These are actually super easy to make, and don’t take a lot of ingredients. I’m planning on putting them into a festive tin and giving them as a gift, but you can just eat them if you want…
All you need for the gingerbread cookie bars is:
3/4 cup softened butter
1 cup brown sugar
1 large egg
3 tbsp molasses
2 1/4 cup all-purpose flour
2 1/2 tsp ground ginger
1 tsp cinnamon
1/4 tsp nutmeg
A pinch of clove
1 tsp baking soda
1/4 tsp salt
To make this, start by preheating the oven to 350 degrees fahrenheit. Then cream the butter and sugar until light and fluffy, mixing in the egg and molasses afterwards, and beating until well combined. Mix the dry ingredients in a separate bowl and then slowly mix into the wet until smooth. Now, it’s best to refrigerate the dough for 20-30 minutes, but if you simply don’t have time, you should be fine. While it’s refrigerating, find a 8″ x 8″ pan and line it with foil. When your dough is ready, smoosh it into the pan and do your best to make it even. Then you bake for 20-25 minutes.
For the icing you’ll need:
1/2 cup butter at room temperature
1 1/2 cup powdered sugar
3-5 tbsp caramel sauce
This is all really up to you how much of everything you put in. If you want it very sweet, do more sugar or more caramel. If you want it very creamy, add more caramel or butter. Whatever ratio you use, it will be delicious, the key is just to beat the crap out of it all until it is as smooth as you can possibly get it. Generally start by beating the butter and adding the rest in one at a time from there.
Just let your cookie bars cool completely and then ice it. I’d recommend cutting it into bars after you ice to save you some trouble. If you want to decorate, add sprinkles or a dusting of cinnamon on the top. I’m planning on sticking them in a festive tin to give as a gift!
So there you go, my baking adventure of the day. I hope you enjoyed today’s Blogmas, and I’ll be back soon!