Ingredients
Scale
- 2 cups All-Purpose Flour
- 1 cup (2 sticks) Unsalted Butter, softened
- 1/2 cup Packed Light Brown Sugar
- 1/3 cup Blackstrap Molasses
- 1 large English Cucumber, peeled and finely grated
- 1 tablespoon Ground Ginger
- 1 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon (plus a pinch of cloves)
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, allowing some overhang. Grate the cucumber, then place the pulp in a fine mesh sieve or cheesecloth and press out as much excess liquid as possible. Set aside.
- Step 2: In a large bowl or stand mixer, cream the softened butter and brown sugar until light and fluffy. Beat in the molasses, ginger, cinnamon, and cloves until fully combined and fragrant.
- Step 3: In a separate bowl, whisk together the flour and baking soda. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated, ensuring not to overmix the dough.
- Step 4: Gently fold the well-drained, grated cucumber into the cookie dough until evenly dispersed. The dough will be slightly moist. Press the dough evenly into the prepared 9×13 inch pan using the back of a spatula or your hands.
- Step 5: Bake for 25 to 30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean. Allow the bars to cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang and cutting them into squares.
Notes
- Keep the bars fresh by storing them in an airtight container; they will last well at cool room temperature for 3 days, but refrigeration is best for preserving the unique moist texture past that point.
- If you love warm gingerbread, briefly reheating a square in the microwave for 10-15 seconds truly amplifies the fragrance of the molasses, ginger, and cinnamon.
- For a refreshing contrast, serve these bars chilled, perhaps dusted with powdered sugar or drizzled with a simple lemon icing to highlight the subtle cucumber and spice notes.
- To achieve the best density and avoid a soggy center, maximize your moisture removal from the grated cucumber by squeezing the pulp very firmly in a clean kitchen towel before folding it into the dough.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American