I love soft ginger cookies, but my husband likes bars so I decided to try to make both with one recipe and was really happy how it turned out. I also like them with Splenda Brown sometimes instead of with regular dark brown sugar when I go on a diet, but still want something to satisfy that sweet tooth. This recipe works great either way. Ginger cookies are great anytime of year not just at Christmas so give them a try. Either way!
serves8 bars and 2 dozen cookies
prep time15 Min
cook time40 Min
crisco butter or original
butter softened (i used smart balance)
dark brown sugar or splenda brown
self rising flour, divided
sugar for coating cookies or splenda
cinnamon sugar for top of bars
How To Make
Cream Crisco, butter and brown sugar or Splenda brown
Add eggs, molasses,vanilla, and spices. Blend
Add 3 of the 4 cups of flour and mix. Take half and pour into a 8 x 8 floured pan or small bar pan and cook at 350 until cake tester is clean about 20-30 mins.
Add remaining cup of flour to dough mix well and refrigerate while bars are cooking. Roll into 1" balls and roll in cinnamon sugar place on cookie sheet and cook about 6-8 minutes depending on whether you like them soft or like snaps.. I like them soft so cook for the shorter time. Enjoy!
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