I've made this recipe 3 times now. The first time, I followed the recipe exactly, but the middle fell and the edges were too crispy. I made it twice more and tweaked the recipe quite a bit and... voila! These are soft and bake up perfectly. It barely resembles the original recipe, but you know I wouldn't put just any mediocre recipe on here. No offense, Martha! :) If you love gingersnaps like I do, these soft cookie bars will make you smile! Recipe inspired by Martha Stewart's Cookies.
Makes about 18-24 bars (depending on how you cut them)
2 1/2 cups all-purpose flour
1 tsp. baking soda
3/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. cloves3/4 cup butter, room temperature
1 cup brown sugar, packed
1/3 cup molasses
1 tsp. vanilla
1 (12 oz.) package (1 3/4 cups) white chocolate chips
- Preheat oven to 350 degrees F. Line a 13×9" baking dish with aluminum foil and then spray the aluminum foil with cooking spray. Set aside.
- Whisk together flour, soda, salt, and spices in a bowl and set aside.
- Beat butter, sugar, molasses, egg and vanilla in a large bowl until fluffy. Add flour mixture and mix well. Stir in white chocolate chips.
- Spread batter evenly into prepared pan and bake until toothpick poked in the center comes out clean, about 18-22 minutes. Let cool for about 5 minutes in pan, then lift tin foil out and continue to cool; cut into squares.