There’s something incredibly nostalgic about the smell of ginger, cinnamon, and molasses wafting through the kitchen during the holidays. These Ginger Molasses Bars with Vanilla Drizzle are everything you want in a festive, cozy dessert—soft and chewy with just the right amount of spice, and finished with a sweet, delicate drizzle of vanilla glaze. They capture the warmth of the season in every bite and are perfect for gifting, sharing, or quietly sneaking with a hot mug of tea. Whether you're knee-deep in holiday baking or just want something simple to add to your list of Christmas desserts ideas, these bars are a standout. They’re easy to make, transport well, and taste like the best parts of December.
Ginger Molasses Bars with Vanilla Drizzle
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Dessert
Cuisine American
Mixing Bowls (Large and Medium) You'll need a couple for separating dry and wet ingredients.
Hand or stand mixer A stand mixer with a paddle attachment is ideal, but a handheld electric mixer works just as well.
Rubber spatula or wooden spoon For folding and scraping.
9x13-inch baking pan This ensures even thickness and chewy bars. You can also use a metal pan for more even browning.
Parchment paper Helps with easy removal and cleaner edges.
Wire Rack For cooling.
Whisk To mix the glaze until smooth.
Drizzling Spoon or Small Piping Bag To apply the vanilla drizzle neatly.
For the Ginger Molasses Bars
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup unsalted butter softened
- 1 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1/4 cup unsulphured molasses
- 1 teaspoon vanilla extract
For the Vanilla Drizzle
- 1 cup powdered sugar
- 2 tablespoons milk add more as needed for consistency
- 1/2 teaspoon vanilla extract
Preheat and Prep the Pan
Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving a little overhang on the sides so you can lift the bars out easily once they’ve cooled.
Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, cloves, and salt. Set aside.
Cream Butter and Sugars
In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy. This should take about 2-3 minutes using a stand mixer or 4-5 minutes with a hand mixer.
Add Wet Ingredients
Beat in the egg, then mix in the molasses and vanilla extract. Scrape down the sides of the bowl to ensure everything is well incorporated. The mixture should be smooth and creamy with a rich brown color from the molasses.
Combine Wet and Dry
Gradually add the dry mixture into the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix—stop as soon as no streaks of flour remain.
Spread in the Pan
Transfer the batter into your prepared baking pan. Use a spatula to spread it evenly, pressing gently into the corners.
Bake
Place in the oven and bake for 23–25 minutes, or until the edges are firm and a toothpick inserted in the center comes out with a few moist crumbs. Don’t overbake—these bars are meant to be soft and chewy.
Cool and Drizzle
Let the bars cool in the pan for about 10 minutes, then lift them out using the parchment paper and transfer to a wire rack to cool completely.
While they cool, whisk together the powdered sugar, milk, and vanilla extract to make the vanilla drizzle. If it's too thick, add a few more drops of milk; if too thin, add more powdered sugar.
Once the bars are fully cooled, drizzle the vanilla glaze over the top using a spoon or a piping bag. Let the glaze set before slicing.
Slice and Serve
Cut into squares or rectangles, depending on how generous you're feeling. These make beautiful additions to your holiday dessert table or cookie tins.
Pairings
These Ginger Molasses Bars pair beautifully with hot beverages like spiced chai, earl grey tea, or a strong cup of black coffee. For a more indulgent pairing, try serving them alongside eggnog or a scoop of vanilla bean ice cream. The warmth of the ginger and molasses plays perfectly with creamy, chilled contrasts.
If you're putting together a holiday spread, these bars are a great complement to lighter options like peppermint bark, shortbread cookies, or fresh citrus-based treats. They're also a great choice to balance out richer items like chocolate truffles or fudge.
FAQs
1. Can I use fresh ginger instead of ground ginger?
While ground ginger gives consistent flavor throughout the bars, you can substitute 1 tablespoon of freshly grated ginger. Be aware this will give a spicier and slightly more pungent kick.
2. Should I use dark or light molasses?
Use unsulphured dark molasses for that deep, rich flavor. Avoid blackstrap molasses, as it’s too bitter for this recipe.
3. Can I use whole wheat flour?
You can swap up to half of the all-purpose flour with whole wheat flour. Keep in mind this will make the bars a bit denser and heartier, which some people enjoy.
4. Can these be made ahead?
Absolutely. These bars keep well for up to 5 days in an airtight container at room temperature. You can also freeze them (without the drizzle) for up to 2 months and add the glaze after thawing.
5. What kind of butter should I use—salted or unsalted?
Always opt for unsalted butter when baking. It allows you to control the salt content more precisely, especially in sweet recipes like this.
