Easy Gluten Free Gingerbread Cookie Bars Recipe | So much easier than making a batch of homemade gingerbread cookies, this recipe is a simple melt and mix recipes that results in soft and chewy cookie bars the whole family will love. Topped with a buttercream frosting and festive sprinkles, they are the perfect treat to share over the holiday season.
Click to pin this recipe on Pinterest!
Click to pin this recipe on Pinterest!
Christmas baking is my favourite kind of baking. I love the flavours of gingerbread, the texture of shortbread snowballs covered in powdered sugar, the smell of Christmas pudding boiling away on the stove or the sweetness of melted chocolate.
You know how on an iPhone it tells you your screentime each week? I can almost guarantee that in December every year, my "kitchen time" would increase by 600% because I am constantly coming up with new ideas and baking new Christmas treats to share.
These Gingerbread Cookie Bars were this year's creation.
With crisp chewy edges and a delicious buttercream frosting, they're like a sugar cookie crossed with gingerbread and blondies.
So much easier than baking (and rolling and cutting) a batch of gingerbread, all you have to do is melt, mix, bake and frost.
The first time I made these bars, I went a little too heavy on the molasses, which whilst delicious can be a little bit dividing (but if you're a molasses fan, go ahead and try my original recipe by using a full 1/2 cup of molasses instead of half molasses half honey/golden syrup).
So with a few tweaks and the addition of frosting, I came up with the perfect Christmas treat that everyone will love.
Just be warned, they will disappear before your eyes!
Easy Gluten Free Gingerbread Cookie Bars Recipe
Yield: 20 pieces
prep time: 15 Mcook time: 25 Mtotal time: 40 M
Easy Gluten Free Gingerbread Cookie Bars Recipe | So much easier than making a batch of homemade gingerbread cookies, this recipe is a simple melt and mix recipes that results in soft and chewy cookie bars the whole family will love. Topped with a buttercream frosting and festive sprinkles, they are the perfect treat to share over the holiday season. This Frosted Gingerbread Cookie Bars Recipe takes the best part of cookies, brownies and frosted cakes and turns them into the best holiday dessert recipe.
Click to pin this recipe on Pinterest!
Click to pin this recipe on Pinterest!
ingredients:
For the Cookie Bars
- 2 cups (240g) flour, sifted
- 1 tbsp ground ginger
- 1 tsp mixed spice or pumpkin pie spice
- 1/2 cup (100g) butter
- 3/4 cup (150g) brown sugar
- 75g honey or golden syrup
- 75g molasses
- 1 tsp baking soda
- 1 egg
For the Frosting
- 1/2 cup (100g) butter
- 1 1/2 cups (150g) icing sugar/powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp milk
instructions:
How to cook Easy Gluten Free Gingerbread Cookie Bars Recipe
For the Cookie Bars
- Preheat your oven to 180C/355F.
- Line a 20x30cm (8x12") baking pan with baking paper and set aside.
- Sift your flour, ginger and spices into a medium mixing bowl and set aside.
- Add your butter, sugar, molasses and honey/golden syrup to a saucepan. Heat your butter mixture on a medium heat until your butter has melted and the mixture is smooth.
- Take your pan off the heat and stir in your baking soda, mixing until combined.
- Leave your mixture to cool for 5-10 minutes.
- Add your butter mixture to your flour along with one egg and mix until combined. The mixture will be quite thick and sticky - but that's how you want it to be!
- Pour your mixture into your prepared pan, leaving the mix to spread out to all of the edges (if it's not spreading, use a wet spatula or spoon to spread it out).
- Bake your cookie bars for 20-25 minutes or until cooked through and a skewer inserted into the middle removes clean. They will be quite soft to the touch but they will firm as the cool.
- Leave your cookie bars to cool completely before frosting.
For the Frosting
- Add your softened butter to a mixer along with your sifted icing sugar, vanilla and milk, beat on a low speed until everything is combined and then turn the speed to high, beating until your frosting is light and fluffy.
- Spread your frosting over your cooled cookie bars and decorate with sprinkles.
- Slice and serve! These cookie bars will keep in the fridge in an airtight container for 2-3 days.
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Does this recipe really call for 3/4 cup of both molasses and golden syrup? 75 grams is equivalent to 3/4 cup.
ReplyDeleteHi there, a cup of molasses actually weighs around 336g so 75g is more equivalent to slightly less than 1/4 cup. Golden syrup weighs similar per cup.
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