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Spiked Gingerbread Bars Recipe


  • 1 cup Unsalted Butter, Room temperature
  • 1 cup Granulated Sugar
  • 1/3 cup Light Brown Sugar
  • 1/3 cup Unsulfured Molasses
  • 2 large Eggs, Room temperature
  • 1 teaspoon Pure Vanilla Extract
  • 2 cups Unbleached All-Purpose Flour
  • 2 teaspoons Baking Soda
  • 2 teaspoons Ground Cinnamon
  • 2 teaspoons Ground Ginger
  • 1/2 teaspoon Ground Nutmeg
  • 1/2 teaspoon Allspice
  • 1/2 teaspoon Salt

For the Glaze:

  • 1/2 cup Confectioners Sugar
  • 2 ounces Bourbon
  • 1/4 teaspoon Pure Vanilla Extract


  1. Heat your oven to 350°F, grease a 9×9 square baking pan and line it with parchment paper.
  2. Add the butter and sugars to the bowl of your stand mixer fitted with the paddle attachment and mix on medium speed until light and airy about 2-3 minutes.
  3. Add in the eggs and beat for about 1 minute and then the molasses and vanilla extract. Mix until combined about 1-2 minutes and scrape down the sides of the bowl.
  4. In a medium bowl combine the flour, baking soda, spices and salt.
  5. Add to the mixer in two parts, mixing on low speed until combined.
  6. Scoop the dough into the prepared baking pan, spread into an even layer and bake for 23-25 minutes. The center should still be slightly gooey when it comes out of the oven, you want to make sure not to over bake the cookie bars.
  7. Let cool for about 1 hour on a wire rack, remove from the pan and cut into 9 squares.
  8. In a small bowl whisk together the confectioners sugar, bourbon and vanilla until smooth.
  9. Add more sugar if necessary for your desired consistency on the glaze and then drizzle over top of the bars.
  10. Let set for about 5-10 minutes before serving.
  11. Store in an airtight container at room temperature for 3-4 days.

By: Susan Palmer

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