Molasses Bar Cookies
It’s that time of year…when I get my apron on at the crack of dawn and start baking Christmas cookies. I usually bake ten to fifteen different kinds of Christmas cookies starting in the beginning of December and then freeze them as I go along. A week before Christmas, when I am ready to give cookie trays as gifts, the cookies are waiting for me.
These Molasses Bar Cookies are perfect for the season! The molasses, ginger, cinnamon and clove will fill your home with a wonderful fragrance as they bake. Growing up, my favorite aunt made a version of these that I just loved. I never got her recipe, but this one tastes pretty close to what I remember. The glaze on top is a nice touch to dress them up and helps them hold their moisture. Bake these now, cut them into bars and freeze them between layers of wax paper in an airtight container.
PS: The best part about these cookies is that you just add all the ingredients in the bowl and mix. But be careful not to over mix or your cookie will be dry.
Molasses Bar Cookies
- 1 ½ Cups flour
- 1 ½ Cups light brown sugar, packed
- ¾ Cup currants
- 2 Extra large eggs
- 1 Stick unsalted butter at room temperature
- ¼ Cup unsulfured molasses
- 1/8 Teaspoon ground cloves
- ¼ Teaspoon salt
- ½ Teaspoon nutmeg
- 1 Teaspoon cinnamon
- 1 Tablespoon ground ginger
- ¾ Teaspoon baking powder
- ¾ Teaspoon baking soda
- ¼ Cup currants and ¼ Cup dried candied ginger, chopped (for the topping)
Place all ingredients accept the currants in the bowl of an electric mixer and combine using a paddle attachment. When the cookie dough has come together stir in the currants.
Line a 9×13 baking sheet with parchment.
Pour the mixture onto the cookie sheet and spread evenly.
Place in a 350 degree oven for 20 minutes. The cookies are done when a toothpick inserted into the sheet pan comes out clean.
Remove the pan from the oven and place on a cooling rack.
While the cookies cool make the glaze:
- ¾ Cup confectionary sugar
- 1 Teaspoon vanilla
- 1-2 Tablespoons milk
- Pinch of cinnamon
Stir the ingredients together in a bowl. If the icing is too thick, add a touch more milk.
When the cookies have cooled for 15 minutes, pour the icing over the entire pan and spread evenly. Sprinkle the chopped ginger and currants over the freshly spread icing and allow icing to dry completely before cutting.
The Elegant Occasion Note: These bars will last for weeks if you freeze them in an airtight container in between sheets of wax paper.