Amish Ginger Squares are a traditional fall treat in Amish and Mennonite homes, but there is no reason you can’t enjoy them year round.
Molasses, brown sugar and nutmeg guarantee these cookies are going to taste great!
Ingredients
- 4 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 2 cups brown sugar packed
- 1 cup butter softened
- 2/3 cup dark molasses
- 2 large eggs
- 2 cups raisins
Instructions
- Preheat the oven to 350 degrees.
- Grease (I typically will use Crisco which is preferred or Pam Baking spray) and flour one standard jelly roll pan (standard cooking sheet) and set aside.
- In a large bowl, whisk together dry ingredients: flour, cinnamon, baking powder, baking soda, ginger, nutmeg, salt, and cloves.
- With the mixer on medium, beat together brown sugar and butter until light and fluffy. Add in molasses then egg and mix until well combined.
- Reduce mixer speed to low and slowly add in the dry ingredients until just combined.
- Use a spoon to stir in the raisins.
- Scrape the edges of the bowl with a plastic spatula to get the mixture together in a ball then scrape out onto a cookie sheet.
- Flour hands then carefully press dough into an even layer on the floured cookie sheet.
- Bake for 17-19 minutes depending on the oven. Typically I’ll spend half the time on the top rack and the other half on the bottom. Remove from the oven when a toothpick comes out clean.
- Let cool completely before slicing into bars.
