Chewy Gingerbread Bars Recipe

The holiday season always gets me excited about baking, and gingerbread is at the heart of that excitement. But let’s be real—sometimes you just don’t have the energy to roll out dough and meticulously decorate cookies (as fun as it is). Enter: chewy gingerbread bars! These are like the laid-back cousin of the classic gingerbread cookie, still packed with warm spices but way easier to throw together. And with a thick layer of tangy cream cheese frosting on top? Oh, it’s a total crowd-pleaser.

A few years ago, I was on cookie duty for our family Christmas party, and I needed something quick but festive. I whipped up these bars as a last-minute experiment, and they completely stole the show. Even my aunt, who’s notoriously skeptical of anything that isn’t a “classic,” asked for the recipe. That’s when I knew these bars were here to stay.

So, whether you’re looking for a cozy treat to share or just need a festive dessert that doesn’t demand hours of work, these chewy gingerbread bars are the way to go. They’re simple, delicious, and guaranteed to put everyone in a holiday mood!

this RECIPE

The warm and cozy origins of gingerbread

Gingerbread has been warming hearts for centuries—literally. This spiced treat dates back to medieval Europe, where ginger was prized not just for its flavor but for its medicinal properties. Over time, gingerbread evolved from dense, spiced loaves into the intricately decorated cookies and houses we know today.

These gingerbread bars are a modern twist on that tradition, combining all the nostalgic flavors of gingerbread with the ease of a cookie bar. No rolling pins, no stress—just a soft, chewy bite that delivers holiday magic in every square.

Let’s talk ingredients: what makes these bars so special

The key to these chewy gingerbread bars is the balance of rich flavors and warm spices. Here’s a closer look:

• Butter: Using melted butter keeps the bars moist and tender. Unsalted is ideal, but in a pinch, salted butter works—just reduce the added salt by half.
• Molasses: This gives the bars their deep, signature gingerbread flavor. If you’re out of molasses, you can substitute dark corn syrup, but it won’t be quite as rich.
• Brown Sugar: Adds caramel-like sweetness and enhances the chewiness. I prefer dark brown sugar, but light brown sugar works too.
• Spices (Cinnamon, Ginger, Nutmeg, Cloves): These spices are the soul of gingerbread. Adjust the amounts slightly to suit your taste (I like a bit more ginger for extra warmth).
• Flour and Baking Soda: All-purpose flour creates structure, while baking soda gives the bars just enough lift.
• Egg: The binder that holds it all together. Make sure it’s at room temperature for smoother mixing.
• Cream Cheese: The base of the frosting. Use full-fat for the creamiest, most indulgent results. Low-fat works too but won’t be as rich.

Kitchen gear: what you’ll need (and what you can skip)

These bars are delightfully low-maintenance when it comes to equipment:

• Stand Mixer or Handheld Beaters: A stand mixer makes quick work of creaming the butter and sugars, but a sturdy whisk and some elbow grease will also do the job.
• 9×13-inch Jelly Roll Pan: This is the perfect size to get the right thickness for your bars. Don’t have one? A regular 9×13 baking dish works; just keep an eye on the baking time.
• Offset Spatula: For evenly spreading the frosting. If you don’t have one, the back of a spoon works just fine.
• Cooling Rack: Essential for cooling the bars completely before frosting—don’t skip this step!

Step-by-step: my foolproof method

1. Preheat and prep: Start by preheating your oven to 350°F and greasing your 9×13-inch pan with non-stick spray. (Tip: Line it with parchment paper for even easier cleanup.)
2. Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, and spices. This step ensures even distribution of the spices.
3. Cream the wet ingredients: In a stand mixer or large bowl, beat the melted butter, granulated sugar, brown sugar, vanilla, and molasses until fluffy—about 2-3 minutes. Add the egg and mix until fully incorporated.
4. Combine and mix: Gradually add the dry ingredients to the wet mixture. Start on low speed to avoid a flour explosion, then mix on medium until the dough is smooth.
5. Spread and bake: Press the dough evenly into your prepared pan (a rubber spatula helps). Bake for 15-20 minutes, until the edges are slightly darker and a toothpick comes out with just a few moist crumbs. Overbaking will make the bars dry, so keep a close eye!
6. Cool completely: This is the hardest part, but it’s worth the wait. Frosting warm bars will lead to a melty mess.

Frosting and finishing touches

Making the cream cheese frosting is a breeze:

1. In a stand mixer or large bowl, cream the softened cream cheese and butter until light and fluffy (about 2-3 minutes).
2. Add the powdered sugar and vanilla, mixing on low until combined, then on medium-high for another 1-2 minutes until creamy.
3. Spread the frosting generously over the cooled bars, then add festive holiday sprinkles for a bit of sparkle.

Variations to make these bars your own

One of my favorite things about these bars is how adaptable they are. Here are some ideas to switch it up:

• Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend. I’ve tried it, and the bars are just as chewy and delicious!
• Vegan: Use plant-based butter, flaxseed egg (1 tablespoon flaxseed meal + 2.5 tablespoons water), and vegan cream cheese for a dairy-free version.
• Spice Level: Love a spicier gingerbread? Double the ground ginger or add a pinch of black pepper for extra zing.
• Chocolate Twist: Stir in a handful of chocolate chips or drizzle melted white chocolate over the frosting.
• Seasonal Add-Ins: Mix in chopped nuts, dried cranberries, or candied ginger for extra texture.

Serving and presentation ideas

For a festive touch, serve these bars on a holiday platter with a sprinkle of powdered sugar “snow.” If you’re feeling fancy, cut them into fun shapes like triangles or diamonds. These bars pair beautifully with a steaming mug of hot cocoa, spiced cider, or even a glass of eggnog.

Drink pairings for the perfect holiday vibe

When it comes to drinks, the creamy frosting and warm spices call for cozy beverages. Here are my picks:

• Hot Cocoa: A classic pairing that never fails. Add a dash of cinnamon for extra warmth.
• Spiced Tea or Chai Latte: The spices in the tea perfectly complement the gingerbread flavors.
• Mulled Wine: For a grown-up twist, the fruity, spiced wine balances the sweetness of the bars.

Storing and reheating tips

If you somehow have leftovers (a rare occurrence in my house), here’s how to keep them fresh:

• Storage: Store the bars in an airtight container in the fridge for up to 5 days. The frosting keeps them soft and moist.
• Freezing: These bars freeze beautifully! Wrap individual squares in plastic wrap, then place them in a freezer bag. Thaw in the fridge overnight before serving.
• Reheating: Enjoy them chilled or bring them to room temperature. They’re not ideal for reheating in the oven, as the frosting melts.

Scaling the recipe for more (or fewer) bars

This recipe easily scales up or down. Halve it for an 8×8-inch pan (perfect for small gatherings), or double it for a larger crowd and bake in two pans. Just keep the baking time consistent, and check for doneness with the toothpick test.

Let’s troubleshoot together

• Bars too dry? You may have overbaked them. Check them a few minutes early next time.
• Frosting too runny? Your cream cheese or butter may have been too soft. Pop it in the fridge for 10-15 minutes to firm up.
• Crumbly edges? This can happen if the dough wasn’t evenly pressed into the pan. Next time, use a spatula to smooth it out.

Ready to make your holidays sweeter?

These chewy gingerbread bars are a little slice of holiday joy. They’re festive, easy to make, and ridiculously delicious. So gather your ingredients, crank up the holiday tunes, and give them a try. You might just find yourself with a new seasonal tradition!

Frequently asked questions

Q: Can I make these bars ahead of time?
A: Absolutely! They’re even better the next day once the flavors meld together. Just frost them right before serving.

Q: Can I skip the cream cheese frosting?
A: You could, but it’s the perfect complement to the spiced bars. If you want something lighter, a dusting of powdered sugar works too.

Q: What’s the best way to cut these bars neatly?
A: Chill them for about 10-15 minutes after frosting. Then, use a sharp knife wiped clean between cuts.

Q: Can I use honey instead of molasses?
A: You can, but the flavor will be milder. If you love that deep gingerbread taste, stick with molasses.

Q: Are these bars kid-friendly?
A: Totally! They’re soft, sweet, and perfect for little hands. Just go easy on the sprinkles if you’re worried about a sugar overload.

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