If you’re craving a cozy, warmly spiced treat that feels like a hug in dessert form, then you’re going to adore this Gingerbread Cookie Bars Recipe. These bars capture all the nostalgic flavors of classic gingerbread cookies but with an easy-to-cut, chewy texture that is perfect for sharing or indulging on a chilly afternoon. Every bite delivers a perfect balance of zingy ginger, aromatic cinnamon, and a touch of molasses richness, wrapped up in a moist and tender bar that’s as delightful to make as it is to eat.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward delicious success. Each one in this recipe plays its part in building that iconic gingerbread flavor and creating a chewy, tender texture that makes these bars so irresistible.
- All-Purpose Flour: 2 ¼ cups – provides the sturdy foundation that holds these bars together beautifully.
- Baking Soda: 1 teaspoon – ensures the bars lift just the right amount, giving a soft bite.
- Ground Ginger: 1 ½ teaspoons – packs in the signature spicy warmth everyone loves about gingerbread.
- Ground Cinnamon: 1 teaspoon – adds a sweet, fragrant depth that complements the ginger.
- Ground Cloves: ½ teaspoon – intensifies the complexity of the spice profile without overpowering.
- Salt: ½ teaspoon – perfectly balances sweetness and makes the spices pop.
- Unsalted Butter: ¾ cup (1 ½ sticks), softened – gives richness and a chewy texture that’s utterly satisfying.
- Brown Sugar: 1 cup, packed – adds moisture and a hint of molasses, deepening the flavor.
- Egg: 1 large – binds all ingredients together for that perfect dough consistency.
- Pure Vanilla Extract: 1 teaspoon – rounds out and enhances the warm spices.
- Molasses: ½ cup – the star ingredient bringing classic gingerbread color, moisture, and robust flavor.
How to Make Gingerbread Cookie Bars Recipe
Step 1: Prepare Your Baking Pan and Oven
Start by preheating your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease it. This setup ensures easy removal of your bars and keeps the edges from sticking, so your gingerbread bars come out perfectly intact every time.
Step 2: Mix the Dry and Wet Ingredients Separately
In a bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, cloves, and salt. Mixing the dry ingredients first ensures an even distribution of spices and rising agents. In another large bowl, cream the softened butter and brown sugar until fluffy. Then beat in the egg, vanilla extract, and molasses, making a luscious base that’s bursting with flavor.
Step 3: Combine the Mixtures
Gradually fold the dry ingredients into the wet mixture until fully combined. You’ll end up with a thick, rich dough. This step is crucial for evenly spreading all those wonderful spices and getting the consistency that presses easily into the pan.
Step 4: Press the Dough Into the Pan
Transfer the thick dough into your prepared baking pan and press it down evenly, smoothing the top with a spatula or your hands. This helps the bars bake uniformly and gives you that classic, clean bar shape.
Step 5: Bake Until Set
Bake your gingerbread cookie bars for about 20 to 22 minutes. Keep an eye on the edges—they should be set and just starting to pull away from the sides, while the center will no longer jiggle when shaken. This timing locks in that perfect chewy texture, not too soft, not too hard.
Step 6: Cool Completely Before Serving
Allow the bars to cool completely in the pan before slicing. This resting time helps them firm up for neat squares. For an extra touch, consider drizzling a simple glaze or dusting with powdered sugar to add contrast and a little sweet sparkle.
Step 7: Slice and Enjoy!
Once cooled and optionally garnished, cut into bars and serve. These gingerbread cookie bars are wonderful alongside a warm cup of tea, coffee, or hot chocolate—perfect for holiday gatherings or anytime you want a little festive treat.
How to Serve Gingerbread Cookie Bars Recipe
Garnishes
A dusting of powdered sugar or a drizzle of vanilla glaze adds a lovely, delicate sweetness and enhances the visual appeal. For a festive vibe, sprinkle with crushed candy canes or chopped nuts for a delightful texture contrast.
Side Dishes
These bars pair wonderfully with whipped cream or a scoop of vanilla ice cream to cool and complement the warm spices. Fresh cranberries or a spoonful of orange marmalade on the side create a nice tart balance to the sweetness.
Creative Ways to Present
Try stacking the bars with layers of cranberry sauce or cream cheese frosting in a dessert trifle for an impressive presentation. Wrapping individual bars in parchment paper tied with twine also makes for charming, gift-worthy treats during the holidays.
Make Ahead and Storage
Storing Leftovers
Keep your leftover gingerbread cookie bars in an airtight container at room temperature for up to 5 days. This helps retain that chewy texture and keeps the bars moist, so every bite stays as good as fresh.
Freezing
These bars freeze beautifully! Wrap them tightly in plastic wrap and then foil, or place them in a freezer-safe container. They will stay delicious for up to 3 months, making them a convenient treat to have on hand.
Reheating
When ready to enjoy after freezing, thaw the bars at room temperature. For a freshly baked feel, warm them briefly in the microwave or oven. Just a few seconds will refresh their soft, chewy texture without drying them out.
FAQs
Can I use dark molasses instead of regular molasses in this Gingerbread Cookie Bars Recipe?
Absolutely! Dark molasses will add a deeper, richer flavor and a slightly more robust color to your bars. It’s a great way to intensify that classic gingerbread character if you enjoy bold spices.
Are these gingerbread bars gluten-free?
This particular recipe uses all-purpose flour, so it is not gluten-free. However, you can experiment with a gluten-free all-purpose blend to make the bars suitable for gluten-sensitive diets. Just be sure to check the blend’s baking properties for best results.
Can I make these bars vegan?
To make these bars vegan, substitute the butter with a vegan butter alternative, use a flax egg or chia egg instead of a chicken egg, and ensure your molasses and vanilla extract are vegan-friendly. The texture and flavor may vary slightly but will still be delicious.
What is the best way to cut these bars without crumbling?
Wait until the bars are completely cooled to room temperature before slicing. Using a sharp knife and wiping it clean between cuts will help you get neat, clean edges without crumbling or sticking.
Can I add nuts or chocolate chips to this Gingerbread Cookie Bars Recipe?
Definitely! Toss in chopped walnuts, pecans, or even chocolate chips to the dough before pressing it into the pan. These add-ins provide lovely texture and bursts of flavor that complement the spiced gingerbread perfectly.
Final Thoughts
This Gingerbread Cookie Bars Recipe is a delightful twist on a classic favorite, combining ease and comfort in every bite. Whether you’re baking for the holidays or just craving a sweet, spiced treat, these bars offer warmth and happiness baked right in. I wholeheartedly encourage you to give this recipe a try – it’s a cozy tradition waiting to happen in your kitchen!
Print
Gingerbread Cookie Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 20-22 minutes
- Total Time: 35-37 minutes
- Yield: 12-16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Gingerbread Cookie Bars are a festive twist on traditional gingerbread cookies, featuring warm spices like ginger, cinnamon, and cloves combined with rich molasses for a chewy, flavorful treat. Perfect for holiday gatherings or cozy winter afternoons, these bars bake up moist and tender with a delightful balance of spice and sweetness.
Ingredients
Dry Ingredients
- 2 ¼ cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 ½ teaspoons Ground Ginger
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Ground Cloves
- ½ teaspoon Salt
Wet Ingredients
- ¾ cup (1 ½ sticks) Unsalted Butter, softened
- 1 cup Brown Sugar, packed
- 1 large Egg
- 1 teaspoon Pure Vanilla Extract
- ½ cup Molasses
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease it to ensure the bars don’t stick after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt until evenly combined. This will create a well-blended spice base for your bars.
- Cream Butter and Sugar: In a separate large bowl, cream the softened unsalted butter and packed brown sugar together until light and fluffy. Beat in the egg, vanilla extract, and molasses until the mixture is smooth and fully incorporated.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until fully combined. The dough will be thick and somewhat stiff.
- Shape the Dough: Press the thick dough evenly into the prepared baking pan. Use a spatula or your hands to smooth the surface for even baking.
- Bake: Place the pan in the preheated oven and bake for 20 to 22 minutes. The edges should be set, and the center should no longer jiggle when you gently shake the pan.
- Cool and Serve: Remove the pan from the oven and allow the cookie bars to cool completely in the pan. Once cooled, optionally drizzle with a glaze or dust with powdered sugar for extra sweetness. Slice into bars and enjoy with a warm drink or share with holiday guests.
Notes
- To enhance the flavor, you can add a pinch of nutmeg or allspice to the dry ingredients.
- If you prefer a softer texture, slightly underbake the bars by a minute or two.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Store the bars in an airtight container at room temperature for up to 5 days.
- These bars freeze well; wrap them tightly in plastic wrap and aluminum foil, and freeze for up to 3 months.
