I LOVE to bake during the holidays.
One of the first Christmas presents I remember receiving was an Easy Bake oven. While my mom rushed around trying to get ready for 40+ people to descend on our house for Christmas dinner, I sat up my little oven on the kitchen floor and baked a batch of cookies for my grandma.
I have so many wonderful memories of spending time in the kitchen baking with my mom, and I think that’s part of the reason I still enjoy it so much.
There’s also the fact that I enjoy a good cookie!
The recipe I’m sharing today will fill your house with the most decadent delightful scent as it bakes. I used to spend hours rolling out and frosting gingerbread which never turned out just like I hoped. Then I switched to making these Gingerbread Bars. It takes far less time and mess, and they always turn out great.
Gingerbread Bars
INGREDIENTS:
2 ¾ cups all-purpose flour
1 ¼ teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 ¼ cup butter, softened
1 ¼ cups packed light-brown sugar
2/3 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/3 cup unsulfured molasses
1 bag white chocolate chips
DIRECTIONS:
Preheat oven to 350 degrees F.
Coat a 17×12-inch rimmed baking sheet with cooking spray. Line the bottom with parchment cut to fit and coat parchment with spray.
Whisk together flour, baking soda, and spices. In a large bowl, beat butter and sugars on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Mix in vanilla and molasses. Gradually add flour mixture, and beat until just combined. Stir in white chocolate chips. Spread batter in prepared pan. Bake until edges are golden, about 25 minutes. Let cool completely on wire rack. Cut into bars or use cookie cutters to cut out shapes. Store in an airtight container.
Pro Tip: Spray your measuring cup with non-stick spray and the molasses will slide right out.
Yield: 3 dozen bars
If you want, you can cut shapes out of the bars (then someone has the task of eating those leftover pieces)!
Wishing you a beautiful holiday season
brimming with joy
and a new year full of hope and love!
After spending her formative years on a farm in Eastern Oregon, hopeless romantic Shanna Hatfield turns her rural experiences into sweet historical and contemporary romances filled with sarcasm, humor, and hunky western heroes.
When this USA Today bestselling author isn’t writing or covertly hiding decadent chocolate from the other occupants of her home, Shanna hangs out with her beloved husband, Captain Cavedweller.
Those sound delicious, and I love that you can still cut them into shapes.
Thanks for the recipe; I’ll try it with chocolat chips.
These look very tasty. Sounds like a very easy recipe.
What an easy recipe and they look amazing!
I hadn’t thought about Ginger Bread Bars in years. Grandma made something similar for the holidays. She would often put candied cherries and nuts in the bar cookie to emulate the oft detested fruitcake. I have her recipe “book” – a compilation of handwritten notes that served as “how to” guidelines. It was a good thing I grew up learning how to cook/bake from her as the notes make little sense.
How fun you have her handwritten notes. There are so many recipes I wish my mom had written down! Happy Holidays!
These sound perfect to make with my grandsons. Thanks
Enjoy!
Delicious!
thank you for sharing this recipe. I remember when my younger sister got an easy bake oven. she wanted nothing to do with it. and even though I helped out in the kitchen with mom, I found this so fun to play with. Merry Christmas and Happy New Year to you and yours
This recipe sounds delicious , Thank you for sharing it. May your and your family have a Happy and Blessed New Year.
Sounds like a recipe I’d like to try. Thanks for sharing.
Now those look yummy! Thank you for sharing! I’m definitely adding this one to my recipe book!
Oh my sounds wonderful and mine that daughter has had to make twice is Google Christmas cranberry cake. It’s more like a bar consistency but man are they good!!
I will try these. Thanks.
I love gingerbread any time of the year. Thank you for the recipe. I can’t wait to try it.