Description
These Ginger Molasses Cookie Bars are the perfect blend of cozy spices, chewy texture, and sweet molasses flavor. Imagine the comfort of a ginger cookie but in easy bar form — no scooping, no chilling, just pure holiday bliss baked in one pan.
Ingredients
Scale
- 2 cups all-purpose flour
- ½ teaspoon ground cloves
- ¾ teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1½ teaspoons baking soda
- ¾ cup neutral oil (avocado, canola, vegetable, or grapeseed all work great)
- 1 cup plus 1 tablespoon granulated sugar
- ¼ cup molasses
- 1 large egg
- 1 tablespoon coarse or sparkling sugar (for that signature crunchy top)
Instructions
- Get Ready to Bake
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a little overhang on the sides for easy lifting later.
- Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, cloves, ginger, cinnamon, salt, and baking soda until evenly combined. This ensures all those warm spices are beautifully distributed. Set aside.
- Combine the Wet Ingredients
- In a separate large bowl, whisk together the oil and sugar until smooth and slightly creamy. Add in the molasses and egg, whisking just until blended. Don’t overmix — you want the texture light and tender.
- Bring It All Together
- Pour the dry ingredients into the wet mixture. Stir gently with a spatula or wooden spoon until no streaks of flour remain. The dough will be thick but glossy and fragrant.
- Press and Sprinkle
- Transfer the dough into your prepared baking pan. Use your hands or the back of a spoon to spread and press it evenly into the corners. Sprinkle the top evenly with coarse decorating sugar for that bakery-style sparkle.
- Bake to Perfection
- Bake for 22–25 minutes, or until the edges are set and lightly golden while the center still looks slightly soft — that’s how you get that perfect chewy texture!
- Cool and Slice
- Remove from the oven and let the bars cool completely in the pan on a wire rack. They’ll continue to set as they cool. Once cooled, lift them out using the parchment paper and cut into 24 squares.
Notes
- Don’t overbake! The key to soft, chewy bars is pulling them out while the center still looks a bit underdone.
- Fresh spices = better flavor. If your ginger or cloves are over a year old, it’s time to restock.
- For a festive twist, drizzle a quick lemon or vanilla glaze on top once cooled.
- Want a deeper flavor? Swap regular molasses for dark molasses — just note it’ll add a richer, slightly bolder taste.