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Sticky Ginger Squares

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

Sticky Ginger Squares Recipe

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.

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At a glance

2 dozen squares
Nutrition information


Choose your measure:


  • 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 (4 tablespoons) butter, melted


  • 1 1/3 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup (8 tablespoons) 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


  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 until 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 until 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, until 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 for 20 minutes, then cut into 2 1/4" squares.

Nutrition Information

  • Serving Size 50g
  • Servings Per Batch 24
Amount Per Serving:
  • Calories 202
  • Calories from Fat 54
  • Total Fat 6g
  • Saturated Fat 4g
  • Trans Fat
  • Cholesterol 15mg
  • Sodium 119mg
  • Total Carbohydrate 37g
  • Dietary Fiber 1g
  • Sugars 26g
  • Protein 2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.