanilla extract. Mix thoroughly until the batter is smooth and well combined.
- Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until the dough forms and no streaks of flour remain—avoid overmixing.
- Bake the Gingerbread Cookie Bars: Evenly spread the batter into the prepared pan. Bake at 350°F (175°C) for 20 to 25 minutes or until the edges appear set and a toothpick inserted near the center comes out mostly clean with a few moist crumbs.
- Cool and Slice: Let the bars cool completely in the pan. Once cooled, use the parchment overhang to lift the bars out and slice them into squares for serving or gifting.
Notes
- For a deeper molasses flavor, use robust, unsulfured molasses as suggested.
- Do not overbake; bars should remain slightly soft in the center for the best texture.
- These bars keep well in an airtight container at room temperature for up to 5 days, or can be frozen for longer storage.
- Customize with a drizzle of icing or a sprinkle of powdered sugar for extra festive touch.
