Sticky Ginger Squares

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Recipe photo
Hands-on time:
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Yield: 2 dozen squares

Recipe photo

These squares boast a thin, chewy gingerbread layer with crystallized ginger, and gingery streusel on top. They got an extremely high rating from both the crew of taste-testers in our customer service department, and the customers at our store. One woman commented that these were "the perfect, perfect holiday treat." Add vanilla ice cream for a decadent treat.

Read our blog about these squares, with additional photos, at Bakers' Banter.

Sticky Ginger Squares

star rating (23) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 2 dozen squares
Published: 01/01/2010



  • 1 1/4 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup diced crystallized ginger
  • 1/4 cup molasses
  • 2 large eggs
  • 1 1/3 cups brown sugar, firmly packed
  • 1/4 cup butter, melted


  • 1 1/3 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup butter
  • 1/4 teaspoon salt*
  • 3/4 cup brown sugar
  • 1/2 cup diced crystallized ginger
  • *If you use salted butter, reduce the salt to 1/8 teaspoon


see this recipe's blog »

1) Preheat the oven to 350°F. Lightly grease (or line with parchment) a 9" x 13" pan.

2) To make the squares: In a medium-sized mixing bowl, whisk together the flour, ginger, allspice, salt, baking soda, and crystallized ginger.

3) In a separate bowl, stir together the molasses, eggs, brown sugar and butter.

4) Combine the wet and dry ingredients, beating till smooth.

5) Spread the batter in the prepared pan, and set it aside.

6) To make the streusel topping: Using a pastry blender, electric mixer, or your fingers, mix together the flour, butter, salt, and brown sugar till it's fairly well-blended; some chunks of butter can remain. Mix in the crystallized ginger.

7) Bake the squares for 15 minutes. Sprinkle on the streusel, and bake an additional 30 minutes, till the streusel is a deep, golden brown.

8) Remove the squares from the oven, and run a knife around the edges of the pan to loosen them. Allow them to cool, then cut into 2 1/4" squares.

Yield: about 2 dozen squares.


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  • star rating 01/14/2015
  • jaytee from Southern Virginia
  • Made these for the holidays. Lots of people tried them, nobody- not one person liked them- not even the person who loves ginger. The consensus was they were just way too much ginger. We're sorry they didn't meet with your tastes, but hopefully you'll be able to try a different recipe that you just love. Happy baking! Laurie@KAF
  • star rating 12/23/2014
  • HMB from Northern California
  • If you love the taste of gingerbread but prefer a chewy bar cookie over cake, this is the recipe for you. So easy to make, and really pretty with the two-tone layers. I cut them in triangles for a more interesting look. I would advise lining pan with parchment to make it super-easy to lift these from the pan. I didn't have problem with hard edges like some posters.
  • star rating 08/03/2014
  • Buttermilk Biscuit from KAF Community
  • These are my favorite, favorite, of all my favorite cookies. Oh, how I love these! Since no one else in my family really likes ginger, I don't make these to keep at home because I would eat them ALL without thinking twice. But whenever I need to take something to a holiday party, this is my choice. They are festive & delicious, and it's pretty guaranteed that no one else will bring anything like them.
  • star rating 06/06/2014
  • Frasier from Boston, MA
  • These are so delicious! I made them with candied ginger, instead of crystalized. Very chewy.
  • star rating 11/16/2013
  • Jue&zaza from KAF Community
  • Excellent! I baked the base for 14 minutes and an additional 24 minutes with the topping (which I pressed on slightly, probably helps to keep the square from crumbling once baked). They were chewy and came out perfect!
  • star rating 10/28/2013
  • Lisa from MD
  • I love ginger especially this time of year. I made these but had a feeling they might need a little something to cut the sweetness. I grated some lemon zest after they were baked and it takes the flavor up a few notches. Next time I will add the lemon zest to the batter and the topping!
  • star rating 09/08/2013
  • Bella from London, UK
  • Actually chewy, like a gingery cookie base. Lovely, and lasted for 2 weeks in a tin.
  • star rating 08/16/2013
  • Mrs.L.A.Scott from KAF Community
  • I love ooey gooey chooey(chewy) bars and brownies, and as I mixed the batter for this recipe, I noticed the consistency, and how it seemed like chewy goodness on the way, so I opted out when it came to the topping. I said that I would try it next time, but It's so delicious like this, that I'm almost afraid to try it in its originality. If you love chewy bars, and gingerbread, then this is the recipe for you...Thank you King Arthur for this AMAZING recipe, I can't get enough of it. This has replaced my favorite gingerbread recipe. I give it 10 stars.
  • star rating 11/14/2012
  • Carmel Valley Baker from CA
  • These are so good, the only reason I do not make them more often is that my family cannot stop eating them until they are gone! I read the reviews that complain of toughness around the edges so I made these in an air-bake pan (9x13). Don't know what an air-bake pan is? It is a metal pan that is double walled, thus air in-between. Well - no tough edges with an airbake pan only chewy goodness. I often substitute half of the diced ginger in the topping with KA SOFT diced ginger to up the gooeyness.
  • star rating 12/02/2011
  • lucysmom1953 from KAF Community
  • Just made these last night - they are definitely very easy to make and the ginger flavor is good. Following directions exactly, I agree with one other rating - they do come out tough around the edges. I have a thermometer in my oven, and did not overbake - it's difficult to tell when these are done. If I had followed the directions and baked to a deep golden brown, they would have been overdone, so I just went by the time. The topping is rather dry and crumbly. After letting them sit in the pan overnight, the middle area seems a little more chewy. I think these may season over the next couple of days and improve in texture. If I make these again, I will definitely bake them a bit less. Looking back, it might be a good idea to use parchment or aluminum foil and create a sling, so they can be taken out of the pan in a block and cut more easily, and for presentation, it might be good to cut off the edges (although I would probably just eat them!!). These are just OK now, will see how they are over the next couple of days.
    If these seemed dry in both the base and topping, you may have measured too much flour. Here is how we recommend measuring flour by volume: ~Amy
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