Gingerbread Cookie Bars Just So Tasty

Gingerbread Cookie Bars Just So Tasty Preheat the oven to 350f degrees. grease a 9x13 inch pan with non stick cooking spray, or line with parchment paper. in a medium sized bowl whisk together the flour, ginger, cinnamon, nutmeg, cloves, and baking soda. in a separate large bowl beat together the butter and brown sugar until fluffy. Divide the dough into 2 equal pieces. form each into a round, flat disc shape, and wrap each in plastic wrap. chill in the fridge for at least 4 hours or overnight. when ready to bake, preheat the oven to 350f degrees and line cookie sheets with parchment paper. take one disc out of the fridge at a time to work with.

Gingerbread Cookie Bars With Cream Cheese Frosting Recipe In a medium sized bowl, whisk together the flour, cocoa, ground ginger, cinnamon, nutmeg, ground cloves, baking soda and salt. set aside. in a separate large bowl, beat together the butter and brown sugar until creamy. then mix in the egg, molasses and vanilla extract. turn off the mixer and scrape down the bottom and sides of the bowl. Line the bottom and sides of a 9×13 inch metal or glass baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out of the pan. set aside. whisk the flour, baking soda, ginger, cinnamon, allspice, cloves, nutmeg, pepper, and salt together in a large bowl. set aside. Combine butter and brown sugar in a large mixing bowl. beat together until fluffy. add in the egg and beat until smooth. add in the molasses and beat until well combined. add the flour, baking soda, cinnamon, ginger, cloves and salt and mix until combined. press cookie dough into baking dish and bake for 15 18 minutes. Whisk dry ingredients: preheat the oven to 350 degrees f. line a 9×13 glass baking dish with parchment paper. in medium bowl, whisk together flour, spices, salt, and baking soda; set aside. combine wet ingredients and mix in dry ingredients: in a large bowl add the butter and sugar; whisk to combine.