Happy Monday! How is everyone doing?! I took the weekend off all social media to get a clearer headspace and enjoy my real-life family and friends. It was glorious! We are nearing the end of our beautiful fall weather these days and its getting quite a bit chillier. Hence, me wanting to bake alllll the spiced treats. If you know me at all- virtually or in real life- you know I am a cookie obsessed baker. I will choose cookies over anything else, any day.
I also love cookie bars. They’re like square cookies! You just press all the dough into the pan and then slice them. So fun! I have a great recipe for gluten-free gingersnap cookies but I wanted a nice thick and chewy ginger cookie bar recipe to live on this site too! These ones are not gluten-free, but if you need them to be, try subbing a gluten-free baking blend like Bob’s Red Mill!
So what do these taste like?
They are like a thick and chewy slab of molasses ginger heaven! Despite the relatively short ingredients list, these cookies have the perfect texture (see photo below) and just the right about of ginger spice. You’ll love ’em!Print
Molasses Ginger Cookie Bars with Cinnamon Sugar Top
- Total Time: 50 minutes
- Yield: 12 bars
Spiced molasses cookies, topped with cinnamon sugar and baked in a pan. Slice and serve!
- 1/2 cup vegan butter or refined coconut oil
- 2/3 cup brown sugar (dark preferably, but light is fine too!)
- 1/4 cup fancy molasses (the stuff that comes in a carton)
- 1 tsp vanilla extract
- 1 2/3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- pinch of salt
- 2 tbsp nondairy milk like oat or soy
- 1 tbsp cane sugar
- 1 tsp cinnamon
- Preheat oven to 350F. Line an 8x8inch square baking pan with parchment paper.
- In a stand mixer or bowl, cream together butter and brown sugar. Add vanilla extract and molasses and mix to combine.
- Add flour, baking soda, ginger, cinnamon and salt and mix to combine. It will be a thick dough. If it seems a bit dry, add the 2 tbsp milk. If you are in a warm climate, you might not need it!
- Press into prepared baking pan and smooth out the top with a spatula. Mix together the cane sugar and cinnamon, sprinkle overtop.
- Bake 23-25 minutes, until slightly firm to the touch and not “wiggly” at all. Let sit in the pan at least 10 minutes before attempting to slice.
- Slice and serve! Store cookie bars in an airtight container at room temperature for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Looks great. How much brown sugar? It says: 2 brown sugar.
2/3 cup 🙂
Mine came out a little cakey, but the flavor is good! 1 TBSP of baking soda definitely didn’t get the ooey-gooey that it looks like in the pictures!
Easy quick recipe! My husband said “this is the best!” I will be making these throughout the holiday season. Thanks!
Hi! It’s beginning to be winter and I was craving something that had a little ginger but sweetness too and this was the perfect recipe! I only had coconut sugar available but it worked well too!
These are AMAZING. They have the comforting texture of a cookie, with the yummy aromatic flavours of fall/winter.
We made a batch to give to family over the holidays and ending up keeping them all to ourselves.