Gingerbread Bars

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Gingerbread is one of those holiday treats where nostalgia might be one of the main baking motivators, but with this recipe, taste will be your new main motivation! A wonderful balance between a cookie and a cake, these gingerbread bars are delicious alone or as a cushion for a dollop of ice cream. Regardless, they are sure to satisfy nostalgia and holiday cravings alike.

Ingredients:

2 cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon baking soda

1/2 teaspoon salt

10 tablespoons (1 1/4 sticks) unsalted butter, room temperature

3/4 cup (packed) Alter Eco Mascobado Sugar

7 1/2 tablespoons sugar, divided into 6tbls and 1 ½ tbls

2 large eggs

1/4 cup light (unsulfured) molasses

Cooking Instructions:

Preheat oven to 350°F.

Butter and flour 15x10x1-inch baking sheet.

Place 2 cups flour in medium bowl; transfer 2 tablespoons flour to small bowl and reserve. Add spices, baking soda, and salt to flour in medium bowl; whisk to blend.

Using an electric mixer, beat butter, brown sugar, and 6 tablespoons sugar in large bowl until fluffy. Beat in eggs, 1 at a time, then molasses.

Add dry ingredients to butter mixture and beat to blend. Spread batter evenly in prepared pan. Sift reserved 2 tablespoons flour evenly over batter, then sprinkle evenly with remaining 1 1/2 tablespoons sugar.

Bake gingerbread until golden brown and the tester inserted into center comes out clean, about 22 minutes; cool completely in pan on rack. Cut gingerbread crosswise into 4 strips, then cut each strip into 6 pieces, forming 24 bars, each about 31/2×13/4 inches. DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature.