There’s nothing like the smell of ginger, cinnamon, and molasses wafting through your kitchen to make it truly feel like the holiday season. Soft and chewy gingerbread cookie bars are an irresistible treat that brings all the festive flavors of traditional gingerbread, but in an easy-to-make bar form. These bars are perfect for gatherings, gifting, or indulging with a hot cup of cocoa.

If you’re looking for a recipe that combines warmth, nostalgia, and convenience, you’re in the right place. In this guide, you’ll learn how to create these flavorful delights step by step, along with tips, variations, and answers to your questions.

Ingredients You’ll Need

Before diving into the recipe, gather your ingredients. Having everything ready makes the process seamless and enjoyable.

Dry Ingredients

Ingredient	Measurement
All-purpose flour	2 1/4 cups (281g)
Baking soda	1 1/2 teaspoons
Ground ginger	2 teaspoons
Ground cinnamon	1 teaspoon
Ground allspice	1/4 teaspoon
Ground cloves	1/4 teaspoon
Ground nutmeg	1/4 teaspoon
Ground black pepper (pinch)	Small pinch
Salt	1/4 teaspoon

Wet Ingredients

Ingredient	Measurement
Unsalted butter (melted)	3/4 cup (170g)
Brown sugar (packed)	1/2 cup (100g)
Granulated sugar	1/2 cup (100g)
Molasses (unsulphured)	1/3 cup (80ml)
Large egg (room temperature)	1
Pure vanilla extract	1 teaspoon

Ease of Preparation: Skip the rolling and cutting of traditional cookies—just spread the dough in a pan and bake.
Texture: Soft, chewy, and slightly cakey in the middle, with a hint of crispness at the edges.
Flavor Profile: A perfect balance of warm spices, rich molasses, and buttery sweetness.
Versatility: Enjoy them plain, or dress them up with icing or whipped cream for extra holiday flair.

Step 1: Prepare the Dough

Preheat the Oven
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper, leaving enough overhang on the sides to easily lift the bars out later.
Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, allspice, cloves, nutmeg, black pepper, and salt. This ensures the spices are evenly distributed throughout the dough.
Combine the Wet Ingredients
In a large bowl, mix the melted butter, brown sugar, and granulated sugar until smooth. Add the molasses, egg, and vanilla extract, stirring until everything is well combined.
Incorporate the Dry Mixture
Gradually add the dry ingredients to the wet mixture, stirring just until no streaks of flour remain. Be careful not to overmix, as this can affect the texture of the bars.

Step 2: Bake the Bars

Spread the Dough
Using a spatula, evenly spread the dough into the prepared baking pan. Smooth out the top for even baking.
Bake
Place the pan in the oven and bake for 20–25 minutes. The edges should be set, and a toothpick inserted in the center should come out with a few moist crumbs.
Cool Completely
Remove the pan from the oven and allow the bars to cool completely before slicing. This helps them set properly, ensuring clean, uniform cuts.

Step 3: Slice and Serve

Lift and Slice
Use the parchment paper overhang to lift the bars out of the pan and transfer them to a cutting board. Slice into squares or rectangles, depending on your preference.
Garnish
Serve as is or add a personal touch. Drizzle with icing, dust with powdered sugar, or top with whipped cream for a festive presentation.

Use Quality Molasses: Opt for unsulphured molasses like Grandma’s brand for a deep, rich flavor. Avoid blackstrap molasses, which can be overly bitter.
Room Temperature Egg: A room-temperature egg ensures better incorporation with the wet ingredients.
Don’t Overbake: Pull the bars from the oven when the edges are set and the center is slightly underbaked. They’ll continue to firm up as they cool.
Line the Pan: Parchment paper makes removing and slicing the bars much easier.

Serving Suggestions

These gingerbread cookie bars are versatile and can be enjoyed in many ways:

Pair them with a warm drink like coffee, tea, or hot chocolate.
Serve alongside a scoop of vanilla ice cream for an indulgent dessert.
Pack them in holiday treat boxes for a thoughtful homemade gift.

Storage Instructions

Room Temperature: Store in an airtight container for up to 5 days.
Freezing: Wrap individual bars in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature before serving.

Variations to Try

Chocolate Chip Gingerbread Bars
Fold in 1 cup of semi-sweet chocolate chips for an extra layer of sweetness.
Glazed Bars
Whisk together powdered sugar and milk for a simple glaze to drizzle on top.
Nutty Delight
Add 1/2 cup of chopped pecans or walnuts for a crunchy twist.
Spicy Kick
Increase the ground black pepper for a spicier flavor profile.

Nutritional Information

Nutrient	Per Serving (1 Bar)
Calories	180–200
Carbohydrates	28g
Protein	2g
Fat	8g
Sugar	15g

1. Can I make these bars ahead of time?
Yes! You can prepare the dough a day in advance and refrigerate it. Let it come to room temperature before baking.

2. What’s the best way to cut clean slices?
Use a sharp knife, and wipe it clean between cuts for precise slices.

3. Can I substitute molasses?
While molasses is essential for authentic flavor, you can substitute it with dark corn syrup or maple syrup in a pinch.

4. Are these bars suitable for freezing?
Absolutely! Wrap and freeze for up to 3 months. Thaw them at room temperature before serving.

5. Can I use gluten-free flour?
Yes, a 1:1 gluten-free flour blend works well as a substitute for all-purpose flour.

6. How do I know when the bars are done baking?
Check for set edges and a toothpick that comes out with a few moist crumbs.

Bring the Warmth of the Season to Your Home

Now that you know how to make soft and chewy gingerbread cookie bars, it’s time to gather your ingredients and fill your kitchen with the comforting aromas of the holidays. Whether you’re hosting a party, sharing with friends, or treating yourself, these bars are sure to spread joy.

Soft and Chewy Gingerbread Cookie Bars: A Holiday Delight