Gingerbread Cookie Bars

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These Gingerbread Cookie Bars are chewy, sweet and taste just like gingerbread! These cookie bars make the best holiday treat!

PIN these chewy Gingerbread Cookie Bars to try later!

If you love cookie bars, be sure to try my Oreo Cookie Bars and Sugar Cookie Bars.

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gingerbread cookie bars

The Holidays are here and so are the treats! I especially love all things gingerbread and these easy Gingerbread Cookie Bars are one of my favorites. If you love traditional gingerbread cookies, you will automatically love these.

They are even easier than making homemade gingerbread cookies and have an extra chewy texture.  Each bite is loaded with warm flavors of gingerbread and perfect for the holiday season and to bring to Christmas parties, a cookie exchange, cookie trays, dessert platters, and gifting.

I love drizzling these bars with white chocolate and festive sprinkles for the ultimate finish. White chocolate makes these bars extra special because what is a gingerbread cookie without any frosting?

If you love gingerbread be sure to try these gingerbread recipes: Gingerbread Men Cookies, Gingerbread Oatmeal, and Gingerbread Muffins.

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key ingredients

• All-purpose flour: All-purpose flour works best. Spoon and level the flour when measuring it; don’t scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much. 
• Spices: Ground cloves, ground ginger, and cinnamon.
• Baking soda and baking powder: Used as a leavening agent to help rise and get the bars fluffy.
• Butter: Make sure the butter is melted and slightly cooled. You could use salted or unsalted butter.
• Sugars: A combination of granulated white sugar and brown sugar (either dark brown sugar or light brown sugar) are both use to add sweetness and helps make the cookies chewy.
• Molasses: Gives the cookies their signature “gingerbread” flavor and beautiful color. You can’t make these without this ingredient. I just use the Grandma’s Unsulphered Molasses.
• Egg: One whole large egg, at room temperature. This will help bind the dough together.
• White chocolate chips: Used to drizzle on top, this is optional.

how to make gingerbread cookie bars

Whisk dry ingredients: Preheat the oven to 350 degrees F. Line a 9×13 glass baking dish with parchment paper. In medium bowl, whisk together flour, spices, salt, and baking soda; set aside.

Combine wet ingredients and mix in dry ingredients: In a large bowl add the butter and sugar; whisk to combine. Whisk in egg and molasses- make sure to NOT over mix. Stir in the flour mixture until all is combined. Feel free to use your hands to incorporate all ingredients.

Spread cookie batter: With a spatula or your hands, spread the cookie dough evenly into the prepared baking pan. Use your hands to push the dough into the corners and evenly press the dough into the pan, this will take a few minutes.

Bake: Bake the cookie bars for 22-25 minutes just until the cookie bars are cooked through and slightly golden brown. Remember the molasses will make these golden brown as well. Do not over bake! The bars will slightly harden and become chewy once cooled completely. Cool on a cooling rack.

Cool and cut into bars: Once the bars are completely cool, drizzle the melted white chocolate on the bars and let sit to harden the chocolate. Once the chocolate is set, cute into 24 bars and enjoy!

variations

• Crunchy texture: Add a handful of your favorite chopped nuts to the batter or topping.
• Sprinkles: Make this for a birthday or celebration by adding 1 cup of sprinkles to the cookie dough! If you love cookies over cake, make this into a birthday cake by adding frosting to the top and candles.
• Topping: Spread your favorite cream cheese frosting or vanilla frosting on top instead of drizzling chocolate. You could also dust powdered sugar on top instead. 
• Chocolate chips: Add a handful of white or milk chocolate chips to the cookie dough batter to make these extra sweet.

recipe tips

• Use a sharp knife when cutting the cookie bars. 
• Refrigerate the cookie bars for a few minutes before cutting the bars to get perfect cut bars. 
• Be sure not to over-mix the dough, this will prevent the bars from being soft and tender. 
• Use parchment paper or foil: Make sure you completely cover the bottom of the pan with parchment paper or aluminum foil so you have an easy clean up and it will prevent the bars from sticking.

Leftovers & Storage

To Store: Cookie bars are always best when they are fresh but you can store any leftovers in the same baking pan, transfer to an airtight container, or large ziplock bag. They will keep fresh for 5 days or you can store them in the refrigerator for up to a week.

To Freeze: You can also freeze any leftover bars for up to 3 months by placing cooled bars in a freezer-safe ziploc bag. For best results, let the cookies bars defrost at room temperature when ready to eat. The best way to enjoy them is when they are at room temperature or slightly warmed.

This recipe was originally published on December 6, 2019. It was republished on December 10, 2023, to include additional information and photos.