"Gingerbread bar cookies." — Suzanne Stull
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I've just searched over an hour to refind this terrific recipe. It's livened up a lot of coffee hours, and is VERY easy to put together at the last minute. My daughter loves helping stir and crumble the top. An excellent, delicious cake-bar!
This is not a bar recipe, but a coffee cake. I was disappointed it wasn't more dense and most like a bar cookie, instead it was at the top of my 9X9. I also didn't care for the crumb top -- it didn't seem to add to the recipe. It was ok as a spice coffee cake recipe.
This is a nice, moist cake bar. Only change I made: used butter instead of shortening.
Next time I make this I would add a 1/2 tsp more ginger and a bit more cinnamon--I like my gingerbread with a very pronounced flavor.
I did not find the topping too dry
There is way too much dry topping on this. Good flavor, but I'll probably not make it again.
It turned out pretty dense, but that's just the kind of gingerbread I was looking for-I topped it with a simple cream cheese frosting with a little grated orange peel-yummy!
Very good! I will make this again. However, this was more like gingerbread cake not a bar cookie. I also replaced the shortening with butter.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 169
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