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Ugly, Delicious (Perfect) Gingerbread Cookie Bars Recipe

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3.9 from 43 reviews

  • Author: Diane
  • Total Time: 35 minutes
  • Yield: 24 to 48 bars

Description

These Ugly, Delicious Gingerbread Cookie Bars are the perfect festive treat—soft, chewy, and packed with warming spices like cinnamon, ginger, and nutmeg. With a rich molasses base and just the right balance of sweetness, these bars bake up quickly and are easy to make in one pan. Ideal for holiday baking or cozy everyday snacking, they offer a nostalgic flavor in a convenient bar form.

Ingredients

Wet Ingredients

  • 3/4 cup (150 g) granulated sugar
  • 3/4 cup (150 g) light brown sugar
  • 1/3 cup (110 g) molasses
  • 2 sticks (227 g) salted butter, melted (unsalted is fine if preferred)
  • 1 egg

Dry Ingredients

  • 1 teaspoon (5 g) baking soda
  • 2 teaspoons (5 g) cinnamon
  • 2 teaspoons (4 g) ginger
  • 1/4 teaspoon (0.25 g) freshly grated or pre-ground nutmeg
  • 1 teaspoon (3 g) Diamond Crystal kosher salt
  • 3 cups (384 g) all-purpose flour

Instructions

  1. Preheat the oven: Set your oven to 350ºF (175ºC) to ensure it reaches the correct baking temperature while you prepare the batter.
  2. Mix sugars and molasses: In a large bowl, combine the granulated sugar, light brown sugar, and molasses. Pour the melted butter over this mixture and whisk thoroughly until smooth and well combined.
  3. Add the egg: Crack the egg into the sugar-molasses mixture and whisk again to incorporate completely, ensuring a consistent batter base.
  4. Incorporate spices and leavening: Add the baking soda, cinnamon, ginger, nutmeg, and salt to the wet ingredients. Whisk until all the spices and baking soda are evenly distributed throughout the mixture.
  5. Add the flour: Gradually add the all-purpose flour to the bowl. Use a spatula to fold and mix the dough—it will become very thick and dense, requiring some physical effort to fully combine. This texture is normal for the dough.
  6. Press dough into pan: Transfer the dough into an ungreased 9×13-inch glass or metal baking dish. Use your hands or a spatula to evenly press the dough into the pan for an even thickness.
  7. Bake: Place the baking dish in the preheated oven. Bake for 22 to 24 minutes. The dough will puff up during baking but will collapse as it cools. If using a metal pan, start checking for doneness earlier, around 17-20 minutes, due to faster heat conduction and thinner bars.
  8. Cool completely: Remove the pan from the oven and place it on a cooling rack. Let the bars cool for approximately 1 hour before cutting to allow them to set properly.
  9. Cut and serve: Cut into 24 larger or 48 smaller pieces. A common approach is to cut the bars into a 6×4 grid and then cut each bar in half to yield 48 bite-sized bars.
  10. Store: Keep the bars at room temperature in an airtight container for up to 3 days. They may last longer, but they're usually so delicious they won't stick around that long!

Notes

  • Molasses: Use unsulphured molasses for the best flavor.
  • Baking Pan: A glass pan may require a slightly longer bake time than a metal pan.
  • Underbaking slightly yields softer, chewier bars.
  • Pressing the dough firmly into the pan ensures even thickness and consistent baking.
  • The bars will puff in the oven and then collapse as they cool—this is normal.
  • You can adjust the spices to taste, adding more ginger or cinnamon if desired.
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://eatwithdiane.com/ugly-delicious-perfect-gingerbread-cookie-bars-recipe/