Gingersnap Bars
Chewy, spicy gingersnap bars with warm cinnamon, ginger, and cloves, perfect for sharing during holidays or as a sweet treat with a cup of tea or coffee.
Ingredients
Instructions
- Preheat oven to 375°F.
- Grease a 15 x 10-inch jelly roll pan.
- In a large saucepan, melt the shortening.
- Cool for 5 minutes.
- Add the sugar, flour, soda, cinnamon, cloves, ginger, salt, molasses, and egg to the melted shortening; mix well.
- Press the mixture into the bottom of the prepared pan.
- Sprinkle with the remaining 2 tablespoons of sugar.
- Bake at 375°F for 10 to 12 minutes, do not overbake.
- Let stand for 5 minutes.
- Cut into bars.
- Cool completely before serving.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of shortening. If you don't have molasses, honey or maple syrup can be good substitutes, but they will alter the taste slightly. Make sure to mix the ingredients thoroughly to avoid clumps, and press the mixture firmly into the pan for even baking. For a spicier kick, add an extra pinch of ginger.
Serving Suggestions
These gingersnap bars are delicious on their own but can be enhanced with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. They also pair beautifully with a cup of tea or coffee. For a festive touch, consider serving them alongside Edna Lambert's Corn Bread at holiday gatherings.
Storage & Reheating
Store leftover gingersnap bars in an airtight container at room temperature for up to a week. If you want to keep them fresh longer, consider refrigerating them, which can extend their shelf life to about two weeks. To reheat, place bars in the microwave for 10-15 seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Gingersnap Bars contains roughly 33 calories, with 1g protein, 7g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. It’s often best to use a combination of both for a lighter bar. Adjusting the moisture slightly with an extra tablespoon of molasses can also help maintain the right consistency.
How can I make these bars gluten-free?
To make gingersnap bars gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum, which helps mimic the elasticity of gluten. You may need to adjust the baking time as gluten-free flours can change baking dynamics slightly.
Can I freeze gingersnap bars?
Absolutely! Gingersnap bars freeze well. After they have cooled completely, wrap them tightly in plastic wrap and then place them in an airtight container or freezer bag. They can be frozen for up to three months. Thaw them in the refrigerator overnight before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).