Chewy Gingerbread Bars Recipe

Introduction

These chewy gingerbread bars are a perfect balance of warm spices and rich molasses, offering a delightful treat that’s easy to make. Topped with a creamy cream cheese frosting, they are ideal for holiday gatherings or a cozy snack any time of year.

Ingredients

• 3/4 cup butter, melted
• 1 cup sugar
• 1/4 cup molasses
• 1 egg
• 2 cups flour
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ginger
• 1/2 teaspoon cloves
• Cream Cheese Frosting:
• 4 ounces cream cheese (half a brick), softened
• 2 tablespoons butter, softened
• 2 cups powdered sugar
• 1 tablespoon milk
• 1/2 teaspoon vanilla
• Dash of salt

Instructions

1. Step 1: Pour the melted butter, sugar, and molasses into a stand mixer or large mixing bowl. Beat until well combined.
2. Step 2: Add the egg and beat until smooth.
3. Step 3: In a separate bowl, combine all the dry ingredients: flour, baking soda, cinnamon, salt, ginger, and cloves.
4. Step 4: Gradually add the dry ingredients to the wet mixture and beat just until combined.
5. Step 5: Spray a 9×9-inch pan with cooking spray. Press the dough evenly into the pan.
6. Step 6: Bake at 350°F for 15–20 minutes. To test doneness, insert a knife into the center; it should come out clean. Remove from oven and let cool completely. The bars will continue to cook slightly as they cool.
7. Step 7: Meanwhile, prepare the frosting: beat together cream cheese, softened butter, powdered sugar, milk, vanilla, and a dash of salt until smooth.
8. Step 8: Spread the frosting evenly over the cooled bars. Refrigerate for at least one hour before cutting and serving to help the bars set.

Tips & Variations

• To make a larger batch, double the recipe and bake in an 11 1/2 by 16-inch jelly roll pan at 350°F for 20–25 minutes. Allow to cool before frosting.
• For extra spice, add a pinch of nutmeg or cardamom to the dry ingredients.
• Use dark molasses for a richer, deeper flavor.
• Make sure not to overbake—the bars should be soft and chewy rather than dry.

Storage

Store leftover gingerbread bars in an airtight container in the refrigerator for up to one week. They can also be frozen for longer storage—wrap tightly and freeze for up to 3 months. To serve, thaw in the fridge and let come to room temperature or warm slightly before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars without cream cheese frosting?

Yes, the gingerbread bars are delicious on their own. You can skip the frosting or substitute it with a simple dusting of powdered sugar or a drizzle of glaze.

What can I use if I don’t have molasses?

If you don’t have molasses, you can substitute with an equal amount of dark corn syrup or honey, but note the flavor will be slightly different and less robust.

Chewy Gingerbread Bars Recipe

Print Recipe

★★★★★

4.9 from 70 reviews

These Chewy Gingerbread Bars are a delightful holiday treat, featuring a spiced, molasses-rich base topped with a smooth, tangy cream cheese frosting. Easy to prepare and perfect for sharing, this recipe yields a soft, chewy texture that’s enhanced after chilling. Ideal for festive gatherings or cozy winter snacking.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 15-20 minutes
• Total Time: 30-35 minutes plus 1 hour chilling
• Yield: Approximately 16 bars from a 9×9-inch pan, cut to desired size 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Gingerbread Bars:

• 3/4 cup butter, melted
• 1 cup sugar
• 1/4 cup molasses
• 1 egg
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves

Cream Cheese Frosting:

• 4 ounces cream cheese (half a brick), softened
• 2 tablespoons butter, softened
• 2 cups powdered sugar
• 1 tablespoon milk
• 1/2 teaspoon vanilla extract
• Dash of salt

Instructions

1. Combine Wet Ingredients: Pour the melted butter, sugar, and molasses into your stand mixer or a large mixing bowl. Beat these together until they are well combined and smooth.
2. Add Egg: Incorporate the egg into the wet mixture and beat until smooth and fully blended.
3. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, salt, ginger, and cloves to evenly distribute the spices and leavening.
4. Combine Wet and Dry: Gradually add the dry ingredients into the mixer bowl with the wet ingredients. Beat just until combined to avoid overmixing the batter.
5. Prepare Pan and Bake: Spray a 9×9-inch baking pan with cooking spray. Press the dough evenly into the pan. Bake in a preheated 350°F oven for 15-20 minutes. Use a knife to check doneness; it should come out clean. Do not overbake, as the bars will continue cooking slightly as they cool.
6. Cool Bars: Remove the pan from the oven and allow the bars to cool completely in the pan before frosting. This step helps achieve the chewy texture.
7. Make Frosting: While the bars cool, combine the cream cheese, butter, powdered sugar, milk, vanilla, and a dash of salt in a stand mixer. Beat until the frosting is smooth and creamy.
8. Frost and Chill: Spread the frosting evenly over the cooled gingerbread bars. Refrigerate the frosted bars for at least one hour to let the frosting set and the bars firm up.
9. Serve and Store: Cut into desired sizes and serve chilled. Store leftovers in the refrigerator or freezer to maintain freshness.

Notes

• To double the recipe, use a large jelly roll pan approximately 11 1/2 by 16 inches and bake at 350°F for 20-25 minutes.
• Allow doubled batch bars to cool and frost as directed, refrigerating for at least 30 minutes before cutting.
• These bars keep well in the refrigerator and can also be frozen for longer storage.

Keywords: gingerbread bars, chewy gingerbread, holiday dessert, molasses bars, cream cheese frosting, Christmas treats, spiced bars