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To make these gingerbread cookie bars, you need the following ingredients: - 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, packed - ½ cup molasses - 1 large egg - 1 teaspoon vanilla extract - 1 cup powdered sugar (for frosting) - 2-3 tablespoons milk (for frosting) - Sprinkles or crushed candies (optional, for topping) These ingredients create a warm and cozy flavor that you will love. Sometimes, you may not have all the ingredients. Here are some easy swaps: - All-purpose flour: Use whole wheat flour for a healthier option. - Brown sugar: Honey or maple syrup can replace brown sugar. Use less since they are sweeter. - Molasses: You can use dark corn syrup if you don’t have molasses. - Egg: A flaxseed or chia seed mixture works well as an egg substitute. These substitutions keep your bars tasty and fun! To make your bars even more special, you can add frosting and toppings. Here’s what you need: - Frosting: Mix 1 cup powdered sugar with 2-3 tablespoons milk until smooth. - Toppings: Use colorful sprinkles or crushed candies for a festive look. These decorations add a joyful touch to your gingerbread cookie bars! {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This step ensures even baking. Take a 9x13-inch baking pan. Grease it lightly or line it with parchment paper. This helps with easy removal later. In a medium bowl, combine the dry ingredients. Add 2 ½ cups of 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. Whisk them together and set the bowl aside. Now, in a large bowl, beat ¾ cup of softened unsalted butter with 1 cup of packed brown sugar. Mix until it is light and fluffy. Then, mix in ½ cup of molasses, 1 large egg, and 1 teaspoon of vanilla extract. Stir well until everything is combined. Gradually add the dry mixture to the wet ingredients. Mix gently until just combined. Do not overmix, as this can make the bars tough. Spread the gingerbread batter evenly into your prepared pan. Use a spatula to smooth the top. Place the pan in the oven and bake for 20-25 minutes. To check if they are ready, insert a toothpick into the center. If it comes out clean, they are done. Once baked, let the bars cool in the pan for about 10 minutes. Then, move them to a wire rack to cool completely. This cooling time is key for perfect texture. Baking can be tricky, but I’ve got your back. Here are some common mistakes to watch for: - Not measuring flour properly: Use the spoon and level method. This helps you avoid packing too much flour. Too much flour makes bars dry. - Skipping the baking soda: This ingredient helps the bars rise. Don’t forget it! - Not cooling before frosting: Frosting warm bars can make it runny. Let them cool first for the best look. Frosting can make or break your bars. Here’s how to get it just right: - Start with powdered sugar: Use 1 cup of powdered sugar. It’s the base of a good frosting. - Add milk slowly: Start with 2 tablespoons of milk. Mix until smooth. If it’s too thick, add more milk a little at a time. - Spread it evenly: Use a spatula to cover all the bars well. Be gentle to keep the bars intact. Cutting and serving your gingerbread bars can be simple. Here’s how: - Use a sharp knife: A sharp knife helps you cut clean lines. This makes them look nice on a plate. - Cut when cool: Wait until the bars are completely cool. This prevents them from crumbling. - Serve with style: You can add sprinkles or crushed candies on top. This makes the bars more festive and fun! Pro Tips Chill the Dough: For a firmer texture, chill the gingerbread batter for 30 minutes before spreading it in the pan. This helps the bars maintain their shape while baking. Experiment with Spices: Feel free to add or substitute spices like allspice or cloves for a unique flavor profile that suits your taste. Frosting Consistency: Adjust the amount of milk in the frosting to achieve your preferred consistency—thicker for spreading or thinner for drizzling. Storage Tips: Store the cooled gingerbread bars in an airtight container at room temperature for up to a week, or refrigerate for longer freshness. {{image_2}} You can change the flavor of your gingerbread cookie bars. Try adding spices like cloves or cardamom for warmth. If you want a twist, add orange zest or lemon zest. For a sweeter touch, mix in chocolate chips or dried fruit. You can even make them spicier by adding more ground ginger or cinnamon. For a gluten-free version, swap all-purpose flour with a gluten-free blend. Look for one that includes xanthan gum. This will help mimic the texture of regular flour. You can also use almond flour or coconut flour. Just remember, these options may change the taste and texture a bit. To make gingerbread cookie bars vegan, replace the egg with flaxseed meal. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes to thicken. Use coconut oil or vegan butter instead of regular butter. For the frosting, use plant-based milk and a vegan powdered sugar. These swaps keep the flavors but make them plant-based. To keep your gingerbread cookie bars fresh, store them in an airtight container. Layer parchment paper between bars to prevent sticking. Place the container in a cool, dry spot. They stay good at room temperature for up to one week. If you want them to last longer, consider freezing them. To freeze your gingerbread cookie bars, start by letting them cool completely. Wrap each bar tightly in plastic wrap. Then, place the wrapped bars in a freezer-safe bag or container. They can last in the freezer for up to three months. When you're ready to enjoy, simply take out the desired amount. To reheat your gingerbread cookie bars, preheat your oven to 350°F (175°C). Place the bars on a baking sheet and warm them for about 5-10 minutes. This warms them through and brings back their soft texture. You can also use a microwave for a quick heat-up. Heat them in 10-second bursts until warm. Enjoy your cozy treat! Yes, you can use fresh ginger. Use about one tablespoon of grated fresh ginger. This will give a bright, zesty flavor. Fresh ginger has more moisture, so reduce the liquid in the recipe slightly. You may want to add a little more flour to balance it out. Gingerbread cookie bars last about one week. Store them in an airtight container at room temperature. If you want them to last longer, keep them in the fridge. They will stay fresh for about two weeks when chilled. Yes, you can make gingerbread cookie bars in advance. They taste great after a day or two. Just make sure to cool and frost them before storage. For best flavor, frost them the day you plan to serve them. In this blog post, we explored how to make delicious gingerbread cookie bars. We covered key ingredients and helpful substitutions. You learned step-by-step baking instructions and tips for avoiding mistakes. We discussed fun flavor variations and storage methods too. Now, you’re ready to bake your own bars. With the right tips, your gingerbread cookie bars will impress everyone. Enjoy the process and share your tasty treats!

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 200 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
  • 1 cup brown sugar, packed
  • 0.5 cup molasses
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar (for frosting)
  • 2-3 tablespoons milk (for frosting)
  • to taste sprinkles or crushed candies (optional, for topping)

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper for easy removal.
  • In a medium bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, baking soda, and salt. Set aside.
  • In a large bowl, beat the softened butter and brown sugar together until light and fluffy.
  • Mix in the molasses, egg, and vanilla extract until well combined.
  • Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined.
  • Spread the gingerbread batter evenly into the prepared baking pan, smoothing the top with a spatula.
  • Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the gingerbread bars to cool in the pan on a wire rack for about 10 minutes before transferring them to cool completely.
  • Once cool, prepare the frosting by combining powdered sugar with 2 tablespoons of milk, mixing until smooth. Add more milk if needed for a spreadable consistency.
  • Spread the frosting over the cooled gingerbread bars and top with colorful sprinkles or crushed candy for extra festivity, if desired.
  • Cut into square or rectangular bars for serving and enjoy!

Notes

Optional toppings can enhance the festive look.
Keyword bars, cookies, gingerbread, holiday