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Gingerbread Bars Recipe: Easy Sally’s Holiday Treats for Festive Baking

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These chewy, soft gingerbread bars are packed with warm spices and molasses, making them the perfect festive treat for holiday gatherings. Quick to prepare and easy to customize, they’re a crowd-pleaser that’s ideal for gifting or snacking.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) packed brown sugar (light or dark)
  • 1 large egg, room temperature
  • 1/3 cup (80ml) unsulphured molasses
  • 1 1/2 cups (190g) all-purpose flour (or gluten-free blend)
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Powdered sugar, for dusting (optional)
  • 1/2 cup (85g) white chocolate chips, melted with 1 teaspoon coconut oil (optional drizzle)
  • Sprinkles or crushed candied ginger (optional topping)

Instructions

  1. Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a large mixing bowl, beat butter and brown sugar together until light and fluffy (about 2-3 minutes).
  3. Add the egg and molasses; beat until fully combined and shiny.
  4. In a separate bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt.
  5. Gradually add dry ingredients to wet ingredients, mixing on low until just combined. Scrape down sides and bottom with a spatula. If batter is too stiff, add 1-2 tablespoons milk.
  6. Spread batter evenly into prepared pan using a spatula or damp hands.
  7. Bake for 22-25 minutes, until edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
  8. Cool pan on a wire rack for at least 30 minutes before slicing.
  9. Lift bars out using parchment overhang. Slice into squares or rectangles. Dust with powdered sugar or drizzle with melted white chocolate, if desired.

Notes

For gluten-free bars, use a 1-to-1 gluten-free flour blend. For dairy-free, substitute butter with plant-based margarine. To make vegan, replace the egg with a flaxseed egg (1 tbsp ground flaxseed + 2.5 tbsp water). Chill bars for 10 minutes before slicing for cleaner cuts. Customize spice level to taste and add mix-ins like dried cranberries or pecans for variation.

Nutrition

Keywords: gingerbread bars, holiday dessert, molasses, easy baking, Christmas treats, festive bars, Sally's recipes, chewy gingerbread, spiced bars, gingerbread squares

Find it online: https://blairrecipes.com/gingerbread-bars-recipe-easy-sallys-holiday-treats-for-festive-baking/