The Best Gingerbread Bar Recipe
Chewy, spiced, and irresistibly festive—these gingerbread bars bring all the cozy flavors of the holidays, without the fuss of cookie cutters!
If you love the flavor of gingerbread cookies, you’re about to fall head over heels for these chewy gingerbread cookie bars!
These little squares of holiday perfection are everything you adore about classic gingerbread flavor, but in an easier, no-fuss bar form. They make the best, most perfect gingerbread treats for the holiday season.
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Another reason that I love these bar cookies is that, not only are these gingerbread treats quick to whip up, but I don’t have to wrestle with cookie cutters and a whole bunch of elaborate decorating.
Cookie bars are super simple to make! Be sure to check out some of my other bar recipes, like these chocolate chip brownie bars, the best chocolate chip bars, and peanut butter Rice Krispie bars.
Why You’ll Love These Bars
They make the perfect holiday treat, full of my favorite holiday spices, without all of the extra work! These chewy cookie bars are an easy alternative to my old-fashioned gingerbread cookies, without sacrificing on taste.
It’s a good idea to stock the pantry with a few different ingredients that I like to keep on hand. Let’s dive into this easy recipe that’s sure to become your go-to for festive baking!
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Gingerbread Supplies
- KitchenAid Stand Mixer
- Parchment paper
- Mixing bowls
- Measuring cups and spoons
- Square baking pan
- Wire cooling rack
Gingerbread Bar Recipe
Ingredients
- All-purpose flour – The base that gives the bars structure while keeping them perfectly chewy.
- Butter, melted – Melted butter brings richness and a hint of caramel-like flavor to the mix.
- White sugar – Just the right sweetness to balance all those warm spices. Swap dark brown sugar for white sugar or add a touch of maple syrup for a twist on flavor.
- Fancy molasses – This is where all that deep, classic gingerbread flavor comes from.
- Water – Keeps the batter smooth and gives the bars their soft, tender texture.
- Baking soda – The secret to soft and fluffy bars with the perfect rise.
- Ground ginger – The star spice of gingerbread—zesty, warming, and oh-so festive.
- Cinnamon – Adds extra warmth to make these bars irresistible.
- Salt – Just a pinch to balance the sweetness and enhance the other flavors.
- Egg – The glue that binds everything together.
- Vanilla frosting – Homemade buttercream or cream cheese frosting can be used instead of the kind from the grocery store.
- Sprinkles – A little sparkle and crunch to make your gingerbread bars look extra festive!
Tip: While I love time-saving hacks like store-bought frosting, you can make delicious cream cheese frosting at home simply by combining powdered sugar and room temperature cream cheese.
Directions
1. Preheat your oven to 350°F.
2. In a large mixing bowl, combine dry ingredients.
3. Using a KitchenAid mixer with paddle attachment or electric mixer and a large bowl, blend the melted butter, white sugar, molasses, and water on medium speed until smooth. Add the egg and mix until combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing on medium speed just until the cookie dough comes together. Scrape the sides of the bowl with a rubber spatula as needed.
5. Grease a 9 x 9” baking pan with non-stick spray or line it with parchment paper.
6. Spread dough evenly in the prepared pan using the back of a spoon or a spatula.
7. Bake for 20-25 minutes until the center is set and a toothpick inserted in the middle comes out clean.
8. Put the pan on a wire rack to cool.
9. Allow the gingerbread to completely cool before removing from the baking dish.
10. Spread an even layer of vanilla frosting (or rich cream cheese frosting) over the cooled gingerbread.
11. Top with festive holiday sprinkles for a pop of color.
12. Use a sharp knife to cut into 2″ squares or bars. Serve immediately or store for later.
Tips and Tricks
- Use room temperature ingredients to ensure a smooth, consistent cookie dough.
- If you’re a fan of strong flavor, go for blackstrap molasses. For a slightly sweeter, mellow taste, unsulfured molasses is your best bet.
- Once your wet and dry ingredients are combined, mix on low speed just until the sides of the bowl are clean. Overmixing can make your bars lose that tender, chewy center.
- Spread your dough in an even layer in the pan to ensure uniform baking. No one wants a bar with raw spots in the middle!
- While luscious cream cheese frosting is the classic topper, don’t be afraid to get creative. Try a drizzle of melted white chocolate chips, a sprinkle of decorator sugar, toffee bits, or even a layer of dark chocolate chips for extra indulgence/flair.
- Store your iced gingerbread bars in an airtight container in the fridge for up to a week or freeze for up to three months.
- Make a larger batch in a 13-inch pan for a crowd—just adjust the bake time accordingly.
More Gingerbread Recipes
- This old-fashioned gingerbread cake makes the perfect dessert! It’s baked in a bundt pan and most often served with a dollop of homemade whipped cream or a scoop of vanilla ice cream.
- These gingerbread pancakes are full of gingerbread flavor and make the perfect treat for Christmas morning.
- This eggnog icing recipe takes traditional gingerbread to a whole new level.
- These classic gingerbread cookies or chewy gingersnaps are so fun to make during the holidays!
Tips for Holiday Baking
- Double or triple recipes to make large batches of goodies. This allows cookies and bars to be made in an assembly line fashion and speeds up the process.
- Pick holiday recipes that complement each other and look good plated together. For example, every year I like to make candy cane brownies, eggnog cookies, cranberry and pistachio shortbread, and peppermint dipped chocolate cookies for a good variety.
- Participate in a holiday baking exchange! This is a great way to prepare for a season of holiday entertaining.
- Start baking early and store goodies in the freezer until they are needed. I use these large Rubbermaid food storage containers to save a mixture of cookies and bars in my freezer so that I have them ready to go for Christmas parties and gatherings all season long.
Frequently Asked Questions
Can I make these bars gluten-free?
Yes! Swap the all-purpose flour for almond flour or your favorite gluten-free baking blend. Note that the texture may vary slightly.
What can I substitute for molasses?
If a darker molasses isn’t your jam, you can use maple syrup, light molasses, or dark corn syrup instead.
What’s the best frosting to use?
While store-bought vanilla frosting is quick and easy, homemade cream cheese frosting made with powdered sugar and cream cheese takes these bars to the next level!
With the perfect combo of warm spices, tender texture, and festive flair, these simple gingerbread bars are the perfect holiday treat for busy bakers!
Whether you’re making them for a cookie exchange, adding them to your holiday dessert table, or simply enjoying them with a cup of cocoa, these bars deliver the cozy flavor of the Christmas season in every bite. So crank up the holiday tunes and let the baking begin.
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Gingerbread Bar Recipe
Ingredients
- 3 cups all purpose flour
- 3/4 cup butter melted
- 3/4 cup white sugar
- 1/2 cup fancy molasses
- 1/2 cup water
- 1 tsp baking soda
- 1 tsp ground ginger
- 2 tsp cinnamon
- 1 tsp salt
- 1 egg
- 1 tub vanilla frosting
- 1 tsp sprinkles
Instructions
- Preheat the oven to 350 degrees.
- Using a KitchenAid mixer with paddle attachment or electric mixer with a large bowl, combine dry ingredients.
- Add wet ingredients and mix on medium speed until dough forms.
- Grease a 9 x 9” baking pan with non stick cooking spray or line with parchment paper.
- Spread dough evenly in the prepared pan.
- Bake for 20-25 minutes until the center is firm.
- Move to a wire rack to cool.
- Allow the gingerbread to completely cool before removing from the baking dish.
- Spread frosting evenly over top of the gingerbread.
- Dust with festive sprinkles.
- Cut into 2” bars and serve.
Nutrition
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