Gingerbread Bars

Last year, my daughter Reese made gingerbread cookies for a family gathering for Christmas. They were such a hit! I stumbled on this recipe recently and it looked easier and sounded so good. Of course, it is from my go to baker, alexandracooks.com. She adapted it a bit from a friend. I hesitated to post this recipe because it is the same as hers, but it was so good and easy that I don’t want to forget about this one! We made these for a church small group dinner and they were a hit! They aren’t super sweet, but seemed just right.

Ingredients

• 3/4 cup pure cane sugar
• 3/4 cup light brown sugar
• 1/3 cup molasses, Grandma’s works here
• 2 sticks salted, and melted butter
• 1 egg
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 2 teaspoons ginger
• 1/4 teaspoon ground nutmeg
• 1 teaspoon course sea salt
• 3 cups all-purpose flour

Directions

Preheat oven to 350 degrees.

In a large bowl, mix sugar, brown sugar and molasses with a spatula.

Pour the melted butter in the bowl and mix to combine.

Add the egg and mix to combine again.

Add the baking soda, cinnamon, ginger, nutmeg and salt and mix again.

Add the flour and mix again until all incorporated into a thick dough.

Press the dough into an ungreased 9X13 glass or metal baking dish.

Bake in the oven for 22-24 minutes if using a glass dish. Bake for 17-20 if using a metal pan. Err on the side of underbaking.

Let cool for one hour. They will puff a little in the oven and then flatten out.

Cut into squares and enjoy!

These can be stored at room temperature for up to 3 days.