Gingerbread Bars
Gingerbread Bars are a sweet and spiced treat that bring all the warm flavors of ginger, cinnamon, and molasses into one easy-to-make dessert. They have a soft, cakey texture with…
Tip: save now, cook later.Gingerbread Bars are a sweet and spiced treat that bring all the warm flavors of ginger, cinnamon, and molasses into one easy-to-make dessert. They have a soft, cakey texture with just the right hint of chewiness from the molasses, making them perfect for any cozy occasion. The rich aroma of ginger and spices while baking fills the kitchen with such a comforting vibe.
I love making these bars when the weather starts to cool down because they feel like a little hug in dessert form. One of my favorite things is to cut them into squares and share with friends or family—everyone always asks for the recipe! If you like a little extra sweetness, a simple dusting of powdered sugar on top does the trick, but they’re just as good plain.
These bars are great served with a cup of hot tea or a glass of cold milk, which helps balance the spicy flavors. I often find myself sneaking a second piece because they’re just that good. Baking these Gingerbread Bars reminds me of holiday gatherings and cozy afternoons, and I hope you’ll enjoy making and sharing them as much as I do.
Key Ingredients & Substitutions
Molasses: This gives gingerbread its classic deep flavor and a slightly chewy texture. If you don’t have molasses, you can try dark corn syrup or maple syrup, but molasses is the best for that traditional taste.
Spices (Ginger, Cinnamon, Cloves): Freshly ground spices make the flavor pop more, but pre-ground is fine too. If you want mild bars, reduce cloves—they can be quite strong.
Brown Sugar: Adds sweetness and moisture along with a hint of caramel flavor. You can use light or dark brown sugar depending on how rich you want it.
Buttermilk: Adds tenderness and a slight tang. If you don’t have buttermilk, mix regular milk with a teaspoon of lemon juice or vinegar and let it sit for 5 minutes.
Cream Cheese Frosting: This frosting balances the spices with its creamy tanginess. For a dairy-free option, use vegan cream cheese and butter substitutes.
How Do I Get Soft, Tender Gingerbread Bars Instead of Dry or Dense?
The key is not to overmix and to handle the batter gently. Overworking the flour can make the bars tough.
- Mix the dry and wet ingredients alternately. Start and end with dry ingredients.
- Combine each addition just until you don’t see flour—stop mixing.
- Use softened butter and brown sugar creamed well for moisture and lightness.
- Bake until a toothpick comes out clean, but don’t overbake or the bars will dry out.
Let the bars cool completely before frosting. Warm bars can make the frosting melt or become runny.
Equipment You’ll Need
- 9×9 inch baking pan – perfect size for thick, even bars that bake well.
- Parchment paper – makes removing bars easy and keeps the pan clean.
- Electric mixer or hand mixer – helps cream butter and sugar quickly for a smooth batter.
- Mixing bowls – you’ll need at least two for dry and wet ingredients.
- Wire cooling rack – lets bars cool evenly and prevents sogginess.
- Spatula – great for scraping the bowl and spreading batter and frosting evenly.
Flavor Variations & Add-Ins
- Add chopped crystallized ginger for an extra zing and chewy texture.
- Mix in a handful of chopped pecans or walnuts for crunch and warmth.
- Swap cream cheese frosting with maple glaze for a different sweet twist.
- Try adding orange zest to the batter or frosting for a bright, fresh flavor.
How to Make Gingerbread Bars
Ingredients You’ll Need:
For the Bars:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup (1.5 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- ½ cup molasses (unsulfured)
- ½ cup buttermilk
For the Frosting:
- 4 oz cream cheese, softened
- ¼ cup (½ stick) unsalted butter, softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 25 to 30 minutes to bake. After baking, you’ll need to let the bars cool completely before frosting, which can take about 30 minutes. Overall, expect around 1 hour from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper or lightly grease it to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt. Set this mixture aside.
3. Cream Butter and Sugar:
In a large bowl, use an electric mixer to cream the softened butter and brown sugar until the mixture is light and fluffy, about 3-4 minutes.
4. Add Egg and Molasses:
Beat in the egg until it’s combined. Then stir in the molasses until fully incorporated.
5. Combine Dry and Wet Ingredients:
Alternately add the dry ingredient mix and the buttermilk to the wet ingredients. Begin and end with the dry ingredients, mixing gently just until combined each time. Avoid overmixing to keep the bars tender.
6. Bake the Bars:
Pour the batter evenly into the prepared pan. Bake in your preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool Before Frosting:
Remove the bars from the oven and allow them to cool completely in the pan on a wire rack. This usually takes about 30 minutes.
8. Make and Spread the Frosting:
While the bars cool, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until creamy and easy to spread. Once the bars are fully cooled, spread the frosting evenly over the top.
9. Serve and Store:
Cut the bars into squares and serve. Store any leftovers in an airtight container in the refrigerator to keep them fresh.
Can I Use Frozen Butter or Cream Cheese?
It’s best to use softened, room-temperature butter and cream cheese for this recipe. If your ingredients are frozen, thaw them in the fridge overnight and bring to room temperature before using to ensure smooth mixing and creamy frosting.
Can I Substitute Buttermilk?
Yes! If you don’t have buttermilk, mix ½ cup of milk with 1 teaspoon of lemon juice or vinegar, let it sit for 5 minutes, then use as a substitute. This will add the slight tang and acidity needed for tender bars.
How Should I Store Leftover Gingerbread Bars?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Let the bars come to room temperature or warm them slightly before serving for the best texture and flavor.
Can I Make These Bars Ahead of Time?
Absolutely! You can bake the bars a day ahead and keep them unfrosted in an airtight container. Frost right before serving to keep the cream cheese frosting fresh and soft.