Easy Gingerbread Bars

Easy Gingerbread Bars
94
9 Reviews
Gingerbread recipe that you can simply cut into a variety of creative shapes.
10 min
Prep Time
1 hour
Total Time
48 bars

Ingredients

1 1/4 cups
sugar
1 cup
Land O Lakes® Butter, softened
1
large Land O Lakes® Egg
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

Directions

  1. Heat oven to 350°F.
  2. 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.
  3. 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.

Recipe Tips

- 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.

Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 bar)

Calories
90
Cholesterol
10mg
Carbohydrates
13g
Protein
<1g
Fat
3.5g
Sodium
60mg
Dietary Fiber
0g

Recipe Comments and Reviews

Rating

I have made this recipe a few times and plan to make for xmas & valentines holidays. My Mom made version in Betty Crocker original cookbook 50yrs favorite of my siblings and children still as adults but these are just as better and easier as says. I add cloves 1/4 tsp and also 1/4 cup more molasses & try using dark brown sugar too with the 1 1/4 cups sugar ( cup granulated 1/4 cup dk brown sugar) 1

Posted December 02, 2013 by JANE

Rating

Easy, texture and appearance are great. The flavors are pretty mild. I think I will increase the molasses and spices next time, maybe add a little cloves and sprinkle with candied ginger too. I wish it had a little bite. I am serving it with homemade peach ice cream and caramel sauce as a fancy fall treat.

Posted September 18, 2013 by Laura

Rating

These bars are wonderful! I added 1 extra TBSP of molasses after reading other reviews. We plan to make these bars often!

Posted February 13, 2013 by Shar

Rating

My mother baked similar recipe in fifties from Better Homes Gardens cookbook called Ginger Creams We loved them she would make in February .This recipe came out perfectly soft but not as strong molasses flavor and hers used crisco. We like this recipe better. My children are now adults and still ask me to bake them & grandkids love too will be using this recipe. Always use Land O Lakes butter for all kinds best cookies. jANE 2012

Posted October 21, 2012 by jANE

Rating

Although this recipe is very good, I prefer more of a molasses taste--it is very faint, so if you like "real" molasses cookies, you'll probably have to "up" that some. Overall, though this is a nice versatile recipe for those times when you don't have the time or desire to "roll" cookies.

Posted November 16, 2011 by Brenda

Rating

I have been making this recipe for several years. Our family and friends love these. We cut them into bite size bars. The kids especially love their soft moist texture. A sure hit!

Posted December 20, 2009 by Lynn

Rating

I tried these for a tea, everyone raved about them, same reaction at work and had to give the recipe to a friend. Delicious

Posted December 05, 2009 by Mary Kay

Rating

I have tryed many giggerbread recipes over the years to find one like my home town bakery use to have growing up. This is the best!!!

Posted November 26, 2008 by Lee

Rating

good gingerbread recipes r hard 2 find.. This is a keeper Thanks

Posted September 26, 2008 by Lou Anne

Rating

My gandchildren, 7 and 5, made this recipe with me and cut out gingerbread people with deep cookie cutters when the cake was cooled, then decorated them with frosting tubes. They had a great time and enjoyed the bars immensely. The recipe I used came from a package insert which called for the use of your Soft Baking Butter with Canola Oil and since I don't use that I used stick butter. The result was extraordinary. It will be put into my "permanent file". Thank you.

Posted September 13, 2008 by Grace

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