I suppose I could try to justify the timing of these Gingerbread Cookie Bars with a line like “It’s five months until Christmas!” but nah. Good food is good food, and should be enjoyed at any time of year.
I don’t care that it’s the middle of summer. Gingerbread Bars are awesome. If your house gets hot, bake these up early in the day or late at night, then enjoy a cool-weather-vibe treat in the days ahead.
This is a very straightforward recipe that makes a lot of bars that keeps for many days. A perfect recipe for a large gathering or a cookie exchange, this is a great version of a classic treat.
Bready or Not: Gingerbread Cookie Bars
This big batch gingerbread bar recipe is perfect to feed a crowd, and even better, it keeps beautifully for days! Modified from Better Homes & Gardens Christmas Cookies 2021 Magazine.
Equipment
- 15×10 pan (jelly roll pan)
- aluminum foil
- nonstick spray
Ingredients
- 4 1/2 cups all-purpose flour
- 4 teaspoons ground ginger
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups shortening
- 2 cups white sugar
- 2 eggs
- 1/2 cup molasses
- 1/2 cup coarse sugar such as turbinado sugar
Instructions
- Preheat oven at 350 degrees. Line the jelly roll pan with wide foil and apply nonstick spray.
- In a mixing bowl, combine flour, ginger, baking soda, cinnamon, and salt.
- In a large bowl, beat together the shortening and sugar until they are fluffy. Scrape the bowl as needed. Beat in the eggs and molasses. Slowly add the dry ingredients; if using a stand mixer, it may be necessary to stop doing so at the end to finish mixing by hand. Pat the dough into the prepared pan. Sprinkle the coarse sugar across the top and lightly press it in.
- Bake for 18 to 20 minutes. The edges should be turning golden. Cool in pan on wire rack. Use the foil to lift it onto a cutting board for easy slicing. In a sealed container, keeps up over five days at room temperature.
