These cookie bars feature a light blondie layer on bottom and a molasses-colored cookie layer on top. Every bite will have the perfect amount of crispiness and chewiness.

Jessica Havel
Source: Better Homes and Gardens


Credit: Jason Donnelly

Recipe Summary

25 mins
30 mins at 350°
32 bars


Ginger Cookies


Instructions Checklist
  • For blondies, in a medium saucepan cook and stir brown sugar and butter over medium until melted and smooth, stirring frequently. Cool 10 minutes.

  • Preheat oven to 350°F. line a 9-inch square baking pan with foil, extending foil over edges. Grease foil. In a medium bowl stir together flour, baking powder, and baking soda. Stir egg and vanilla into brown sugar mixture. Stir in flour mixture. Spread batter in prepared pan.

  • For cookies, in a medium bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt. In a large bowl beat butter with a mixer on low 30 seconds. Add granulated sugar. Beat until combined, scraping bowl as needed. Beat in egg and molasses until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture.

  • Crumble cookie dough over blondie batter in pan. Sprinkle coarse sugar over top. Bake about 30 minutes or until browned and set. Cool in pan on a wire rack. Using foil, lift out uncut bars. Cut into bars.

Nutrition Facts

155 calories; total fat 6g; saturated fat 4g; polyunsaturated fat 0g; monounsaturated fat 2g; cholesterol 27mg; sodium 90mg; potassium 59mg; carbohydrates 24g; fiber 0g; sugar 15g; protein 2g; trans fatty acid 0g; vitamin a 194IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 22mcg; vitamin b12 0mcg; calcium 21mg; iron 1mg.