Ginger Molasses Cookie Bars
Chewy and perfectly ginger-y, these Ginger Molasses Cookie Bars have quickly jumped to the top of my list of favorite holiday cookies!
These are the bar version of my mom’s famous molasses cookies. For me, my mom’s molasses cookies are sheer perfection. They have always been my favorite holiday cookie and it’s a recipe I make every single year.
I shared the original recipe years ago and had every intention of making the cookies and taking new photographs (the originals are pretty awful) but Kelli and I ran out of time. On a whim we decided to stuff the dough into a 9×13 pan and hoped they’d turn out in bar form. I had no idea I would love these bars so much. They taste exactly like the original cookie only thicker and chewier. The sparkling sugar on top really makes them!
While the cookie version will always come first for me, these bars are a very close second. They take so much less time to make. You have to love a good bar recipe where you can bake once, cut into squares, and call it a day! These are perfect for a cookie exchange or any holiday gathering. I can’t help but think these would be delicious drizzled with a lemon icing. I’ll report back if I try it.
One of these days I’ll get around to making the original cookies and actually taking pictures. Until then, try these bars and be prepared to fall in love!
Thanks for reading and happy baking! xo, KelleyPrint
A ginger-molasses cookie bar that is simple, classic, and delicious!
- 2 cups all-purpose flour
- 1/2 teaspoon cloves
- 3/4 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking soda
- 3/4 cup unflavored oil (I use avocado but vegetable, canola or grapeseed also work)
- 1 + 1/4 cups granulated sugar
- 1/4 cup molasses
- 1 egg
- 1 tablespoon coarse decorating sugar
- Preheat the oven to 350F degrees. Line a 9×13 glass baking dish with parchment paper.
- In medium bowl, sift together flour, cloves, ginger, cinnamon, salt, and baking soda; set aside.
- In a large bowl add the oil and sugar; whisk to combine. Whisk in egg and molasses, taking are not to over mix. Stir in the flour mixture just until flour is combined.
- Spread the cookie dough evenly into the prepared baking pan. Use your hands to push the dough into the corners and evenly press the dough into the pan. Sprinkle evenly with coarse sugar.
- Bake 22-25 minutes just until the cookie bars are cooked through. The edges will be golden and crispy and the center will be just sent. Take care not to over bake. Remove the bars from oven and let cool completely on a cooling rack. The bars will continue to cook in the pan while they cool. Cut into 24 slices.