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