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Ginger Shortbread with Molasses

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Celebrate the season of fall with these melt in your mouth ginger shortbread bars. Made with thick dark molasses and warm spices of ground ginger, cinnamon and nutmeg they are the season of fall in every bite. Perfect as a snack with a cup of tea or as a holiday gift to family and friends. The step-by-step video shows just how simple, easy and effortless these gingerbread bars are to bake.

A stack of shortbread bars on a table.

It’s gingerbread season again. That’s what my Aadi says, it’s gingerbread season. There is something about fall that just makes all things molasses just right. Last week, I made my gingerbread loaf cake, which was gone in an instant. This week, we made these ginger shortbread, as well as my molasses cookies. Aadi already has been making plans to decorate gingerbread cookies next week.

So, you see we are big on molasses and gingerbread spice. And these ginger shortbread bars are an addiction. They are gone in an instant, especially when they are fresh. I love shortbread when it’s fresh and warm out of the oven. The best part about these, is they make great gifts to family and friends during the holiday season.


Stacks of shortbread squares wrapped in cellophane.

Holiday gifts idea

These do make simple, easy and wonderful gifts for the holidays to family and friends. Last year, I gave a few of these to the kids’ teachers as gifts and they loved it. The second package below is my cranberry shortbread squares. I will share these with you next week as well.

ingredients and substitutes

  • Molasses – This can be found in most supermarkets in the baking aisle. This is a dark thick syrup made from sugarcane juice. You can use dark brown sugar instead, but it may affect the texture and sweetness of the shortbread.
  • Powdered sugar – This works great with this recipe, so you don’t need to cream the butter and sugar a long time.
  • Cornstarch – Add that melt in your mouth crumbly texture. If cornflour is not an option, rice flour would work just as well.
  • Vanilla extract – I use homemade vanilla extract. A good quality extract is always highly recommended.
  • Spices – Today, I have used ground cinnamon, ground ginger, and nutmeg. Pumpkin spice, gingerbread spice or garam masala are also great options to try. And if you don’t like a spice, you can omit it all together as well.
Stacks of shortbread squares wrapped in cellophane.

Step by step instructions

Stacks of shortbread bars on a table.

Making the bars

  • Preheat oven at 170C/ 340 F.
  • Grease and line with parchment an 8 x 8-inch square cake pan.
  • Combine the flour, cornstarch, and salt. Set aside.
  • Cream butter and powdered sugar until smooth.
  • Add the egg – and combine well.
  • Followed by the molasses and vanilla.
  • Lastly, add in the flour mixture.
  • Spread in the prepared baking tray.
  • Use a fork to score fork marks on the top.
  • Bake in a preheated oven for 25 to 35 minutes until the edges start to get lightly golden.
  • Cool in the pan for 10 minutes then move to a cooling rack.
  • While shortbread is slightly warm, cut into smaller pieces.
  • When cooled, store in a cookie jar.
  • These will stay good for up to 2 weeks.

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A stack of shortbread bars on a table.

Ginger Shortbread Bars with Molasses

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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Calories: 106kcal
Adjust Servings Here: 20 Bars

Description

Welcome the season of fall with these melt in your mouth spiced ginger shortbread bars. Made with molasses and warm spices these are a perfect treat on with a cup of tea on a cold rainy day. A step by step video for these gingerbread bars show how simple and easy these are to make from scratch in less than 40 minutes. 

Video

Ingredients 

  • 4 oz (113 g) unsalted Butter (room temperature)
  • 3 tbsp (45 ml) Molasses
  • ½ cup (60 g) Powdered Sugar
  • 1 Egg
  • 1 ½ cup (190 g) Flour
  • 3 tbsp (45 g) Cornstarch
  • ¼ tsp Cinnamon
  • ½ tsp Ginger (ground)
  • ¼ tsp Salt
  • tsp Nutmeg (freshly grated)
  • 1 tsp Vanilla
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Instructions

  • Preheat oven at 170C/ 340 F
  • Grease and line with parchment an 8 x 8-inch square cake pan
  • Combine the flour, cornstarch, and salt. Set aside
  • Cream butter and powder sugar until smooth
  • Add the egg – combine well
  • Followed by the molasses and vanilla
  • Lastly, add in the flour mixture.
  • Spread in the prepared baking tray
  • Use a fork to score fork marks on the top
  • Bak in a preheated oven for 25 to 35 minutes until the edges start to get lightly golden.
  • Cool in the pan for 10 minutes then move to a cooling rack.
  • While shortbread is slightly warm cut into smaller pieces.
  • When cooled store in a cookie jar
  • These will stay good for up to 2 weeks.

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

Nutrition Information

Calories: 106kcalCarbohydrates: 13gProtein: 1gFat: 5gSaturated Fat: 3gCholesterol: 21mgSodium: 34mgPotassium: 45mgFiber: 0gSugar: 4gVitamin A: 170IUCalcium: 9mgIron: 0.6mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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26 Comments

  1. Mita Majumdar says:

    Hi Veena,

    I happened to run into your YouTube channel which brought me here. I love the recipes and the detailed instructions. I just wish you would also list the ingredients in cups. Google conversion measurements are never accurate and for baking one needs to be precise, I hear.

    Just curious, what made you decide to settle in Israel? I see these travel catalogs and Israel seems very beautiful and fascinating.

    1. Mita… There are measurements in cups in the recipe card below. Just toggle the two black buttons from Metrics to US Customary. My husband is from Israel Mita. It is a very beautiful place. If you have an opportunity you must visit. Thanks

  2. 5 stars
    I love reading your posts because I always learn something new (didn’t know to use cornstarch for the melt in your mouth feeling). Love the combination of ginger and molasses! These would be great as Christmas gifts this year.

  3. 5 stars
    I love ginger cookies and I love shortbread so this is exactly what I am looking for! My friends would love to receive these for sure.

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