Description
These Gingerbread Cookie Bars deliver the classic warm spices and rich molasses flavor of traditional gingerbread in a soft, chewy bar form. Perfect for holiday gatherings or cozy evenings, they combine aromatic spices like ginger, cinnamon, and cloves with a moist brown sugar and molasses base baked in a single pan for easy serving and sharing.
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 packed brown sugar
- 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 ensure easy removal of the bars after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, cloves, and salt until evenly combined to distribute the spices properly throughout the dough.
- Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and packed brown sugar together until the mixture is light and fluffy. This step helps create a tender texture in the bars.
- Add Wet Ingredients: Beat in the egg, pure vanilla extract, and molasses into the creamed butter and sugar mixture until fully incorporated, resulting in a rich and spiced wet base.
- Combine Wet and Dry Mixtures: Gradually stir the dry ingredient mixture into the wet ingredients until just combined. The dough will be thick and slightly sticky, but homogeneous.
- Press Dough Into Pan: Transfer the dough into the prepared baking pan and press it evenly to fill the pan. Smooth the top with a spatula to create an even surface for baking.
- Bake the Bars: Place the pan in the preheated oven and bake for 20 to 22 minutes. The edges should be set and firm, and the center no longer jiggly when done.
- Cool Completely: Allow the bars to cool completely in the pan on a wire rack. This ensures they set properly and will be easy to slice without crumbling.
- Optional Finishing Touches: Once cooled, optionally drizzle the bars with a simple glaze or dust with powdered sugar for an extra touch of sweetness and presentation.
- Slice and Serve: Cut the bars into rectangles and enjoy them with a warm beverage or as a delightful holiday treat.
Notes
- For extra flavor, consider adding a quarter teaspoon of freshly grated nutmeg or a pinch of black pepper to enhance the spice profile.
- These bars store well in an airtight container at room temperature for up to 5 days.
- Molasses gives a distinctive flavor; substitute with honey or dark corn syrup for a different taste and texture.
- Line the pan with parchment paper with an overhang on the sides to make removal and slicing easier.
- For gluten-free option, substitute all-purpose flour with a gluten-free baking blend, keeping the same quantity.
