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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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These moist, tender treats are a cross between a cookie and a cake. They're delicious plain, but also make nice ice cream sandwiches. 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) dark brown sugar |
7 1/2 tablespoons sugar, divided |
2 large eggs |
1/4 cup light (unsulfured) molasses |
Directions:
1. 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 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.
2. Bake gingerbread until golden brown and 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 31/2x13/4 inches. DO AHEAD: Can be made 2 days ahead.Store airtight at room temperature.
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