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Celestial Goldfish

April 2017



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Bready or Not: Gingerbread Bars

Some desserts are just plain dangerous because you want to EAT IT ALL.

This is one of those recipes. Consider yourself warned.

I first found this recipe back in 2003, featured on the inside of a Land O Lakes butter box. I had never been a big gingerbread fan because I associated the type with cut-out cookies, which tend to be hard. However, I gave this recipe a shot and discovered a legal, sugary equivalent to crack cocaine.

Since then, this has been a holiday favorite in my household. While this recipe can be cut into fancier shapes, I always slice it into bars. The result is a soft, luscious piece of gingerbread; the smell of it is simply divine. It's the scent of Christmas itself. Plus, it's the perfect recipe when you're low on time--it mixes together quickly and bakes in under 20 minutes. No standing around the oven for an hour, waiting for batch after batch of cookies to be done.

As soft as these bars are, they are surprisingly durable. When my husband was deployed in the Navy, I even mailed some to him overseas. I had them packed in Gladware with napkins for padding, and they survived the journey, intact and tasty.

Easy Gingerbread Bars
original recipe from Land O Lakes Butter

1 1/4 cups sugar
1 cup butter, softened
1 egg
3 tablespoons molasses
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger

2-3 tablespoons granulated sugar

1)Preheat oven to 350-degrees.

2) Combine the 1 1/4 cups sugar, butter, egg, and molasses in a large mixer bowl and combine until creamy. Add the next four ingredients and beat until well incorporated.

3) Line a jelly roll or large bar pan with parchment paper. Press the dough evenly into pan and sprinkle granulated sugar across the top. It helps to dust it in with your fingers to make sure you get most of the nooks and crannies.

4) Bake for 16 to 20 minutes, or until very lightly browned around the edges. Cool completely. Cut into bars or other shapes. Try to resist eating them all.



We have to make cookies today for a cookie swap, and the girls really wanted to do gingerbread. I also am leery because I don't like the hard ones. I think we'll make this today instead! Thank you!
Oh, yay! I'm glad the timing worked out. This is sure an awesome, soft gingerbread. I hope you all like it!
I understand the dark temptation of these recipes all too well. Thank goodness I usually make the stuff, have a sample, and then send the rest off to my husband's work. If I was home alone with this stuff all day... um. Bad things would happen.