Brown Butter Gingerbread Cookie Bars

• 1 cup (2 sticks) unsalted butter
• 1/2 cup packed dark brown sugar
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1/4 cup molasses
• 2 1/2 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Powdered sugar for dusting

Steps

1. 1 Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper.
2. 2 In a medium saucepan, melt butter over medium heat until it turns a golden brown, then set aside to cool slightly.
3. 3 In a large bowl, whisk together brown sugars and granulated sugar.
4. 4 Whisk in the egg and molasses until smooth, then mix in the brown butter.
5. 5 In another bowl, combine flour, ginger, cinnamon, cloves, baking soda, and salt.
6. 6 Gradually add the dry ingredients to the wet mixture, stirring until just combined.
7. 7 Spread the dough evenly into the prepared pan.
8. 8 Bake for 20 minutes or until the edges are set.
9. 9 Allow to cool completely before dusting with powdered sugar and cutting into bars.

Equipment

• 9x13 inch baking pan
• parchment paper
• medium saucepan
• mixing bowls
• whisk

Variations

• Add white chocolate chips for a sweet contrast.
• Incorporate crystallized ginger for extra zing.

Substitutions

• Use coconut oil in place of butter for a dairy-free option.

Pairings

• Serve with spiced cider.
• Complement with a cheese platter featuring mild cheeses.

Nutrition

Tips

• Keep an eye on the butter as it browns to avoid burning.
• Let the bars cool completely before cutting for clean edges.

Storage

Store in an airtight container at room temperature for up to 3 days.

Freezing: Freeze for up to 1 month; thaw at room temperature.

Serving Suggestions

• Pair with a hot cup of coffee or tea.
• Serve alongside vanilla ice cream for a decadent treat.

FAQ