Hi All! It’s Gina from Kleinworth & Co. Are you ready for the holidays? I sure am because it’s my favorite time of year. I get so excited for all things holiday related that I start planning as early as August. Flavors like sugar cookie & gingerbread just make my heart go pitter-patter & I get so excited to get started on all my holiday treat making. With all the holiday parties & food gifts to give, there is plenty of baking happening in our house. It sort of feels like we transform into a full-fledged bakery & I’m wearing my apron more than anything else. But that’s okay, because, like I said, I look forrawrd to this all year long. One of my favorite things to make, these Chocolate Gingerbread Cookie Bars.
I really love the taste of gingerbread. But I really, really fell in love when I made my first chocolate gingerbread. I absolutely can’t get enough. But going through the process of rolling dough & cutting out cookies can really take a lot of time when making a whole lot of recipes for the holidays. So I streamlined the process & turned the dough into cookie bars. All you need to do is press into your baking dish & bake. Then it makes it simple to cut & frost before giving away. I also really like this recipe because I can make double batches & bake at the same time- which of course makes the time in the kitchen a little less. As much as I love holiday baking, it’s still tiring after so many hours. So working in large batches makes it so much easier.
You could add some fun holiday sprinkles on top of these after you add the icing. That would be super cute & festive.
Chocolate Gingerbread Cookie Bars
Ingredients
Cookies
- 2-1/2 cups All-Purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp ginger
- 1-1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp pumpkin pie spice
- 1/2 tsp coarse sea salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1-1/2 sticks salted butter 3/4 cup
- 3/4 cup packed brown sugar
- 1 large egg
- 1/3 cup molasses
- 1 tbsp chocolate jimmies
For Glaze
- 1 cup confectioners sugar
- 1-2 tbsp milk depending on how thick or thin you want it
Instructions
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Preheat oven to 325 degrees
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Whisk flour, cocoa, ginger, cinnamon, nutmeg, pumpkin pie spice, salt, baking soda & baking powder in bowl.
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In mixer- beat butter & brown sugar with paddle attachment until well combined & fluffy.
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Beat in eggs & molasses.
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Reduce speed to low & add dry mixture
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Beat until well combined & pulled away from sides of bowl
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Gather & press flat onto cookie sheet- making a smooth layer. (you will have one large cookie rectangle)
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Score cut marks into the dough with a butter knife.
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Sprinkle with chocolate jimmies
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Bake for 10 - 12 minutes
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Remove & allow to cool in pan on wire rack.
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Add Glaze
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Whisk glaze ingredients in small bowl & pipe on with pasty bag & small fine tip.
Thank you so much for spending some time with me today. See you next time!
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