Oh, the smell of gingerbread baking! It just screams holidays, doesn’t it? I swear, my kitchen transforms into a cozy wonderland the second that warm, spiced aroma fills the air. While I adore traditional gingerbread cookies, sometimes you just want something a little different, right? That’s why I’m absolutely obsessed with these Gingerbread Cookie Bars. They’re the same incredible chewy, spiced flavor you know and love, but in a super easy-to-serve bar form. Trust me, they make holiday treat plating SO much simpler!
Why You’ll Love These Gingerbread Cookie Bars
Seriously, these bars have it all:
- Super Easy to Make: No fancy shaping or rolling needed! Just mix, spread, and bake.
- Perfectly Chewy Texture: They’ve got just the right amount of chewiness that makes gingerbread so satisfying.
- Warm, Cozy Flavor: All those classic gingerbread spices – ginger, cinnamon, cloves – in every bite!
- Holiday Hero: They’re beautiful for holiday platters and parties, but honestly, they’re delicious any time of year. No judgment here!
Ingredients for Chewy Gingerbread Cookie Bars
Alright, let’s talk about what you’ll need to bring these amazing Gingerbread Cookie Bars to life! It’s pretty straightforward stuff, mostly pantry staples you probably have on hand right now. What I love is that the recipe calls for really straightforward ingredients that pack a flavor punch. We’ve got softened butter and both light brown sugar and granulated sugar for that perfect sweet base. Two large eggs, some unsulfured molasses (this is key for that deep gingerbread flavor!), and a splash of vanilla extract. For our dry ingredients, just your usual flour, baking soda for lift, and those gorgeous warming spices: ginger, cinnamon, and cloves, plus a pinch of salt.
But wait, there’s a little something extra! We need a bit of milk to get everything to that perfect batter consistency. And for that dreamy topping? You’ll want some powdered sugar, more unsulfured molasses, a little more vanilla, and a touch more milk to get the glaze just right.
Essential Equipment for Baking Gingerbread Cookie Bars
To whip up these delightful Gingerbread Cookie Bars, you won’t need anything super fancy. Just grab a good old 9×13 inch baking pan – that’s the secret to getting loads of bars! Make sure it’s greased and floured well, or even better, line it with parchment paper for super easy cleanup. You’ll also want a couple of mixing bowls, one large for creaming your butter and sugar, and another for whisking up your dry ingredients. A sturdy whisk, some measuring cups and spoons, and a good old rubber spatula or wooden spoon are pretty much all you need to get started. Oh, and a cooling rack is handy once they’re out of the oven!
Step-by-Step Guide to Making Gingerbread Cookie Bars
Alright, let’s get baking! Making these Gingerbread Cookie Bars is honestly a breeze, especially when you follow along with these simple steps. It’s all about building that amazing flavor layer by layer.
Preparing the Gingerbread Cookie Base
First things first, get that oven preheating to 350°F (175°C). And make sure you’ve got your 9×13 inch baking pan ready – I like to grease and flour it really well, or even better, line it with parchment paper so cleanup is a total snap. Trust me, when those bars are warm and gooey, you don’t want to be wrestling them out of the pan!
Now, in a big bowl, cream together your softened butter, packed light brown sugar, and granulated sugar. Keep at it until it’s super light and fluffy. This is where you get those tiny air pockets that make the bars tender. Next, beat in your eggs one at a time, making sure each one is mixed in good before you add the next. Then, stir in that wonderful, dark molasses and the vanilla extract. It’s starting to smell like Christmas already, right?
In a separate bowl, just give your flour, baking soda, ginger, cinnamon, cloves, and salt a quick whisk together. This just makes sure all those dry ingredients are evenly distributed. Now, here’s the rhythm: gradually add about half of the dry ingredients to your wet mixture, mix until *just* combined, then add about half of your milk and mix again. Repeat with the rest of the dry ingredients, then the rest of the milk, ending with the dry stuff. Remember to start and end with the dry ingredients! The most important thing here is to not overmix – seriously, just mix until you don’t see any streaks of flour left. We want tender bars, not tough ones, so gentle is key! Spread this gorgeous, thick batter evenly into your prepared pan.
Baking and Cooling Your Gingerbread Cookie Bars
Now for the magic part! Slide that pan into your preheated oven and let it bake for about 20-25 minutes. How do you know when they’re ready? The edges should be a little golden, and if you pop a toothpick into the center, it should come out with just a few moist crumbs attached – not wet batter, but not bone dry either.
Once they’re done, take them out and let them cool completely *in the pan* on a wire rack. This is super important because the bars are still quite soft when they first come out. If you try to glaze them too early, they’ll just fall apart, and nobody wants that! Letting them cool fully lets them set up beautifully. You can even give those chocolate chip cookie recipes a try while you wait for them to cool!
Making and Applying the Simple Glaze
While your scrumptious Gingerbread Cookie Bars are cooling, whip up the super simple glaze. In a medium bowl, whisk together the powdered sugar, a couple tablespoons of molasses, and a teaspoon of vanilla extract. Start adding the milk, just a tablespoon at a time, and whisk until you get a consistency that’s perfect for drizzling. You’re looking for something that will flow nicely but isn’t too thin. The recipe for the classic chocolate chip cookie and its chewy cousin, the chocolate chip cookies, are also great examples of getting that perfect drizzle consistency down.
Once the bars are totally cool – and I mean *completely* cool – it’s time for the fun part. Drizzle that lovely glaze all over the top. You can use a spoon or a little piping bag if you’re feeling fancy! Let the glaze set up for a bit before you cut them into bars. This usually only takes about 15-20 minutes. And voilà! Delicious Gingerbread Cookie Bars, ready to be devoured.
Tips for Perfect Gingerbread Cookie Bars Every Time
Making these Gingerbread Cookie Bars is pretty foolproof, but a few little tricks can make them absolutely perfect every single time. First off, don’t skimp on the molasses – unsulfured molasses is key for that deep, rich gingerbread flavor. Using pre-shredded ginger just won’t give you the same punch! Also, make sure your butter and eggs are at room temperature. This helps them cream together beautifully, giving you that tender crumb we’re all after. And please, *please* don’t overmix the batter once you add the flour; it’s way too easy to end up with tough bars, and we want chewy, not chewy-like-a-tire! For more spiced cookie fun, check out my recipes for classic gingerbread cookies and spiced gingerbread crinkle cookies too!
Ingredient Notes and Substitutions for Gingerbread Cookie Bars
Let’s chat for a sec about a couple of ingredients that make these Gingerbread Cookie Bars extra special. Molasses is *the* ingredient here, giving us that deep, dark gingerbread flavor. Make sure you’re using unsulfured molasses; it’s a bit milder and sweeter than blackstrap, which can be a tad too strong for this recipe. If you happen to only have blackstrap, you might want to cut back on the amount just a tiny bit and maybe add a touch more sugar.
For the eggs, if you’re looking for an egg-free option, you can totally try a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let it sit for 5 minutes) or a commercial egg replacer. Just know it might change the texture just a *tiny* bit, but it’ll still be delicious!
Storage and Reheating Instructions
Got some leftover Gingerbread Cookie Bars? Lucky you! The best way to keep them tasting fresh is to store them in an airtight container at room temperature. They’ll stay wonderfully chewy and delicious for about 3 to 4 days. Honestly though, they usually disappear way before that! If you need to store them for longer, you can pop them in the fridge, but they might lose a little bit of that chewy softness. I rarely need to reheat them, as they’re just perfect at room temp, but if you prefer them warm, a quick 10-15 seconds in the microwave should do the trick!
Frequently Asked Questions about Gingerbread Cookie Bars
Got questions about these yummy Gingerbread Cookie Bars? I totally get it! Baking is a science, but it’s also an art, and sometimes you just need a little extra info. Here are a few things people often ask:
How do I make sure my Gingerbread Cookie Bars are extra chewy?
That’s the million-dollar question, right? The secret to a truly chewy bar lies in a few things. First, don’t overbake them! Pull them out when a toothpick has just a few moist crumbs attached. Overbaking is the quickest way to dry them out. Using brown sugar also helps a lot, as the molasses in it keeps them moist. And, of course, make sure you’re not confusing chewy with cakey – this recipe is designed for that perfect dense, chewy texture!
Can I make these Gingerbread Cookie Bars gluten-free?
You know, I haven’t personally tried a gluten-free version of these bars yet, but I bet it could work! You’d need to swap out the all-purpose flour for a good quality gluten-free baking blend that contains xanthan gum. Some people have good luck with a 1-to-1 baking flour. I always recommend checking out recipes like my soft sugar cookies or even my gingerbread kiss cookies for gluten-free tips. Just know that the texture might be a little different!
Can I freeze Gingerbread Cookie Bars?
Oh yes, you absolutely can freeze these! Once they’re completely cooled and the glaze is set, you can cut them into bars and freeze them in an airtight container separated by parchment paper so they don’t stick together. They should stay delicious for a couple of months. Just pop them in the fridge to thaw overnight.
What kind of molasses is best for Gingerbread Cookie Bars?
For that classic, comforting gingerbread flavor, unsulfured molasses is usually the way to go. It’s got a lovely balance of sweetness and spice. Blackstrap molasses is much stronger and can be a bit bitter, so if that’s all you have, you might want to reduce the amount or add a little extra sugar and maybe some extra vanilla to mellow it out. For these bars, unsulfured is definitely my preference!
Nutritional Information (Estimated)
Now, I always like to give you a little heads-up about the nutritional side of things, but please remember this is just an estimate! The numbers can totally change depending on the exact ingredients and brands you use for your amazing Gingerbread Cookie Bars. But generally speaking, one bar has around 250 calories, about 12g of fat (with 7g being saturated), and around 35g of carbohydrates. Enjoy every delicious bite!
Gingerbread Cookie Bars
- Total Time: 45 min
- Yield: 24 bars 1x
- Diet: Vegetarian
Description
Chewy and spiced gingerbread bars perfect for the holidays.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup unsulfured molasses
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 cup milk
- 1 cup powdered sugar
- 2 tablespoons unsulfured molasses
- 1 teaspoon vanilla extract
- 1/4 cup milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the molasses and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Spread the batter evenly into the prepared baking pan.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the pan.
- While the bars cool, prepare the glaze. In a medium bowl, whisk together the powdered sugar, molasses, and vanilla extract. Gradually add milk until you reach your desired drizzling consistency.
- Once the bars are completely cool, drizzle the glaze over the top. Let the glaze set before cutting into bars.
Notes
- For a stronger gingerbread flavor, you can add an extra 1/2 teaspoon of ginger and cinnamon to the dry ingredients.
- Store cooled bars in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 25g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: gingerbread, cookie bars, holiday baking, spiced cookies, chewy bars, molasses cookies