1 1/4 cups sugar
3 tablespoons molasses
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
3 tablespoons decorator sugar or granulated sugar
Heat oven to 350°F.
Combine sugar, butter, egg and molasses in bowl. Beat at medium speed until creamy. Add flour, baking soda, cinnamon and ginger; beat at low speed until well mixed.
Press dough into ungreased 15x10x1-inch baking pan. Sprinkle with decorator sugar. Bake 16-20 minutes or until lightly browned around edges. Cool completely. Cut into desired shapes with cookie cutter or cut into bars.
- Crumble any leftover gingerbread bars; sprinkle over ice cream, pudding or yogurt. Serve at room temperature or warm crumbs in microwave oven 15- 20 seconds.
- Place any leftover gingerbread bars into food processor bowl fitted with metal blade. Cover; process 15-30 seconds or until mixture resembles fine crumbs. Substitute gingerbread crumbs for graham cracker crumbs in any crumb crust recipe.
- Bars can be frozen up to 1 month.
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