Blair’s Easy Gluten Free Gingerbread Cookie Bars Recipe
Yield: 20 Pieces
Author: Southern In Law
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
!
INGREDIENTS:
simgad/11734759164724884592
For the Cookie Bars
list of 9 items
• 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
list end
For the Frosting
list of 4 items
• 1/2 cup (100g) butter
• 1 1/2 cups (150g) icing sugar/powdered sugar
• 1 tsp vanilla extract
• 1-2 tbsp milk
Get Ingredients
Powered by Chicory
campaigns/20191002_Persil-Pairing-Stain-v2
list end
INSTRUCTIONS:
For the Cookie Bars
list of 10 items
1. Preheat your oven to 180C/355F.
2. Line a 20x30cm (8x12") baking pan with baking paper and set aside.
3. Sift your flour, ginger and spices into a medium mixing bowl and set aside.
4. 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.
5. Take your pan off the heat and stir in your baking soda, mixing until combined.
6. Leave your mixture to cool for 5-10 minutes.
7. 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!
8. 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).
9. 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.
10. Leave your cookie bars to cool completely before frosting.
list end
For the Frosting
list of 3 items
1. 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.
2. Spread your frosting over your cooled cookie bars and decorate with sprinkles.
3. Slice and serve! These cookie bars will keep in the fridge in an airtight container for 2-3 days.
list end
www.southerninlaw.com
From the seasoned mom
_._,_._,_
Yield: 20 Pieces
Author: Southern In Law
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
!
INGREDIENTS:
simgad/11734759164724884592
For the Cookie Bars
list of 9 items
• 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
list end
For the Frosting
list of 4 items
• 1/2 cup (100g) butter
• 1 1/2 cups (150g) icing sugar/powdered sugar
• 1 tsp vanilla extract
• 1-2 tbsp milk
Get Ingredients
Powered by Chicory
campaigns/20191002_Persil-Pairing-Stain-v2
list end
INSTRUCTIONS:
For the Cookie Bars
list of 10 items
1. Preheat your oven to 180C/355F.
2. Line a 20x30cm (8x12") baking pan with baking paper and set aside.
3. Sift your flour, ginger and spices into a medium mixing bowl and set aside.
4. 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.
5. Take your pan off the heat and stir in your baking soda, mixing until combined.
6. Leave your mixture to cool for 5-10 minutes.
7. 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!
8. 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).
9. 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.
10. Leave your cookie bars to cool completely before frosting.
list end
For the Frosting
list of 3 items
1. 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.
2. Spread your frosting over your cooled cookie bars and decorate with sprinkles.
3. Slice and serve! These cookie bars will keep in the fridge in an airtight container for 2-3 days.
list end
Recipe: Easy Gingerbread Cookie Bars (Gluten Free!)
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.
From the seasoned mom
_._,_._,_
