Chewy Gingerbread Cookie Bars with Vanilla Icing
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I am so excited to share these chewy gingerbread cookie bars because they turned out exactly how I pictured them—soft, chewy and full of warm holiday flavor. They’re made in one bowl with melted butter, brown sugar, molasses and plenty of cozy spices, then baked in a 9 × 13-inch pan in about 25 minutes. Once they’re cool, I drizzle them with a simple vanilla butter icing and add a little flaky sea salt on top, which might be my favorite part. I am seriously in love with these bars, and I think they’re such an easy, delicious dessert to make and share at Christmas.
Gingerbread Cookies—but Make Them Bars
I don’t particularly love traditional gingerbread cookies. I know they’re fun to make and decorate, especially around Christmas, but I would much rather eat a soft and chewy cookie bar with more of a blondie-like texture.
So I started thinking—what if I took all that warm gingerbread flavor and turned it into a bar? No rolling out dough, no cookie cutters and no standing in the kitchen while several trays of cookies bake. Just one bowl, one pan and a whole lot less cleanup.
This is exactly how I love to bake, especially around the holidays when there are already a million other things going on. You still get a homemade Christmas dessert that feels festive and special, but it’s actually very simple to pull together.
And I can already picture walking into Christmas dinner with these arranged on a pretty tray. The white icing, flaky sea salt and warm gingerbread color make them look so festive without requiring any decorating skills. That alone makes me happy!
How I Tested These Gingerbread Bars
The first batch came out so chewy and delicious. I shared some with a friend, and she said they tasted just like Christmas. Then she told me, “You nailed it,” which is pretty much the best feedback you can get when you’re working on a new recipe.
My family loved them too, although they thought the first batch was a little sweet. I agreed. Some people love a super-indulgent dessert, but I wanted the molasses and gingerbread spices to come through without the bars tasting overly sugary. I reduced the brown sugar slightly, and that small adjustment made the final batch so much better.
When these molasses cookie bars bake, they don’t rise very much. The top gets a little wrinkly and rippled, and I’ll admit, I questioned them the first time I pulled the pan from the oven. But once they cooled and I cut into them, I knew they were exactly what I wanted. They’re fairly thin with a soft, dense and wonderfully chewy texture—not cakey at all.
My kids loved them too, which made me especially happy. I wasn’t sure what they would think because gingerbread has a stronger flavor than some of the treats they usually choose, but they kept coming back for more.
How to Make Gingerbread Cookie Bars
These bars come together quickly in one bowl, and the dough goes straight into the pan—no chilling required. Here’s a quick look at how to make them.
The Vanilla Icing and Sea Salt Make Them So Good
Once the bars are completely cool, it’s time for my favorite part—the vanilla butter icing and flaky sea salt.
The bars have plenty of warm flavor from molasses, ginger, cinnamon, cloves and nutmeg, but the vanilla butter icing makes them feel extra special. It adds just enough sweetness and sets into a soft finish that makes the bars easy to stack, transport and serve.
And please don’t skip the flaky sea salt! It cuts through the sweetness, brings out the warm spices and looks so pretty sprinkled over the white icing. You only need a little, but it really does make a difference.
These bars also taste even better the next day once all those gingerbread flavors have had time to sit. That means you can bake them ahead of time instead of trying to squeeze in one more thing on the day of your Christmas party or family gathering.
Also, let’s not forget how delicious they are with coffee. A chewy gingerbread bar and a hot cup of coffee in a quiet house is pretty much my ideal December moment.
An Easy Christmas Dessert for Sharing
One of the best things about these holiday cookie bars is how easy they are to share. One pan makes 24 bars, and you can cut them even smaller if you’re adding them to a Christmas cookie tray. They travel well, look festive and don’t require you to carry a pie plate or worry about serving individual slices.
They remind me of my Pecan Pie Bars because you get all that caramel-like, indulgent pecan pie flavor without making an entire pie from scratch. My Cranberry Bars are another easy holiday dessert with a sugar-cookie-like base and little bursts of tart cranberry.
The flavors are completely different, but all three recipes give you a festive dessert from one 9 × 13-inch pan. They’re easy to make, easy to transport and make enough to share—which is exactly the kind of recipe we need at Christmastime.
I would absolutely make these chewy gingerbread bars every year and bring them to any holiday party, cookie exchange or Christmas dinner. I’m really excited about this one, and I hope your family loves them as much as mine did.
If you make this recipe, please leave a comment and rating below. I would love to hear what you think!
Chewy Gingerbread Cookie Bars with Vanilla Icing
Soft and chewy gingerbread cookie bars made in one bowl with molasses, warm spices and a simple vanilla butter icing. Finish them with flaky sea salt for an easy Christmas dessert that’s perfect for sharing.
Ingredients
GIngerbread Cookie Bars
- 1 cup unsalted butter, melted and slightly cooled
- 1 cup packed light brown sugar
- ¼ cup granulated sugar
- ⅓ cup unsulphured molasses, such as Grandma’s Original
- 1 large egg
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 2½ cups all-purpose flour, spooned and leveled
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon baking soda
- ¾ teaspoon kosher saltVanilla Butter Icing
Vanilla Icing
- 1 cup powdered sugar
- 1 tablespoon unsalted butter, melted and slightly cooled
- 1 tablespoon water, plus more if needed
- ½ teaspoon pure vanilla extract
- Pinch of kosher salt
- Flaky sea salt, for finishing
Instructions
- Preheat the oven to 350°F. Line a 9 × 13-inch metal baking pan with parchment paper, leaving enough overhang to lift out the bars. Lightly grease the parchment paper.
- Add 1 cup melted butter, 1¼ cups brown sugar and ¼ cup granulated sugar to a large mixing bowl. Whisk until smooth and glossy.
- Add ⅓ cup molasses, 1 egg, 1 egg yolk and 2 teaspoons vanilla. Whisk until thoroughly combined.
- Add 2½ cups flour, 2 teaspoons ginger, 2 teaspoons cinnamon, ¼ teaspoon cloves, ¼ teaspoon nutmeg, ½ teaspoon baking soda and ¾ teaspoon kosher salt. Fold the ingredients together just until no dry streaks remain. The dough will be thick and soft.
- Transfer the dough to the prepared pan. Use an offset spatula or lightly greased hands to press it into a smooth, even layer.
- Bake for 24-26 minutes. Mine baked for 26 minutes. The edges should look set, while the center should look slightly soft but no longer wet. A toothpick inserted into the middle should come out with a few moist crumbs. Avoid baking until the toothpick is completely clean.
- Set the pan aside to cool completely. Once cooled, use the parchment-paper overhang to lift them from the pan.
- To prepare the icing, whisk together 1 cup powdered sugar, 1 tablespoon melted butter, 1 tablespoon milk, ½ teaspoon vanilla and a pinch of kosher salt until smooth.
- If the icing is too thick to drizzle, add additional milk ¼ teaspoon at a time. Keep the icing relatively thick so it will set properly.
- Drizzle the icing over the cooled bars and immediately sprinkle lightly with flaky sea salt. Let the icing set uncovered for 45–60 minutes before slicing.
- Cut into 24 bars and serve.
Notes
- Use regular unsulphured molasses, not blackstrap molasses. Blackstrap molasses will make the bars too bitter and intense.
- Measure the flour by spooning it into the measuring cup and leveling it off. Scooping directly from the bag can add too much flour and produce dry bars.
- Do not overbake. The center should still appear slightly soft when the bars come out of the oven. They will continue setting as they cool.
- Sprinkle the flaky sea salt lightly. It should balance the sweet icing without making the bars noticeably salty.
- The melted butter helps the icing set into a soft, slightly firm finish. Avoid adding too much milk or the icing will remain thin and sticky.
- Store the bars in an airtight container at room temperature for up to four days. Place parchment paper between layers if stacking.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving:Calories: 204Total Fat: 9gSaturated Fat: 5gUnsaturated Fat: 3gCholesterol: 37mgSodium: 108mgCarbohydrates: 30gFiber: 1gSugar: 19gProtein: 2g
Nutrition information is automatically calculated. Use as an approximation only.
