Whole wheat gingerbread cookie bars

Whole wheat gingerbread cookie bars are soft and chewy and total of warm spices. They are perfect for holiday parties, bake sales and cookie exchanges!

I am just then loving this holiday season!

Yes, it'due south chaotic, yes we've got a one thousand thousand things going on at once, yes there's ALL the things ALL the time and yet…

I'1000 caring less this yr nigh having the perfect decorations. Having the party-prepare business firm. Having everything in its place, only equally information technology ought to exist.

Because, well, I'd rather just Savor. And exhale and detect and drink it all in.

And please, please, please NOT forget to move the damn elf every nighttime!

(I live in a state of somewhat panic about this. Everything else I'chiliad good with, but that elf is going to be the end of me.)

Moving on…

This is holiday spirit calendar week here on the blog it seems. Monday I brought you my pretty poinsettia cocktail, which is perfect for holiday toasting and brunch parties.

And today I am getting into the holiday blistering spirit with these easy whole wheat gingerbread cookie confined.

They are soft and chewy, with some crunchy edges that are seriously addictive. They have the great flavor of molasses and are full of warm spices similar cinnamon, nutmeg, ginger and cloves.

They just scream holidays to me! ❤️🎄💚

Plus, they are an easy 1-bowl recipe that comes together and bakes pretty quickly, which is much appreciated at this busy time of twelvemonth. 🙌

I've taken these whole wheat gingerbread cookie bars to cookie exchanges and preschool broil sales and had them out for neighborhood holiday parties. They are always a hit!

And my kiddos ADORE them! I made some a couple of weeks ago and they just wanted more than, more than, more!

Tin can't blame them – these are seriously delicious! 😋

Notes on whole wheat gingerbread cookie confined:

• I use white whole wheat flour in my baking but you can substitute all-purpose flour in a 1:1 ratio if that's what you utilize.
• I've written the recipe below with all butter, but I accept made these earlier with 1/4 cup butter and 1/four cup applesauce and that works likewise, if yous want a lightened up version.
• You'll need to moisture your fingers and spread the concoction out in your pan to make sure it'due south an even layer. It won't seem similar much merely these confined rise a lot.
• The bars come out of the oven super puffy only the eye will fall as they cool. Not to worry – that's normal. And it gives yous some super delicious crusty edges!

I like my gingerbread bars sprinkled with powdered carbohydrate for a pretty finish – we say it'southward snowing! You could as well exercise a cream cheese frosting if you prefer. Or both!

And if you need other vacation dessert or gift ideas, check out my whole wheat orange cranberry bread, Rice Krispies Christmas wreaths and my grandmother'due south 4-ingredient chocolate chip brownies.

Other fun, festive recipes from some of my blogging friends include buckeye fudge, hot chocolate cookie cups and Christmas chex mix.

And then many recipes to try, so lilliputian time… 😉

Happy holidays and happy baking!

XO,

Kathryn

P.South. If you dear all things gingerbread like me, be sure to bank check out my mini gingerbread loaves. They are perfect for gifting!

Prep Time fifteen minutes

Cook Time 22 minutes

Full Time 37 minutes

Ingredients

• 1/2 cup unsalted butter, melted
• 1/2 loving cup granulated carbohydrate
• 1/iv cup packed brown saccharide
• 1 teaspoon vanilla excerpt
• 1/2 loving cup molasses
• i big egg
• two cups white whole wheat flour
• ii teaspoons baking soda
• one tablespoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/ii teaspoon table salt

For serving:

• Powdered sugar

Instructions

1. Preheat oven to 350. Spray an 8x8 inch pan with cooking spray and gear up aside.
2. In a large bowl, beat together butter and both sugars. (You tin can use a hand mixer or stand up mixer or just a fork.) Add together vanilla, molasses and egg and mix well.
3. Add the flour and remaining ingredients and stir until just combined.
4. Pour batter into the prepared pan. Moisture your fingers and spread the batter out to the sides of the pan in an even layer. (It won't look like much just these rise a lot.)
5. Bake at 350 for 22-25 minutes. Be careful non to overtake these.
6. Let cool so cut into squares or bars. Top with powdered sugar and enjoy!

Notes

These can exist stored in a covered container at room temperature for upward to 5 days.

I use white whole wheat flour in my blistering simply you can substitute all-purpose flour in a one:i ratio if that'southward what you use.

I've written the recipe with all butter, simply I have fabricated these earlier with 1/four loving cup butter and 1/4 loving cup applesauce and that works too, if you want a lightened up version.

The bars come out of the oven super puffy but the middle will fall every bit they cool. Non to worry - that'southward normal. And it gives you some super succulent crusty edges!

I similar my gingerbread bars sprinkled with powdered saccharide for a pretty finish. You lot could too do a cream cheese frosting if you lot prefer. Or both!

Diet Information:

Yield:

12

Serving Size:

1 cookie bar
Amount Per Serving: Calories: 271 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 36mg Sodium: 312mg Carbohydrates: 48g Fiber: 3g Carbohydrate: 32g Protein: 3g

franksuniere.blogspot.com

Source: https://www.familyfoodonthetable.com/whole-wheat-gingerbread-cookie-bars/

Share this post