Chewy Gingerbread Bars
Introduction
I stumbled on these chewy gingerbread bars one rainy afternoon when I wanted the cozy, spicy comfort of gingerbread without the fuss of rolling and cutting cookies. The kitchen quickly filled with that warm, caramel-like scent of molasses and cinnamon, and by the time the bars came out of the oven I knew I had a new favorite.
I love how a single pan produces sticky-edged squares with a soft, chewy center that pairs perfectly with a mug of tea and quiet conversation.These bars became our go-to for holidays and simple weeknight treats. If you like the texture of classic chewy gingerbread, you might also enjoy a similar chewy cookie version I used for inspiration: classic chewy gingerbread cookies.
The Magic in This Recipe
What makes these bars special is their perfect balance of spicy warmth and chewiness. They bake up fast, require minimal equipment, and are extremely forgiving for bakers of any level. The use of brown sugar plus molasses gives them deep flavor and soft texture, while a short bake time keeps the center tender. Family-approved and quick to make, these bars are an easy way to fill the house with holiday aroma any time of year.
Ingredients You’ll Need
For the Bars
- 2 1/4 cups (280 g) all-purpose flour spooned and leveled for accuracy
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 3/4 cup (170 g) unsalted butter, softened (or dairy-free spread)
- 1 cup (200 g) packed light or dark brown sugar
- 1 large egg, room temperature
- 1/2 cup (160 g) molasses (preferably robust or dark for deeper flavor)
- 1 teaspoon vanilla extract
- 2 tablespoons milk (dairy or plant-based) if needed to loosen batter
For the Optional Glaze
- 1 cup (120 g) powdered sugar
- 1 tablespoon molasses
- 1-2 teaspoons milk, to thin
- Zest of 1/2 orange for brightness (optional)
Notes on quality and substitutions
- Use dark molasses for a richer, more complex flavor; light molasses works in a pinch.
- For gluten-free: substitute cup-for-cup gluten-free flour blend that contains xanthan gum.
- For vegan: replace butter with coconut oil or vegan butter and use a flax egg (1 tbsp ground flaxseed + 3 tbsp water, chilled).
How to make Chewy Gingerbread Bars
Step 1: Preheat and prep
– Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment, leaving an overhang for easy removal, and lightly grease.
Step 2: Mix dry ingredients
– In a bowl whisk together flour, ground ginger, cinnamon, cloves, baking soda, and salt until evenly distributed.
Step 3: Cream butter and sugar
– In a large bowl, beat the softened butter and brown sugar for 2 to 3 minutes until slightly fluffy and glossy. This helps the bars stay tender.
Step 4: Add wet ingredients
– Beat in the egg until combined, then add the molasses and vanilla. Mixture will be dark and shiny.
Step 5: Combine
– Gradually add the dry ingredients to the wet, mixing just until combined. If the batter seems very stiff, add up to 2 tablespoons milk to achieve a thick, scoopable batter.
Step 6: Bake
– Spread batter evenly in prepared pan. Bake 20 to 25 minutes. Look for edges that are set and pulling slightly from the pan and a top that is cracked with a few moist crumbs when tested with a toothpick. Avoid overbaking to keep the center chewy.
Step 7: Cool and glaze
– Cool completely in the pan on a wire rack, about 30 to 45 minutes. If using glaze, whisk powdered sugar, molasses, and enough milk to make a drizzling consistency, then spread or drizzle over cooled bars. Refrigerate briefly to set glaze.
Step 8: Slice
– Use the parchment overhang to lift bars from the pan and cut into 12 to 16 squares. For cleaner cuts, chill 10 minutes before slicing.
Tips & Recipe Variations
- Use dark molasses and fresh spices for the best flavor.
- Do not overmix once you add the flour; overworked batter can become dense.
- Bake on the shorter side and rely on carryover heat to finish the center. Do not overbake.
- Add-ins: fold in 1/2 cup chopped toasted walnuts or 3/4 cup dark chocolate chips for variation.
- Gluten-free: use a 1:1 gluten-free blend; the texture will be slightly different but still chewy.
- Vegan: swap butter for coconut oil or vegan butter and use a flax egg.
- Storage: keep in an airtight container at room temperature up to 4 days, or freeze individual bars wrapped tightly for up to 3 months. Thaw at room temperature or warm briefly in a 300°F oven.
How to Serve
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for dessert.
- Pair with coffee, chai tea, or hot apple cider to complement the spices.
- For holiday platters, dust lightly with powdered sugar and garnish with orange zest or candied ginger.
- Yield and nutrition: makes about 12 to 16 bars; estimate ~220 to 280 calories per bar depending on size and glaze.
Frequently Asked Questions
Q: Can I make these ahead of time?
A: Yes. Bake, cool, and store in an airtight container at room temperature for up to 4 days. For longer storage, freeze.
Q: Can I freeze the leftover bars?
A: Absolutely. Wrap bars individually or in layers separated by parchment and freeze up to 3 months. Thaw at room temperature.
Q: What can I use instead of molasses?
A: Dark corn syrup or a mix of maple syrup and a touch of brown sugar can work, though molasses gives a unique depth you won’t fully replicate.
Q: How do I keep the bars chewy instead of cakey?
A: Slightly underbake them so the center still has moist crumbs, and avoid overmixing. Cooling completely before cutting also helps maintain chewiness.
Review
“These chewy gingerbread bars were an instant hit. The molasses-forward flavor is deep and comforting, and the texture is perfectly chewy with crisp edges. I made them for a winter potluck and they disappeared within minutes.” – A satisfied baker
Conclusion
I hope these Chewy Gingerbread Bars bring the same warmth and homey comfort to your kitchen as they did to mine. They are easy to make, forgiving, and perfect for sharing. For another take on gingerbread-style bars and inspiration, check out this recipe: Gingerbread Cookie Bars – Sally’s Baking. If you try the recipe, please leave a note about how you served yours or any tasty tweaks you made I love hearing how a simple pan of bars brings people together.
Chewy Gingerbread Bars
Ingredients
Method
- Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment, leaving an overhang for easy removal, and lightly grease.
- In a bowl, whisk together flour, ground ginger, cinnamon, cloves, baking soda, and salt until evenly distributed.
- In a large bowl, beat the softened butter and brown sugar for 2 to 3 minutes until slightly fluffy and glossy.
- Beat in the egg until combined, then add the molasses and vanilla. Mixture will be dark and shiny.
- Gradually add the dry ingredients to the wet, mixing just until combined. If the batter seems very stiff, add up to 2 tablespoons milk to achieve a thick, scoopable batter.
- Spread batter evenly in prepared pan. Bake for 20 to 25 minutes.
- Look for edges that are set and pulling slightly from the pan and a top that is cracked with a few moist crumbs when tested with a toothpick.
- Avoid overbaking to keep the center chewy.
- Cool completely in the pan on a wire rack, about 30 to 45 minutes.
- If using glaze, whisk powdered sugar, molasses, and enough milk to make a drizzling consistency, then spread or drizzle over cooled bars. Refrigerate briefly to set glaze.
- Use the parchment overhang to lift bars from the pan and cut into 12 to 16 squares. For cleaner cuts, chill 10 minutes before slicing.
Notes
- Harissa Salmon and Orzo - December 11, 2025
- Caramelized Onion Soup Chicken - December 10, 2025
- Irresistible Air Fryer Quiche Lorraine - December 10, 2025
