Description

These soft and chewy gingerbread cookie bars are bursting with holiday flavors like ginger, cinnamon, and molasses. They’re simple to make and perfect for holiday parties, gifting, or enjoying with a cozy drink. This recipe takes the fuss out of traditional gingerbread cookies while delivering all the nostalgic warmth in every bite.

Ingredients

Dry Ingredients:

2 1/4 cups (281g) all-purpose flour
1 1/2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Small pinch of ground black pepper
1/4 teaspoon salt

Wet Ingredients:

3/4 cup (170g) unsalted butter, melted
1/2 cup (100g) packed light or dark brown sugar (dark brown preferred)
1/2 cup (100g) granulated sugar
1/3 cup (80ml) unsulphured molasses (not blackstrap)
1 large egg, at room temperature
1 teaspoon pure vanilla extract

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Instructions

1. Preheat and Prep the Pan

Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking pan and line it with parchment paper, leaving overhang on the sides for easy removal.

2. Combine the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, allspice, cloves, nutmeg, black pepper, and salt. Set aside.

3. Mix the Wet Ingredients

In a large bowl, stir the melted butter, brown sugar, and granulated sugar until smooth.
Add the molasses, egg, and vanilla extract, and mix until fully combined.

4. Make the Dough

Gradually add the dry ingredients to the wet ingredients. Stir until just combined, making sure no streaks of flour remain. Avoid overmixing.

5. Spread and Bake

Spread the dough evenly into the prepared pan, smoothing the top with a spatula.
Bake for 20–25 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.

6. Cool and Slice

Allow the bars to cool completely in the pan.
Use the parchment paper overhang to lift the bars out of the pan. Transfer to a cutting board and slice into squares or rectangles.

7. Garnish and Serve

Serve plain or with your choice of icing, powdered sugar, or whipped cream.

Notes

For richer flavor, use dark brown sugar and unsulphured molasses.
Bars will continue to firm up as they cool, so avoid overbaking.
These bars store well in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American