Makes 24, 2-inch bars
Preheat oven to 350°F
1 rimmed baking sheet, lined with parchment
2 cups all-purpose flour, divided
2 tsp ground ginger
1 tsp ground cinnamon
¼ tsp ground cloves
½ tsp baking soda
½ tsp salt
½ cup plus 2 tbsp non-hydrogenated shortening or unsalted butter, room temperature
1 cup lightly packed dark brown sugar
5 tbsp granulated sugar, divided
2 large eggs
¼ cup molasses (unsulfured)
- Sift flour into a medium bowl. Remove 2 tbsp to a small bowl and set aside. Stir ginger, cinnamon cloves, baking soda and salt into large amount of flour.
- Cream shortening, brown sugar and 4 tbsp granulated sugar until fluffy. Beat in eggs, one at a time. Stir in molasses. Add flour-spice mixture to butter mixture and beat to blend.
- Scrape batter into prepared sheet. Sift remaining 2 tbsp flour evenly over batter. Sprinkle evenly with remaining 1 tbsp granulated sugar. Bake gingerbread in preheated oven for 20 to 25 minutes, or until golden brown. Cool in pan on a cooling rack. Cut crosswise into 4 equal strips, cut each strip into 6 pieces, for 24 pieces.