If you are craving a treat that perfectly captures the cozy essence of the holidays, look no further than this Gingerbread Cookie Bars Recipe. These bars are a delightful twist on the classic gingerbread cookie, offering a soft, chewy texture that melts in your mouth with every bite. Packed with warming spices like ginger, cinnamon, and cloves, plus the rich depth from molasses and brown sugar, these bars are an irresistible indulgence that will fill your kitchen with the most inviting aroma. Whether you’re making them for a festive gathering or just to enjoy at home, this Gingerbread Cookie Bars Recipe is a must-try that feels like a warm hug on a chilly day.
Ingredients You’ll Need
This recipe calls for simple, pantry-friendly ingredients that work together to create a perfect harmony of flavor and texture. Each ingredient plays an essential role, from the all-purpose flour that builds the structure to the molasses that gives these bars their signature depth and color.
- All-Purpose Flour: 2 ¼ cups – forms the base and structure of the cookie bars for the perfect chew.
- Baking Soda: 1 teaspoon – provides just the right lift and tenderness throughout.
- Ground Ginger: 1 ½ teaspoons – delivers the unmistakable, zingy warmth that gingerbread is known for.
- Ground Cinnamon: 1 teaspoon – adds a sweet-spicy depth that complements the ginger beautifully.
- Ground Cloves: ½ teaspoon – intensifies the spice profile, making these bars truly aromatic.
- Salt: ½ teaspoon – balances the sweetness and enhances the spices for a well-rounded flavor.
- Unsalted Butter: ¾ cup (1 ½ sticks), softened – ensures rich, chewy bars with a luscious texture.
- Brown Sugar: 1 cup, packed – adds moisture and a touch of molasses flavor for extra depth.
- Egg: 1 large – acts as a binder, holding the dough together perfectly.
- Pure Vanilla Extract: 1 teaspoon – rounds out the flavors with a warm, sweet note.
- Molasses: ½ cup – the heart of gingerbread’s classic taste and color, adding richness and complexity.
How to Make Gingerbread Cookie Bars Recipe
Step 1: Prepare Your Baking Pan and Oven
Before diving into the deliciousness, preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease it. This step ensures the bars come out easy and clean, no sticking, just perfect squares waiting for you.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, cloves, and salt. Doing this first lets the spices distribute evenly throughout the bars, so every bite bursts with that signature flavor.
Step 3: Cream the Butter and Sugar
In a separate large bowl, cream the softened unsalted butter with the packed brown sugar until it’s light and fluffy. Then beat in the egg, vanilla extract, and molasses. This mixture is the foundation of the rich, chewy texture that makes the bars so irresistible.
Step 4: Combine Wet and Dry Ingredients
Gradually stir the dry ingredient mixture into the wet ingredients until fully combined. The dough will be thick, almost like a cookie dough, which is exactly what you want for those dense, chewy bars.
Step 5: Press Dough into Pan
Press the dough evenly into your prepared pan, smoothing out the top with a spatula or your hands. This step is crucial for even baking and those perfect edges that you’ll love to nibble on.
Step 6: Bake to Perfection
Bake for 20 to 22 minutes until the edges are set and the center is no longer jiggly. The kitchen will start to fill with that amazing gingerbread scent, and your anticipation will hit an all-time high.
Step 7: Cool and Slice
Allow the bars to cool completely in the pan. If you want to get fancy, drizzle with a simple glaze or dust with powdered sugar for a festive look. Then slice into bars and get ready to savor every bite.
How to Serve Gingerbread Cookie Bars Recipe
Garnishes
A light dusting of powdered sugar or a drizzle of vanilla glaze adds an elegant touch to your Gingerbread Cookie Bars Recipe. You can also top them with a spoonful of whipped cream or a sprinkle of crushed nuts to add texture and flair.
Side Dishes
Serve these bars alongside a warm cup of spiced tea, coffee, or hot cocoa for the ultimate cozy experience. They also pair beautifully with vanilla ice cream or a scoop of creamy mascarpone for a delightful contrast.
Creative Ways to Present
Try cutting the bars into bite-sized squares and serving them on a festive platter at your next party. Wrap individual bars in parchment tied with twine for charming edible gifts, or layer them with alternating whipped cream and fruit for a unique dessert parfait showcasing this Gingerbread Cookie Bars Recipe.
Make Ahead and Storage
Storing Leftovers
Store leftover bars in an airtight container at room temperature for up to 4 days. This keeps them moist and chewy, and the flavors develop even more, making each bite increasingly delicious over time.
Freezing
If you want to save some for later, these bars freeze beautifully. Cut them into squares, wrap each piece tightly in plastic wrap, and place in a freezer-safe container. They can stay in the freezer for up to 3 months without losing their wonderful flavor or texture.
Reheating
When you’re ready for a treat, thaw frozen bars at room temperature, then warm gently in the microwave for 10 to 15 seconds or in a low oven just enough to bring back that soft, chewy bite and melt-in-your-mouth charm.
FAQs
Can I use dark molasses instead of regular molasses?
Absolutely! Dark molasses will give your Gingerbread Cookie Bars Recipe a richer, more robust flavor and deeper color. It’s a great option if you love an intense gingerbread taste.
Can I substitute the butter with oil or margarine?
Butter is key to the chewy texture and rich flavor in this recipe. While you can try margarine, it may affect both taste and texture. Oil is not recommended as it will make the bars less sturdy and more cake-like.
How do I make the bars gluten-free?
For a gluten-free option, substitute the all-purpose flour with your favorite gluten-free flour blend that includes xanthan gum. Keep in mind that the texture might be slightly different but still delicious.
Can I add nuts or dried fruit to the recipe?
Definitely! Chopped walnuts or pecans add a lovely crunch, while dried cranberries or raisins introduce bursts of sweetness. Fold them into the dough just before pressing it into the pan.
Why are my gingerbread bars dry?
If your bars turn out dry, it might be due to overbaking or too much flour. Make sure to measure your flour correctly by spooning it into the cup and leveling it off, and keep an eye on baking time to achieve that perfect moist chewiness.
Final Thoughts
This Gingerbread Cookie Bars Recipe is one of those cozy, soul-satisfying treats that bring warmth and joy to any day. From the first bite, you’ll understand why it’s a favorite for gatherings or quiet moments with a warm drink. I encourage you to make a batch, savor the aromas, and share the love through these delightful bars—you won’t regret it!
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 deliver the classic warm spices and rich molasses flavor of traditional gingerbread in a soft, chewy bar form. Perfect for holiday gatherings or cozy evenings, they combine aromatic spices like ginger, cinnamon, and cloves with a moist brown sugar and molasses base baked in a single pan for easy serving and sharing.
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 packed brown sugar
- 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 easy removal of the bars after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, cloves, and salt until evenly combined to distribute the spices properly throughout the dough.
- Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and packed brown sugar together until the mixture is light and fluffy. This step helps create a tender texture in the bars.
- Add Wet Ingredients: Beat in the egg, pure vanilla extract, and molasses into the creamed butter and sugar mixture until fully incorporated, resulting in a rich and spiced wet base.
- Combine Wet and Dry Mixtures: Gradually stir the dry ingredient mixture into the wet ingredients until just combined. The dough will be thick and slightly sticky, but homogeneous.
- Press Dough Into Pan: Transfer the dough into the prepared baking pan and press it evenly to fill the pan. Smooth the top with a spatula to create an even surface for baking.
- Bake the Bars: Place the pan in the preheated oven and bake for 20 to 22 minutes. The edges should be set and firm, and the center no longer jiggly when done.
- Cool Completely: Allow the bars to cool completely in the pan on a wire rack. This ensures they set properly and will be easy to slice without crumbling.
- Optional Finishing Touches: Once cooled, optionally drizzle the bars with a simple glaze or dust with powdered sugar for an extra touch of sweetness and presentation.
- Slice and Serve: Cut the bars into rectangles and enjoy them with a warm beverage or as a delightful holiday treat.
Notes
- For extra flavor, consider adding a quarter teaspoon of freshly grated nutmeg or a pinch of black pepper to enhance the spice profile.
- These bars store well in an airtight container at room temperature for up to 5 days.
- Molasses gives a distinctive flavor; substitute with honey or dark corn syrup for a different taste and texture.
- Line the pan with parchment paper with an overhang on the sides to make removal and slicing easier.
- For gluten-free option, substitute all-purpose flour with a gluten-free baking blend, keeping the same quantity.
