Gingerbread Cookie Bars
Get ready for all the cosy, warming flavours of gingerbread in a chewy cookie bar. These Gingerbread Cookie Bars are spiced just right with ginger, cinnamon, and a hint of molasses, making them perfect homemade bars from scratch for the festive season or just a cosy afternoon treat. They’re soft, chewy, and bursting with that classic gingerbread flavour everyone loves.
Why You’ll Love This Recipe
- Classic festive flavours – warming spices with a hint of molasses.
- Homemade from scratch – easy to make and full of authentic gingerbread taste.
- Soft and chewy – perfectly tender bars that slice cleanly.
- Perfect for sharing – great for bake sales, gifting, or a Christmas afternoon tea.
Ingredients Breakdown
- Butter – gives the cookie bars a rich, soft texture.
- Light brown sugar – moisture, sweetness, and a subtle caramel note.
- Molasses – key for classic gingerbread flavour and dark colour.
- Egg – binds the ingredients and adds chewiness.
- Vanilla extract – enhances the warm spice flavours.
- Flour – provides structure for the bars.
- Spices (ginger, cinnamon, nutmeg, cloves) – signature gingerbread warmth.
- Baking soda – helps the bars rise slightly and creates a tender texture.
- Salt – balances sweetness and enhances the spices.
- White Chocolate – helps to balance the molasses flavour and adds a touch of indulgence.
Instructions
- Preheat oven to 180°C (350°F) and line an 8-inch square tin with parchment paper.
- Cream butter and sugar until light and fluffy.
- Beat in molasses, egg, and vanilla extract until smooth.
- In a separate bowl, mix flour, spices, baking soda, and salt.
- Fold dry ingredients into the wet until just combined.
- Spread batter evenly in the prepared tin.
- Bake for 25-30 minutes until edges are set and the centre is slightly soft.
- Cool completely before slicing the gingerbread cookie bars.
Tips for Success
- Use fresh spices – they make the flavour vibrant.
- Don’t overmix – keeps bars tender and soft.
- Cool completely – ensures neat slices and prevents crumbling.
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Gingerbread Cookie Bars
Equipment
- Baking Paper/Greaseproof Paper
- Piping Bag (optional)
Ingredients
- 115 grams unsalted butter softened ½ cup
- 150 grams light brown sugar ¾ cup
- 1 tablespoon molasses or black treacle
- 1 large egg
- 1 teaspoon vanilla extract
- 150 grams plain flour 1 cup all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves optional
- ¼ teaspoon baking soda
- Pinch of salt
- 100 grams white chocolate to drizzle
Instructions
- Preheat oven to 180°C (350°F) and line an 8-inch square tin with parchment paper.
- Cream butter and sugar until light and fluffy.
- Beat in molasses, egg and vanilla extract until smooth.
- In a separate bowl, mix flour, spices, baking soda and salt.
- Fold dry ingredients into the wet until just combined.
- Spread batter evenly in the prepared tin.
- Bake for 25-30 minutes until edges are set and the centre is slightly soft.
- Cool completely before drizzling with white chocolate and slicing into bars.
For more gingerbread cookies, why not try Christmas Gingerbread Cookies or Ginger Molasses Cookies.
