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Ginger Bars

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Yields 32 3x2-inch bars.

  • by from Fine Cooking
    Issue 61

These spicy ginger bars are a cross between a gooey blondie and classic gingerbread. The bars’ moist, soft texture also makes them great keepers and shippers.

  • 9 oz. (2 cups) all-purpose flour (I prefer King Arthur)
  • 1 tsp. baking soda
  • 1/4 tsp. table salt
  • 2-1/2 tsp. ground ginger
  • 1-1/4 tsp. ground cinnamon
  • 1/2 tsp. ground cloves
  • 6-1/2 oz. (13 Tbs.) unsalted butter, softened at room temperature
  • 1-1/3 cups granulated sugar
  • 2 Tbs. plus 1-1/2 tsp. molasses
  • 4-1/2 tsp. honey
  • 2 extra-large eggs
  • Confectioners’ sugar for sprinkling

Heat the oven to 350°F and lightly grease a 13x9-inch baking pan. In a medium bowl, whisk the flour with the baking soda, salt, ginger, cinnamon, and cloves until blended.

With a stand mixer (use the paddle attachment) or a hand mixer, beat the butter, sugar, molasses, and honey until creamy and well blended, about 4 minutes. Add the eggs, one at a time, beating after each addition until blended. Add the flour mixture and mix on low speed until just blended.

Scrape the batter into the prepared pan and spread evenly. Bake until the edges just begin to pull away from the sides of the pan and a pick inserted in the center comes out almost clean, 23 to 25 minutes. Set the pan on a rack to cool completely. Cut into bars, squares, or triangles. Sift a light coating of confectioners’ sugar over the cookies just before serving.

Store at room temperature or freeze in an airtight container, separating the layers with waxed paper.

Photo: Scott Phillips

These are a delicious treat - flavorful, moist and comforting. Looked great on a dessert platter. Can't wait to make again!

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