These Brown Butter and Espresso Gingerbread Cookie Bars are my cozy, grown-up twist on a holiday classic! The texture is super chewy, almost brownie-like and the brown butter gives a delicious nutty flavor. Mixing in espresso powder gives a bold flavor that balances the sweetness and classic gingerbread spices. These are great on their own or top with a simple cinnamon and powdered sugar glaze!
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A Quick Look At The Recipe
Recipe: Chewy Gingerbread Cookie Bars
Ready In: 45 minutes (no chilling!)
Serves: 18 servings
Staple Ingredients: molasses, cinnamon, ground ginger, butter, espresso powder, brown sugar, flour.
What Makes It Special: these chewy gingerbread bars will want to make you never go back to the traditional crunchy gingerbread cookies. Loaded with specs from the nutty brown butter and perfectly spiced, these will be a favorite on any cookie tray. A touch of espresso powder adds a rich bold flavor that you’ll love!
As a kid I always thought gingerbread was a “adult” cookie, the crunchy spiced cookies didn’t appeal to me. Even as an adult I thought of the crunchy packaged gingerbread house kits or store-bought ginger snap cookies. Never really something I reached for, but if I would have known about these chewy gingerbread bars I think I could have been a fan!
While testing these I could tell by the batter alone they were going to be good, plus my whole house smelled quite delicious while baking! The spice in these bars isn’t over-powering and is balanced nicely by the bold espresso powder and butter brown butter. Molasses gives a dark color and that essential flavor by keeping the dough soft and chewy.
If you’re looking to make gingerbread this year I highly suggest you give these a try, they would be so good served warm with a scoop of vanilla bean ice cream. Yum! Or pair on a cookie tray with my peppermint chocolate sugar cookie bars, chocolate peppermint thumbprint cookies, or these popular egg nog sandwich cookies!
Find all of my desserts bars and cookies here for more inspiration!
Key Ingredients
- All-purpose flour: Creates the soft, chewy cookie bar texture. No substitutes here.
- Cardamom: Adds a light floral note that deepens the gingerbread flavor, optional if you don’t have it.
- Nutmeg: Warm and cozy, just a touch for balance. Freshly grated if possible.
- Ground ginger: Essential for gingerbread. Adjust up if you love a stronger bite.
- Ground cinnamon: The main spice that ties everything together. Use a fresh, aromatic cinnamon for best flavor.
- Unsalted butter: Browned for nutty flavor. Regular melted butter works in a pinch.
- Light brown sugar: Keeps the bars soft, chewy, and slightly caramelized. Dark brown sugar works for a deeper molasses flavor.
- Granulated sugar: Helps create that cookie-bar chew and keeps the sweetness balanced.
- Eggs: Bring everything together and add richness. Room temperature works best for smooth mixing.
- Molasses: Classic gingerbread flavor and moisture. Use unsulfured molasses.
- Instant espresso powder: Enhances the brown butter and spices without overpowering. Decaf works if preferred.
How to Make The Gingerbread Bars
Let’s talk a little about how to make the cookie bar recipe (The printable instructions are in the recipe card below.)
Quick Overview:
- Brown butter.
- Combine wet ingredients, fold in dry ingredients.
- Transfer to prepared baking pan and bake.
- Let cool and slice. Add glaze if desired.
- Preheat oven to 350 degrees F. Grease or line a 9×13″ baking pan, set aside. In a small mixing bowl combine the flour, baking powder, spices, and salt, stir to combine and set aside.
- Add butter to a saucepan, heat over medium-high heat stirring constantly for 5-7 minutes until the butter starts to brown. Scrape any brown bits off the bottom. Remove butter from the heat before it burns, you want it to have a dark amber color and nutty smell. Allow to cool slightly and transfer to a large mixing bowl.
- To the butter, add in the brown sugar, granulated sugar, eggs, vanilla, molasses, and espresso powder. Whisk to combine. Add in the dry ingredients and mix until combined.
- Transfer to the prepared baking pan and spread out evenly, this can be done with an offset or rubber spatula or your hands.
- Bake at 350 degrees for 27-30 minutes or until a toothpick inserted comes out clean. Remove from the oven and allow to cool completely before slicing.
Flavor Boost
If desired, for that classic gingerbread vibe, whip up a quick mix of 1 cup powdered sugar, 1 tsp ground cinnamon, and 1-2 tablespoons heavy cream until smooth. Adjust thickness as needed. Drizzle the glaze over top of the gingerbread bars for some extra sweetness and spice!
Rachel’s Baking Tips
- Brown your butter fully: Let the butter turn golden with tiny brown specks. This is where all the nutty flavor comes from!
- Use fresh spices: Gingerbread flavor relies heavily on spice strength. Check your cinnamon, ginger, and nutmeg to make sure they are aromatic.
- Cool the butter slightly: Warm butter can scramble the eggs or make the batter greasy. Let it cool slightly before combining ingredients.
- Do not overmix the batter: Stir just until the flour disappears. Overmixing creates dense bars instead of that soft chewy texture.
- Line your pan with parchment: This keeps the bars from sticking and makes it easy to lift them out cleanly for slicing.
- Bake until the center looks set: These bars continue to firm up as they cool. Pull them when the edges are lightly golden and the center is set.
Brown Butter Espresso Gingerbread Cookie Bars
Equipment
- 9×13" Baking pan
Ingredients
- 2 1/2 cups All-purpose flour
- 1 tsp Baking powder
- ½ tsp Salt
- 1/4 tsp Cardamom
- 1/4 tsp Nutmeg
- 1/4 tsp Ground ginger
- 2 tsp Ground cinnamon
- 1 cup Unsalted butter
- 1 cup Light brown sugar, packed
- 1 cup Granulated white sugar
- 2 whole Eggs, room temperature
- 1 tbsp Vanilla extract
- 1/2 cup Molasses
- 1 tbsp Instant Espresso Powder
Instructions
- Preheat oven to 350 degrees F. Grease or line a 9×13" baking pan, set aside. In a small mixing bowl combine the flour, baking powder, spices, and salt, stir to combine and set aside.2 1/2 cups All-purpose flour, 1 tsp Baking powder, ½ tsp Salt, 1/4 tsp Cardamom , 1/4 tsp Nutmeg, 1/4 tsp Ground ginger, 2 tsp Ground cinnamon
- Add butter to a saucepan, heat over medium-high heat stirring constantly for 5-7 minutes until the butter starts to brown. Scrape any brown bits off the bottom. Remove butter from the heat before it burns, you want it to have a dark amber color and nutty smell. Allow to cool slightly and transfer to a large mixing bowl.1 cup Unsalted butter
- To the butter, add in the brown sugar, granulated sugar, eggs, vanilla, molasses, and espresso powder. Whisk to combine. Add in the dry ingredients and mix until combined.1 cup Light brown sugar, 1 cup Granulated white sugar , 2 whole Eggs, 1 tbsp Vanilla extract, 1/2 cup Molasses , 1 tbsp Instant Espresso Powder
- Transfer to the prepared baking pan and spread out evenly, this can be done with an offset or rubber spatula or your hands.
- Bake at 350 degrees for 27-30 minutes or until a toothpick inserted comes out clean. Remove from the oven and allow to cool completely before slicing.
Notes
- Brown the butter fully: Let it turn golden for the deepest flavor.
- Use high quality spices: Fresh cinnamon, ginger, and cloves make the gingerbread flavor come through the best.
- Do not overmix: Stir until the flour disappears to keep the bars soft.
- Watch the bake time: Pull them when the center looks set. They continue to set up as they cool.
- Customize the mix-ins: Add white chocolate, chopped dark chocolate, or even chopped nuts if you want a little texture or sweetness.
Nutrition
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Storage and Serving
Storage: Keep the bars in an airtight container at room temperature for 3 to 4 days. They stay soft and chewy. For longer storage, refrigerate up to 1 week or freeze for up to 2 months in a freezer-safe plastic bag.
Serving: These bars are great at room temperature. Dust with powdered sugar right before serving or drizzle with a simple powdered sugar icing.
Frequently Asked Questions
Yes. The bars will still taste like classic gingerbread and it won’t change the texture either, instant coffee would work also.
In a pinch you could use maple syrup, dark corn syrup, or even honey.
Yes, 6-8 ounces of dark chocolate, white chocolate, or chocolate chunks can be folded into the dough.
Yes. Freeze cut bars in a single layer, then transfer to a freezer bag or container. Thaw at room temperature for about 30 minutes before serving.
No, regular melted butter can be used but the brown butter adds a depth and nuttiness..
Helpful Recipe Tools
- USA Pan 9×13 – my go-to 9×13? and 8×8? pans, I love the sharp square corners and my desserts release easily!
- Rubber Spatula – a must have! I like these because they don’t come apart so I don’t have to worry about water getting inside the spatula and causing mold.
- Pyrex Mixing Bowl Set – I love this set of nesting bowls. Pyrex glass does not break easily so you can trust on these bowls for years, they come in 3 useful sizes and can stack.
- Parchment Paper – love this for lining pans, it helps to easily life out bars and brownies for slicing.
Did you try this recipe?
Let me know what you thought by leaving a comment below and sharing your final dish on Instagram, Facebook, & Pinterest!
Cheers!
-Rachel
