Gingerbread Cookie Bars

Updated at: Wed, 10 Jan 2024 19:12:55 GMT

Step 1

Preheat the oven to 350ºF.

Step 2

Place the sugar, brown sugar, and molasses in a large bowl. Pour the melted butter over the top and whisk to combine. Add the egg, and whisk again.

Step 3

Add the baking soda, cinnamon, ginger, nutmeg, and salt, and whisk to incorporate.

Step 4

Finally, add the flour and use a spatula to incorporate — the batter will feel more like a thick dough and it will require some elbow grease to incorporate. This is normal.

Step 5

Press the dough into an ungreased 9×13-inch glass or metal baking dish.

Step 6

Transfer to the oven and bake for 22-24 minutes. The mixture will puff in the oven, but will collapse upon cooling. I like to err on the side of underbaking, and I find these are consistently done at 22-23 minutes. (If you are using a metal pan, start checking even earlier — Julie bakes them for 17-20 minutes, but she is using a larger pan, so her bars are slightly thinner.) Remove the pan from the oven and transfer to a cooling rack. Let cool for roughly 1 hour before cutting.

Step 7

Cut into 24 or 48 pieces. I like to make a 6×4 grid of bars; then cut each of those bars in half to make 48 pieces.

Step 8

Store at room temperature in an airtight container for up to 3 days (maybe longer, but chances are these bars will never make it that long.)

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