If you are craving a cozy, warmly spiced treat that feels like a hug from the inside, this Chewy Gingerbread Cookie Bars Recipe is exactly what you need. Perfectly balanced with fragrant ginger, cinnamon, cloves, and just the right amount of molasses, these bars deliver a delightful chewiness that makes every bite satisfying. They’re super easy to make and perfect for sharing, whether it’s for a holiday gathering or just a comforting afternoon snack with a cup of tea or coffee. Once you try this Chewy Gingerbread Cookie Bars Recipe, it’s sure to become your go-to for festive sweetness all season long.
Ingredients You’ll Need
The ingredients for this Chewy Gingerbread Cookie Bars Recipe are simple, classic, and each plays an important role in creating that perfect texture and rich flavor. From the aromatic spices to the creamy butter and sticky molasses, these elements come together beautifully to achieve that soft, chewy consistency and warm taste that gingerbread lovers adore.
- 2 1/4 cups all-purpose flour: The foundation that keeps the bars tender yet sturdy.
- 1 1/2 teaspoons ground ginger: The star spice that gives the bars their signature bite and warmth.
- 1 teaspoon ground cinnamon: Adds a sweet and woody depth to the flavor profile.
- 1/4 teaspoon ground cloves: Delivers an intense, slightly sweet spiciness that enhances complexity.
- 1/4 teaspoon nutmeg: Offers a hint of earthiness and fragrance to round out the spices.
- 1/2 teaspoon baking soda: Helps the bars rise slightly and contributes to a tender crumb.
- 1/4 teaspoon salt: Balances the sweetness and elevates all the flavors.
- 3/4 cup unsalted butter, softened: Adds richness and moisture for a melt-in-your-mouth texture.
- 3/4 cup brown sugar, packed: Gives a deep caramel note and enhances chewiness.
- 1/4 cup granulated sugar: Brings just the right crispness to the edges of the bars.
- 1 large egg: Binds the dough together and adds tenderness.
- 1/3 cup molasses: The heart of gingerbread flavor and the secret to that irresistible chew.
- 1 teaspoon pure vanilla extract: Smooths and sweetens the spice blend, making every bite harmonious.
How to Make Chewy Gingerbread Cookie Bars Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). This steady heat is key to baking evenly golden, chewy bars. Line a 9 by 13-inch baking pan with parchment paper or lightly grease it to ensure your bars don’t stick and come out cleanly after baking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Combining these ingredients first helps distribute the spices evenly, so every bite bursts with balanced flavor.
Step 3: Cream the Butter and Sugars
In a large bowl, beat the softened butter together with the brown sugar and granulated sugar until the mixture becomes light, fluffy, and creamy. This step is essential for incorporating air, resulting in wonderfully tender bars with a fantastic chew.
Step 4: Add the Wet Ingredients
Beat in the egg, molasses, and vanilla extract to the buttery sugar mixture until fully combined. The molasses is the heart of the chewy texture and brings that unmistakable gingerbread richness you crave.
Step 5: Combine Dry and Wet
Gradually add the dry ingredients to the wet mixture, mixing carefully until a soft dough forms. Be gentle to maintain that lovely tenderness baked right in. The dough will be slightly sticky and thick — just what you want for chewy bars.
Step 6: Spread the Dough
Transfer the dough evenly into the prepared baking pan and smooth the top with a spatula. This step ensures an even bake, so all 16 pieces have the same irresistible texture.
Step 7: Bake to Perfection
Bake for 20 to 25 minutes until the edges are set and a toothpick inserted in the center comes out mostly clean. The bars should be just firm but still soft and chewy inside—avoid overbaking if you want that perfect gingerbread bite.
Step 8: Cool and Slice
Let the bars cool completely in the pan before slicing into 16 pieces. Cooling helps the bars set, making them easier to cut without crumbling, and gives you that ideal chewy texture you expect from this Chewy Gingerbread Cookie Bars Recipe.
How to Serve Chewy Gingerbread Cookie Bars Recipe
Garnishes
These gingerbread bars shine on their own, but you can elevate them by dusting a little powdered sugar or cinnamon on top for a festive touch. For a more decadent option, drizzle warm white chocolate or cream cheese glaze, which complements the warm spice beautifully.
Side Dishes
Serve alongside a warm spiced latte, chai tea, or even a scoop of vanilla ice cream for an indulgent treat. The creamy coldness of ice cream contrasts beautifully with the softly chewy gingerbread flavor, creating a playful taste experience.
Creative Ways to Present
For parties or gift-giving, cut the bars into bite-sized squares and arrange them on a rustic wooden platter with fresh cranberries and sprigs of rosemary to enhance that holiday vibe. Wrapping the bars individually in wax paper tied with twine makes a charming edible gift.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Chewy Gingerbread Cookie Bars in an airtight container at room temperature for up to 4 days. This maintains their soft texture and keeps them fresh for snacking later or sharing with friends and family.
Freezing
You can freeze these bars for up to 2 months. Wrap individual bars or the whole pan tightly with plastic wrap, then place inside a freezer-safe bag or container. Thaw at room temperature when you’re ready to enjoy that gingerbread goodness again.
Reheating
To revive the soft, chewy texture after storage, warm the bars in a microwave for 10 to 15 seconds or in a preheated oven at 300 degrees Fahrenheit for about 5 minutes. This refreshes their delicate warmth and enhances the spicy aroma.
FAQs
Can I use dark molasses instead of regular molasses?
Absolutely! Dark molasses will give the bars a deeper, more intense flavor and slightly richer color. It’s a great option if you love robust gingerbread taste.
Are these bars gluten-free?
The traditional recipe calls for all-purpose flour, so these bars are not gluten-free. However, you can try substituting a gluten-free flour blend designed for baking, but the texture might vary slightly.
Can I add nuts or dried fruit to the dough?
For sure! Chopped pecans, walnuts, or dried cranberries can add wonderful texture and festive flair to your Chewy Gingerbread Cookie Bars Recipe without overpowering the spice blend.
What makes these bars chewy instead of cakey?
The combination of brown sugar, molasses, and careful baking time creates a moist, tender crumb that is chewy rather than cakey. Avoid overmixing the dough and overbaking to keep that ideal chew.
Is it okay to make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it overnight. This can even enhance the flavors as the spices meld. Just bring the dough back to room temperature before spreading and baking.
Final Thoughts
There’s something truly magical about a chewy gingerbread bar packed with warm spices and rich molasses, and this Chewy Gingerbread Cookie Bars Recipe captures that magic perfectly. Easy to make, utterly delicious, and endlessly versatile, these bars will soon become a cherished favorite in your baking repertoire. Don’t wait for the holidays—grab your ingredients and start baking; comfort is just a bite away!
Print
Chewy Gingerbread Cookie Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Chewy Gingerbread Cookie Bars are a delightful twist on traditional gingerbread cookies, featuring a soft and chewy texture packed with warm spices like ginger, cinnamon, and cloves. Perfect for holiday gatherings or anytime you crave a comforting spiced treat, these bars are easy to prepare and bake in a single pan.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1/3 cup molasses
- 1 teaspoon pure vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly grease it to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt until evenly combined. Set aside.
- Cream butter and sugars: In a large bowl, use an electric mixer or whisk to cream the softened unsalted butter with the brown sugar and granulated sugar until the mixture is light, fluffy, and well combined.
- Add wet ingredients: Beat in the egg, molasses, and pure vanilla extract until the mixture is smooth and fully incorporated.
- Combine dry and wet mixtures: Gradually add the dry ingredients into the wet ingredients, mixing until a soft and sticky dough forms without any streaks of flour.
- Spread dough in pan: Transfer the dough into the prepared baking pan, spreading it evenly and smoothing the top with a spatula or the back of a spoon.
- Bake: Bake in the preheated oven for 20 to 25 minutes. The edges should be set and the center should come out mostly clean when tested with a toothpick.
- Cool and slice: Allow the gingerbread bars to cool completely in the pan. Once cooled, slice into 16 evenly sized bars for serving.
Notes
- Make sure the butter is softened to room temperature for easy creaming with the sugars.
- Do not overbake; the center should remain slightly sticky for chewy texture.
- You can substitute molasses with dark corn syrup but it will slightly change the flavor.
- Store leftovers in an airtight container at room temperature for up to 5 days.
- For added texture, consider folding in 1/2 cup chopped nuts or crystallized ginger before baking.
