Save This hearty Swedish Ginger Snap Cookie recipe transforms the classic crisp pepparkakor cookies into soft, chewy bars that deliver all the warming spices you love. The white chocolate drizzle adds a touch of elegance perfect for holiday gatherings or afternoon coffee breaks.
I first discovered these bars when looking for a quicker alternative to traditional Swedish pepparkakor during our annual Christmas baking marathon. My Swedish grandmother approved so enthusiastically she asked for the recipe to share with her friends back in Stockholm.
Ingredients
- All purpose flour: provides the sturdy base these bars need while still remaining tender
- Baking soda: gives just enough lift without making them cakey
- Fine salt: balances the sweetness and enhances the spice flavors
- Ground ginger: the star flavor that gives these bars their signature warmth
- Ground cinnamon: adds depth and complementary sweetness
- Ground cloves: brings subtle intensity that makes these truly special
- Unsalted butter: melted for easy mixing and rich flavor
- Brown sugar: provides moisture and a caramel undertone
- Molasses: delivers that classic gingerbread color and distinctive flavor
- Large egg: binds everything together for the perfect texture
- White chocolate chips: melt beautifully for the decorative finish
- Neutral oil: helps thin the white chocolate for proper drizzling consistency
Instructions
- Prepare Your Workspace:
- Preheat your oven to 350°F and line an 8x8 inch baking pan with parchment paper. Make sure to leave some overhang on the sides for easy removal later. Having everything ready before you begin mixing ensures a smooth baking process.
- Mix The Dry Ingredients:
- In a medium bowl whisk together the flour baking soda salt ginger cinnamon and cloves until thoroughly combined. This even distribution of spices and leavening agents ensures consistent flavor and texture throughout your bars. Take an extra moment to break up any clumps of spices.
- Combine Wet Ingredients:
- In a large bowl stir together the melted butter brown sugar and molasses until smooth and well incorporated. The mixture should look glossy and uniform. Add the egg and mix until completely blended. The warm butter helps dissolve the sugar creating a smoother texture in the final bars.
- Create The Batter:
- Gradually add the dry ingredient mixture to the wet ingredients folding gently with a spatula until just combined. Avoid overmixing which can develop too much gluten and result in tough bars. The batter will be thick and somewhat sticky similar to a soft cookie dough.
- Bake To Perfection:
- Spread the batter evenly in your prepared pan using a spatula to push it into the corners and create a level surface. Bake for 22 to 26 minutes until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs. Allow to cool completely in the pan on a wire rack.
- Add The White Chocolate Finish:
- Once bars are completely cool place white chocolate chips and oil in a microwave safe bowl. Heat in 20second intervals stirring between each until just melted and smooth. Using a spoon or piping bag drizzle the white chocolate in a zigzag pattern across the bars. Let set completely before cutting.
Save The molasses is truly the secret ingredient in these bars. My grandmother always insisted on using a robust unsulphured molasses for authentic Swedish flavor. When I bake these during the holidays the rich aroma transports me straight back to childhood winters spent in her cozy kitchen watching her skillfully prepare traditional Swedish treats.
Storage And Freshness
These ginger snap bars maintain their soft chewy texture for up to 5 days when stored in an airtight container at room temperature. For longer storage wrap individual bars tightly in plastic wrap then place in a freezer bag where they'll keep beautifully for up to 3 months. The spice flavor actually intensifies over the first 24 hours making these an excellent make ahead dessert option.
Ingredient Substitutions
If you need to make adjustments to this recipe there are several workable substitutions. For a glutenfree version substitute a 11 glutenfree flour blend but add 1/4 teaspoon xanthan gum if your blend doesn't include it. Coconut sugar works wonderfully in place of brown sugar for a slightly different but complementary flavor profile. Dark corn syrup can substitute for molasses in a pinch though you'll lose some of the distinctive flavor.
Serving Suggestions
While these bars are delicious on their own they truly shine as part of a larger dessert experience. Serve slightly warmed with a scoop of vanilla ice cream for an elevated dessert. They pair beautifully with afternoon coffee especially darker roasts that complement the spices. For holiday gatherings arrange on a platter with traditional pepparkakor cookies and chocolate truffles for a Swedish inspired dessert board that showcases different textures.
Seasonal Adaptations
Winter Holidays add 1/2 teaspoon cardamom and substitute the white chocolate drizzle with a simple powdered sugar glaze spiked with aquavit Spring Celebration fold in 1/3 cup finely chopped crystallized ginger and add lemon zest to the white chocolate drizzle Autumn Gatherings increase the cinnamon to 2 teaspoons and add 1/4 cup finely chopped toasted pecans to the batter
Save These bars require minimal fuss, delivering maximum flavor. Be sure to let them cool completely before cutting to ensure clean slices.
Cooking Questions
- → What makes these bars taste like traditional Swedish ginger snaps?
The blend of ground ginger, cinnamon, and cloves recreates the iconic pepparkakor flavor profile.
- → Can I add extra flavor to the bars?
Yes, adding orange zest enhances the Scandinavian flavor and brightens the spice mix.
- → How do I get clean slices when cutting?
Chilling the bars before slicing helps achieve neat, tidy edges.
- → Why drizzle with white chocolate?
The white chocolate adds a creamy sweetness that balances the warming spices and gives a festive look.
- → How do I ensure a chewy texture?
Remove the bars from the oven when the center is just set to avoid overbaking and dryness.