Gingerbread Cookie Bars
Laura Kanya
Chewy bars that are studded with white chocolate chips and dried fruit with intense molasses & spice flavor.
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Prep Time
20 minutes
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Cook Time
35 minutes
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Servings
12
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8 tablespoons (1 stick) unsalted butter, room temperature
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½ cup packed brown sugar
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3 tablespoons molasses
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2 large eggs, room temperature
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1-16 ounce Ann Clark Gingerbread Cookie Mix
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1/3 cup white chocolate chips
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1/3 cup finely chopped crystallized ginger
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¼ cup dark dried cherries or cranberries
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1 ¼ cups powdered sugar
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2 tablespoons whole milk
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¼ teaspoon pumpkin spice mix
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Stand Mixer with paddle attachment or electric mixer
Dough
Glaze
Equipment Needed
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1
Preheat oven 350. Grease a 9-x-9 pan with pan spray and line with parchment so its overhanging the edges.
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2
To make the dough: Beat butter, brown sugar and molasses in a stand mixer with paddle attachment or electric mixer, on medium speed, until just lightened, about 3 minutes.
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3
Add eggs, one at a time on low, scraping as needed, until incorporated, to the bowl.
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4
Add the dry mix, chips, ginger and cherries (cranberries), until just incorporated, to the bowl.
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5
Place in the preheated oven until firm, about 35 minutes.
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6
Meanwhile, make glaze: Whisk powdered sugar, whole milk and pumpkin spice in a small bowl, until combined. Set aside.
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7
Remove from the oven and let cool in the pan for about 10-15 minutes.
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8
Remove from the pan by the parchment paper overhang and place on a cooling rack, until completely cool, about 45 minutes.
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9
Once the bars are cool drizzle the glaze over the bars and cut into 12 pieces.
Notes & Tips:
- To make ahead: Can make the glaze ahead and store in an airtight container
Photo by Laura Kanya
