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Recipes
July 2009

Gingerbread Bars

By Lisa ZwirnPhotography by Yoko Inoue

4.1

(7)

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Recipe information

  • Yield

    Makes 24 Servings

Ingredients

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

7

1/2 tablespoons sugar, divided

2

large eggs

1

/4 cup light (unsulfured) molasses

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 350°F. Butter and flour 15x10x1-inch baking sheet. Place 2 cups flour in medium bowl; transfer 2 tablespoons flour to small bowl and reserve. Add spices, baking soda, and salt to flour in medium bowl; whisk to blend. Using electric mixer, beat butter, brown sugar, and 6 tablespoons sugar in large bowl until fluffy. Beat in eggs, 1 at a time, then molasses. Add dry ingredients to butter mixture and beat to blend. Spread batter evenly in prepared pan. Sift reserved 2 tablespoons flour evenly over batter, then sprinkle evenly with remaining 1 1/2 tablespoons sugar.

    Step 2

    Bake gingerbread until golden brown and tester inserted into center comes out clean, about 22 minutes; cool completely in pan on rack. Cut gingerbread crosswise into 4 strips, then cut each strip into 6 pieces, forming 24 bars, each about 3 1/2x1 3/4 inches. DO AHEAD Can be made 2 days ahead. Store airtight at room temperature.

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