Easy Gingerbread Bars Recipes

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GINGERBREAD BARS



Gingerbread Bars image

Provided by Shiran

Number Of Ingredients 13

2 cups (280g) all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (170g) unsalted butter, softened to room temperature
1 cup (200g) light brown sugar
3 tablespoons unsulphured molasses
1 large egg
1 1/2 teaspoons vanilla extract
1 cup (120g) powdered sugar, sifted
1-2 tablespoons milk (, or more as needed)

Steps:

  • Preheat oven to 350°F/175°C. Line a 9×9-inch pan with parchment paper, leaving enough overhang on the sides for lifting the bars out of the pan after baking.
  • In a medium bowl, sift together flour, ginger, cinnamon, nutmeg, baking soda, and salt. Set aside.
  • In a mixer bowl fitted with the paddle attachment, beat butter and sugar on medium speed for 3-4 minutes, until fluffy. Add molasses, egg, and vanilla, and beat until combined. Add flour mixture and mix just until combined.
  • Spread dough evenly into prepared pan and smooth the top. Bake for 18-22 minutes, until the top is slightly firm to touch, and a toothpick inserted into centre comes out with a few moist crumbs, not clean. Overbaking will make the bars dry. Allow to cool completely in pan.
  • To make the glaze: In a small bowl, combine powdered sugar, 1 tablespoon milk, and vanilla extract, and whisk until smooth. Add more milk as necessary until you get a thick yet pourable consistency. Drizzle over the bars using a spoon or a piping bag. Allow glaze to set, 15-30 minutes. For easy cutting, you can place it in the fridge for 2 hours until firm. Lift out of the pan and cut into squares. Serve at room temperature.
  • Store bars in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.

EASY GINGERBREAD BARS



Easy Gingerbread Bars image

Make and share this Easy Gingerbread Bars recipe from Food.com.

Provided by Erica S.

Categories     Bar Cookie

Time 40m

Yield 48 bars

Number Of Ingredients 9

1 1/4 cups sugar
1 cup soft baking butter with canola oil
1 egg
3 tablespoons molasses
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
3 tablespoons decorator sugar or 3 tablespoons granulated sugar

Steps:

  • Heat oven to 350 degrees.
  • Combine first four ingredients in large mixing bowl. Beat at medium speed until creamy.
  • Add next four ingredients, reduce speed to low until well mixed.
  • Press dough into un greased 15x10x1 inches jelly roll pan.
  • Sprinkle with decorator sugar.
  • Bake for 16-20 minutes or until lightly browned around edges.
  • Cool completely. Cut into desired shapes or cut into bars.

EASY GINGERBREAD BARS



Easy Gingerbread Bars image

Gingerbread recipe that you can simply cut into a variety of creative shapes.

Provided by Land O'Lakes

Categories     Bar     Dessert

Yield 48 bars

Number Of Ingredients 9

1 1/4 cups sugar
1 cup Land O Lakes® Butter softened
1 large Land O Lakes® Egg
3 tablespoons molasses
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
3 tablespoons decorator sugar or granulated sugar

Steps:

  • Heat oven to 350°F.
  • Combine sugar, butter, egg and molasses in bowl. Beat at medium speed until creamy. Add flour, baking soda, cinnamon and ginger; beat at low speed until well mixed.
  • Press dough into ungreased 15x10x1-inch baking pan. Sprinkle with decorator sugar. Bake 16-20 minutes or until lightly browned around edges. Cool completely. Cut into desired shapes with cookie cutter or cut into bars.

Nutrition Facts : Calories 90 calories, Fat 3.5 grams, SaturatedFat grams, Transfat grams, Cholesterol 10 milligrams, Sodium 60 milligrams, Carbohydrate 13 grams, Fiber 0 grams, Sugar grams, Protein

GINGERBREAD 7 LAYER BARS



Gingerbread 7 Layer Bars image

The flavor of gingerbread comes through in this easy-to-assemble holiday bar using a cookie mix crust layered with vanilla chips, nuts, cranberries and coconut drizzled with sweetened condensed milk -- a twist on a classic dessert!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h50m

Yield 32

Number Of Ingredients 7

1 pouch (1 lb 1.5 oz) Betty Crocker™ gingerbread cookie mix
Butter, water and egg called for on cookie mix package
1 can (14 oz) sweetened condensed milk (not evaporated)
1 1/2 cups white vanilla baking chips
1 cup chopped pecans
1/2 cup sweetened dried cranberries
1/2 cup flaked coconut

Steps:

  • Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
  • In large bowl, stir cookie mix, butter, water and egg until soft dough forms. Press dough in bottom of pan.
  • Bake 15 minutes. Pour condensed milk evenly over surface. Sprinkle white vanilla baking chips, pecans, cranberries and coconut evenly over top. Bake 18 to 20 minutes or until bubbling along edges and coconut is lightly toasted. Cool completely on cooling rack, about 2 hours. Cut into 8 rows by 4 rows.

Nutrition Facts : Calories 210, Carbohydrate 26 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 150 mg, Sugar 19 g, TransFat 0 g

LAYERED GINGERBREAD BARS



Layered Gingerbread Bars image

For a truly special dessert that celebrates the season, bake a batch of these bars. The bottom layer tastes like a cookie, the middle layer features smooth buttercream and the top layer is a luscious frosting. -Patti Ann Christian, Ararat, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 3 dozen.

Number Of Ingredients 28

1/2 cup butter, softened
2/3 cup packed brown sugar
1 large egg
1/3 cup molasses
1-2/3 cups all-purpose flour
1-1/8 teaspoons ground ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
BUTTERCREAM LAYER:
1/2 cup sugar
3 tablespoons all-purpose flour
1/2 cup 2% milk
3/4 cup butter, softened
1 teaspoon lemon extract
ICING:
1/2 cup packed brown sugar
1/3 cup heavy whipping cream
1/4 cup butter, cubed
2 tablespoons molasses
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/8 teaspoon salt
2-1/2 cups confectioners' sugar
2 tablespoons minced crystallized ginger

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and brown sugar. Beat in egg and molasses. Combine flour, ginger, salt, baking soda, cinnamon, allspice, nutmeg and cloves; add to creamed mixture. Pour into a greased 13x9-in. baking dish. Bake 20-25 minutes or until a toothpick comes out clean. Cool on a wire rack., Meanwhile, in a small saucepan, combine sugar and flour. Whisk in milk until smooth. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; cook and stir 2 minutes or until thickened. Remove from heat. Transfer to a small bowl; cover and refrigerate until chilled, about 1 hour., Beat in butter and extract until light and fluffy. Spread over cooled gingerbread. Cover and freeze 15 minutes., For icing, in a small saucepan, combine brown sugar, cream and butter; bring to a boil. Remove from heat; whisk in molasses, allspice, ginger and salt. Transfer to a large bowl; add confectioners' sugar and beat until smooth. Spread over buttercream layer. Sprinkle with crystallized ginger. Refrigerate leftovers.

Nutrition Facts :

GINGERBREAD COOKIE BARS



Gingerbread Cookie Bars image

These easy gingerbread cookie bars start with sugar cookie mix, molasses and a medley of spices, and are finished with a delicious homemade cream cheese frosting.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 24

Number Of Ingredients 14

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
1/4 cup Gold Medal™ all-purpose flour
1/2 cup butter, softened
2 eggs
3 tablespoons mild-flavor (light) molasses
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
6 oz cream cheese, softened (from 8-oz package)
1/3 cup butter, softened
3/4 teaspoon vanilla
2 1/2 cups powdered sugar
1/4 teaspoon ground cinnamon

Steps:

  • Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
  • In medium bowl, mix Gingerbread Bar ingredients until mixed well. Spread evenly in pan (mixture will be thick). Bake 20 to 23 minutes or until set and toothpick inserted in center comes out clean. Cool completely, about 45 minutes.
  • In large bowl, beat cream cheese and 1/3 cup softened butter with electric mixer on medium speed 1 to 2 minutes, scraping bowl occasionally, until smooth and creamy. Beat in vanilla and powdered sugar until frosting is smooth and spreadable.
  • Spread frosting on top of cooled bars; sprinkle with 1/4 teaspoon cinnamon. Refrigerate 1 hour before serving. To serve, cut into 6 rows by 4 rows.

Nutrition Facts : Calories 240, Carbohydrate 33 g, Cholesterol 40 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 140 mg, Sugar 24 g, TransFat 0 g

GINGERBREAD BARS



Gingerbread Bars image

Provided by Lisa Zwirn

Categories     Mixer     Ginger     Dessert     Bake     Fourth of July     Picnic     Kid-Friendly     Back to School     Backyard BBQ     Cinnamon     Potluck     Molasses     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 24

Number Of Ingredients 12

2 cups all purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
3/4 cup (packed) dark brown sugar
7 1/2 tablespoons sugar, divided
2 large eggs
1/4 cup light (unsulfured) molasses

Steps:

  • Preheat oven to 350°F. Butter and flour 15x10x1-inch baking sheet. Place 2 cups flour in medium bowl; transfer 2 tablespoons flour to small bowl and reserve. Add spices, baking soda, and salt to flour in medium bowl; whisk to blend. Using electric mixer, beat butter, brown sugar, and 6 tablespoons sugar in large bowl until fluffy. Beat in eggs, 1 at a time, then molasses. Add dry ingredients to butter mixture and beat to blend. Spread batter evenly in prepared pan. Sift reserved 2 tablespoons flour evenly over batter, then sprinkle evenly with remaining 1 1/2 tablespoons sugar.
  • Bake gingerbread until golden brown and tester inserted into center comes out clean, about 22 minutes; cool completely in pan on rack. Cut gingerbread crosswise into 4 strips, then cut each strip into 6 pieces, forming 24 bars, each about 31/2x13/4 inches. DO AHEAD: _Can be made 2 days ahead._Store airtight at room temperature.

GINGERBREAD GRANOLA BARS



Gingerbread Granola Bars image

This is a twist on Playgroup Granola Bars from this site. I didn't have the stuff to make those (and we love those), so I did my own thing. They turned out great! We normally wrap them individually and freeze them, a great quick snack or breakfast on-the-go!

Provided by brewmama-4

Categories     100+ Breakfast and Brunch Recipes

Time 40m

Yield 56

Number Of Ingredients 13

8 cups old-fashioned rolled oats
4 cups all-purpose flour
3 cups brown sugar
½ cup white sugar
1 tablespoon salt
1 tablespoon ground cinnamon
1 ½ teaspoons ground cloves
1 ½ teaspoons ground ginger
2 cups vegetable oil
1 cup honey
¾ cup molasses
4 eggs, beaten
1 tablespoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking sheets.
  • Mix oats, flour, brown sugar, white sugar, salt, cinnamon, cloves, and ginger in a large bowl. Stir in oil, honey, molasses, and eggs. Mix until well-combined. Pat mixture onto baking sheets using your hands.
  • Bake in the preheated oven until edges begin to brown and center no longer looks glossy, 15 to 20 minutes.
  • Cool for about 10 minutes; cut into bars while still warm.

Nutrition Facts : Calories 218.6 calories, Carbohydrate 32.5 g, Cholesterol 11.7 mg, Fat 9 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 1.5 g, Sodium 134.1 mg, Sugar 16.9 g

ULTIMATE EASY GINGERBREAD



Ultimate easy gingerbread image

Make some gingerbread stars to hang from your Christmas tree. This biscuit dough is extremely forgiving if overworked, so it's perfect for baking with children

Provided by Liberty Mendez

Time 35m

Number Of Ingredients 8

100g salted butter
3 tbsp golden syrup
100g dark muscovado sugar
½ tsp bicarbonate of soda
1 tbsp ground ginger
1 tsp ground cinnamon
225g plain flour
50g icing sugar

Steps:

  • Heat the butter, syrup and sugar together in a small pan until melted, stirring occasionally. Set aside to cool slightly.
  • Mix together the bicarb, ginger, cinnamon and flour in a large bowl. Pour in the buttery syrup mixture and stir to combine, then use your hands to bring together to form a dough. The dough will be soft at this point, but it'll firm up in the fridge.
  • Put the dough on a sheet of baking parchment, shape into a rectangle, and lay another sheet of parchment on top of it. Roll the dough out to a thickness of ½cm. Transfer to a baking sheet to keep it flat, leaving the parchment in place, then chill in the fridge for 1 hr.
  • Heat the oven to 190C/170C fan/gas 5 and line a large baking sheet with more baking parchment. Remove the dough from the fridge and cut out shapes using a cookie cutter. We used 9cm stars, but you can choose any shape. We also made some with smaller stars cut out of the centre to thread ribbon through and hang from a Christmas tree.
  • Place the shapes, spread apart, on the lined baking sheet, and bake for 10-12 mins. (Depending on the size of the cutters you use, they might need a few minutes more or less cooking in the oven). Leave to cool completely on the baking sheet.
  • Meanwhile, mix the icing sugar with 1-2 tbsp water - you want to create a consistency that's thick and pipeable, and not too thin or it will run. Decorate the cooled biscuits with the icing using a piping bag with a thin nozzle. Find out how to make a piping bag.

Nutrition Facts : Calories 150 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium

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

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From a-kitchen-addiction.com


GINGERBREAD BARS — BUNS IN MY OVEN
2014-12-05 Directions. Preheat oven to 350°F. Spray a 9x13 baking dish with non-stick cooking spray. In a large bowl, cream together the butter, brown sugar, and molasses using an electric mixer. Beat in the eggs and vanilla. Stir in the flour, ginger, baking powder, baking soda, and salt until just combined. Fold in the chocolate chips.
From bunsinmyoven.com


GINGERBREAD COOKIE BARS - THE GIRL WHO ATE EVERYTHING
2020-12-19 Coat a 9x13-inch baking dish with nonstick cooking spray and set aside. In a large bowl, beat butter, sugar, brown sugar, vanilla, and molasses on medium speed until creamy. Add the egg and stir until completely incorporated. Add baking soda, flour, spices, and salt and mix until well combined.
From the-girl-who-ate-everything.com


EASY HOMEMADE GINGERBREAD BARS | EASY GINGERBREAD RECIPE
Preheat oven to 350 degrees; grease 9x13" pan and set aside. Beat together sugars, butter, and molasses until well blended, about 30 seconds. Add egg and vanilla; beat until mixed. Add flour, spices, baking soda, baking powder, and salt; mix until just blended.
From livingwellspendingless.com


EASY GINGERBREAD COOKIE BARS RECIPE WITH CREAM CHEESE FROSTING
2022-01-22 How To Make Chewy Gingerbread Cookie Bars. Preheat oven to 350 and grease a 9×13 baking pan with nonstick cooking spray. Set aside. To make your flour mixture, you must add your dry ingredients into a small bowl and mix well: flour, baking powder, cinnamon, ginger, cloves, salt, and nutmeg.
From ladyandtheblog.com


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