These beautifully spiced and decadently moist Gingerbread Bars may become your new holiday tradition!
When it comes to sweet treats, gingerbread boasts one of the longest documented histories. Legend has it that in 992 AD, an Armenian monk named Gregory lived in France and introduced the locals to the art of making it. From there, gingerbread spread across Europe, where it became a beloved treat in both cake form and cookie form, especially the classic gingerbread men decorated with icing during the holidays. This charming cookie even made its way into folklore, with The Gingerbread Man story delighting children for centuries.
Gingerbread’s signature flavor comes from its warm blend of spices: ginger, of course, plus cinnamon, nutmeg, and sometimes allspice and cloves. It’s sweetened with molasses and/or brown sugar, creating a rich, cozy taste. Whether in cake form or cookie form, making gingerbread is guaranteed to fill your kitchen with the most incredible aromas as it bakes.
And these gingerbread bars are no exception. They deliver all the amazing flavor of gingerbread cookies, without the extra work of chilling the dough, rolling, cutting, and decorating. These bars are more cookie-like than gingerbread cake, with a dense, chewy texture. You can still add icing for a finishing touch, but instead of meticulous piping, you can simply drizzle or spread it on. Especially during the hectic holiday season, gingerbread bars are a time-saving win that doesn’t compromise on that classic, spiced goodness.
Choosing Molasses
For gingerbread bars, when you go to buy molasses at the supermarket, make sure you get the right kind. On a typical store shelf, you may see unsulphured, sulphured, light, dark, and blackstrap varieties. For this recipe, choose an unsulphured dark molasses for the best flavor. A nationally available brand that I like is Grandma’s, which has a robust flavor but won’t overpower the sweetness of the brown sugar and spices.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup light brown sugar
- 3 tablespoons molasses
- 1 large egg
- 1 1/2 teaspoons vanilla extract
For the Glaze:
- 1 cup powdered sugar, sifted
- 1-2 tablespoons milk
- 1 teaspoon vanilla extract
How To Make Gingerbread Bars
Step 1: Preheat your oven to 350°F. Line a 9×9-inch baking pan with parchment paper, allowing some overhang for easy removal later.
Step 2: Whisk together the flour, ground ginger, cinnamon, nutmeg, baking soda, and salt in a bowl.
Step 3: In a separate bowl, cream the softened butter and light brown sugar until light and fluffy, about 3-4 minutes. Mix in the molasses, egg, and vanilla extract until well combined.
Step 4: Gradually fold in the dry ingredients until just incorporated, being careful not to overmix.
Step 5: Transfer the dough to the prepared pan, spreading it out evenly. Bake for 18-22 minutes, or until a toothpick comes out with a few moist crumbs. Avoid overbaking to keep the bars moist.
Step 6: Cool the bars completely in the pan. For the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth, adjusting the milk or sugar for desired consistency. Drizzle over the cooled bars.
Step 7: Let the glaze set for 15-30 minutes. Lift the bars out using the parchment paper and cut into squares.
FAQs & Tips
How To Make Ahead And Store
For leftovers, just keep them at room temperature in an airtight container for 4-5 days. Gingerbread bars freeze well, too. After the bars have cooled, place the cut bars on a baking sheet and freeze for 1-2 hours. Then you can place them in an airtight container and freeze for up to 2 months. Let them thaw at room temperature before serving.
Can I Make These Vegan?
Yes. Simply replace the egg with a flax “egg.” In a small bowl, mix 1 tablespoon of flax meal with 3 tablespoons of water. Leave this for 10 minutes until it becomes gelatinous, and use it instead of the eggs. You’ll also need to replace the butter and milk with plant-based options.
Do I Have To Glaze The Bars?
No, they’re also delicious without the glaze or just with a dusting of powdered sugar. You could also go a completely different route and crown them with a decadent Whipped Cream Cheese Frosting.
Serving Suggestions
Gingerbread bars are lovely during the holidays, along with other seasonal favorites like Classic Peanut Butter Blossom Cookies, Snowman Sugar Cookies, and Peppermint Sugar Cookies. Of course, you can enjoy gingerbread bars any time of year. They are also particularly tasty in the autumn months, paired with goodies like Pumpkin Butter Bars or Spiced Snickerdoodles.
Gingerbread Bars
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter softened
- 1 cup light brown sugar
- 3 tablespoons molasses
- 1 large egg
- 1 1/2 teaspoons vanilla extract
For the Glaze:
- 1 cup powdered sugar sifted
- 1-2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F. Line a 9×9-inch baking pan with parchment paper, allowing some overhang for easy removal later.
- Whisk together the flour, ground ginger, cinnamon, nutmeg, baking soda, and salt in a bowl.
- In a separate bowl, cream the softened butter and light brown sugar until light and fluffy, about 3-4 minutes. Mix in the molasses, egg, and vanilla extract until well combined.
- Gradually fold in the dry ingredients until just incorporated, being careful not to overmix.
- Transfer the dough to the prepared pan, spreading it out evenly. Bake for 18-22 minutes, or until a toothpick comes out with a few moist crumbs. Avoid overbaking to keep the bars moist.
- Cool the bars completely in the pan. For the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth, adjusting the milk or sugar for desired consistency. Drizzle over the cooled bars.
- Let the glaze set for 15-30 minutes. Lift the bars out using the parchment paper and cut into squares.
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