Table of Contents
How do you make ginger bars?
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
- Mash the brown sugar, butter, and molasses together in a bowl with a spoon until the mixture is creamy and thoroughly combined.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
Why are ginger cookies hard?
What makes cookies crispy and crackled? A heavy amount of baking soda interacts with the molasses in this recipe to encourage spread. That same process allows cracks in the dough to develop where moisture escapes, creating that beautiful crackled appearance and crunchy texture.
Can you freeze ginger bars?
To freeze, space the bars out on a baking sheet and freeze until solid, about 1-2 hours. Then wrap the bars in two layers of plastic wrap and foil. Next, place the bars in a freezer-safe Ziploc bag and freeze for 1-2 months.
What can you use instead of molasses in gingerbread cookies?
Replace one cup of molasses with one of the following:
- 1 cup dark corn syrup, honey, or maple syrup.
- 3/4 cup firmly packed brown sugar.
- 3/4 cup granulated sugar, plus 1/4 cup water.
How do you keep ginger from going bad?
Avoid moist and moldy ginger. Always store the ginger in a paper bag or paper towel and then store it in the refrigerator or freezer. Pack a chunk of ginger by wrapping it properly until there is no place left for it to get exposed to air and moisture. This way you will be able to store it for longer.
Do you peel fresh ginger before freezing?
You can freeze fresh ginger to store for future use. Peel the ginger, then place it in a freezer bag or a freezer-safe container. When you are ready to use it, mince the frozen ginger using a microplane or grater. You can also puree the ginger in the food processor to make a ginger paste before freezing.
Why are my ginger cookies flat?
Kitchens tend to heat up during any baking extravaganza, which means the butter you leave on the counter to soften might just get too soft. If this happens, the butter will melt faster in the oven and your cookies will flatten before they’ve been able to set.