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To make Gingerbread Cookie Bars, you need: - 2 ½ cups all-purpose flour - 2 teaspoons ground ginger - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon baking soda - ½ teaspoon salt - ¾ cup unsalted butter, softened - 1 cup brown sugar, firmly packed - ½ cup unsulfured molasses - 1 large egg - 1 teaspoon pure vanilla extract - 1 cup powdered sugar (for frosting) - 2-3 tablespoons milk (for frosting) You can add some fun toppings to your gingerbread bars: - Colorful sprinkles - Crushed candies These toppings give the bars a festive look and add extra sweetness. If you need to swap some items, here are good options: - Use whole wheat flour instead of all-purpose flour for a heartier taste. - Maple syrup can replace unsulfured molasses, but it will change the flavor. - Coconut oil works well in place of butter for a dairy-free option. - You can use almond milk or oat milk instead of regular milk for frosting. These swaps can help you make the bars fit your diet or taste preferences. {{ingredient_image_2}} First, set your oven to 350°F (175°C). This warm temperature helps the bars rise nicely. Next, grab a 9x13-inch baking pan. Lightly grease it or line it with parchment paper. This makes it easy to take the bars out later. In a medium bowl, whisk together 2 ½ cups of all-purpose flour, 2 teaspoons of ground ginger, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, ½ teaspoon of baking soda, and ½ teaspoon of salt. Mixing these dry ingredients well helps the flavors blend. In a large mixing bowl, add ¾ cup of unsalted butter and 1 cup of packed brown sugar. Use an electric mixer to beat them together. Mix for about 2-3 minutes until it looks light and fluffy. This step adds air to your mixture, which helps the bars rise. Now, add ½ cup of unsulfured molasses, 1 large egg, and 1 teaspoon of pure vanilla extract to the butter-sugar mix. Mix on medium speed until everything is smooth and well combined. This adds moisture and flavor to your bars. Take your dry mix and gradually add it to the wet mixture. Stir gently until just combined. Be careful not to overmix. This keeps your bars soft and tender, which is what we want. Spread the gingerbread batter evenly in the prepared baking pan. Use a spatula to smooth the top for even baking. Place the pan in the oven and bake for 20-25 minutes. Check for doneness by inserting a toothpick in the center. It should come out clean or have a few moist crumbs. After baking, let the bars cool in the pan for 10 minutes. Then, carefully move them to a wire rack to cool completely. To make the frosting, combine 1 cup of powdered sugar with 2 tablespoons of milk in a mixing bowl. Stir until smooth. If it’s too thick, add more milk, one teaspoon at a time. Once the bars are cool, spread the frosting evenly over the top. For a festive touch, add sprinkles or crushed candies before the frosting sets. Enjoy your delicious gingerbread cookie bars! For soft and chewy gingerbread cookie bars, follow these tips: - Use Room Temperature Ingredients: Make sure your butter and egg are at room temperature. This helps to create a smooth batter. - Avoid Overmixing: Mix the wet and dry ingredients just until they combine. Overmixing can lead to tough bars. - Use Fresh Spices: Fresh spices enhance flavor and aroma. Check your spices for freshness before use. To boost the flavor of your gingerbread cookie bars, try these tips: - Add a Pinch of Salt: A little salt brings out the sweetness. It balances the flavors well. - Use High-Quality Vanilla: Pure vanilla extract adds depth. It makes a big difference in taste. - Experiment with Spices: Consider adding a dash of allspice or cloves for a unique twist. Avoid these mistakes for the best gingerbread bars: - Not Preheating the Oven: Always preheat your oven. This ensures even baking throughout. - Using Cold Ingredients: Cold butter can lead to uneven mixing. Always use room temperature ingredients. - Skipping the Cooling Step: Let your bars cool properly before frosting. This helps the frosting set better. Pro Tips Use Fresh Spices: Fresh ground spices will enhance the flavor of your gingerbread bars significantly. If possible, grind your spices just before using them for the best taste. Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to tough bars instead of the tender texture you want. Check for Doneness: Since ovens can vary, start checking your bars at the 20-minute mark. They are done when a toothpick comes out clean or with a few moist crumbs. Customize the Frosting: Feel free to add spices or citrus zest to the frosting for a unique twist. This can elevate the flavors and make your bars stand out. {{image_4}} You can make these gingerbread bars gluten-free. Use gluten-free flour instead of all-purpose flour. Look for a blend that works well for baking. This swap keeps the texture light and tasty. You may need to adjust the amount of flour slightly. Start with the same amount and add more if the batter feels too wet. To make vegan gingerbread cookie bars, swap out the egg with a flax egg. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes until it thickens. For the butter, use vegan butter or coconut oil. These changes keep the bars soft and flavorful without animal products. You can easily switch up the flavor of your gingerbread cookie bars. Here are some fun ideas: - Nuts: Add chopped walnuts or pecans for a crunchy twist. They pair well with the spices. - Chocolate Chips: Stir in semi-sweet or dark chocolate chips. They add richness and sweetness. - Dried Fruits: Consider raisins or cranberries for extra chewiness and taste. They give a nice contrast to the spices. - Citrus Zest: Grate some orange or lemon zest into the batter. This brightens the flavor and adds a nice aroma. Feel free to mix and match these options. Each variation brings its own special touch to this delightful treat! To keep your gingerbread cookie bars fresh, store them in an airtight container. You can place parchment paper between the bars to prevent sticking. If you want to keep them even longer, wrap the container in plastic wrap. This will help keep moisture out and flavors in. When stored properly, gingerbread cookie bars can last up to one week at room temperature. If you place them in the fridge, they may stay good for about two weeks. Just remember, the longer they sit, the less fresh they will taste. You can freeze gingerbread cookie bars for up to three months. To do this, cut the bars and wrap them tightly in plastic wrap, then place them in a freezer-safe bag. When you're ready to enjoy them, take them out and let them thaw at room temperature for a few hours. You can also warm them in the oven for a few minutes if you want a fresh-baked taste. Yes, you can use different flours. Whole wheat flour gives a nutty taste. Almond flour makes it gluten-free. Just remember, the texture may change. You might need to adjust the amount of liquid in your recipe. You can use coconut oil or vegetable shortening. Both give a nice texture. If you want dairy-free, use a plant-based butter. The flavor may change slightly, but it will still taste great. Check for a clean toothpick. Insert it into the center of the bars. If it comes out clean or with a few crumbs, they are done. The edges should look firm and slightly golden. Yes, you can make them a day in advance. Store the bars in an airtight container. This keeps them fresh and soft. Just frost them right before serving for the best look. You can use honey or maple syrup instead. These will change the taste slightly, but they work well. Use the same amount as molasses. For a deeper flavor, add a bit of brown sugar. In this post, we covered how to make delicious gingerbread cookie bars. We listed the needed ingredients and offered ideas for optional toppings. The step-by-step instructions made baking easy. I shared tips for great texture and flavor, plus common mistakes to avoid. You can switch ingredients to suit your needs, too. Store them properly to enjoy for days. With the right methods, you can make these bars a family favorite. Now, go ahead and bake your gingerbread cookie bars! They will surely delight everyone.

Gingerbread Cookie Bars

Deliciously spiced gingerbread cookie bars, perfect for the holiday season.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 16
Calories 150 kcal

Ingredients
  

  • 2.5 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.75 cup unsalted butter, softened to room temperature
  • 1 cup brown sugar, firmly packed
  • 0.5 cup unsulfured molasses
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup powdered sugar (for frosting)
  • 2 tablespoons milk (for frosting)
  • 2 tablespoons optional toppings: Sprinkles or crushed candies

Instructions
 

  • Preheat the Oven: Set your oven to 350°F (175°C). Prepare a 9x13-inch baking pan by greasing it lightly or lining it with parchment paper for easy release after baking.
  • Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, baking soda, and salt until well blended. Set this mixture aside.
  • Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter and packed brown sugar together until the mixture is light, airy, and fluffy. This should take about 2-3 minutes.
  • Incorporate Wet Ingredients: Add the molasses, large egg, and pure vanilla extract to the butter-sugar mixture. Mix on medium speed until all the ingredients are thoroughly combined and smooth.
  • Combine Wet and Dry Ingredients: Gradually incorporate the reserved dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to keep the bars tender.
  • Transfer Batter to Pan: Use a spatula to evenly spread the gingerbread batter into the prepared baking pan, smoothing the surface to ensure even baking.
  • Bake: Place the pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  • Cool the Bars: Remove the baking pan from the oven and allow the gingerbread bars to cool in the pan on a wire rack for about 10 minutes. Then, carefully transfer them to the rack to cool completely.
  • Make the Frosting: In a mixing bowl, combine the powdered sugar with 2 tablespoons of milk. Stir until the mixture is smooth and spreadable. If the frosting is too thick, add additional milk, one teaspoon at a time, until desired consistency is reached.
  • Frost and Decorate: Once the bars are completely cool, spread the frosting evenly over the top using a spatula. For a festive touch, sprinkle colorful sprinkles or crushed candies on top of the frosting before it sets.
  • Serve: Cut the gingerbread into square or rectangular bars for serving. Enjoy these delightful treats with family and friends!

Notes

For a festive flair, consider adding sprinkles or crushed candies on top.
Keyword cookie bars, gingerbread, holiday treats