Whole wheat gingerbread cookie bars are soft and chewy and full of warm spices. They're perfect for the holidays!
Prep Time15 minutesmins
Cook Time22 minutesmins
Total Time37 minutesmins
Yield: 12cookie bars
Ingredients
½cupunsalted butter, melted
½cupgranulated sugar
¼cuppacked brown sugar
1teaspoonvanilla extract
½cupmolasses
1large egg
2cupswhite whole wheat flour
2teaspoonsbaking soda
1tablespoonground cinnamon
½teaspoonground ginger
¼teaspoonground cloves
¼teaspoonground nutmeg
½teaspoonsalt
For serving:
Powdered sugar
Instructions
Preheat oven to 350. Spray an 8x8 inch pan with cooking spray and set aside.
In a large bowl, beat together butter and both sugars. (You can use a hand mixer or stand mixer or just a fork.) Add vanilla, molasses and egg and mix well.
Add the flour and remaining ingredients and stir until just combined.
Pour batter into the prepared pan. Wet your fingers and spread the batter out to the sides of the pan in an even layer. (It won’t look like much but these rise a lot.)
Bake at 350 for 22-25 minutes. Be careful not to overtake these.
Let cool then cut into squares or bars. Top with powdered sugar and enjoy!
Notes
These can be stored in a covered container at room temperature for up to 5 days.I use white whole wheat flour in my baking but you can substitute all-purpose flour in a 1:1 ratio if that’s what you use.I’ve written the recipe with all butter, but I have made these before with ¼ cup butter and ¼ cup applesauce and that works too, if you want a lightened up version.The bars come out of the oven super puffy but the middle will fall as they cool. Not to worry - that’s normal. And it gives you some super delicious crusty edges!I like my gingerbread bars sprinkled with powdered sugar for a pretty finish. You could also do a cream cheese frosting if you prefer. Or both!