Gingerbread Cookie Bars: Best 10-Ingredient Recipe
Table of Contents
- The Best Gingerbread Cookie Bars Recipe
- Why You’ll Love These Gingerbread Cookie Bars
- Only 10 Ingredients You’ll Need
- How to Make Gingerbread Cookie Bars: Step-by-Step
- Tips for the Best Gingerbread Cookie Bars
- Variations & Substitutions
- Serving Suggestions
- Storing Your Cookie Bars
- More Holiday Cookie Recipes
- F.A.Q
Get ready to infuse your home with the irresistible aroma of the holidays with our incredible Gingerbread Cookie Bars: Best 10-Ingredient Recipe! These soft, chewy, and perfectly spiced bars are the ultimate festive treat, bringing all the classic gingerbread flavor in an easy-to-make format. Forget rolling out individual cookies; these gingerbread cookie bars deliver maximum holiday cheer with minimal effort, making them a holiday baking essential.
The Best Gingerbread Cookie Bars Recipe
There’s nothing quite like the warm, comforting spices of gingerbread to signal the start of the holiday season. Our recipe for these delightful gingerbread bars takes all the guesswork out of holiday baking. We’ve streamlined the process to ensure you get perfect results every time, even if you’re a beginner baker.
This recipe results in a thick, tender bar that’s packed with flavor. The molasses gives them that signature chewiness, while the blend of ginger, cinnamon, and cloves creates that iconic warm spice profile everyone loves. They are truly the best way to enjoy classic gingerbread flavor in an easy-to-serve format.
Why You’ll Love These Gingerbread Cookie Bars
- **Super Easy:** No chilling dough or rolling out individual cookies required. Just press into a pan and bake!
- **10 Ingredients:** Made with simple, common pantry staples you likely already have.
- **Perfectly Spiced:** A balanced blend of ginger, cinnamon, and cloves for that classic gingerbread taste.
- **Soft & Chewy:** The texture is absolutely divine, moist on the inside with slightly crisp edges.
- **Crowd-Pleaser:** Ideal for holiday parties, potlucks, or simply enjoying with a cup of coffee or tea.
Only 10 Ingredients You’ll Need
Gathering your ingredients is the first step to creating these amazing gingerbread cookie bars. You’ll be surprised how few items you need for such a flavorful treat!
- All-purpose flour
- Baking soda
- Ground ginger
- Ground cinnamon
- Ground cloves
- Salt
- Unsalted butter
- Granulated sugar
- Molasses (dark, unsulphured)
- Egg
How to Make Gingerbread Cookie Bars: Step-by-Step
Follow these simple steps to create a batch of irresistible gingerbread cookie bars that will be the star of your holiday dessert table. This recipe is straightforward and designed for success.
Step 1: Prepare the Dough
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the molasses and egg until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Step 2: Bake to Perfection
- Press the dough evenly into the prepared 9×13 inch baking pan. You might want to lightly flour your hands or use an offset spatula to help spread it.
- Bake for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs, but not wet batter.
- Let the bars cool completely in the pan on a wire rack before lifting out with the parchment paper and cutting into squares.
- For an extra festive touch, dust with powdered sugar or drizzle with a simple lemon glaze once cooled.
Tips for the Best Gingerbread Cookie Bars
- **Measure Flour Correctly:** Spoon your flour into the measuring cup and level it off with a straight edge to avoid dense bars. For more precise baking, use a kitchen scale. You can learn more about proper ingredient measurement from King Arthur Baking here.
- **Don’t Overbake:** Overbaked gingerbread cookie bars will be dry and crumbly. Watch them carefully and remove them from the oven when the center still looks slightly soft. They will continue to set as they cool.
- **Use Room Temperature Ingredients:** Softened butter and a room temperature egg emulsify better, leading to a smoother, more uniform dough.
- **Molasses Matters:** Use unsulphured molasses (like Grandma’s brand) for the best flavor. Blackstrap molasses can be too strong for this recipe.
Variations & Substitutions
Feel free to get creative with your cookie bars! Here are a few ideas to customize them:
- **Add-ins:** Stir in white chocolate chips, chopped candied ginger, or even a handful of finely chopped pecans or walnuts to the dough.
- **Glaze it Up:** Instead of powdered sugar, try a cream cheese frosting or a simple lemon glaze for extra tang and moisture.
- **Spice Adjustments:** If you love a stronger spice kick, increase the amount of ginger or add a pinch of ground nutmeg or allspice.
- **Gluten-Free Option:** You can likely substitute a 1:1 gluten-free all-purpose flour blend for the regular flour, though baking times might vary slightly.
Serving Suggestions
These **gingerbread cookie bars** are wonderfully versatile. Serve them:
- Warm with a scoop of vanilla bean ice cream for a decadent dessert.
- Dusted with powdered sugar and a hot cup of coffee or tea for a cozy afternoon treat.
- As part of a holiday dessert platter alongside other festive cookies.
- Packed in decorative boxes or bags for homemade gifts.
Storing Your Cookie Bars
Store your cooled gingerbread cookie bars in an airtight container at room temperature for up to 3-4 days. They also freeze beautifully!
To freeze, wrap individual bars tightly in plastic wrap, then place them in a freezer-safe bag or container for up to 2-3 months. Thaw at room temperature before serving.
More Holiday Cookie Recipes
Looking for more delicious treats to complete your holiday baking repertoire? We’ve got you covered with a variety of festive options to make your celebrations sweeter. Read our in-depth guide here.
F.A.Q
What kind of molasses should I use for gingerbread cookie bars?
For these gingerbread cookie bars, it’s best to use unsulphured molasses, like light or dark molasses (often labeled as “original” or “robust”). Blackstrap molasses has a much stronger, more bitter flavor that can overwhelm the other spices in this recipe.
Can I make the dough ahead of time?
While this dough doesn’t require chilling, you can certainly prepare it a day in advance. Cover the bowl tightly with plastic wrap and refrigerate. When ready to bake, let it sit at room temperature for about 30 minutes to soften slightly before pressing into the pan.
How do I know when the gingerbread cookie bars are done baking?
The bars are done when the edges are set and golden brown, and the center looks mostly set but might still be slightly soft. A toothpick inserted into the center should come out with moist crumbs attached, but not wet batter. Be careful not to overbake, as they will continue to firm up as they cool.