½cup(113 g) unsalted butter, melted and slightly cooled
½cup(100 g) packed light brown sugar
1large egg, room temperature
1egg yolk, room temperature
½cup(120 ml) unsulphured molasses
1egg white, lightly beaten
1cupraisins, (dried cranberries or currants work too)
½cupchopped nuts, optional
Instructions
Whisk together the flour, baking soda, spices and salt. Set aside.
In a large bowl, whisk together the melted butter and brown sugar until combined. Add the egg, egg yolk and molasses. Whisk until thoroughly combined.
Add dry ingredients to wet ingredients and mix just until combined. Stir in the raisins and nuts (if using).
Cover and refrigerate the dough for at least 1 hour.
Preheat oven to 350℉. Line a large baking sheet with parchment paper.
Divide dough in half and shape into two logs on the baking sheet. Each log should be about 14 inches long, 2 inches wide and 2 inches tall. Make sure the logs are at least 4 inches apart as they will spread when baked. Brush the logs with beaten egg white.
Bake at 350℉ for 20 to 25 minutes, rotating the pan halfway through. The logs are done when the tops are brown and they spring back when gently touched. Cool on the pan for 15 minutes.
Transfer logs to a cutting board. Use a serrated knife to cut the logs into slices about 2 inches thick. Once completely cooled, dust with confectioners’ sugar if desired. These bars taste even better the next day!
Notes
Unsulphured molasses is best for baking. Blackstrap is too bitter for desserts.Store in an airtight container at room temperature for up to one week.Freeze dough for up to 3 months. Defrost in the refrigerator before baking. Baked cookie bars may also be frozen for up to 3 months.