Soft Chewy Gingerbread Bars Recipe Perfect for Holidays

Have you ever bitten into a dessert so perfectly spiced, soft, and chewy that it instantly felt like the holidays? These Soft & Chewy Gingerbread Bars are all that and more! Packed with warm spices like ginger, cinnamon, and cloves, and a rich molasses flavor, they’re the ultimate holiday treat. Whether you’re baking for a festive gathering or just craving something cozy, this recipe is a surefire hit.

I’ve always loved gingerbread, but let’s be honest—rolling out dough and cutting out cookies can be a bit tedious. That’s where these bars come in! All the classic gingerbread flavors, but in an easy-to-make, crowd-pleasing bar form. Plus, they stay soft and chewy for days, making them perfect for gifting or prepping ahead.

Recipe Story: The Magic Behind Gingerbread Bars

Gingerbread has been a holiday staple for centuries, dating back to medieval Europe where spiced cakes were first enjoyed. Molasses became a key ingredient in gingerbread during the colonial era, giving it the dark, rich flavor we associate with the dessert today.

For me, gingerbread always brings back memories of decorating cookies with my family. But once I discovered gingerbread bars, they quickly became my go-to treat. They’re simple, fuss-free, and perfect for sharing. No piping bags or cookie cutters required—just mix, bake, and enjoy. And the best part? The soft, chewy texture is unbeatable.

I also love how versatile this recipe is. You can dress them up with frosting and sprinkles for a festive look or keep them plain and let the spices shine. Either way, these bars feel like a warm hug on a chilly winter day!

Ingredient Discussion: Building Holiday Flavor

The beauty of Soft & Chewy Gingerbread Bars lies in the balance of ingredients. Each one plays a vital role in achieving that perfect texture and flavor. Here’s the breakdown:

• Molasses: This is the star of the show, giving the bars their signature deep flavor and soft texture. Stick to unsulfured molasses for the best taste. If you’re out of molasses, dark brown sugar can work as a substitute, though you’ll miss some of the richness.
• Brown Sugar: Adds sweetness and moisture. I prefer dark brown sugar for that extra molasses punch, but light brown works too.
• Butter: Unsalted butter keeps the bars tender while adding richness. Let it soften at room temperature for easy mixing.
• Spices: Ginger, cinnamon, and cloves are the holy trinity of gingerbread flavor. Use fresh spices for maximum aroma and taste—trust me, it makes a huge difference.
• Flour: All-purpose flour creates the perfect structure. If you need a gluten-free option, try a 1-to-1 gluten-free baking mix.
• Baking Soda: Helps the bars rise slightly for a soft, light chew.
• Eggs: These bind everything together and add moisture. Room temperature eggs mix more smoothly into the batter.

Optional ingredients include vanilla extract for added depth or a pinch of nutmeg for a little extra holiday spice. And if you want to get fancy, add some white chocolate chips or a cream cheese frosting topping!

Equipment Needed: Keep It Simple

One of the best things about this recipe is that you don’t need any fancy equipment. Here’s what you’ll want to have on hand:

• Mixing Bowls: A set of large and medium bowls will do.
• Hand Mixer or Stand Mixer: Either works for creaming the butter and sugar. If you don’t have one, you can use a sturdy whisk and some elbow grease!
• Spatula: Perfect for folding in the dry ingredients and scraping down the bowl.
• Baking Pan: A 9×13-inch pan is ideal for these bars. Line it with parchment paper for easy removal.
• Measuring Cups and Spoons: Precision is key to nailing the texture.

For cleanup, I recommend a silicone baking mat—it makes wiping down the counter a breeze. And if you’re frosting the bars, a piping bag or offset spatula comes in handy.

Preparation Method: Step-by-Step Instructions

1. Preheat the oven: Set your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
2. Cream the butter and sugar: In a large mixing bowl, beat ¾ cup (170g) softened unsalted butter and 1 cup (200g) dark brown sugar until light and fluffy, about 2-3 minutes.
3. Add the wet ingredients: Mix in ½ cup (120ml) molasses and 2 large eggs, one at a time, until fully combined. Stir in 1 teaspoon vanilla extract.
4. Combine the dry ingredients: In a separate bowl, whisk together 2 ½ cups (315g) all-purpose flour, 2 teaspoons ground ginger, 1 teaspoon cinnamon, ½ teaspoon ground cloves, and 1 teaspoon baking soda.
5. Mix the batter: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix—this keeps the bars tender.
6. Spread and bake: Pour the batter into the prepared pan, smoothing out the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool and serve: Let the bars cool completely in the pan before lifting them out. Slice into squares or rectangles and serve as is, or frost if desired.

Cooking Tips & Techniques

To make sure your gingerbread bars turn out perfectly soft and chewy every time, follow these tips:

• Don’t overmix: Overworking the flour can lead to tough bars. Mix just until the dry ingredients are incorporated.
• Watch the bake time: These bars can dry out quickly if overbaked. Check them at the 25-minute mark and use a toothpick to test for doneness.
• Use fresh spices: Old spices can lack flavor, so make sure yours are fresh and aromatic.
• Room temperature ingredients: Butter and eggs mix more evenly when they’re at room temperature, ensuring a smooth batter.
• Cool completely: Cutting the bars while warm can make them crumble. Patience pays off here!

Variations & Adaptations

If you’re feeling creative, try these fun variations:

• Gluten-Free: Substitute the all-purpose flour with a 1-to-1 gluten-free baking mix.
• Extra Spicy: Add a pinch of cayenne for a surprising kick.
• Frosted Bars: Top with cream cheese frosting or drizzle with white chocolate for a decadent finish.
• Nut-Free: This recipe is naturally nut-free, but you can add chopped pecans or walnuts for crunch.
• Holiday Toppings: Sprinkle crushed candy canes or festive sprinkles over the frosting for extra holiday cheer.

One of my favorite variations is to swirl cream cheese frosting on top and sprinkle with a dusting of cinnamon—it’s as beautiful as it is delicious!

Serving & Storage Suggestions

These bars are best served at room temperature. Pair them with a cup of hot cocoa, coffee, or even a spiced apple cider for a cozy treat. For presentation, arrange them on a holiday platter with a sprinkle of powdered sugar for a festive touch.

To store, keep them in an airtight container at room temperature for up to 4 days. For longer storage, freeze the bars in a single layer, then transfer to a freezer-safe bag or container. They’ll keep for up to 2 months! To reheat, thaw them at room temperature and warm briefly in the microwave.

Nutritional Information & Benefits

While these bars are definitely a treat, they have some redeeming qualities:

• Calories: Approximately 180 per bar (based on 24 servings).
• Molasses: A great source of iron and potassium.
• Spices: Ginger and cinnamon have anti-inflammatory properties.

Keep in mind that these bars contain gluten and dairy. If you’re making substitutions for dietary needs, check ingredient labels to ensure compatibility.

Conclusion

If you’re looking for a holiday dessert that’s easy to make, packed with flavor, and perfect for sharing, Soft & Chewy Gingerbread Bars are it! The warm spices and molasses create a nostalgic flavor that everyone loves.

I hope you enjoy making these bars as much as I do. They’re a staple in my kitchen every holiday season, and I love experimenting with different toppings and variations. Don’t forget to let me know how yours turn out in the comments below—or share your own spin on the recipe!

Happy baking and warm holiday wishes from my kitchen to yours!

FAQs

Can I make these bars ahead of time?

Absolutely! They stay fresh for up to 4 days at room temperature or can be frozen for up to 2 months.

What’s the best substitute for molasses?

Dark brown sugar can work in a pinch, though it won’t have the same depth of flavor.

Can I make these gluten-free?

Yes! Use a 1-to-1 gluten-free baking mix in place of all-purpose flour.

How do I prevent the bars from drying out?

Avoid overbaking and store them in an airtight container to keep them moist.

Can I add frosting?

Definitely! Cream cheese frosting or a simple powdered sugar glaze pairs beautifully with these bars.

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