Cinnamon Ginger Bars 4 Ingredients Recipes

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FROSTED CINNAMON-GINGER BARS



Frosted Cinnamon-Ginger Bars image

Try these easy cinnamon and ginger bars topped with Betty Crocker® Whipped vanilla frosting - perfect dessert for a crowd.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 24

Number Of Ingredients 13

3/4 cup butter or margarine, softened
1/2 cup packed brown sugar
1 egg
1/3 cup molasses
2 1/2 cups Gold Medal™ all-purpose flour
2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/2 teaspoon granulated sugar
1/4 teaspoon ground cinnamon
1 cup Betty Crocker™ Whipped vanilla frosting (from 12-oz container)

Steps:

  • Heat oven to 350°F. In large bowl, beat butter and brown sugar with electric mixer on medium speed until well blended. Beat in egg until well blended. Beat in molasses until creamy. On low speed, beat in remaining bar ingredients until soft dough forms. Press dough in bottom of ungreased 13x9-inch pan.
  • Bake 15 to 18 minutes or until edges look dry and center springs back when touched gently with finger. Cool completely, about 1 hour.
  • In small bowl, mix granulated sugar and 1/4 teaspoon cinnamon. Spread frosting over bars; sprinkle with cinnamon-sugar mixture. For bars, cut into 6 rows by 4 rows.

Nutrition Facts : Calories 170, Carbohydrate 23 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 180 mg, Sugar 12 g, TransFat 1/2 g

CANDIED GINGER-CARDAMOM BARS



Candied Ginger-Cardamom Bars image

Categories     Ginger     Dessert     Bake     Christmas     Winter     Cinnamon     Bon Appétit

Yield Makes 24

Number Of Ingredients 9

Nonstick vegetable oil spray
2 cups all purpose flour
1 cup sugar
1 1/2 teaspoons ground cardamom
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1 large egg, beaten to blend
3/4 cup finely chopped crystallized ginger (about 4 1/2 ounces)

Steps:

  • Preheat oven to 350°F. Spray 9-inch square baking pan with nonstick spray. Blend flour, sugar, cardamom, cinnamon, and salt in processor. Add butter; using on/off turns, process until coarse meal forms. Add 2 tablespoons beaten egg; blend until moist crumbs form. Add ginger. Using on/off turns, process until moist clumps form. Press dough evenly over bottom of prepared pan. Brush remaining beaten egg over dough. Using small sharp knife, score top of dough with diagonal lines spaced 1 inch apart. Repeat in opposite direction, forming lattice pattern.
  • Bake until pastry is golden and tester inserted into center comes out clean, about 40 minutes. Transfer to rack; cool completely in pan. (Can be made 2 days ahead. Store airtight at room temperature.)
  • Cut pastry square into 3 long rectangles. Cut each rectangle crosswise into 8 rectangular bars, making 24 bars total.

HERMIT BARS WITH BROWN-SUGAR ICING AND CANDIED GINGER



Hermit Bars with Brown-Sugar Icing and Candied Ginger image

These spice-laden cookies originated in colonial New England; the candied ginger is our own addition. As the name seems to imply, the bars are best after being hidden away for a day or two, when the flavors have had a chance to deepen.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen 2-inch squares

Number Of Ingredients 17

1/2 cup (1 stick) unsalted butter, plus more for pan, room temperature
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Pinch of ground cloves
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 1/4 cups packed dark-brown sugar
1 large whole egg
1 large egg yolk
1/4 cup molasses
1 cup (about 5 ounces) chopped candied ginger, cut into 1/4-inch pieces
3/4 cup raisins
Brown-Sugar Icing

Steps:

  • Preheat oven to 350 degrees. Butter a 10-by-15-inch baking pan, and line the bottom with parchment paper. Butter the parchment, and set pan aside. Combine flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, salt, and pepper in a medium bowl; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium speed until smooth. Add sugar; beat until light and fluffy. Beat in egg, yolk, and molasses.
  • Add flour mixture; beat on low speed until combined. Add 1/2 cup candied ginger and the raisins; beat until combined.
  • Spread dough into the prepared pan in an even layer, and bake until firm to the touch, 18 to 22 minutes, rotating pan halfway through. Remove from oven; let cool completely in pan before icing.
  • Drizzle with icing, and then sprinkle with remaining 1/2 cup candied ginger. Let stand until icing has set, about 15 minutes. Serve cut into squares.

GINGERSNAP BARS



Gingersnap Bars image

These are wonderful bars that a friend served one morning for the snack time after the church service.

Provided by Recipe Junkie

Categories     Bar Cookie

Time 30m

Yield 24 serving(s)

Number Of Ingredients 10

1 1/2 cups flour
3/4 cup sugar
1/2 cup shortening
1 large egg
3 tablespoons light molasses
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon clove

Steps:

  • Blend together ingredients until dough forms.
  • Press into bottom of greased 9x13" pan.
  • Brush with water.
  • Sprinkle with granulated sugar.
  • Bake at 350° F for 20-30 minutes.
  • Cool and cut into squares.

Nutrition Facts : Calories 100.9, Fat 4.6, SaturatedFat 1.1, Cholesterol 8.8, Sodium 91.8, Carbohydrate 14.2, Fiber 0.2, Sugar 7.7, Protein 1.1

CHEWY CINNAMON BARS



Chewy Cinnamon Bars image

The cinnamon flavor's BIG in these bars. I bake them during the holidays to give as gifts to my daughters' teachers.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 3 dozen.

Number Of Ingredients 8

1/2 cup butter, softened
1 cup sugar
1 egg
1/2 cup all-purpose flour
1-1/4 teaspoons ground cinnamon
1/4 teaspoon salt
1 cup finely chopped pecans
Confectioners' sugar

Steps:

  • In a large bowl, cream butter and sugar. Add egg; beat well. Combine the flour, cinnamon and salt; add to creamed mixture and beat until smooth. Stir in pecans. Spread into a greased 8-in. square baking pan. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cut into small bars while warm; roll in confectioners' sugar.

Nutrition Facts : Calories 150 calories, Fat 10g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 88mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.

GINGER BARS



Ginger Bars image

Like a brownie, but gingery.

Provided by Jozi

Categories     Desserts     Cookies     Brownie Recipes     Blondie Recipes

Time 1h

Yield 12

Number Of Ingredients 11

1 ¾ cups brown sugar
⅔ cup butter
¼ cup molasses
2 teaspoons ground ginger
2 eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Mash the brown sugar, butter, and molasses together in a bowl with a spoon until the mixture is creamy and thoroughly combined. Mix in the ginger, eggs, and vanilla extract. In a separate bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt. Stir 1/4 of flour mixture into the butter mixture at a time, incorporating each addition before adding the next. Pour the batter into the prepared baking pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool before cutting.

Nutrition Facts : Calories 277.6 calories, Carbohydrate 41.5 g, Cholesterol 58.1 mg, Fat 11.4 g, Fiber 1.5 g, Protein 3.7 g, SaturatedFat 6.8 g, Sodium 354.3 mg, Sugar 24.5 g

CINNAMON COOKIE BARS



Cinnamon Cookie Bars image

I like this recipe because it is so simple to make. I read that cinnamon is very good for you. I found a cinnamon cookie here, but I didn't like that it didn't hold together. I took a recipe of mine and adapted it to the Cinnamon Cookie I wanted. If you choose to glaze this cookie, warm the frosting in the microwave so that it can be spread thinly.

Provided by Djoanne

Categories     Bar Cookie

Time 35m

Yield 30 Bars, 15 serving(s)

Number Of Ingredients 9

1 cup sugar
1/2 cup vegetable oil
1/4 cup dark molasses
1 large egg
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2-2 tablespoons cinnamon
1 teaspoon salt
1/2 cup ground pecans

Steps:

  • Mix sugar, oil, molasses and egg.
  • Stir in flour, soda, salt and cinnamon.
  • Mix well.
  • Press the dough into a solid ball and divide in half with a knife.
  • Shape each half into a strip 15" x 1-1/2" 3" apart on a greased cookie sheet or a cookie sheet lined with parchment paper. You may use a rolling pin to help flatten.
  • Bake 375° until edges are light brown and tops are cracked, 6-7 minutes (soft), 8-9 minutes (crisp).
  • If you want you can glaze them now coming out of the oven with a powdered sugar, milk & vanilla paste.
  • Warm glaze in microwave before spreading on warm cookies.
  • Cool 2 minutes.
  • Cut each strip crosswise into slices for cookie bars.
  • Let cool and enjoy.

Nutrition Facts : Calories 224.6, Fat 10.4, SaturatedFat 1.3, Cholesterol 12.4, Sodium 288.2, Carbohydrate 31.4, Fiber 1.2, Sugar 16.6, Protein 2.5

GINGERBREAD CHEESECAKE BARS



Gingerbread Cheesecake Bars image

These cheesecake bars are packed full of gingerbread flavor that gingerbread lovers won't be able to get enough of.

Provided by My Hot Southern Mess

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 4h50m

Yield 24

Number Of Ingredients 21

2 ¼ cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
¾ cup margarine, softened
1 cup white sugar
1 egg
¼ cup molasses
1 tablespoon water
2 (8 ounce) packages cream cheese
½ cup powdered sugar
½ cup brown sugar
6 tablespoons molasses
2 teaspoons ground ginger
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
3 cups whipped topping
2 tablespoons whipped topping, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Sift together flour, ginger, baking soda, cinnamon, cloves, and salt for the cookie base in a bowl.
  • Cream margarine and white sugar in a large bowl with an electric mixer until light and fluffy. Add egg and beat until well combined. Stir in molasses and water. Gradually stir flour mixture into the molasses mixture. Transfer dough to a 9x13-inch pan, patting it down so it covers the entire bottom of the pan.
  • Bake in the preheated oven until lightly browned, 25 to 30 minutes. Allow to cool completely.
  • Beat cream cheese, powdered sugar, and brown sugar for the filling in a large bowl with an electric mixer until smooth. Add molasses, ginger, cinnamon, nutmeg, and cloves and stir, scraping down the sides of the bowl, until mixture is smooth. Fold in 3 cups whipped topping until well combined. Spread filling into the cooled cookie base. Cover with plastic wrap and refrigerate until set, at least 4 hours or overnight.
  • Garnish with remaining whipped topping before serving.

Nutrition Facts : Calories 261.5 calories, Carbohydrate 31.2 g, Cholesterol 34.2 mg, Fat 14.2 g, Fiber 0.5 g, Protein 3.2 g, SaturatedFat 6.3 g, Sodium 215.2 mg, Sugar 19.3 g

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