Spiced Gingerbread Cookie Bars Recipe

BySarah
Jump to Recipe· 4.6 from 8 reviews

If you’re on the hunt for an easy, crowd-pleasing treat with all the cozy holiday vibes, I’ve got just the thing: my Spiced Gingerbread Cookie Bars Recipe. These bars are soft, chewy, and bursting with warm spices like cinnamon and ginger — everything you want in a gingerbread cookie, but in a fun slab you can slice and share. Whether you’re baking for a party or an afternoon snack with friends, this recipe is fan-freaking-tastic, and I can’t wait to walk you through it!

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Why This Recipe Works

  • Simple Ingredients: You likely have everything in your pantry, making this recipe super accessible anytime you crave gingerbread.
  • Perfect Texture: These bars strike a delightful balance between crispy edges and a gooey center for that ideal chewy bite.
  • Customizable Flavor: The blend of spices and molasses can be tweaked to suit your festive mood or personal taste.
  • Fast and Easy: No fancy tools or complicated steps—just throw it all together, bake, and enjoy!
Spiced Gingerbread Cookie Bars, gingerbread bar recipe, holiday gingerbread bars, chewy gingerbread dessert, easy gingerbread treats - The image shows a baking dish filled with a dessert cut into six square pieces. Each piece has two visible layers: a thick brown crumbly base and a thick smooth white frosting layer on top. The frosting is neatly spread with soft swirls and is decorated with small red, green, and white round sprinkles scattered evenly. Each piece also has a small white candy shaped like a Christmas stocking, decorated with red and green dots. The dish is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The magic of this Spiced Gingerbread Cookie Bars Recipe is in the harmony of its ingredients: rich molasses, warming spices, and a tender cookie base that’s not too dense. Each ingredient plays its part, so grabbing good quality molasses and fresh spices will really pay off here.

Spiced Gingerbread Cookie Bars, gingerbread bar recipe, holiday gingerbread bars, chewy gingerbread dessert, easy gingerbread treats - Flat lay of a small white ceramic bowl of melted golden butter, a small white bowl of granulated white sugar, a small white bowl of rich brown sugar, a small white bowl of dark molasses, a single whole uncracked brown egg, a small white bowl of all-purpose flour, a small white bowl with ground cinnamon, a small white bowl with ground ginger, a small white bowl with ground allspice, a small white bowl with ground nutmeg, a small white bowl of fine salt, and a small white bowl of vanilla extract, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Butter: Melted to add richness and moisture, creating the tender crumb these bars are known for.
  • Sugar & Brown Sugar: The mix offers sweetness with a subtle hint of caramel, plus it helps with the chewy texture.
  • Vanilla: This little splash enhances the warmth of the spices and deepens the flavor overall.
  • Molasses: The star of the show providing that iconic dark, smoky, spiced sweetness everyone loves in gingerbread.
  • Egg: Binds everything together and adds structure without drying out the bars.
  • Baking Soda: Helps the bars rise just enough for a light texture while keeping them chewy.
  • Flour: The base that holds it all together—be sure to measure properly for the best results.
  • Cinnamon, Ground Ginger, Allspice, Nutmeg: The cozy spice quartet that gives these bars their signature warm, spicy kick.
  • Salt: Balances the sweetness and enhances the spice flavors to make everything pop.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love to personalize this Spiced Gingerbread Cookie Bars Recipe depending on who I’m baking for or the mood I’m in. It’s super easy to adjust so that it’s exactly how you want it—whether that’s spicier, softer, or even dairy-free.

  • Extra Spice Boost: Sometimes I add a pinch more ground ginger or a hint of clove for those who like a bolder flavor. It really wakes up your taste buds!
  • Frost It Up: Cream cheese frosting is my fave on these bars—it brings a tangy creaminess that pairs perfectly with the spices.
  • Gluten-Free Swap: If you’re gluten-sensitive, I’ve had good luck using a 1-to-1 gluten-free baking flour without losing texture.
  • Nutty Addition: Toss in some chopped walnuts or pecans for extra crunch and a lovely texture contrast.

Step-by-Step: How I Make Spiced Gingerbread Cookie Bars Recipe

Step 1: Preheat and Prepare Your Pan

First things first: preheat your oven to 350°F (175°C). This makes sure it’s nice and hot when you’re ready to bake. Spray a 9”×13” baking pan with non-stick cooking spray so your bars slide out effortlessly later — trust me, you don’t want to wrestle with sticky gingerbread bars!

Step 2: Cream Butter and Sugars

In a large bowl, whisk together the melted butter, sugar, and brown sugar along with the vanilla and molasses. I like to use a stand mixer here because the batter gets quite thick, but a hand mixer works if that’s what you have. Beat for about 1-2 minutes until the mixture is smooth and creamy. This step adds air to your bars which helps keep them tender.

Step 3: Add Egg and Mix Dry Ingredients

Next, crack in the egg and stir until it’s fully incorporated. Then, in a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. Gradually add the dry ingredients into the wet and mix until everything combines into a thick dough, much like cookie dough. Don’t overmix here—you want it just blended.

Step 4: Spread the Dough and Bake

Use a silicone spatula or even your clean hands to press the dough evenly into your prepared pan. Pop it into the oven and bake for 15-20 minutes. Because ovens vary, start checking around 15 minutes—the edges should be nicely crisp and golden, while the center remains a little soft and gooey. That’s your sweet spot!

Step 5: Cool and Optional Frosting

Once baked, let your bars cool completely in the pan before you cut them. If you want to take these over the top, spread a layer of cream cheese or vanilla frosting on top and maybe even add some festive Christmas sprinkles to brighten things up.

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Pro Tips for Making Spiced Gingerbread Cookie Bars Recipe

  • Use Room Temperature Egg: Cold eggs can cause your batter to seize, so I always let mine sit out for a bit before adding.
  • Don’t Overbake: I check mine at 15 minutes and sometimes pull them out a bit early to keep center gooey and edges crisp.
  • Molasses Matters: Dark, robust molasses packs more flavor—avoid light or mild types for this recipe.
  • Perfect Spreading: Using your hands to flatten the dough evenly in the pan ensures bars that bake consistently across the surface.

How to Serve Spiced Gingerbread Cookie Bars Recipe

Spiced Gingerbread Cookie Bars, gingerbread bar recipe, holiday gingerbread bars, chewy gingerbread dessert, easy gingerbread treats - A square dessert bar is shown on a white plate with small heart-shaped cutouts around the edge. The dessert has two clear layers: the bottom layer is a brown, crumbly crust, and the top layer is a thick, smooth, white cream. The white layer is decorated with small round sprinkles in red, green, and white colors, with a pair of white candy pieces with red and green stripes placed near the center. The dessert and plate sit on a wooden surface with a red, black, and beige checkered cloth nearby. Part of a glass baking dish filled with the same dessert and a smiling ceramic cup are visible in the background. A woman's hand holds a fork resting on the plate. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping my bars with a simple dusting of powdered sugar or a drizzle of warm vanilla glaze. During the holidays, colorful sprinkles or edible glitter make these even more festive. Cream cheese frosting is definitely my go-to for that creamy contrast to the spicy bars.

Side Dishes

Serve these bars with a warm cup of chai tea or spiced coffee for a perfect cozy pairing. They’re also fantastic alongside a scoop of vanilla ice cream, especially when you want that cold-and-warm combo on a chilly day.

Creative Ways to Present

For parties, I sometimes stack these bars on a pretty platter sprinkled with fresh cranberries and rosemary sprigs for a festive touch. Wrapping individual squares in parchment and tying with twine makes a charming homemade gift that everyone loves.

Make Ahead and Storage

Storing Leftovers

I keep leftover bars in an airtight container at room temperature, and they stay moist and delicious for about 3-4 days. If your kitchen is humid, storing them in the fridge works too but just let them come to room temp before serving.

Freezing

These bars freeze beautifully! I’ve wrapped them tightly in plastic wrap and foil, then stored them in a freezer bag for up to 3 months. When you’re ready, thaw overnight in the fridge and top with frosting if desired.

Reheating

To warm up leftovers, I pop a bar in the microwave for about 15 seconds to bring back that soft, gooey texture. Just be careful not to overheat or they’ll dry out. Alternatively, a quick 5-minute warm-up in a 300°F oven does the trick if you want crispier edges.

FAQs

  1. Can I make these bars gluten-free?

    Absolutely! I recommend swapping the all-purpose flour for a 1-to-1 gluten-free baking blend. Just be sure your blend contains xanthan gum or a similar binder to keep the texture chewy and not crumbly.

  2. How do I get that perfect chewy center?

    The key is to watch the baking time closely. Pull the bars out when the edges look set and crisp but the center is still slightly soft and gooey. They’ll firm up as they cool, but still give you that chewy, tender bite.

  3. Can I add mix-ins like nuts or chocolate chips?

    Definitely! I’ve added chopped walnuts and even mini chocolate chips to the dough before baking. They’re a delightful texture and flavor upgrade if you want to get a bit creative.

  4. What frosting pairs best with Spiced Gingerbread Cookie Bars?

    I personally love cream cheese frosting for its tangy contrast, but simple vanilla buttercream works well too. If you want something lighter, a quick drizzle of vanilla glaze made with powdered sugar and milk is perfect.

Final Thoughts

This Spiced Gingerbread Cookie Bars Recipe has become my go-to when I want to fill the house with holiday aromas without fussing over individual cookies. The balance of spices and molasses creates a comforting flavor that feels like a warm hug on a chilly day. I hope you’ll give it a try and make it part of your cozy baking traditions—plus, the whole process is so straightforward, anyone can do it. Trust me, once you taste these bars, they’ll quickly become one of your favorite sweet treats too!

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Spiced Gingerbread Cookie Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 8 reviews
  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 15 squares
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

These Spiced Gingerbread Cookie Bars are a delightful treat perfect for the holiday season. Featuring warm spices like cinnamon, ginger, and nutmeg combined with rich molasses, these bars are baked to a perfect balance of crispy edges and a slightly gooey center. Ideal for sharing or enjoying with a cup of tea, they can also be topped with cream cheese or vanilla frosting and festive sprinkles for added flavor and fun.

Ingredients

Wet Ingredients

  • 1/2 cup butter melted
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 teaspoon vanilla
  • 1/3 cup molasses
  • 1 egg

Dry Ingredients

  • 2 teaspoons baking soda
  • 2 cups flour
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and prepare a 9″×13″ baking pan by spraying it with non-stick cooking spray to ensure easy removal of the bars later.
  2. Mix Wet Ingredients: In a large bowl, combine the melted butter, sugar, brown sugar, vanilla extract, and molasses. Beat the mixture until creamy, which should take about 1-2 minutes. Using a stand mixer is recommended as the batter will be thick.
  3. Add Egg: Incorporate the egg into the wet mixture and stir until fully combined, ensuring a smooth batter.
  4. Add Dry Ingredients: Gradually add the dry ingredients—baking soda, flour, cinnamon, ground ginger, allspice, nutmeg, and salt—to the wet mixture. Mix until the dough is well combined and thick, resembling cookie dough in texture.
  5. Spread Dough: Using a silicone spatula or your fingers, evenly spread the thick dough into the prepared baking pan, smoothing it out for even baking.
  6. Bake: Bake the dough in the preheated oven for 20 minutes, checking that the edges turn crispy while the center stays a little gooey. Oven temperatures may vary, so adjust baking time as needed.
  7. Cool and Serve: Allow the bars to cool completely in the pan before optionally frosting with cream cheese or vanilla frosting and adding Christmas sprinkles. Once cooled and decorated, cut into 15 squares and serve.

Notes

  • If frosting, cream cheese or vanilla frosting pairs well with the spiced bars.
  • Use a stand mixer if available, as the dough is thick and easier to mix.
  • Oven temperatures vary; watch the edges to ensure they do not burn.
  • Molasses gives the bars their distinct flavor—do not substitute unless desired for a different taste.
  • For extra festive presentation, add sprinkles after frosting but before the frosting sets.

Nutrition

  • Serving Size: 1 square
  • Calories: 180 kcal
  • Sugar: 15 g
  • Sodium: 150 mg
  • Fat: 7 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 25 mg

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