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Gingerbread Bars

Gingerbread Bars

Gingerbread Bars

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Gingerbread Bars
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Course: BarsDifficulty: Easy



This is a moist, chewy whole wheat bar with ground and fresh ginger for a punch of flavor. A topping of turbinado sugar gives them a little crunch.


  • 1 cup butter, softened

  • 1 cup dark brown sugar, packed

  • 1/2 cup granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1 tablespoon fresh grated ginger

  • 2 cups whole wheat flour

  • 1/2 teaspoon baking soda

  • 1 teaspoon cinnamon

  • 1 teaspoon allspice

  • 1 teaspoon ground ginger

  • or, instead of the three dried spices above, use 3 teaspoons of pumpkin pie spice or Speculaas spice, or to taste

  • pinch salt

  • 1/4 cup turbinado sugar, or any larger grain and easily pourable brown-ish sugar such as muscovado, demerara, “Natural Cane Sugar”, “Sugar in the Raw”, etc.


  • Preheat oven 350F and line a 9×13-inch baking pan with greased parchment paper or aluminum foil. Leave an overhang so you can lift out the bars.
  • In a large mixing bowl, beat the butter with the brown and granulated sugars until creamy. Beat in eggs, one at a time. Blend in vanilla and grated fresh ginger. Set aside.
  • In another bowl, stir together the flour, the baking soda, cinnamon, allspice, ground ginger and the salt. Stir the flour mixture into the butter mixture until well blended.
  • Press the batter evenly into the prepared pan, smoothing the top down. It will be a fairly thin coating. Sprinkle evenly with turbinado sugar.
  • Bake for about 25 or until a toothpick in the center comes out with a few moist crumbs. Cool completely in the pan, then lift out with the overhang of parchment or foil and remove to a cutting board to cut into squares. Refrigerate until serving.


  • This was adapted from this recipe for Chai Gingerbread Bars. I removed the chai tea leaves and added a not-optional of the larger grained dry brown sugars for the crunchy topping.


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