Soft-Baked Gingerbread Cookie Bars

• Vegetarian

• Produce

  • 1 tbsp Ginger, ground

• Refrigerated

  • 1 Egg

• Condiments

  • 2 tbsp Molasses

• Baking & Spices

  • 1 tsp Baking soda
  • 1 tsp Cinnamon, ground
  • 1 1/2 cups Flour
  • 1/8 tsp Pepper, ground
  • 1/4 tsp Salt
  • 3/4 cup Sugar
  • 1 tsp Vanilla extract
  • 1/2 cup White chocolate chips

• Dairy

  • 1/2 cup Butter
  • 2 tbsp Milk

Found on wholeandheavenlyoven.com

Description

Ingredients

• 1/2 cup butter
• 2 tablespoons molasses
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground pepper
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 3/4 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 1/2 cup white chocolate chips
• 1-1/2 cups flour
• 3/4 cup coconut sugar (or brown sugar)
• 1/2 cup butter, softened
• 2 tablespoons molasses
• 1 large egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1-1/2 cups white whole wheat flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground pepper
• 1/2 cup white chocolate chips, melted

Directions

• Preheat oven to 350F. Line a 9x13 baking pan with foil and lightly grease. Set aside.
• Place sugar and butter in a medium bowl and with a handheld electric mixer, beat on medium speed until creamy. Beat in molasses, egg, milk, and vanilla until smooth. Add flour, baking soda, salt, and spices to bowl and beat until a dough forms.
• With greased hands, pat dough into the bottom of prepared pan. Bake bars at 350F 20 minutes (middle will still seem soft and underdone---this is ok) Cool bars completely on a wire cooling rack.
• Once bars are cooled, use foil to remove from pan. Drizzle with melted white chocolate and slice into bars. Enjoy!

Nutrition