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Ginger Bars

Scott Phillips

Yield: Yields 32 3x2-inch bars.

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 13×9-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.


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Reviews (1 review)

  • tjohnso | 10/31/2008

    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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