The classic taste of gingerbread cookies baked into a chewy bar.
This blog post is part of the Bake a Difference with OXO For Cookies for Kids’ Cancer and Dorie Greenspan campaign. OXO provided the baking equipment mentioned in this post. All opinions are my own.
A sweet reason to start baking
Dedicated to to developing innovative products that make everyday living easier, OXO has over 1,000 products that improve your ability to take care of your home. I’ve always been a fan of OXO products. Even more so when they support important causes, like September’s Pediatric Cancer Awareness Month.
Founded by two OXO employees, Cookies for Kids’ Cancer raises funds for research to develop new, improved treatments for pediatric cancer, the #1 disease killer of children in the U.S.
This post contains affiliate links for your convenience. Please see here for more information on affiliate links.
This year’s campaign highlights Dorie Greenspan’s latest cookbook, Dorie’s Cookies. You’ll have to wait until the end of October when the cookbook is released to taste over 200 of Dorie’s cookie recipes. Luckily, as part of this campaign, you’ll be able to preview a few of Dories cookie recipes and OXO is generously donating $100 to Cookies for Kids’ Cancer (up to $100,000 commitment) for each participating blogger.
I’m excited to be participating in this important cause and to be able to share with you this delicious Mary’s Maine Bars recipe. This recipe combines molasses, cinnamon and cloves into a chewy bar. If you’re a fan of gingerbread cookies, you’ll love these.
Ingredients
Both all-purpose & whole wheat flour
Spices – including cinnamon, salt, ground nutmeg & cloves
Sweeteners: sugar, molasses and sanding sugar
Buttermilk – or vinegar + milk of choice to make your own
A large egg, oil and baking soda.
Helpful Tools
Bakeware
Good Grips Glass Bakeware is made to withstand extreme temperature changes and go from the oven to the refrigerator/freezer without the risk of cracking or shattering. Plus its designed with handles to easily transport the dish.
Available in two sizes, bake these Mary’s Maine bars in the Glass 3 Qt Baking Dish with Lid and store leftovers in the Glass 2 Qt Baking Dish with Lid in the freezer. The secure and tight fitting lid will keep foods fresh yet it can also be opened one handed.
Mixer
With a light to guide you, the Illuminating Digital Hand Mixer includes intuitive digital controls to steadily increase or decrease speed. It’s stable base allows you to place the mixer on the counter in between use without having to worry it will tip over and make a mess. When you’re finished, the on-board beater clip, wrap-and-secure cord, and flat, stable base allow for compact, upright storage.
Spatula
To help portion and serve, use the Brownie Spatula for a clean and crumble free cut.
How to store this recipe?
Wrap the bars well, and they will be fine at room temperature for at least 4 days; wrapped airtight, they can be frozen for up to 2 months.
Can the recipe be made dairy free?
Yes, but the buttermilk in the recipe will need to be replaced.
A vegan buttermilk substitution can be made by combining ¼ cup of plant-based milk (I used almond milk) with ¾ teaspoon vinegar. Let it sit for 5 minutes before adding to the recipe.
Any other substitutions?
I reduced the sugar by 25% (using 3/4 cup, 150 grams)
Mary’s Maine Bars (Gingerbread Bars)
Reproduced from Dorie’s Cookies by Dorie Greenspan, with permission
Ingredients
- 1½ cups (204 grams) all-purpose flour
- 1½ cups (204 grams) whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1 teaspoon freshly grated nutmeg
- ¾ teaspoon ground cloves
- 1 cup (200 grams) sugar
- ¾ cup (180 ml) unsulfured molasses
- ½ cup (120 ml) flavorless oil, such as canola
- 1 large egg, at room temperature
- ¼ cup (60 ml) buttermilk, at room temperature
- Sanding or granulated sugar, for sprinkling
Instructions
- Center a rack in the oven and preheat it to 350°F. Generously butter a 9-x-13-inch baking pan or coat it with baking spray. Line it with a piece of parchment paper.
- Whisk both flours, the baking soda, salt and spices together.
- Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the sugar, molasses, oil and egg together until smooth. Add half of the dry ingredients and pulse the mixer to start blending them in, then beat on low speed only until the flour disappears into the dough. Pour in the buttermilk and mix to combine. Add the remainder of the dry ingredients and, still working on low, beat until incorporated. You’ll have a smooth, heavy, sticky dough. Scrape the dough into the pan, using a knife or offset spatula to get it into the corners and to even the top as best you can. Sprinkle with sugar.
- Bake for 26 to 30 minutes, rotating the pan after 15 minutes, or until the top is dry and a tester inserted into the center comes out clean. Transfer the pan to a rack.
- After 10 minutes, run a blunt table knife around the edges of the pan, invert the Maine bars onto a rack, peel away the paper, turn it over onto another rack and let cool. When you’re ready, cut it into 20 bars (about 1¾ x 3¼ inches).
Notes
Flavor Variations
Maine Blueberry Bars Once the dough is mixed, gently stir in 1 cup fresh blueberries. Or, if you’re making this in any season but summer, use 1 cup dried blueberries that you’ve soaked in very hot tap water for about 10 minutes, drained and patted dry.
Maine Apple Butter Bars Once the dough is spread evenly in the pan, dot the top with spoonfuls of apple butter (spiced or plain) — you’ll need about ¼ cup — and use a blunt table knife to swirl it into the dough to create a nicely marbled surface.
For more delicious dessert recipes, don’t forget to pick up a copy of Dorie’s Cookies today.
