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姜饼饼干棒-莎莉的烘焙瘾

  

  发表: 12/04/2023

  这些又软又有嚼劲的姜饼kie酒吧都很容易做——不需要搅拌机,不需要面团冷却,也不需要擀面!不加调料也很美味,或者在上面撒上五香奶油芝士糖霜。跳过咕咕声用切割器做姜饼吧!

  当你需要一大堆饼干,但时间紧迫时,饼干棒是最好的选择。这个食谱制作了一个巨大的9×13-inch平底锅,里面有柔软、有嚼劲的姜饼饼干棒,非常适合分享,尤其是在节日里。

  如果你喜欢节日里最受欢迎的温暖的香料和糖蜜的味道,就像你喜欢姜饼饼干和脆糖蜜饼干一样,你会在这里找到同样舒适的味道;但是它的质地很软,很有嚼劲,就像姜饼版的布朗尼!

  首席运营官kie酒吧超级柔软有嚼劲,不像蛋糕

  充满了怀旧的糖蜜和与节日相关的香料味

  做一个大的平底锅来招待一群人

  没有搅拌机,没有面团冷却,没有面团滚动-没有大惊小怪!

  比许多coo更快,更容易制作kie食谱

  可以添加白巧克力片或奶油糖片的质地变化

  最上面放一层肉桂味奶油奶酪糖霜

  不像这些柔软的糖蜜饼干或传统的姜饼饼干,它不需要面团冷却,不需要把面团揉成一个个的球,也不需要把面团擀成不同的形状(然后再擀成不同的形状),也不需要分批烘烤。你唯一需要忍受的等待就是等锅冷却一小时,然后把它们切成条状。(对不起!)

  就像这些最受欢迎的有嚼劲的巧克力饼干一样,使用融化的黄油可以做出最柔软、最耐嚼的巧克力饼干。我通常喜欢在自制布朗尼和金发蛋糕之类的巧克力棒食谱中使用融化的黄油,因为这些巧克力棒尝起来很有嚼劲,不像蛋糕。我用奶油软黄油测试了这个食谱,烘焙的结果看起来更像一个蓬松的蛋糕。

  这是你做姜饼需要的东西kie酒吧:

  面粉:最常用的是面粉这个食谱的一部分。

  小苏打:小苏打可以帮助巧克力棒在烘烤过程中上升,我们用大量的小苏打来抵抗融化的黄油和糖蜜。

  大量的香料:姜、肉桂、丁香、多香果和肉豆蔻;再加一撮黑胡椒——我经常加到南瓜派里的秘密配料!

  盐:盐可以增加味道,平衡甜味。

  糖:使用红糖和白砂糖的混合物。

  糖蜜:使用不含硫的;Blackstrap太苦了。

  鸡蛋:鸡蛋把所有的东西结合在一起。

  香草精:用于调味。

  白巧克力片(可选):如果你喜欢白巧克力片糖蜜饼干,也可以在这些巧克力棒中加入一些白巧克力片。把它们卷进去,这是做面团的最后一步,就像我们做巧克力曲奇一样。奶油糖果片也是一个美味的补充!

  这些姜饼饼干棒本身就很美味,但话说回来,加点糖霜总是个好主意。我最喜欢的奶油奶酪糖霜远非最基本的;令人难以置信的奶滑,丝滑,并有微妙的味道。我们正在缩小尺寸,并通过添加饼干棒中使用的一些香料来提升味道。结果和这些南瓜棒上的五香奶油芝士糖霜很像。

  当然,洒上一些糖屑是最完美的节日装饰。我用了姜饼饼干形状的糖屑,像这样的东西,还有一些圣诞色的无糖糖。这是4包圣诞糖屑,我也很喜欢这些雪花糖屑。有很多选择!

  如果你不打算在这些姜饼饼干上撒上糖霜,我建议你在烘焙前在上面撒上粗糖或节日糖屑。因为在节日里,一点亮点总是受欢迎的!

  你甚至可以在上面撒上一些切碎的结晶姜,就像我们做这些巧克力姜饼干一样。

  这个食谱是我一年一度的饼干倒计时的一部分叫做莎莉的饼干狂欢。这是一年中最盛大、最美味的活动!在Sally 's cookie Palooza页面上浏览数十种饼干食谱,包括:

  这里有75+圣诞饼干和我所有最好的成功指南和技巧。

  打印

  

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  stack of 2 cream cheese frosted gingerbread cookie bars on green plates.

  

  Author: Sally

  

  

  Prep Time: 20 minutes

  

  

  Cook Time: 25 minutes

  

  

  Total Time: 1 hour, 45 minutes (includes some cooling)

  

  

  Yield: 24 bars

  

  

  Category: Dessert

  

  

  Method: Baking

  

  

  Cuisine: American

  


  These soft and chewy gingerbread cookie bars are so easy to make—no mixer, no dough chilling, no cookie cutters, and no dough rolling required! They’re delicious plain, or topped with spiced cream cheese frosting. Careful not to over-bake these; they’ll still feel and look quite soft on top, but the bars set as they cool.

  


  Spiced Cream Cheese Frosting

  


  Preheat the oven to 350°F (177°C).?Adjust oven rack to the center rack position. Line the bottom and sides of a 9×13-inch metal or glass baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out of the pan. Set aside.

  Whisk the flour, baking soda, ginger, cinnamon, allspice, cloves, nutmeg, pepper, and salt together in a large bowl. Set aside.

  In a medium bowl, whisk the melted butter, brown sugar, granulated sugar, and molasses together until no lumps remain. Whisk in the egg and vanilla. Pour this into the flour mixture and mix together with a large spoon or rubber spatula. Be sure to mix until no lumps of flour remain. The dough will be very thick and shiny.

  Transfer dough to the prepared baking pan and press/smooth into an even layer. It may not seem like enough dough, and it will be a thin layer; that’s ok.

  Bake for 23–26 minutes or until the top is set, but still look quite soft, and a toothpick inserted in the center comes out mostly clean with a few moist (not wet) crumbs. Do not over-bake. Bars puff up in the oven, but settle as they cool.

  Allow the bars to cool in the pan set on a wire rack for at least 1 hour.

  Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium speed until smooth and creamy, about 2 minutes. Add confectioners’ sugar, ginger, cinnamon, and allspice, and vanilla extract. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Taste. Add a pinch of salt if desired.

  Spread the frosting on the cooled bars. Top with sprinkles, if desired. To help set the frosting, refrigerate for 30 minutes before slicing and serving. This makes cutting easier and less messy. Use the overhanging parchment to lift the bars out of the pan, and cut into squares.

  Cover leftover bars tightly and store in the refrigerator for up to 5 days. If you skipped the frosting, cover and store plain gingerbread cookie bars at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

  


  Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 3 days or freeze for up to 3 months. Allow to come to room temperature and continue with step 4. Baked and cooled cookie bars, with or without frosting, freeze well for up to 3 months. Thaw bars overnight in the refrigerator and bring to room temperature before serving.

  Special Tools (affiliate links): 9×13-inch Glass Baking Pan or metal Baking Pan | Parchment Paper | Glass Mixing Bowls | Whisk | Silicone Spatula | Cooling Rack |?Electric Mixer (Handheld or Stand) | Gingerbread cookie-Shaped Sprinkles | Christmas 4-pack Sprinkles

  Can I Halve the Recipe? Yes, you can halve the recipe for an 8-inch or thinner 9-inch batch of bars. The bake time is about the same, but begin checking for doneness at 22 minutes. It can be difficult to halve an egg accurately, so I do recommend making the original 9×13-inch batch, and you can freeze extras.

  Butter: Avoid letting the melted butter cool for too long, otherwise your dough will be crumbly instead of soft (and your cookie bars can end up cakey). As soon as it’s melted, stir in the sugars and molasses as instructed in step 3.

  Molasses: I use and recommend unsulphured or dark molasses. (I like Grandma’s brand. The kind I use is labeled “original” molasses.) Blackstrap molasses is extremely bitter and not ideal in this recipe.

  Cream Cheese in Frosting: Use brick cream cheese, not the spreadable kind that comes in a tub.

  Keywords: gingerbread cookie bars

  ?

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