Easy Gingerbread Cookie Bars
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1/2 cup unsalted butter, softened to room temperature
- 3/4 cup packed brown sugar
- 1/4 cup unsulphured molasses
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- Optional: Cream cheese frosting for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8 inch square baking pan with butter or non-stick spray, or line it with parchment paper leaving an overhang on the sides for easy removal.
- In a large mixing bowl, beat the softened butter and brown sugar together until the mixture is light and fluffy. This should take about 2 to 3 minutes using an electric mixer.
- Add the egg, molasses, and vanilla extract to the butter mixture. Beat on medium speed until everything is well combined, scraping down the sides of the bowl as needed.
- In a separate medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. This ensures the spices are evenly distributed throughout the dough.
- Gradually add the dry ingredients to the wet ingredients. Mix on low speed just until the flour streaks disappear. Do not overmix, as this can make the bars tough.
- Spread the batter evenly into the prepared baking pan. Smooth the top with a spatula. Bake for 22 to 25 minutes, or until the edges are set and a toothpick inserted into the center comes out with just a few moist crumbs.
- Allow the bars to cool completely in the pan on a wire rack. Once cooled, you can frost them if desired. Lift them out of the pan using the parchment paper and cut them into 16 even squares.