IMAGE ©Kayla Blydenburgh - En Root Kitchen

Gingerbread Cookie Bars

Name: Gingerbread Cookie Bars
Total time: 40 min
Yield: 9 SERVINGS |
Ingredients: 21/2 cups flour; 1/2 cup sugar; 1/2 cup dark brown sugar; 1/2 cup molasses; 12 tbsp butter, melted; 1 egg; 1 tbsp gingerbread spice blend; 11/2 tsp baking soda; 1 tsp salt; 1 tsp vanilla bean, scraped

a sweet treat recipe

2½ cups	flour
½ cup	sugar
½ cup	dark brown sugar
½ cup	molasses
12 tbsp	butter, melted
1	egg
1 tbsp	gingerbread spice blend
1½ tsp	baking soda
1 tsp	salt
1 tsp	vanilla bean, scraped
	Cream cheese frosting & sprinkles (optional)

a sweet treat recipe

by Kayla Blydenburgh

enrootkitchen.com

Kayla is a self-taught home cook and baker. Growing up with her grandparents, she would spend hours in front of the TV watching the Food Network. She and her grandmother would mold play-dough into different fruits and vegetables while watching cooking shows and have contests to see who made the most realistic dish. Eventually, Kayla moved on from play-dough and began to work with real food. On her blog, enrootkitchen.com, you’ll find recipes made from scratch for the home cook and baker ranging from all skill levels! She also showcases these dishes on her Instagram: @enrootkitchen.

You're sure to land a spot on the nice list this Christmas if you make these gingerbread cookie bars! They're perfectly spiced and can be eaten with or without cream cheese frosting.

TIME (ACTIVE) | 15 M
TIME (INACTIVE) | 25 M
TOTAL | 40 M

9 SERVINGS

Preheat the oven to 350 degrees Fahrenheit and line a square baking pan with parchment paper. Set to the side for now.

Whisk together the flour, baking soda, salt, and gingerbread spice blend in a medium sized bowl and set to the side.

Add both sugars, melted butter, and molasses to a large bowl and whisk to combine. Add in the freshly scraped vanilla and the egg and whisk again.

Slowly fold the flour to the wet ingredients with a rubber spatula. The dough will be shiny and thick - this is the consistency you're after!

Transfer the dough to your prepared baking pan and spread into an even layer with the rubber spatula or your hands. Bake for 25 minutes or until a toothpick comes out clean.

Let the cookie bars cool in the baking pan for 10 minutes, then transfer to a wire rack and let cool to room temperature (this could take up to an hour).

Frost and decorate with your favorite Christmas sprinkles and enjoy!

Cover the bars in tin foil and store on the counter for up to five days.

5.0

gingerbread spice

blend

A warm, balanced mix of freshly ground ginger, cinnamon, cloves, nutmeg, and allspice. Perfect for holiday baking, beverages, and more.

0.25 oz - PORTION$0.50

1.5 oz - JAR$6

1.5 oz - REFILL$5

6 oz - REFILL$13

0.25 oz - PORTION $0.50

ADD TO CART

5.0

vanilla bean (Indian)

grade a

whole

Whole vanilla bean pods are long, thin, and pliable. They have a rich, dark brown color with a smooth and shiny surface and have an inviting fragrance that is sweet, floral, and slightly spicy.

1 bean - GLASS VIAL (1 CT)$8

3 beans - GLASS VIAL (3 CT)$16

1 bean - GLASS VIAL (1 CT) $8

ADD TO CART

4.8

french grey salt

dried

fine grain

This artisanal mineral rich sea salt is harvested by hand using centuries-old traditional methods. Its tang is briny and full-flavored. Use it as an all natural, unrefined alternative to common commercial salt.

0.5 oz - PORTION$0.50

3.5 oz - JAR$3

3.5 oz - REFILL$2

16 oz - REFILL$8

0.5 oz - PORTION $0.50

ADD TO CART