Gingerbread Cookie Bars
Delicious and easy-to-make Gingerbread Cookie Bars filled with warm spices, perfect for sharing during the holiday season.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Can substitute with gluten-free flour for a gluten-free version.
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened Can substitute with coconut oil or vegan butter for a dairy-free version.
- 1 cup brown sugar
- ½ cup molasses Can be substituted with maple syrup or agave nectar.
- 1 large egg Can substitute with flaxseed or chia seed mixture for a vegan version.
- 1 teaspoon vanilla extract
Instructions
Preparation
- Gather all ingredients and measure flour, spices, and wet ingredients into separate bowls.
- Preheat your oven to 350°F (175°C).
Mixing
- In a mixing bowl, combine the flour, baking soda, ginger, cinnamon, cloves, and salt, whisking gently.
- In another large bowl, beat the softened butter and brown sugar together until light and fluffy.
- Add molasses, egg, and vanilla extract to the butter and sugar mixture, mixing well until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Baking
- Grease your baking dish and pour the batter in, spreading it evenly.
- Bake for 20-25 minutes or until a toothpick comes out clean.
Cooling and Serving
- Remove from the oven and let cool on a wire rack.
- Once cool, cut into squares or rectangles and dust with powdered sugar or drizzle with icing if desired.
Notes
Store in an airtight container at room temperature for up to 3 days or refrigerate for a week. Can freeze for up to 3 months.