Just in time for the Holidays, I am absolutely in love with these Gingerbread Bar. They are so good that I've already made them two times this month and was thinking about making them a third!
There is no need to fuss with rolling out the cookie dough and breaking out those cookie cutters. This recipe makes everything super easy since you just dump the mixture into a prepared pan and bake. The hardest part about making these bars is trying not to eat the entire pan before sharing these bars with others. They are soft, chewy and full of spice. The spices don't over power one another and they aren't overly sweet. You can slap on some cream cheese frosting or keep it simple and enjoy the molasses and spice flavor by dusting them with powered sugar.
This recipe is definitely a keeper in my book and it should be in yours too.
2 cups all purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
3/4 cup (packed) dark brown sugar
1/2 cup sugar
2 large eggs
1/4 cup light (unsulfured) molasses
1. Preheat oven to 350°F. Prepare a 9"x13" pan with parchment paper, you can also butter and flour the pan if you prefer.
2. Sift together flour, spices, baking soda, and salt in medium bowl; whisk to blend.
3. In the bowl of a stand mixer, cream together butter, brown sugar, and sugar in large bowl until fluffy.
4. Beat in eggs, 1 at a time, then molasses.
5. Slowly add dry ingredients to butter mixture and beat to blend.
6. Spread batter evenly in prepared pan. Bake gingerbread until golden brown and tester inserted into center comes out clean, about 22 minutes; cool completely in pan on rack.
7. Cut gingerbread crosswise into 4 strips, then cut each strip into 6 pieces, forming 24 bars.