Ready or not, the holidays are here!
I was talking to my husband over the weekend and we decided that we are going to do our best to “simplify” this year . . . we probably won’t be sending out Christmas cards, our schedules are going to revolve around spending time with family, and our Elf on the Shelf probably won’t be making his grand appearance.
I just really want to keep the focus on our family and the spirit of the season. One thing that won’t be any different is baking in the kitchen . . . some of my best holiday memories revolve around being with my mom and sisters in the kitchen and I want the same thing for my kids!
However, these gingerbread cookie bars definitely simplify the cookie-making process! Instead of having to cut out tons of gingerbread men, you get all the delicious gingerbread flavor in an easy-to-make bar cookie. They are chewy and soft and packed full of holiday flavor. Plus, they are easy enough that your kids can help you make them!
So, if you are looking to simplify your holiday season . . . start here. 🙂
These bars can be topped with a dusting of powdered sugar or our favorite cream cheese frosting!
Related recipe: If you love these Gingerbread Bars, you’ll love our Gingerbread Truffles!
Gingerbread Cookie Bars Recipe
Ingredients
- ½ cup butter, melted
- ¾ cup sugar
- ¼ cup brown sugar
- ½ teaspoon vanilla
- ⅓ cup molasses
- 1 egg
- 2 teaspoons baking soda
- 2 cups flour
- 1 Tablespoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- ½ teaspoon salt
Instructions
- Preheat oven to 350 degrees F.
- Spray a 9x13-inch baking pan with nonstick cooking spray and set aside.
- In a large bowl, combine butter, sugar, brown sugar, vanilla, and molasses and beat until creamy. Add the egg and stir until completely incorporated. Add the rest of the ingredients and mix until well combined. Press dough into pan (I just used my fingers to press the dough to the edges of the pan).
- Bake for 15-20 minutes and let cool (don't over cook- I cooked mine for exactly 15 and they turned out perfect).
- When finished, you can frost them with cream cheese frosting or even cover with a light dusting of powdered sugar. Or, don't top them with anything. They are delicious no matter what you do!
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
So glad you liked these bars, Camille. 🙂 Thanks for the link back.
Merry Christmas!
~Jamie
Love gingerbread, but you are right sometimes it just takes too much time. Definitely saving this recipe 🙂
How yummy! I sure wish I could hunt down molasses here in Costa Rica. I just love holiday baking and nothing reminds me more that I’m not in my midwestern hometown than Christmastime cookies with no peppermint chips or gingerbread. Mmm! Pinned this recipe. Thanks, ladies.
OH HOLY YUM!! Cannot wait to try these! They look absolutely delicious!!
These look delicious – and easy! I am going to make a gluten free version – has anyone tried to adapt this recipe yet? I love gingerbread – but afraid cookies will be too crumbly and difficult to work with – this looks like the perfect solution!
Thank you!
Do you think you could double this recipe to make them cookie-sheet size?
I was bummed when mine came out way undercooked after baking 20 min. The sides were done but not the inside. This happens when I make brownies also. I blame it on the high altitude in utah. What can I do differently?
Looks yummy going to take these to Christmas party. Thanx
I made these on Thursday. They were so good that I’m making more on Sunday. I had to cook them longer than 20 minutes to cook them fully. They still came out perfect, crunchy edges, which I like, and a gooey middle. The spices and molasses had a great balance and made the house smell festive. Thank you.
Another comment said she needed to cook it longer than 20 minutes.
We have only made them in a 9×13, so I don’t want to say it will work just fine. But really I don’t see why it wouldn’t work. Watch them closely and it may require a little more cooking time. Let us know how it all turns out!
I am wanting to make these ahead of time(5 days) for a cookie exchange. i was going to freeze them, do you think that will work and should i frost them before I freeze them, or wait until they thaw to frost?
I just made these and doubled the recipe. I used a jelly roll pan. It’s funny that everyone is commenting that they had to cook them longer. I cooked them a little longer, maybe 5 minutes, because I doubled the recipe. They turned out kinda hard. Not just the edges but all of it. Don’t know what went wrong. So if you’re doubling the recipe, be careful. The cream cheese frosting is yummy, though
These turned out perfect and delicious!! Will make them time and time again! Do you know if I can make these cutouts instead of bars? They taste amazing and I want to make gingerbread men using this recipe if it will work.
I put parchment paper in the pan. Helped them cut so nicely. I baked mine for 20 minutes and they are the consistency of brownies. PERFECT. Will definitely make this recipe again. Yum.
Cut outs would be super cute! I think it would work!
They will freeze well with the icing on or off.
Omg… Saw the recipe and had to make them. Thank goodness I froze 3/4 of the pan to take out later this month. To die for!
Made these last night and they are all gone! These are amazing!..just sayin.
I made these bars with the frosting a few times. There is a bakery that is now closed but they had a ginger cookie that my husband loved. These bars remind him of those cookies so he loved these bars a lot.
“Brown sugar” is listed as an ingredient. Is that dark or light brown sugar?
We usually use light. But either will work just fine.
I just baked a pan of these as a “trial run” before gifting to three of my favorite nieces and nephew. PERFECTION IN A PAN!! I love the flavor, they cut very nicely (I have LARGE cookie cutters)…This recipe is a keeper for years to come!
Glad to see this on here! One of my favorite recipes from your book, along with the Andes Grinch-Mint cookies. I go to your book first around the holidays for a new item to add to my holiday baking every year!
Hi Elle. Tis the season for holiday baking. We love these Gingerbread cookie bars. We are so happy to hear that you make them as part of your holiday baking.
I made two batches. The first I cooked 15 minutes; looked done on the outside, stable when I shook the pan slightly, deflated when I took it out of the oven, toothpick came out clean; was very moist on the inside like fudgy brownies. The second batch I cooked 19 minutes; looked the same on the outside, did not deflate when removed from the oven, was cooked through on the inside and had risen more. Both were fine, but I think I prefer the first, 15 minute-batch. I like the chewy-gooey center.
I wasn’t sure how to tell when done…I hope that helps someone else!