Gingerbread Bars

I first tried this recipe in my cooking class at school.  With a few adaptations, this has turned into quite the favorite since only Thanksgiving!  I originally found this recipe on epicurious.com, but had to alter it a little to suit our tastes.  I especially like it because it's versatile: spread it thin in a sheet pan and make gingerbread "cookie" men by cutting *after* baking, then frosting; cut it into bars and top with a powdered sugar glaze or cream cheese frosting.  Or, simply serve with vanilla ice cream.  I handed out a bunch to the staff at school this year and I got big smiles, hugs, and "Ohhh, you DO love me" from teachers! 
The batter is thick so I recommend baking it in a regular size cookie sheet prepared with cooking spray.  Or, double the recipe and bake in a sheet pan which will yield 40-50 1-2" bars that are about 1" thick.  Soooo yummy!


Gingerbread Bars
2 cups all purpose flour, 2 tablespoons removed

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon baking soda

1/2 teaspoon salt

10 tablespoons (1 1/4 sticks) unsalted butter, room temperature

3/4 cup (packed) dark brown sugar

6 tablespoons sugar

2 large eggs

1/4 cup light (unsulfured) molasses

1 1/2 tablespoons sanding sugar (also known as raw cane sugar or turbinado sugar)





Preheat oven to 350°F. Butter and flour 15x10x1-inch baking sheet. Place flour in medium bowl. Add spices, baking soda, and salt to flour in medium bowl; whisk to blend. Using electric mixer, beat butter, brown sugar, and 6 tablespoons sugar in large bowl until fluffy. Beat in eggs, 1 at a time, then molasses. Add dry ingredients to butter mixture and beat to blend. Spread batter evenly in prepared pan. Sprinkle sanding sugar evenly over batter (regular sugar can also be used).



Bake gingerbread until golden brown and tester inserted into center comes out clean, about 22 minutes; cool completely in pan on rack. Cut gingerbread into desired-size squares.  DO AHEAD: Can be made 2 days ahead.Store airtight at room temperature.