Warm, spicy Gingerbread Bars smell like a cozy kitchen and bring everyone to the table. This easy recipe gives you a soft, molasses-rich bar with a cracked, slightly chewy top — perfect for chilly afternoons or holiday baking. If you want a bright contrast for a picnic or brunch, try our Blueberry Cream Cheese Bars. This recipe fits busy days and quiet nights when you want comfort without fuss.
Why Make This Recipe
- Quick & Easy: Mix in one bowl and bake in a single pan.
- Family Favorite: Mild spice and soft texture please kids and adults.
- Budget-Friendly: Uses pantry staples like flour, molasses, and spices.
- Make-Ahead Friendly: Keeps well and warms up nicely.
What makes these Gingerbread Bars stand out is the balance of warming spices and sticky molasses that gives a deep, homey smell while the bars stay tender. They bring a slow, satisfied sigh after the first bite — nostalgic and simple, like a warm blanket on a cold night.
Ingredients
For the bars:
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves or allspice
- 1/2 cup (1 stick / 113 g) unsalted butter, softened
- 3/4 cup (150 g) packed brown sugar
- 1 large egg, room temperature
- 1/2 cup (120 ml) molasses (light or dark)
- 1 teaspoon vanilla extract
- 1/2 cup hot water
For the glaze (optional):
- 1 cup (120 g) powdered sugar
- 2–3 tablespoons milk or cream
- 1/4 teaspoon vanilla extract
- Zest of 1 orange (optional)
Notes:
- Molasses gives the deep gingerbread flavor — use what you like.
- Softened butter creams easier; don’t melt it.
How to Make Gingerbread Bars
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch pan and line it with parchment for easy removal. (Prep matters: lining keeps bars from sticking.)
- Whisk flour, baking soda, salt, ginger, cinnamon, and cloves in a bowl until even. This builds the warm spice base.
- In a larger bowl, beat softened butter and brown sugar until fluffy, about 2–3 minutes. Add the egg, molasses, and vanilla and mix until smooth. Creaming gives a lighter texture.
- Stir the dry mix into the wet mixture until mostly combined. Pour hot water over the batter and fold gently until smooth — the batter will loosen and bake into tender bars.
- Spread the batter evenly in the prepared pan. Tap the pan once on the counter to remove big air bubbles.
- Bake 25–30 minutes, or until a toothpick in the center comes out with a few moist crumbs. Watch closely after 20 minutes so the top doesn’t over-firm.
- Let the bars cool in the pan for 15 minutes, then lift out with the parchment and cool completely on a rack before glazing. Cooling helps the glaze set without sliding off.
- To make the glaze, whisk powdered sugar with milk and vanilla until smooth. Drizzle or spread over cooled bars and sprinkle orange zest if using. Chill briefly to set the glaze.
Mini tip: If you like thicker, fudgy bars, read our chocolate bars guide for tips on baking times and pan sizes.
How to Serve Gingerbread Bars
- Cut into squares and serve warm with a dollop of whipped cream or a scoop of vanilla ice cream. The steam and spice smell is irresistible.
- Drizzle extra glaze and sprinkle finely chopped candied ginger or orange zest for bright contrast.
- Pack plain squares for lunchboxes or wrap for potlucks — they travel well and stay soft.
How to Store Gingerbread Bars
- Room temp: Keep in an airtight container for up to 2 days.
- Fridge: Store in an airtight container for up to 1 week; bring to room temp before serving for best texture.
- Freezer: Wrap tightly in plastic and foil, or freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then warm gently in a low oven (300°F / 150°C) for 8–10 minutes.
- Reheat: Warm single squares in the microwave for 10–15 seconds or in a 325°F (160°C) oven for 5–8 minutes to revive softness.
Tips to Make Gingerbread Bars
- Use room-temperature egg for better mixing and rise.
- Don’t overmix once you add flour — overmixing makes bars tough.
- Test doneness with a toothpick; a few moist crumbs mean soft, not raw.
- Adjust spices to taste — more ginger for punch, more cinnamon for warmth.
- Let glaze cool slightly before slicing to keep clean edges.
Variation
- Gluten-free: Substitute a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if not included in the blend.
- Vegan: Use coconut oil or vegan butter, a flax egg (1 tbsp flax + 3 tbsp water), and a plant milk glaze.
FAQs
Can I swap molasses for something else?
You can use half dark corn syrup and half brown sugar in a pinch, but molasses gives the true gingerbread depth. The flavor will be milder without molasses.
How can I make these less sweet?
Reduce brown sugar to 2/3 cup and skip the glaze. The spices and molasses still give strong flavor without extra sweetness.
What if my bars are too dense?
Likely overmixing or too much flour. Mix until just combined and measure flour by spooning it into the cup and leveling it off.
Can I double the recipe?
Yes—use two pans and reduce the baking time slightly if your pans are shallower. Watch for doneness after 20 minutes.
Conclusion
These Gingerbread Bars are simple, warm, and full of cozy spice — a recipe that fills the house with scent and makes every day feel a little special. They work for weekday treats, holiday trays, and warm gatherings. If you want a similar chewy spice bar from another tradition, see the Lebkuchen Recipe – The Monday Box for a chewy German twist on spice bars. Please leave a comment and a star rating if you make them, and share the recipe on Pinterest or Facebook so friends can enjoy the smell and warmth too. What twist did you try? Let us know below!
Print
Gingerbread Bars
- Total Time: 45 minutes
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
Warm, spicy Gingerbread Bars are soft, molasses-rich bars with a cracked, slightly chewy top, perfect for chilly afternoons or holiday baking.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves or allspice
- 1/2 cup (1 stick / 113 g) unsalted butter, softened
- 3/4 cup (150 g) packed brown sugar
- 1 large egg, room temperature
- 1/2 cup (120 ml) molasses (light or dark)
- 1 teaspoon vanilla extract
- 1/2 cup hot water
- For the glaze (optional):
- 1 cup (120 g) powdered sugar
- 2–3 tablespoons milk or cream
- 1/4 teaspoon vanilla extract
- Zest of 1 orange (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch pan and line it with parchment for easy removal.
- Whisk flour, baking soda, salt, ginger, cinnamon, and cloves in a bowl until even.
- In a larger bowl, beat softened butter and brown sugar until fluffy, about 2–3 minutes. Add the egg, molasses, and vanilla and mix until smooth.
- Stir the dry mix into the wet mixture until mostly combined. Pour hot water over the batter and fold gently until smooth.
- Spread the batter evenly in the prepared pan. Tap the pan to remove big air bubbles.
- Bake for 25–30 minutes, or until a toothpick in the center comes out with a few moist crumbs. Watch closely after 20 minutes.
- Let the bars cool in the pan for 15 minutes, then lift out with the parchment and cool completely on a rack.
- To make the glaze, whisk powdered sugar with milk and vanilla until smooth. Drizzle or spread over cooled bars and sprinkle orange zest if using. Chill briefly to set the glaze.
Notes
Molasses gives the deep gingerbread flavor — use what you like. Softened butter creams easier; don’t melt it.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg