Go Back

Chewy Gingerbread Bars

These chewy gingerbread bars are a quick and easy treat with the warm, comforting flavors of gingerbread, perfect for sharing any time of the year.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Bars
  • 2 1/4 cups 2 1/4 cups (280 g) all-purpose flour, spooned and leveled for accuracy
  • 2 teaspoons 2 teaspoons ground ginger
  • 1 teaspoon 1 teaspoon ground cinnamon
  • 1/2 teaspoon 1/2 teaspoon ground cloves
  • 1/2 teaspoon 1/2 teaspoon baking soda
  • 1/2 teaspoon 1/2 teaspoon fine salt
  • 3/4 cup 3/4 cup (170 g) unsalted butter, softened (or dairy-free spread)
  • 1 cup 1 cup (200 g) packed light or dark brown sugar
  • 1 large 1 large egg, room temperature
  • 1/2 cup 1/2 cup (160 g) molasses (preferably robust or dark for deeper flavor)
  • 1 teaspoon 1 teaspoon vanilla extract
  • 2 tablespoons 2 tablespoons milk (dairy or plant-based) if needed to loosen batter
For the Optional Glaze
  • 1 cup 1 cup (120 g) powdered sugar
  • 1 tablespoon 1 tablespoon molasses
  • 1-2 teaspoons 1-2 teaspoons milk, to thin
  • 1/2 orange Zest of 1/2 orange for brightness (optional)

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment, leaving an overhang for easy removal, and lightly grease.
  2. In a bowl, whisk together flour, ground ginger, cinnamon, cloves, baking soda, and salt until evenly distributed.
  3. In a large bowl, beat the softened butter and brown sugar for 2 to 3 minutes until slightly fluffy and glossy.
  4. Beat in the egg until combined, then add the molasses and vanilla. Mixture will be dark and shiny.
  5. 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.
Baking
  1. Spread batter evenly in prepared pan. Bake for 20 to 25 minutes.
  2. 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.
  3. Avoid overbaking to keep the center chewy.
Cooling and Glazing
  1. Cool completely in the pan on a wire rack, about 30 to 45 minutes.
  2. 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.
Slicing
  1. 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

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. Add-ins: fold in 1/2 cup chopped toasted walnuts or 3/4 cup dark chocolate chips for variation. For gluten-free, use a 1:1 gluten-free blend. For vegan, swap butter for coconut oil or vegan butter and use a flax egg.