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Gingerbread Bars with Cinnamon Vanilla Glaze

Gingerbread bars with a buttery cinnamon vanilla glaze that get even better as a day or two passes and the flavors develop.

Holiday season is fast approaching and today I’ve got the perfect chewy bar recipe for fans of that famous spicy gingerbread flavor.

The texture of these gingerbread bars is wonderfully chewy, somewhere in between a dense bar and a chewy cookie. The spice level is moderate to me, but definitely developed into a stronger flavor on day 2 or 3. This makes it a perfect recipe for making ahead of time.

I cut these bars into small squares, iced them with the buttery cinnamon vanilla glaze and allowed the glaze to set up for several hours. Store at room temperature in a covered container and you are all set to go. Enjoy!

Gingerbread Bars with Cinnamon Glaze

Gingerbread Bars with Cinnamon Vanilla Glaze

Chewy gingerbread bars topped with a buttery, cinnamon vanilla glaze.
5 from 2 votes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 16
Calories 222 kcal


  • 8 Inch Square Baking Pan
  • Stand Mixer
  • Hand Mixer


  • For the bars:
  • 1/2 cup butter softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 3/4 teaspoon vanilla
  • 1/4 cup molasses
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon cloves
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/2 teaspoon salt
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • For the glaze:
  • 1 cup powdered sugar
  • 2 Tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 2-3 Tablespoons milk


  • Preheat oven to 325-f degrees. Line an 8×8-inch baking pan with foil and lightly spray with cooking spray.
  • Cream the butter and sugar for 2 minutes. Add egg, molasses and vanilla and stir well. Add the spices and flour together in a bowl. Mix the dry ingredients with the creamed butter and sugar. Mixture will be very thick.
  • Add to the prepared baking pan and pat it in evenly to cover the pan.
  • Bake for 25 minutes, removing when the edges are starting to turn brown. Set aside to cool.
  • To make the glaze, combine all ingredients in a mixing bowl and blend with a hand mixer until no clumps of powdered sugar remain. When the gingerbread bars have cooled, add the glaze to the tops and set aside to let set up a bit. Glaze will remain fairly soft.


Gingerbread bar recipe from Cookin’ up North, via Lauren’s Latest. Icing recipe slightly adapted from Mama Gourmand.


Calories: 222kcalCarbohydrates: 37gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 29mgSodium: 213mgPotassium: 113mgFiber: 1gSugar: 24gVitamin A: 239IUVitamin C: 1mgCalcium: 26mgIron: 1mg
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