Description
These Chewy Gingerbread Cookie Bars combine the warm, spicy flavors of classic gingerbread with a soft and chewy texture, perfect for holiday treats or anytime you crave a comforting sweet snack. With a blend of aromatic spices and rich molasses, these bars are easy to make and deliciously satisfying.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1/3 cup molasses
- 1 teaspoon pure vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt thoroughly. This ensures even distribution of spices throughout the dough.
- Cream Butter and Sugars: In a large bowl, cream the softened butter with the brown sugar and granulated sugar until the mixture is light, fluffy, and well combined, which helps give the bars a tender texture.
- Add Wet Ingredients: Beat the large egg, molasses, and vanilla extract into the creamed butter and sugar mixture until fully incorporated and smooth.
- Combine Dry and Wet Components: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until a soft dough forms without overmixing to keep the bars tender.
- Spread Dough in Pan: Evenly spread and smooth the dough into the prepared baking pan, ensuring it reaches the corners for uniform baking.
- Bake the Bars: Place the pan in the oven and bake for 20 to 25 minutes, or until the edges are set and a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Cool and Slice: Allow the cookie bars to cool completely in the pan before removing and slicing into 16 equal bars for serving.
Notes
- You can substitute dark molasses for a deeper flavor.
- Use parchment paper for easier removal and less mess.
- Store bars in an airtight container at room temperature for up to one week.
- These bars freeze well; wrap tightly and freeze for up to 3 months.
- For added texture, consider folding in 1/2 cup chopped nuts or chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
