Oh, the moment the air gets crisp and a chill sneaks in, my absolute go-to baking obsession kicks in: gingerbread! There’s just something magical about that warm, spicy aroma filling the house – it instantly screams holidays to me. And let me tell you, I’ve tinkered and tweaked for ages to get these Gingerbread Cookie Bars just right. We’re talking perfectly chewy, delightfully spiced, and so ridiculously easy to whip up, even when life’s a bit hectic. Forget fiddly cookie cutters; these bars are my shortcut to pure gingerbread bliss, a recipe I’ve perfected over many seasons of joyful baking.
Why You’ll Love These Gingerbread Cookie Bars
Seriously, these bars are a game-changer! Here’s why you’re going to be obsessed:
- Super Easy! No fancy tools or complicated steps. Anyone can make these!
- Perfectly Chewy & Spiced: That classic gingerbread flavor you crave, with a wonderfully soft and chewy texture.
- Hello, Holidays! They’re basically a warm hug in dessert form – ideal for any festive gathering.
- So Versatile: Great on their own, dusted with sugar, or even with a dollop of whipped cream.
Essential Ingredients for Perfect Gingerbread Cookie Bars
Alright, let’s talk ingredients. These are the stars of the show that make our Gingerbread Cookie Bars so special. Trust me, using the right stuff makes all the difference!
- 1 cup unsalted butter, definitely softened – this is key for creaming!
- 1 cup granulated sugar, for that sweet foundation.
- 1 cup packed brown sugar – this is what gives us that lovely chewiness and deep molasses notes. You want it packed down in the cup, okay?
- 2 large eggs, don’t forget to have these at room temperature – they blend so much better!
- 1/4 cup unsulfured molasses. This is non-negotiable for that classic gingerbread flavor!
- 1 teaspoon vanilla extract, just to round out all those warm spices.
- 3 cups all-purpose flour. I like to measure mine lightly, too much flour makes them dry, so be gentle scooping!
- 1 teaspoon baking soda, to give them just a little lift.
- 1 teaspoon ground ginger – hello, star spice!
- 1 teaspoon ground cinnamon, because what’s gingerbread without it?
- 1/2 teaspoon ground cloves, this little guy adds so much depth!
- 1/4 teaspoon salt, to balance out all that sweetness and spice.
- And for that pretty finish, about 1/2 cup powdered sugar for dusting, totally optional but so lovely.
Equipment Needed for Your Gingerbread Cookie Bars
You don’t need a fancy kitchen for these yummy Gingerbread Cookie Bars! Just a few basic things will do the trick. You’ll need a good-sized mixing bowl – a nice big one so you don’t make a mess everywhere. A sturdy whisk for your dry ingredients is helpful, and of course, a reliable 9×13 inch baking pan. Oh, and don’t forget a wire rack for cooling, because patience is key here!
Step-by-Step Guide to Making Gingerbread Cookie Bars
Alright, let’s get baking! Making these Gingerbread Cookie Bars is super straightforward, and honestly, part of the fun is just watching that amazing dough come together. Follow these simple steps and you’ll have a pan of pure holiday magic!
Preparing Your Pan and Oven
First things first, let’s get everything ready. Preheat your oven to a nice, steady 350°F (175°C). Then, grab your 9×13 inch baking pan and give it a good grease and flour. Trust me on this – it’s the little step that makes all the difference when it comes time to get those perfect bars out without any drama!
Creating the Gingerbread Cookie Dough Base
Now for the heart of the cookie! In a big ol’ mixing bowl, cream together that softened butter with both the granulated and brown sugars. Beat them like you mean it until the mixture is light and fluffy – almost like pale, fluffy clouds. Then, crack in your eggs, one at a time, mixing well after each one. Stir in the molasses and vanilla extract. You’ll see it start to really smell like gingerbread already!
Combining Wet and Dry Ingredients for Gingerbread Cookie Bars
In a separate bowl, give your flour, baking soda, ginger, cinnamon, cloves, and salt a good whisk together. You want all those lovely spices distributed evenly. Now, gradually add this dry mixture to your wet ingredients. Mix it on low speed, or even by hand with a spatula, until it’s *just* combined. Seriously, stop mixing as soon as you don’t see dry flour streaks. Overmixing is the enemy of tender bars!
Baking Your Gingerbread Cookie Bars to Perfection
Spread that gorgeous dough evenly into your prepared pan. It’ll be thick, so just coax it into all the corners. Pop it into your preheated oven and bake for about 20 to 25 minutes. You’ll know they’re ready when a toothpick inserted right into the center comes out clean, maybe with just a few moist crumbs clinging to it. No wet batter allowed!
Cooling and Finishing Your Gingerbread Cookie Bars
This is where patience comes in, but it’s worth it! Let those beautiful bars cool completely right in the pan on a wire rack. If you try to cut them when they’re warm, they’ll just crumble apart. Once they’re totally cool, you can give them a light dusting of powdered sugar if you’re feeling fancy. Then, just slice them up and enjoy!
Tips for the Best Gingerbread Cookie Bars
You know, baking is all about little tricks here and there that make a big difference! For these Gingerbread Cookie Bars, I’ve picked up a few pointers over the years, and they really do help get that perfect cookie bar every single time. Don’t skip these little secrets!
First off, make sure your butter and eggs are at room temperature. I know sometimes we’re in a rush, but if the butter is too cold, it won’t cream properly, and if the eggs are too cold, they can mess with the texture. It’s worth taking them out about an hour before you start. Also, when you’re getting to the flour, measuring it right is super important. I like to gently spoon the flour into my measuring cup and then level it off. Using too much flour is a super common mistake and can lead to dry, crumbly bars instead of nice and chewy ones. And please, please, please don’t overmix once you add the dry ingredients! Mix just until everything is barely combined. Overworking the dough develops gluten, which makes cookies tough. Finally, give them a good amount of time to cool completely in the pan. I know, I know, it’s torture waiting, but cutting warm bars is a recipe for a crumbly mess!
Ingredient Variations for Your Gingerbread Cookie Bars
Now, while these Gingerbread Cookie Bars are absolutely divine just as they are, don’t be afraid to play around a little! If you love a bit more spice, try adding a ¼ teaspoon of ground nutmeg or even a pinch of cardamom to the dry mix. Feeling a bit decadent? Toss in about a cup of mini chocolate chips – they’re a delightful surprise with the gingerbread. You could also swap out some of the brown sugar for dark molasses for an even deeper, richer flavor, or even add a drizzle of orange zest for a little brightness.
Serving Suggestions for Gingerbread Cookie Bars
These Gingerbread Cookie Bars are lovely just as they are, with a simple dusting of powdered sugar. But they also pair beautifully with a tall glass of cold milk, a steaming mug of coffee, or even a cup of spiced tea. For a real treat, try serving them warm with a scoop of creamy vanilla ice cream!
Storing and Reheating Your Gingerbread Cookie Bars
Got some delicious Gingerbread Cookie Bars leftover? Lucky you! These keep really well, which is super handy. Just make sure they’re completely cooled down first, then pop them into an airtight container. You can store them right on the counter at room temperature for about 3 days. They stay nicely chewy! If you happen to want them a little warm again, you can gently reheat them in the microwave for just a few seconds – they come back to life beautifully!
Frequently Asked Questions About Gingerbread Cookie Bars
Got questions about these amazing Gingerbread Cookie Bars? I’ve got answers! It’s totally normal to wonder about substitutions or how to get them just perfect.
Can I substitute the molasses in these Gingerbread Cookie Bars?
Molasses really is key for that classic gingerbread flavor, but if you absolutely can’t find it, you could try using Lyle’s Golden Syrup or even dark corn syrup. Just know it won’t have quite the same deep, rich flavor, but it’ll still be delicious!
How do I ensure my Gingerbread Cookie Bars are chewy?
Oh, for chewiness, it’s all about the brown sugar and not overbaking! Using packed brown sugar is a must because of its molasses content. Also, a slightly shorter baking time (20-22 minutes) and letting them cool completely in the pan helps lock in that lovely chewiness. Don’t bake them until they’re totally crisp!
Can these Gingerbread Cookie Bars be made gluten-free?
You sure can! You’ll want to use a good quality gluten-free all-purpose flour blend that contains xanthan gum. Just do a 1-to-1 substitution for the regular flour. Sometimes gluten-free baked goods can be a little drier, so keep an eye on them towards the end of the baking time.
Estimated Nutritional Information for Gingerbread Cookie Bars
Okay, let’s talk numbers! While every batch of these Gingerbread Cookie Bars might be a little different depending on your exact ingredients, here’s a general idea of what you’re working with per bar. Remember, these are just estimates, and what makes them truly special isn’t the exact calorie count, but the joy and cozy vibes they bring!
Typically, one bar will give you about:
- Calories: Around 200
- Fat: About 9g (with ~5g saturated)
- Protein: Just shy of 2g
- Carbohydrates: Roughly 28g
- Sugar: Around 25g (that’s where a lot of the cozy flavor comes from!)
These numbers can change a bit based on how big you cut your bars or any little extras you add. Enjoy them guilt-free, knowing they’re made with love!
Share Your Gingerbread Cookie Bar Creations!
I just LOVE hearing from you all! Have you tried making these yummy Gingerbread Cookie Bars? I’d be absolutely thrilled if you’d leave a comment below with your thoughts or even rate the recipe. And please, pretty please, if you snap a picture of your gorgeous bars, share it on social media and tag me – I can’t wait to see your creations!
Print
Gingerbread Cookie Bars
- Total Time: 45 min
- Yield: 24 bars 1x
- Diet: Vegetarian
Description
Chewy and spiced gingerbread bars perfect for the holidays.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup powdered sugar (for dusting, optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, cream together the softened butter and both granulated and brown sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the molasses and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Spread the dough evenly into the prepared baking pan.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bars cool completely in the pan on a wire rack.
- Once cooled, dust with powdered sugar if desired, then cut into bars.
Notes
- For extra spice, add 1/4 teaspoon of ground nutmeg.
- Store cooled bars in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 25g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: gingerbread, cookie bars, holiday baking, spiced cookies, chewy bars, molasses cookies