Ginger Molasses Cookie Bars – Chewy, Spiced & Perfect for Holiday Baking!

There’s just something magical about the scent of Ginger Molasses Cookie Bars wafting through the kitchen. That warm, cozy blend of ginger, cinnamon, and rich molasses feels like the holidays wrapped up in dessert form. These bars are chewy, thick, and full of nostalgic flavor — the kind that makes you want to curl up with a blanket, a mug of coffee, and a good holiday movie.

I’ll be honest — I didn’t set out to reinvent a classic. My mom’s molasses cookies are legendary in our family. They’re soft, perfectly spiced, and the definition of comfort. But when life got busy (and let’s face it, holiday baking can be a marathon), I decided to take a little shortcut. Instead of rolling out dozens of individual cookies, I pressed the dough into a 9×13-inch pan, crossed my fingers, and hoped for the best.

The result? Pure chewy perfection. The bars baked up thick and golden, with that signature crackly top dusted in sparkling sugar. One bite, and I knew I had a winner — all the same deep, spiced flavor of my mom’s cookies, but with half the effort.

So if you’re short on time but still want that homemade holiday magic, these bars are your new secret weapon. Think of them as your laid-back holiday cookie — just as delicious, but way less work.

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What Makes These Ginger Molasses Cookie Bars So Irresistible

There’s something about Molasses Bars that captures the very essence of the season. The rich, deep sweetness of molasses mixed with warm ginger spice creates a nostalgic, cozy flavor that feels straight out of a Christmas storybook.

But here’s the kicker — these bars aren’t just about flavor. The texture is what really seals the deal. They’re soft and chewy in the center, with just the right amount of crisp around the edges. Each bite melts into that sticky-sweet perfection that’s basically impossible to stop eating.

And if you’ve ever baked Gingersnap Bars or Molasses Brownies, you’ll know exactly what I mean — that moment when the edges caramelize just enough to give a satisfying bite, while the middle stays tender and rich.

The best part? You only need one pan. No rolling, no scooping, no endless batches. Just mix, bake, cool, and slice. You get all the flavor and half the cleanup. Honestly, what’s not to love?

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The Story Behind These Ginger Molasses Cookie Bars

Every great recipe has a little backstory, and this one starts with my mom’s kitchen — the kind that always smelled like butter, vanilla, and freshly baked cookies. Her molasses cookies were the highlight of every December, a family tradition that marked the start of holiday baking season.

I remember sneaking dough from the mixing bowl (sorry, Mom!) and watching the cookies crackle and puff up in the oven. They were pure holiday joy in edible form. But fast forward a few years, and between work, kids, and endless December to-do lists, I didn’t always have the luxury of time to bake three dozen cookies.

That’s when inspiration struck. I figured, why not take that same dough and make Ginger Cookie Bars instead? One pan, one bake — done. And just like that, these chewy wonders were born.

Now, every year, I make both versions: Mom’s classic cookies for nostalgia, and these bars for sanity. It’s the best of both worlds.

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Simple Ingredients, Big Holiday Flavor

These Holiday Bars Recipes call for pantry staples, which means you can whip them up anytime the craving hits (and trust me, it will hit often).

Here’s what you’ll need:

• Unsalted Butter – Adds richness and helps with that chewy texture.
• Brown Sugar – Gives sweetness and depth of flavor.
• Molasses – The star ingredient! Deep, caramelized, and beautifully sticky.
• Egg – Binds everything together for a tender crumb.
• All-Purpose Flour – The base that holds all that deliciousness.
• Baking Soda – Helps the bars rise just enough.
• Ground Ginger, Cinnamon & Cloves – The holy trinity of holiday spice.
• Salt – Balances the sweetness perfectly.
• Sparkling Sugar – Adds a festive crunch on top.

That’s it! Simple, cozy ingredients that transform into something extraordinary.

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How to Make the Best Ginger Molasses Cookie Bars

Alright, ready to get baking? Here’s how to bring these chewy delights to life:

Step 1: Preheat & Prep
Heat your oven to 350°F (175°C) and grease a 9×13-inch baking pan or line it with parchment paper. This helps with easy removal later — no sticking, no stress.

Step 2: Mix the Wet Ingredients
In a large bowl, cream together the butter and brown sugar until fluffy. Add the egg and molasses, and beat until smooth and glossy.

Step 3: Combine the Dry Ingredients
In another bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. Gradually add the dry mixture to the wet mixture until just combined — don’t overmix or your bars will turn tough.

Step 4: Spread & Sprinkle
Spread the dough evenly into your prepared pan. Sprinkle a generous layer of sparkling sugar on top — this creates that irresistible crackly finish.

Step 5: Bake to Perfection
Bake for 20–25 minutes, until the edges are set and the center looks slightly underdone (it’ll continue baking as it cools).

Step 6: Cool & Slice
Let the bars cool completely before cutting into squares. If you can resist diving in early, you’ll be rewarded with clean, chewy slices.

Step 7: Enjoy the Magic
Grab a piece, take a bite, and try not to eat half the pan. You’ve been warned.

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Pro Tips for Perfect Ginger Molasses Cookie Bars

To take these Glazed Molasses Bars to the next level, here are a few tricks I swear by:

• Don’t overbake! The bars should be slightly soft in the middle when you take them out. They’ll firm up as they cool.
• Use fresh spices. Old ginger or cinnamon can lose their punch — fresh ones make a huge difference.
• Add a glaze or drizzle. A simple lemon icing (just powdered sugar and lemon juice) adds a lovely bright contrast to the warm spices.
• Line the pan. Parchment paper makes for super easy cleanup and perfect bar removal.
• Double up. Making these for a crowd? Double the batch and bake in two pans. They disappear fast!

Delicious Variations to Try

These bars are amazing as-is, but if you’re like me and love to experiment, here are a few fun twists:

• Molasses Bar à la chocolate – Stir in a handful of mini chocolate chips for a surprise sweet bite.
• Gingersnap Bars remix – Add crushed gingersnaps on top for a bit of crunch.
• Molasses Brownies twist – Swirl a bit of cream cheese into the batter before baking for a decadent marble effect.
• Glazed Molasses Bars – Top with a thin vanilla or lemon glaze once cooled.
• Holiday Bars Recipes upgrade – Sprinkle candied ginger or white chocolate chunks on top before baking.

You really can’t go wrong — these bars are the kind of base recipe that’s endlessly adaptable.

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The Best Way to Serve Ginger Molasses Cookie Bars

These Ginger Molasses Cookie Bars are fabulous on their own, but a few extras make them truly swoon-worthy.

Try serving them:

• Warm with vanilla ice cream. The hot-and-cold combo? Unreal.
• With coffee or tea. That spicy-sweet flavor pairs perfectly with a hot drink.
• As part of a dessert board. Add fudge, truffles, and shortbread for a festive spread.
• At cookie swaps. You’ll stand out with these chewy, unique squares instead of standard cookies.

And if you’re celebrating National Molasses Bar Day (yes, it’s real — March 8th, mark your calendar!), this is the ultimate treat to bake and share.

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Quick Tips for Storage & Leftovers

Got leftovers? Lucky you. These bars actually taste even better the next day once the flavors have time to settle.

• Room Temperature: Store in an airtight container for up to 5 days.
• Freezer-Friendly: Wrap tightly and freeze for up to 3 months. Thaw at room temp or warm briefly in the microwave.
• Reheat Hack: Pop a bar in the microwave for 10 seconds for that just-baked softness.

They’re basically foolproof — no drying out, no weird textures. Just pure, chewy goodness every single time.

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FAQs About Ginger Molasses Cookie Bars

Can I make these ahead of time?
Absolutely! They store beautifully, so bake them a day or two ahead for stress-free entertaining.

Can I use blackstrap molasses?
You can, but it’ll create a deeper, slightly more bitter flavor. Regular molasses keeps the bars perfectly balanced and sweet.

Can I make them gluten-free?
Yep! Substitute a 1:1 gluten-free flour blend and you’re good to go.

Can I add frosting instead of glaze?
Sure thing — cream cheese frosting works so well here if you want a richer finish.

Do they travel well?
They sure do. Stack them in a tin or airtight box, and they’ll hold up beautifully for gifting or cookie swaps.

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Final Thoughts

There’s a reason these Ginger Molasses Cookie Bars have earned a permanent spot in my holiday lineup — they’re simple, nostalgic, and downright addictive. They taste like everything you love about the holidays in one chewy, perfectly spiced bite.

Whether you’re baking for Recipes For Family Gatherings, hosting friends, or just treating yourself after a long day, these bars always deliver.

And let’s be real — any dessert that lets you bake once and feed a crowd deserves a gold star.

So the next time you’re craving something sweet, spicy, and effortlessly cozy, skip the cookies and go for the bars. After all, it’s not just baking — it’s comfort in square form.

Happy baking, friends — and don’t forget to save a few bars for yourself before they disappear! Print