Chewy Gingerbread Bars Recipe

There’s just something about the holiday season that begs for warm spices, soft textures, and sweet treats that make you feel cozy from the inside out. These chewy gingerbread bars are all that and more. Imagine the deep, molasses-rich flavor of classic gingerbread cookies transformed into soft, chewy bars—easier to make, yet just as festive and delicious. Topped with a luscious cream cheese frosting and a sprinkle of holiday cheer (literally, sprinkles), these bars are bound to be a hit at your next gathering—or just with your family around the kitchen counter. Trust me, once you try these, they’ll be a tradition you’ll revisit every year.

this RECIPE

How gingerbread bars became a favorite in my house

I have this vivid memory of my first attempt at making gingerbread cookies with my mom as a kid. We made the dough, rolled it out, and cut out shapes of little men and stars. But the dough kept sticking, the arms of the gingerbread men broke off in transit, and, well, it was a mess. While we laughed a lot that day, I quickly decided that while I loved the taste of gingerbread, I didn’t love the hassle. That’s why these gingerbread bars feel like a small miracle—they’re a fuss-free way to get all the flavor I love in one pan. No rolling pins, no delicate cut-outs, and no broken arms to patch back together!

Now I whip these up for almost every holiday party, school bake sale, and cookie swap. They’re sturdy enough for transport but tender and moist when you bite into them. And don’t get me started on the cream cheese frosting—it’s like the bow on a perfectly wrapped gift.

A quick dive into gingerbread’s origins

Gingerbread dates back centuries, with roots in Europe. Originally made with breadcrumbs, honey, and spices, it was more of a spiced bread than the cookie we know today. The addition of molasses and refined sugar over time gave us the softer, sweeter versions we enjoy now. Gingerbread houses, inspired by Hansel and Gretel, became a popular holiday tradition in Germany, while in the U.S., the gingerbread man became a cookie staple. This bar version feels like a modern, simplified twist on the classic, keeping the flavors but ditching the extra work.

Let’s talk ingredients: what makes these bars so special?

This recipe is built on pantry staples, but every ingredient pulls its weight to deliver those warm, spiced, chewy bars you’ll adore.

• Butter: Melted butter adds richness and moisture to the bars. If you’re out, you could try using coconut oil for a dairy-free version (though it will change the flavor slightly).
• Molasses: The star of gingerbread! It gives the bars that deep, caramel-like sweetness and dark color. Blackstrap molasses is too bitter, so stick to regular unsulfured molasses for baking.
• Spices: Cinnamon, ginger, nutmeg, and cloves come together to create that signature gingerbread flavor. Don’t skimp here! Fresh spices will always give you the best results.
• Brown and granulated sugar: The combination gives just the right balance of sweetness and chewiness. Dark brown sugar enhances the molasses flavor even more.
• Cream cheese frosting: Made with softened cream cheese and butter, this frosting is rich, tangy, and balances the sweet, spiced bars perfectly.

Tip: For a healthier twist, swap some all-purpose flour for whole wheat flour (no more than 25%, though, to keep them tender).

Kitchen gear: what you’ll need

You won’t need much to make these bars, which is another reason they’re so great. Here are the essentials:

• Stand mixer or handheld beaters: To cream the butter and sugars and whip up that dreamy frosting.
• 9×13-inch jelly roll pan: This size ensures even baking. If you don’t have one, a standard 9×13 baking dish works too, but your bars might be slightly thicker and take a couple more minutes to bake.
• Whisk: For blending the dry ingredients thoroughly.
• Offset spatula: For spreading the frosting evenly across the cooled bars. If you don’t have one, the back of a spoon works in a pinch.

Step-by-step: how to make gingerbread bars (without breaking a sweat)

1. Prep your pan and preheat the oven

Before anything else, preheat your oven to 350°F and grease your 9×13-inch jelly roll pan with non-stick spray. I’ve forgotten this step more than once and ended up scrambling—learn from my mistakes!

2. Mix the dry ingredients

In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. This step ensures the spices are evenly distributed.

3. Cream the wet ingredients

In your stand mixer (or using handheld beaters), cream together the melted butter, granulated sugar, brown sugar, molasses, and vanilla until the mixture is light and fluffy. This takes about 2-3 minutes and is worth the time—it gives the bars their soft texture.

4. Add the egg

Mix in the egg until fully incorporated. This helps bind the dough together.

5. Combine wet and dry ingredients

Gradually add the dry ingredients to the wet mixture. Start on low speed to avoid a flour cloud in your kitchen (been there, done that!). Mix until everything is well combined.

6. Bake

Spread the dough evenly into your prepared pan. Bake for 15-20 minutes, or until the top is darker and a toothpick inserted in the center comes out with just a few moist crumbs. Cool completely on a wire rack before frosting.

7. Whip up the frosting

While the bars cool, beat together the softened cream cheese and butter until fluffy. Add powdered sugar and vanilla, mixing until creamy. Don’t rush this step—the frosting’s smoothness makes all the difference.

8. Frost, sprinkle, slice, and enjoy

Spread the frosting evenly over the cooled bars. Add holiday sprinkles for a festive touch, then slice into 24 bars. Pro tip: clean your knife between cuts for neater edges.

Variations and twists to make them your own

• Gluten-free: Use a 1:1 gluten-free flour blend.
• Vegan: Substitute vegan butter and cream cheese, and use a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water).
• Chocolate lover’s version: Add mini chocolate chips to the dough or drizzle melted chocolate over the frosting.
• Spiced-up frosting: Add a pinch of cinnamon or nutmeg to the cream cheese frosting for extra warmth.
• Citrus zing: Mix in a teaspoon of orange zest to the batter or frosting for a bright, citrusy twist.

Presentation and serving ideas

For a party, arrange these bars on a white platter with a few sprigs of fresh rosemary or mint leaves for color. Want to be extra festive? Use a cookie cutter to cut out shapes (like stars) after baking and frost each one individually. Serve them alongside a mug of hot cocoa or coffee for the ultimate holiday treat.

Perfect drink pairings

• Coffee: A spiced latte or classic black coffee balances the sweetness beautifully.
• Tea: Chai or spiced black tea is a natural match.
• Wine: For an adults-only option, try a glass of mulled wine—it’s like the liquid version of these bars!

Storage and reheating tips

Store leftover bars in an airtight container in the fridge for up to 5 days. Let them come to room temperature before serving for the best texture. If you’re making them ahead of time, bake and frost the bars, then freeze them (sliced or whole) for up to 2 months. Defrost overnight in the fridge and they’ll be as good as fresh!

Scaling the recipe for any crowd

Need more bars for a big party? Just double the recipe and use two pans. Halving it for a smaller batch works too—just use an 8×8-inch pan instead. Keep in mind that baking times may vary slightly with different pan sizes.

What could go wrong? (And how to fix it!)

• Bars are too dry: You may have overbaked them. Check a few minutes early next time.
• Frosting is too runny: Chill it for 15-20 minutes before spreading.
• Dough is sticky: This is normal—it’s a thick batter, not a cookie dough. Use a spatula to spread it evenly.

Ready to bake your new favorite holiday treat?

I can’t wait for you to try these chewy gingerbread bars. Whether you stick with the classic recipe or put your own twist on it, I promise they’ll be a hit. Make them for friends, family, or just for yourself to enjoy with a cup of tea on a cozy night in. Happy baking!

FAQs

1. Can I use blackstrap molasses?
No, blackstrap molasses is too bitter for this recipe. Stick to unsulfured molasses for the best flavor.

2. What’s the best way to soften cream cheese?
Leave it out at room temperature for about 30 minutes. If you’re in a rush, microwave it in 10-second intervals.

3. Can I make these without frosting?
Sure! The bars are delicious on their own, but the frosting adds that extra indulgence.

4. How do I make them ahead of time?
Bake and freeze the bars (frosted or unfrosted). Thaw overnight in the fridge before serving.

5. Can I add nuts or dried fruit?
Absolutely! Chopped pecans or dried cranberries would be a lovely addition.

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