Photo: Oxmoor House
25 servings (serving size: 1 (1 3/4-inch) square)

Place these moist squares in a parchment paper-lined gift box.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, ginger, cinnamon, and baking soda, stirring with a whisk.

Step 3

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.

Step 4

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.

Ratings & Reviews

Ginger bread

June 04, 2017
Taste great..easy to question....middle did not rise as much as edges....wonder if have to warm up pan first

EllenDeller's Review

August 11, 2013
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.

HealthyEatsLVNV's Review

February 01, 2010

noelle71's Review

April 20, 2013

Monkeylou's Review

September 11, 2010

mtngoddess's Review

November 16, 2008
Tasty brownie-like gingerbread. Very quick & easy to make.

TaniaMelania's Review

January 18, 2010
Oh my goodness - these are delicious!! I almost don't believe that they are light :) I followed the recipe exactly and they turned out just like in the picture and as delicious as everyone says!

TripleTreat's Review

October 16, 2010
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.

gatsby2's Review

March 18, 2011
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.

rstarrlemaitre's Review

January 01, 2012
Deep dark molasses flavor - a wonderful old-fashioned feel to the texture and taste. More molasses squares than gingerbread squares; increase the spices for more ginger flavor.