Swedish Ginger Snap Cookie Bars (Printable)

Spiced ginger snap bars with a chewy texture, topped with a sweet white chocolate drizzle for extra indulgence.

# Components:

→ For the Bars

01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon fine salt
04 - 2 teaspoons ground ginger
05 - 1 teaspoon ground cinnamon
06 - 1/4 teaspoon ground cloves
07 - 3/4 cup unsalted butter, melted
08 - 3/4 cup packed brown sugar
09 - 1/3 cup molasses
10 - 1 large egg

→ For the Drizzle

11 - 3/4 cup white chocolate chips

# Method:

01 - Preheat oven to 350°F (175°C). Line an 8x8 inch pan with parchment paper for easy removal.
02 - In a medium bowl, whisk together the all-purpose flour, baking soda, fine salt, ground ginger, ground cinnamon, and ground cloves until well combined.
03 - In a separate bowl, stir together the melted unsalted butter, packed brown sugar, molasses, and the large egg until smooth. Gradually fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
04 - Spread the batter evenly into the prepared pan. Bake for 22 to 26 minutes, or until the center is set. Be careful not to overbake to ensure a chewy texture.
05 - Allow the bars to cool completely in the pan. Meanwhile, melt the white chocolate chips (you may add a teaspoon of neutral oil to help with smoothness, if desired). Drizzle the melted white chocolate over the cooled bars. Allow the chocolate to set before slicing.

# Expert Advice:

01 -
  • Perfect balance of ginger snap flavor in an easy bar format
  • Ready in under 45 minutes from start to finish
  • Makes clean slices that are perfect for holiday cookie exchanges
  • Creates that warm spice aroma throughout your home
02 -
  • These bars stay fresh for up to 5 days in an airtight container
  • The flavor actually improves on day 2 as the spices meld
  • Can be made ahead and frozen for up to 3 months
03 -
  • Always let your melted butter cool slightly before adding other wet ingredients to prevent cooking the egg
  • Line your pan with parchment paper extending up the sides for easy removal and slicing
  • For the cleanest cuts, refrigerate the finished bars for 30 minutes before slicing with a warm knife

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