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Gingerbread Cookie Bars

  • Cooking time20 min
  • Prep time10 min
  • Recipe serves 30

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup (2 sticks) Becel® salted margarine sticks
  • 1 cup firmly packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 3 Tbsp. white chocolate chips
  • 1/2 cup dried cranberries
  • 1/2 cup toasted chopped pistachios

Nutrition facts

Calories150.00
Total Fat8.00 g
Saturated Fat2.000 g
Trans Fat0.000 g
Polyunsaturated Fat1.500 g
Monounsaturated Fat3.000 g
Cholesterol15 mg
Sodium140 mg
Total Carbs19.00 g
Dietary Fiber0.0 g
Sugars11.00 g
Protein2.00 g
Vitamin D0.000 mcg
Calcium16 mg
Iron1.00 mg
Potassium33.000 mg
Omega-30.40 g
Omega-61.00 g

Instructions

  1. Preheat oven to 375°F (190° C). Line 13 x 9-inch (33 x 23 cm) baking pan with foil or parchment paper leaving 2-inch (5 cm) overhang; spray with cooking spray and set aside. Combine flour, baking soda and salt in medium bowl; set aside.
  2. Beat Becel® sticks with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Stir in cinnamon and ginger. Spread into prepared baking pan. Combine chips, cranberries and pistachios in small bowl. Evenly sprinkle over dough; press gently.
  3. Bake 20 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Using foil overhang, lift out of pan and cool completely. Cut into 30 pieces.