Gingerbread Cookie Bars
Soft and chewy bars filled with warm ginger and spice flavors, perfect for the holiday season and customizable to your taste.
Ingredients
Dry Ingredients
- 2 ¼ cups All-Purpose Flour Forms the base and structure of the cookie bars.
- 1 teaspoon Baking Soda Gives the bars their lift and softness.
- 1 ½ teaspoons Ground Ginger Brings that unmistakable zingy warmth.
- 1 teaspoon Ground Cinnamon Adds sweetness and depth.
- ½ teaspoon Ground Cloves Intensifies the spiced profile.
- ½ teaspoon Salt Balances the sweet and highlights the spices.
Wet Ingredients
- ¾ cup Unsalted Butter, softened Creates that rich, chewy texture.
- 1 cup Brown Sugar, packed Adds moisture and a hint of molasses flavor.
- 1 large Egg Binds the dough together.
- 1 teaspoon Pure Vanilla Extract Enhances every flavor.
- ½ cup Molasses Brings depth, color, and classic gingerbread taste.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease it.
- In a bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
- In another bowl, cream together the softened butter and brown sugar until smooth.
- Beat in the egg, vanilla, and molasses until fully combined.
- Gradually stir the dry ingredients into the wet mixture until thoroughly incorporated; the dough will be thick.
- Press the dough evenly into the prepared pan and smooth the top.
Baking
- Bake for 20–22 minutes, or until the edges are set and the center is no longer jiggly.
- Allow to cool completely in the pan.
- Optionally, drizzle with glaze or dust with powdered sugar.
- Slice into bars and enjoy with a warm drink or holiday cheer.
Notes
Store in an airtight container at room temperature for up to 5 days. Refrigerate for up to a week or freeze for up to 3 months. Thaw at room temperature or reheat briefly in the microwave.