Gingerbread Bars
If you love gingerbread, these Gingerbread Bars are quick and easy, and the perfect holiday treat. Made from scratch with warm spices, they make an irresistible addition to your Christmas dessert table or cookie tray.
Gingerbread is such a classic winter treat. My Mom always made a gingerbread loaf, and I know she would love this gingerbread bar recipe. My ginger molasses cookies are another popular Christmas goodie.
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Why you’ll love this recipe
These gingerbread cookie bars evoke all the happy emotions associated with the holidays.
- These gingerbread bars are made in an 8×8-inch pan, making them perfect for a small gathering.
- Though they are made from scratch, they take no time at all.
- Perfect for gifting. Slice and wrap in cellophane bags to give to coworkers and friends.
- Made in one bowl, clean-up is easy.
- Gingerbread is always a popular treat during the holidays.
Ingredients
No fancy ingredients or special equipment are necessary to make these easy gingerbread bars.
- Unsalted Butter
- Brown Sugar
- Molasses
- Large Eggs
- Salt
- Pure Vanilla Extract
- All-Purpose Flour
- Baking Powder
- Ground Cinnamon
- Ground Ginger
- Ground Cloves
- Ground Nutmeg
- Powdered Sugar, for dusting
- Mix the wet ingredients with the sugar, including the cooled, melted butter.
- Sift the dry ingredients over the bowl.
- Whisk the ingredients together until well combined.
- Using a spatula, spread the batter into the prepared pan.
Tips and Suggestions
Don’t skip lining the pan with parchment paper. It makes it easy to remove the gingerbread from the pan and cut it into bars.
Don’t overbake. You want the gingerbread bars to be chewy.
Use unsulphered molasses for the best flavor and texture. Do not use blackstrap molasses. It’s bitter.
If you make these bars in advance, wait to dust them with powdered sugar. It will absorb into the bar. Dust them just before serving.
How do you store gingerbread bars?
Store these bars in a single layer in an airtight container. If you must stack them, place a piece of waxed paper or parchment paper between the layers. They will keep for about 4 days at room temperature.
Store in the refrigerator for up to one week and freeze, without dusting the powdered sugar, for two months.
What can I serve with gingerbread?
Milk, hot tea, or coffee are all great choices, but this is a dessert worthy of something gourmet, such as a caramel coffee, white hot chocolate, or a vanilla latte.
More gingerbread recipes
Gingerbread comes in all forms. More recipes to try include this gingerbread cocktail, these gingerbread magic bars, cut-out gingerbread cookies, or gingerbread cookie bites.
What type of molasses should I use in baking?
Unsulphered molasses is best for baking. It has a rich but mild flavor. Blackstrap molasses is far too bitter for baking.
Can gingerbread bars be made ahead?
Yes, but I would make them only a day in advance of when you want to serve them.
Can I frost gingerbread cookie bars?
While I think a simple powdered sugar dusting is fine, you can certainly use a simple cream cheese frosting.
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Gingerbread Bars
Ingredients
- 1 stick butter, melted and slightly cooled
- 1 cup packed brown sugar
- ¼ cup molasses
- 2 large eggs
- ¾ teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 cup flour
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 2 tablespoons powdered sugar, for dusting
Instructions
- Preheat the oven to 350℉. Grease an 8×8" pan with cooking spray and line with parchment paper.
- In a large bowl, whisk together the cooled, melted butter, brown sugar, and molasses. Add eggs and whisk until thoroughly combined. This will take a few minutes. Mix in the salt and vanilla.1 stick butter, melted and slightly cooled, 1 cup packed brown sugar, ¼ cup molasses, 2 large eggs, ¾ teaspoon salt, 1 teaspoon pure vanilla extract
- Using a fine mesh strainer or sifter, sift the flour, baking powder, cinnamon, ginger, cloves, and nutmeg into the egg mixture and fold to combine.1 cup flour, ½ teaspoon baking powder, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg
- Pour the batter into the prepared baking pan and bake until set, about 20 to 25 minutes. Let cool completely.
- Using the parchment, lift the gingerbread out of the pan and place it on a cutting board. Cut into 9 squares and dust with powdered sugar before serving.2 tablespoons powdered sugar, for dusting
