Cookie Recipes

Sticky Ginger Squares

These squares boast a thin, chewy gingerbread layer with crystallized ginger, and gingery streusel on top. Add vanilla ice cream for a decadent treat.

Sticky Ginger Squares

Yield: about 2 dozen squares



  • 1 1/4 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup diced crystallized ginger
  • 1/4 cup molasses
  • 2 large eggs
  • 1 1/3 cups brown sugar, firmly packed
  • 1/4 cup butter, melted


  • 1 1/3 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup butter
  • 1/4 teaspoon salt*
  • 3/4 cup brown sugar
  • 1/2 cup diced crystallized ginger


  1. Heat the oven to 350 degrees F. Lightly grease (or line with parchment) a 9 x 13 inch pan.
  2. To make the squares: In a medium-sized mixing bowl, whisk together the flour, ginger, allspice, salt, baking soda, and crystallized ginger.
  3. In a separate bowl, stir together the molasses, eggs, brown sugar and butter.
  4. Combine the wet and dry ingredients, beating until smooth.
  5. Spread the batter in the prepared pan, and set it aside.
  6. To make the streusel topping: Using a pastry blender, electric mixer, or your fingers, mix together the flour, butter, salt, and brown sugar until it's fairly well-blended; some chunks of butter can remain.
  7. Mix in the crystallized ginger.
  8. Bake the squares for 15 minutes.
  9. Sprinkle on the streusel, and bake an additional 30 minutes, until the streusel is a deep, golden brown.
  10. Remove the squares from the oven, and run a knife around the edges of the pan to loosen them.
  11. Allow them to cool, then cut into 2 1/4 inch squares.


* If you use salted butter, reduce the salt to 1/8 teaspoon


Recipe and photo used with permission from: King Arthur Flour

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