If you crave all the cozy warmth of gingerbread but want something a little more fun and unfussy, Gingerbread Cookie Bars are your holiday answer! These soft, spiced treats deliver everything you love about classic gingerbread cookies but in thick, chewy bar form. Perfect for sharing at parties, gifting, or just savoring with a cup of coffee, every bite totally bursts with festive spices and rich molasses flavor. Trust me, if you’re looking to win over the cookie table or make any chilly day instantly more joyful, Gingerbread Cookie Bars are about to become your new seasonal staple!
Ingredients You’ll Need
The magic of Gingerbread Cookie Bars is how such simple, pantry-friendly ingredients transform into a treat bursting with holiday comfort. Each element plays a key role—whether it’s deep brown sugar for sweetness, molasses for color and depth, or the perfect blend of spices for irresistible aroma. Here’s what you’ll need and why it matters:
- Unsalted butter (3/4 cup, softened): Creamy and rich, butter gives the bars that dreamily tender crumb and wonderful flavor.
- Brown sugar (1 cup, packed): Adds moistness and a caramel note, making each bite extra luscious.
- Molasses (1/4 cup): The key to true gingerbread—the robust, sticky-sweet flavor and dark, beautiful color are irreplaceable.
- Egg (1 large): Binds everything together and helps the bars rise nicely.
- Vanilla extract (1 teaspoon): A subtle background note that gently rounds out the spices.
- All-purpose flour (2 cups): Provides structure but keeps the bars plush and soft.
- Ground ginger (1 1/2 teaspoons): Not just for its namesake flavor—it’s the signature spice that gives the bars a delectable zing.
- Ground cinnamon (1 teaspoon): Adds warmth and an unmistakable aroma that instantly signals gingerbread season.
- Ground cloves (1/4 teaspoon): Just a pinch, but it brings a bold, spicy-sweet note that rounds out the flavor profile.
- Ground nutmeg (1/4 teaspoon): A hint of nutmeg adds classic bakery flavor and pairs beautifully with the other spices.
- Baking soda (1/2 teaspoon): Ensures your bars have the right lift—so they’re soft but not too dense.
- Salt (1/2 teaspoon): Never skip it! Salt heightens all the flavors and keeps the sweetness from feeling one-note.
How to Make Gingerbread Cookie Bars
Step 1: Preheat and Prep the Pan
Get your oven ready by preheating it to 350°F, and prepare a 9×13-inch baking pan. For easiest serving later, I recommend lining the pan with parchment paper (leaving some overhang for lifting) or simply giving it a light grease if that’s your style.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat together your softened unsalted butter and packed brown sugar. The goal is to whip up a fluffy, creamy mixture—this step makes for extra-tender Gingerbread Cookie Bars.
Step 3: Add Molasses, Egg, and Vanilla
Pour in the molasses (don’t worry, it’s sticky!), then crack in one egg and add the vanilla extract. Mix everything until you have a unified, luscious-looking batter. The molasses might tint it a gorgeously deep brown.
Step 4: Mix Together the Dry Ingredients
In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. This ensures the spices are evenly distributed, so every bar is as flavorful as the last!
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients into the wet mixture, stirring gently between each addition. As soon as it comes together into a soft, cohesive dough, stop mixing—overmixing can make the bars tough.
Step 6: Press and Bake
Spread the dough evenly in your prepared baking pan, pressing it gently into the corners. Pop the pan into the oven and bake for 18 to 22 minutes, until the edges are set and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Step 7: Cool and Cut
Let the bars cool completely in the pan—this step is key! Once cooled, use the parchment to lift them out or simply turn the slab onto a cutting board. Slice into neat squares, and prepare yourself for the best bites of the season.
How to Serve Gingerbread Cookie Bars
Garnishes
A classic touch is to drizzle your cooled bars with a simple vanilla glaze or slather with cream cheese frosting for an extra layer of indulgence. For a festive look, try a sprinkle of holiday sprinkles, a dusting of powdered sugar, or even a few sugared cranberries on the side.
Side Dishes
Pairing Gingerbread Cookie Bars with a mug of hot chocolate, chai latte, or even mulled cider is a match made in holiday heaven. They also play nicely alongside a scoop of vanilla ice cream or a dollop of whipped cream if you’re feeling extra fancy.
Creative Ways to Present
For gifting, stack the bars in a cellophane bag tied with ribbon or arrange them in a festive tin with parchment paper between layers. At parties, cut them into small bites for a dessert buffet, or use cookie cutters to shape the bars into trees and stars for an adorable presentation.
Make Ahead and Storage
Storing Leftovers
Keep your Gingerbread Cookie Bars as fresh as possible by storing them in an airtight container at room temperature. They stay soft and flavorful for up to four days—if they last that long! A slice of bread in the container can help keep them chewy.
Freezing
These bars freeze beautifully. Place cooled, unglazed bars in a single layer in a freezer-safe bag or container, separating layers with parchment paper. They’ll keep for up to three months; just thaw at room temperature before serving.
Reheating
Though not necessary, if you love that just-baked warmth, pop a bar in the microwave for 10–15 seconds. If you’ve frozen them, allow to fully thaw, then heat gently so the spices and molasses come alive again.
FAQs
Can I make Gingerbread Cookie Bars gluten-free?
Yes, you can substitute a 1-to-1 gluten-free baking flour blend for the all-purpose flour. Just be sure your blend contains xanthan gum to help the bars hold together.
Can I use blackstrap molasses?
For classic flavor, regular unsulfured molasses is best, as blackstrap can be too bitter and overpower the spices in the bars.
What’s the best way to tell when the bars are done?
The edges should be set and a toothpick inserted near the center should come out clean or with just a few crumbs. Avoid overbaking for the softest texture.
Can I add mix-ins like white chocolate chips or dried fruit?
Absolutely! White chocolate chips and dried cranberries or chopped pecans make wonderful additions. Fold in up to 1 cup of mix-ins before pressing the dough into the pan.
How far ahead can I make these for a party?
You can bake Gingerbread Cookie Bars up to 2 days ahead and store them airtight. They stay incredibly fresh and moist, making party prep a breeze.
Final Thoughts
If you’re after a holiday treat that’s equal parts nostalgic and crowd-pleasing, you really can’t beat Gingerbread Cookie Bars. They’re easy, deeply spiced, and a snap to share—so go ahead and bake up a batch. Trust me, your kitchen (and everyone who steps into it) will thank you!
Print
Gingerbread Cookie Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the warm flavors of the holiday season with these soft and chewy Gingerbread Cookie Bars. Perfect for festive gatherings or a cozy night in, these bars are a delightful twist on traditional gingerbread cookies.
Ingredients
Dough:
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/4 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F and prepare a 9×13-inch baking pan with parchment paper or grease.
- Cream Butter and Sugar: In a large bowl, cream together butter and brown sugar until fluffy.
- Add Wet Ingredients: Mix in molasses, egg, and vanilla until well combined.
- Combine Dry Ingredients: In another bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
- Blend Mixtures: Gradually add dry ingredients to wet mixture, stirring until a soft dough forms.
- Bake: Press dough into pan and bake for 18–22 minutes until set.
- Cool and Serve: Let bars cool in pan before cutting into squares.
Notes
- For extra flair, top with vanilla glaze or cream cheese frosting after cooling.
- Store in an airtight container at room temperature for up to 4 days. Bars freeze well too.
Nutrition
- Serving Size: 1 bar
- Calories: 165
- Sugar: 13g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 25mg
