Save This classic Swedish ginger snap cookie bar recipe transforms traditional pepparkakor into a soft, chewy treat that's much easier to make than individual cookies. The warm spices create that nostalgic holiday flavor while the white chocolate drizzle adds a perfect touch of sweetness to balance the spicy notes.
I discovered this recipe while trying to simplify holiday baking for a large family gathering. What started as a time-saving experiment has become our most requested holiday treat, with relatives asking for the recipe year after year.
Ingredients
- All purpose flour: provides the structure while keeping the bars tender when measured correctly
- Baking soda: gives just enough lift without making them cakey
- Fine salt: balances the sweetness and enhances the spice notes
- Ground ginger: delivers that signature warm heat essential to ginger snaps
- Ground cinnamon: adds depth and warmth to complement the ginger
- Ground cloves: provide that distinctive holiday spice aroma in small amounts
- Unsalted butter: using melted butter creates a chewier texture than creamed butter
- Brown sugar: adds moisture and a rich molasses undertone
- Molasses: provides that classic ginger snap flavor use unsulphured for best results
- Large egg: binds everything together while adding richness
- White chocolate chips: choose high quality chips that contain actual cocoa butter
Instructions
- Prepare Your Space:
- Preheat your oven to exactly 350F and line your 8x8 baking pan with parchment paper, allowing some overhang on two sides to create handles for easy removal later. The parchment prevents sticking and makes cleanup much simpler.
- Mix Dry Ingredients:
- In a medium bowl, thoroughly whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves until completely combined. This ensures the spices and leavening agents are evenly distributed throughout the bars.
- Combine Wet Ingredients:
- In a large bowl, stir together the melted butter, brown sugar, and molasses until smooth and glossy. The mixture should look like caramel. Add the egg and mix until fully incorporated. The warmth from the melted butter helps to dissolve the sugar crystals.
- Create The Batter:
- Gradually fold the dry ingredients into the wet mixture using a rubber spatula. Stir just until no dry streaks remain. Overmixing will develop gluten and make your bars tough instead of tender and chewy.
- Bake To Perfection:
- Spread the thick batter evenly in your prepared pan, smoothing the top with a spatula. Bake for 22 to 26 minutes, until the edges are set but the center still looks slightly underdone. A toothpick inserted should come out with a few moist crumbs but no wet batter.
- Add The Finishing Touch:
- After the bars have completely cooled, melt the white chocolate chips in a microwave in 30 second intervals, stirring between each until smooth. Use a fork or piping bag to drizzle the melted chocolate over the bars in a decorative pattern. Allow the chocolate to set completely before cutting.
Save The molasses is truly the secret ingredient in these bars. My grandmother always insisted on using the darkest molasses available for her pepparkakor, claiming it gave them that authentic Swedish flavor that reminded her of childhood winters in Stockholm. I've found that unsulphured molasses provides the best balance of bittersweet flavor without overpowering the spices.
Storage Tips
These ginger snap bars keep beautifully at room temperature in an airtight container for up to 5 days. Place pieces of parchment paper between layers to prevent sticking. For longer storage, wrap individual bars in plastic wrap, then place in a freezer bag for up to 3 months. Thaw at room temperature for about an hour before serving.
Spice Variations
While the traditional Swedish spice blend is perfect as written, you can customize these bars to suit your taste preferences. For a more intense ginger flavor, add 2 tablespoons of finely minced crystallized ginger to the batter. If you prefer a stronger clove presence, increase to 1/2 teaspoon. Adding 1/4 teaspoon of freshly ground black pepper creates a subtle heat that enhances the ginger even further.
Holiday Gift Packaging
These bars make excellent holiday gifts because they travel well and maintain their texture for days. Cut them into neat squares and place in decorative tins lined with parchment paper. For a festive touch, include a handwritten recipe card and a small jar of ground cinnamon or ginger. Tie with a ribbon and attach a traditional Swedish ornament for an authentic Scandinavian gift.
Serving Suggestions
Serve these bars slightly warmed with a scoop of vanilla ice cream for a decadent dessert. Pair with hot mulled cider or glögg Swedish mulled wine for an authentic experience. Crumble over yogurt with fresh pears for a spiced breakfast treat.
The History Behind The Bars
Traditional pepparkakor cookies date back to 16th century Sweden, where they were often cut into heart or star shapes and hung as Christmas decorations. This bar version maintains all the classic flavors while simplifying the process. In Sweden, it was once believed that if you placed a pepparkakor cookie in your palm and made a wish, then pressed the center until it broke into three pieces, your wish would come true if you could keep the wish secret.
Save A reader once told me she made these bars for her Swedish grandfather who hadn't tasted authentic pepparkakor since leaving Sweden decades ago. He was moved to tears by how similar the flavor was to his mother's cookies. Another family shared that making these bars has become their new Christmas Eve tradition, with everyone taking turns drizzling the white chocolate in different patterns.
Enjoy these tender, chewy ginger snap bars that are a delightful shortcut to classic holiday flavors. They are perfect on their own or as a sweet, spiced accompaniment to your favorite warm beverage.
Recipe FAQ
- → What gives these bars their signature snap and spice?
The blend of ground ginger, cinnamon, and cloves combined with molasses and brown sugar creates the classic pepparkakor flavor and texture.
- → How do I ensure the bars stay soft and chewy?
Remove the bars from the oven as soon as the center is just set; overbaking can make them crispier rather than chewy.
- → Can I customize the drizzle flavor?
Absolutely! Try milk or dark chocolate instead of white chocolate, or add a touch of orange zest for extra brightness.
- → What's the best way to cut the bars cleanly?
Let the bars cool completely, then chill before slicing to achieve neat, sharp edges without crumbs.
- → Is there a way to add a Scandinavian twist?
Incorporate one teaspoon of grated orange zest into the batter for a fragrant citrus note.