Place these moist squares in a parchment paper-lined gift box.
1 1/4 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 cup granulated sugar
1/2 cup low-fat buttermilk
1/2 cup molasses
1/3 cup butter, melted
1 large egg, lightly beaten
1 tablespoon powdered sugar
How to Make It
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, ginger, cinnamon, and baking soda, stirring with a whisk.
Combine granulated sugar and next 4 ingredients (granulated sugar through egg) in a large bowl, stirring with a whisk. Stir in flour mixture. Pour batter into a 9-inch square baking pan coated with cooking spray.
Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Sprinkle gingerbread with powdered sugar.
These basic gingerbread bar cookies are really easy to make (no mixer needed!), and they'll work as cake if you cut them a bit bigger (they are great with a spoonful of vanilla ice cream). I made as directed, except for increasing ginger to 1 and 1/2 tsp. and using liquid egg whites b/c I was out of eggs. Next time I would cut the sugar somewhat or change to brown sugar and definitely up the ginger more to the 1 TB used in Laurie Colvin's wonderful recipe in her book, Home Cooking. She also uses a pinch of allspice and cloves.
Made a double batch for a bake sale - very popular. Even people who don't usually like gingerbread liked this one. It is fluffier and less dense than typical gingerbread. I will definately make it again for my family, with some lemon sauce to top it off.
Great texture with a tender crumb. A little too sweet for me though, and not spicy enough. Next time, I'd add some clove and more ginger and reduce sugar to 1/3 cup and hope that doesn't affect the texture too much! I didn't have buttermilk, so I did the old standby of using regular milk, but adding a bit of acid to curdle it.