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Gingerbread Bars

‘Tis the season to make these moist, gingery bars.

December 19, 2016

‘Tis the season to make these moist, gingery bars — one of our holiday favorites. They pack and keep well and even confirmed gingerbread-haters will flock to the cookie jar for these gems.


  • 1 cup (2 sticks) butter, plus extra for preparing pan
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1/2 cup molasses
  • 2 cups all-purpose flour (We use Bob’s Red Mill 1-for-1 gluten-free flour.)
  • 1/4 teaspoon kosher salt
  • 1 teaspoon ground ginger
  • 3 to 4 chunks candied ginger, finely chopped


Heat oven to 350 degrees F. Lightly butter a 9- by 13-inch baking dish.

In a large bowl, melt the cup of butter, then let cool slightly. Whisk in both sugars, eggs, vanilla and the molasses.

Stir in flour, salt and ground ginger and mix well. Pour batter into pan and sprinkle with chopped candied ginger.

Bake until the edges are set but the center is soft, about 25 minutes.

Tip: Take these bars over the top with a drizzle of icing made of one cup confectioners’ sugar blended with one-half teaspoon vanilla and enough nonfat milk or cream to get the consistency you want — two tablespoons or so.