Chewy Gingerbread Bars Recipe

Is it even the holiday season if your kitchen doesn’t smell like warm spices and molasses? These chewy gingerbread bars are everything you love about traditional gingerbread—soft, spiced, and deeply flavored—but made even better in cookie bar form. Plus, they’re topped with a luscious cream cheese frosting that takes them over the top. Whether you’re baking for a crowd or just want a festive treat to enjoy with your coffee, this recipe has you covered. And the best part? No rolling pins, cookie cutters, or fancy equipment required!

this RECIPE

I still remember the first time I baked these bars. It was one of those snowy Saturdays where the world feels like it’s wrapped in a cozy blanket. I wanted to bake something that felt nostalgic but wouldn’t take all day (because let’s face it, I’m not rolling and decorating dozens of gingerbread men). Enter these chewy gingerbread bars. As they baked, the smell of cinnamon, cloves, and molasses filled the house, and my kids came running into the kitchen asking what smelled so good. The warm, spicy aroma instantly transported me to my grandmother’s house, where she’d make a similar gingerbread cake every holiday season. These bars are my modern, fuss-free version of her classic dessert.

A little gingerbread history for the curious cook

Gingerbread has been around for centuries, originating in Europe and evolving into different forms—soft cakes, crisp cookies, and even elaborate architectural feats (hello, gingerbread houses!). It was initially flavored with honey and spices, but molasses became a key ingredient once it was introduced in the 16th century. What makes gingerbread so special is the perfect balance of sweet and spicy. Over time, home bakers have simplified the process, trading intricate shapes for easy-to-make treats like these bars. They deliver all the flavor of traditional gingerbread, minus the hassle.

Let’s talk ingredients: Spice and everything nice

Each ingredient in this recipe plays a starring role, so let’s break them down:

• Butter: Melted butter is the secret to these bars’ chewy texture. If you’re out of butter, you can swap in coconut oil or even margarine, but nothing beats the richness of real butter.
• Molasses: This is what gives gingerbread its deep, caramelized flavor. I recommend unsulfured molasses for the best taste—don’t substitute with blackstrap, as it’s too bitter.
• Spices (cinnamon, ginger, nutmeg, cloves): These warming spices are the soul of the recipe. Feel free to tweak the amounts to suit your taste—I like adding a pinch more ginger for an extra kick.
• Brown and granulated sugar: The combination of sugars provides the perfect balance of sweetness and chewiness.
• Cream cheese frosting: Cream cheese and butter create a creamy, tangy frosting that complements the spiced bars beautifully. If you prefer a lighter topping, try a simple powdered sugar glaze.

When shopping for spices, go for fresh, aromatic ones—it really makes a difference. If your ground spices have been sitting in the pantry since last year, it’s time to replace them.

What you’ll need in your kitchen

No need to panic if you’re not a gadget person—this recipe is straightforward. Here’s what you’ll need:

• Mixing bowls: A couple of different sizes will do the trick.
• Hand or stand mixer: While a stand mixer makes life easier, handheld beaters work perfectly here. In a pinch, you could even mix by hand (consider it your holiday arm workout!).
• 9×13-inch jelly roll pan: This is key for evenly baked bars. If you don’t have one, a regular 9×13-inch baking dish works too.
• Wire rack: For cooling the bars before frosting. Trust me, you don’t want to skip this step—warm bars + frosting = a melty mess.

Step-by-step: Making chewy gingerbread bars

Ready to bake? Let’s do this!

1. Prep your pan and oven: Preheat your oven to 350°F and grease your pan. A quick spritz of non-stick spray will save you a lot of cleanup later.
2. Mix the dry ingredients: In a large bowl, whisk together the flour, baking soda, spices, and salt. This ensures everything is evenly distributed—no one wants a bite overloaded with cloves!
3. Cream the wet ingredients: In another bowl, beat the melted butter, sugars, vanilla, and molasses until fluffy. Don’t rush this step—it helps aerate the mixture for a lighter texture.
4. Add the egg: Beat in the egg until fully incorporated. (Pro tip: Crack your egg into a separate bowl first to avoid any shell mishaps.)
5. Combine wet and dry: Gradually add the dry ingredients to the wet, mixing just until combined. Overmixing can lead to tough bars, so go easy here.
6. Bake: Spread the dough evenly into your prepared pan—it’ll be thick, but that’s what gives these bars their chewy texture. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
7. Cool completely: This step is crucial! The bars need to cool fully before you frost them, or the frosting will slide right off.
8. Make the frosting: Beat the cream cheese and butter until light and fluffy, then mix in the powdered sugar and vanilla. Taste-test (just for quality control, of course).
9. Frost and decorate: Spread the frosting over the cooled bars and sprinkle with your favorite holiday sprinkles. Slice into 24 bars and admire your handiwork.

Variations to try (because creativity in the kitchen is fun!)

• Gluten-free: Swap the all-purpose flour for a gluten-free 1:1 baking mix.
• Vegan: Use plant-based butter and cream cheese, plus a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water).
• Extra spicy: Add a pinch of cardamom or black pepper for a bold twist.
• Chocolate lover’s twist: Stir in ½ cup of mini chocolate chips or drizzle melted white chocolate over the frosted bars.
• Citrus kick: Add 1 teaspoon of orange zest to the batter or frosting for a fresh, festive flavor.

How to serve and impress your guests

These bars are versatile enough for casual snacking or holiday parties. For a festive touch, arrange them on a platter with sugared cranberries or rosemary sprigs. They’re also lovely with a dusting of powdered sugar. Serve them alongside a cozy hot drink, like mulled cider or a peppermint mocha, for a truly seasonal treat.

Drink pairings to make your holiday brighter

• Coffee: A dark roast or spiced latte complements the gingerbread flavors.
• Tea: Try chai or spiced orange tea for a warm, aromatic pairing.
• Wine: A sweet Riesling or a glass of port can elevate these bars to dessert-worthy status.
• Hot chocolate: For the ultimate indulgence, pair these bars with a creamy hot cocoa.

Storing and reheating tips

These bars store beautifully. Place them in an airtight container and keep them at room temperature for up to three days, or refrigerate for up to a week. Planning ahead? You can freeze the unfrosted bars for up to three months—just thaw and frost when ready to serve. To reheat, zap a bar in the microwave for 10-15 seconds to bring back that fresh-from-the-oven warmth.

Scaling the recipe for any occasion

Need more (or fewer) bars? No problem. Simply double or halve the ingredients, but keep an eye on the baking time. A smaller batch in an 8×8 pan may need a few extra minutes in the oven.

Troubleshooting common issues

• Dry bars: Check your oven temperature—it might be running hot.
• Crumbly texture: Make sure to measure your flour correctly (spoon and level, don’t scoop).
• Frosting too runny: Chill it in the fridge for 10-15 minutes before spreading.

Give these gingerbread bars a try!

If you love the cozy flavors of the holiday season, these chewy gingerbread bars are a must-bake. They’re festive, easy to make, and totally customizable. Plus, the combination of warm spices and tangy cream cheese frosting is simply irresistible. So, grab your apron, crank up the holiday tunes, and get baking—your kitchen (and your taste buds) will thank you!

Frequently asked questions

1. Can I make these ahead of time?
Absolutely! Bake the bars a day or two in advance, but frost them just before serving for the freshest taste.

2. Can I use light brown sugar instead of dark?
Yes, though the bars might have a slightly less intense molasses flavor.

3. What if I don’t have molasses?
You can substitute with dark corn syrup or honey, but the flavor will be less traditional.

4. Can I freeze the frosted bars?
It’s best to freeze them unfrosted, then add the frosting after thawing.

5. Why are my bars sinking in the middle?
This could be from underbaking or too much leavening (baking soda). Check your measurements!

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