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Molasses Ginger Cookie Bars with Cinnamon Sugar Top

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5 from 4 reviews

  • Author: Liv B
  • 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


  1. Preheat oven to 350F. Line an 8x8inch square baking pan with parchment paper.
  2. In a stand mixer or bowl, cream together butter and brown sugar. Add vanilla extract and molasses and mix to combine.
  3. 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!
  4. Press into prepared baking pan and smooth out the top with a spatula. Mix together the cane sugar and cinnamon, sprinkle overtop.
  5. 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.
  6. 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

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