Gingerbread Bars are a delightful treat that brings the classic warm spices of ginger, cinnamon, and cloves into a soft, chewy bar form. These bars are packed with molasses and just a touch of sweetness, making them perfect for the holiday season or any time you want a cozy, spiced snack. The texture is wonderfully tender with a slight crust on top that adds the perfect bite.
I love making gingerbread bars because they’re so easy to whip up, and the whole house fills with that amazing spicy aroma while they bake. One tip I have is to let them cool completely before cutting, so they hold together nicely and don’t crumble. I always find myself sneaking a piece while waiting, though—it’s hard to resist!
These bars are fantastic on their own, but I enjoy serving them with a dollop of whipped cream or a scoop of vanilla ice cream. They’re also great for sharing with friends and family because everyone seems to love that comforting gingerbread flavor packed into a handy bar. Making a batch always puts me in a happy, festive mood.
Key Ingredients & Substitutions
- Molasses
- This gives gingerbread bars their deep, rich flavor and moisture. If you don’t have molasses, you can use dark corn syrup or honey, but molasses has that unique taste that’s hard to replace.
- Spices (Ginger, Cinnamon, Cloves)
- Ground ginger is the star for that warm spice kick. If fresh ginger is around, a small amount grated can boost flavor. Feel free to adjust cinnamon and cloves to your taste.
- Brown Sugar
- It adds moisture and a bit of caramel flavor. You can substitute with coconut sugar for a slightly different sweetness and texture.
- Cream Cheese Frosting
- Smooth and tangy, it pairs well with the spices. If you want a dairy-free option, try coconut cream with powdered sugar and vanilla.
How Do I Make Moist Gingerbread Bars Without Overbaking?
The key is to bake just until a toothpick shows a few moist crumbs – not completely dry. Overbaking dries bars out. Here’s what helps:
- Use an 8×8 pan for even thickness and baking.
- Check bars at 25 minutes by inserting a toothpick.
- If it comes out with a few moist crumbs, take them out immediately.
- Let bars cool fully in the pan; this helps them set and hold moisture.
- Don’t skip the frosting—it adds creaminess and balances spices.
Patience during cooling makes cutting easier, so your bars stay neat and soft.
Equipment You’ll Need
- 8×8-inch baking pan – perfect size for even baking and easy bar cutting.
- Parchment paper – helps you lift the bars out of the pan without sticking.
- Mixing bowls – one for wet ingredients and one for dry, to keep things organized.
- Whisk and spatula – whisk blends wet ingredients smoothly; spatula folds batter without overmixing.
- Hand mixer or stand mixer – makes the cream cheese frosting light and fluffy quickly.
- Toothpick – handy for checking doneness so bars stay moist.
Flavor Variations & Add-Ins
- Add chopped crystallized ginger for extra zing and chewy bites.
- Stir in 1/2 cup chopped walnuts or pecans to add crunch and nutty flavor.
- Replace cream cheese frosting with maple glaze for a different sweet twist.
- Mix in mini chocolate chips for a rich contrast to the spicy gingerbread.
How to Make Gingerbread Bars
Ingredients You’ll Need:
For the Bars:
- 1 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 1/2 cup molasses
- 1 large egg
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
For the Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- Optional: pearl sugar or crushed gingerbread cookies for topping
How Much Time Will You Need?
Prepare to spend about 10 minutes mixing ingredients, 25-30 minutes baking, and an additional 15 minutes to make and spread frosting once the bars have fully cooled. Total time is around 50-55 minutes, including cooling time, so plan for a relaxing little baking session!
Step-by-Step Instructions:
1. Prepare the Pan and Batter:
Start by preheating your oven to 350°F (175°C). Then, line an 8×8-inch baking pan with parchment paper or lightly grease it to prevent sticking. In a large bowl, whisk together melted butter, brown sugar, molasses, and the egg until smooth. In another bowl, sift together the dry ingredients: flour, baking powder, baking soda, ground ginger, cinnamon, cloves, and salt. Slowly add the dry ingredients into the wet, stirring just until combined.
2. Bake the Bars:
Pour the batter evenly into your prepared pan and smooth the surface with a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs—resist overbaking to keep your bars soft and moist!
3. Make and Spread the Frosting:
While the bars cool completely in the pan, beat together softened cream cheese and unsalted butter until creamy and smooth. Gradually add powdered sugar and vanilla extract, continuing to beat until light and fluffy. Once the bars are cool, spread the frosting evenly over the top. Sprinkle with pearl sugar or crushed gingerbread cookies, if using, for a festive touch. Cut into squares and enjoy!
Can I Use Frozen Butter for This Recipe?
It’s best to use melted butter at room temperature for the batter to mix smoothly. If your butter is frozen, thaw it fully and then melt it before combining with other ingredients.
How Should I Store Gingerbread Bars?
Store the bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. If refrigerated, let them come to room temperature before serving for the best texture.
Can I Make These Bars Ahead of Time?
Yes! Bake the bars and cool completely, then frost and store them covered in the fridge. Take them out about 30 minutes before serving to let the frosting soften.
Can I Substitute the Cream Cheese Frosting?
Absolutely! You can swap it for a simple glaze made with powdered sugar and milk, or try a maple or vanilla frosting for a different flavor.