Gingerbread Cookie Bars Recipe

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

15 minPrep Time

15 minCook Time

30 minTotal Time

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  • 1/2 cup butter, melted
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 1/2 teaspoon vanilla
  • 1/3 cup molasses
  • 1 egg
  • 2 teaspoons baking soda
  • 2 cups flour
  • 1 Tablespoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt


  1. 1/2 cup butter, melted
  2. 3/4 cup sugar
  3. 1/4 cup brown sugar
  4. 1/2 teaspoon vanilla
  5. 1/3 cup molasses
  6. 1 egg
  7. 2 teaspoons baking soda
  8. 2 cups flour
  9. 1 Tablespoon cinnamon
  10. 1/2 teaspoon ground ginger
  11. 1/4 teaspoon cloves
  12. 1/4 teaspoon nutmeg
  13. 1/2 teaspoon salt
  14. Preheat oven to 350 degrees F.
  15. Spray a 9x13-inch baking pan with nonstick cooking spray and set aside.
  16. 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).
  17. Bake for 15-20 minutes and let cool (don't over cook- I cooked mine for exactly 15 and they turned out perfect).
  18. 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!



999 cal


5 g


200 g


33 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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Comment on this Recipe

20 Responses to “Gingerbread Cookie Bars Recipe”

  1. Jelli
    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.
  2. 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!
  3. Rekaya Gibson
    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.
  4. Sharon Fisher
    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

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