BEST Gingerbread Cookie Bars

Gingerbread Cookie Bars are an easy way to make a holiday classic! Soft gingerbread is sliced into sticks and decorated with candy and icing. They taste like gingerbread blondies and are so fun to eat!

The BEST Gingerbread Cookie Bars Recipe

Hands down, these bars are my favorite Gingerbread Cookie recipe of all time. Instead of the hassle of cutting out cookies, I cut the gingerbread into cookie sticks and decorate them with candy, white chocolate, or icing.

There aren’t many recipes I always make the same way, but these gingerbread cookie bars are an exception. I make them every Christmas, and if I ever stop, my family will stage an intervention! They are seriously good – soft, perfectly spiced, and one of my family’s all-time favorite holiday cookie bars.

Gingerbread Ingredients

• Sugar: These are made with granulated sugar.
• Butter: Use softened unsalted butter – if you use salted butter then reduce the salt to 1/4 teaspoon in the recipe.
• Molasses: I use unsulfured molasses, just the kind you get in the regular baking aisle.
• Egg: Be sure to buy large eggs.
• Salt, Baking Soda: Typical cookie ingredients.
• Spices: I use ground cinnamon and allspice in these cookies.
• All-purpose flour: Be sure to measure it correctly.

How to Make Gingerbread Cookie Bars

1. Whisk the dry ingredients in a small bowl.
2. In a large bowl, beat the sugar, butter, and molasses. Add the egg and salt and mix to combine.
3. Slowly mix in the dry ingredient and keep mixing until a thick dough forms.
4. Line a 10×15″ jelly roll pan with enough foil so it hangs over the sides. This will make it easier to lift the bars out while they’re still hot. Coat the foil with cooking spray. Press the dough into the prepared pan and bake for 15 minutes at 350°F. The gingerbread is done when it’s no longer glossy on top and springs back slightly when you press it with your finger.
5. Cool it in the pan for five minutes before lifting it out. If you want to decorate with candy bars, press them into the dough while it’s still hot. If you don’t want to use candy bars, you can slice them into bars and let them cool, then decorate as you’d like.

Gingerbread Cookie Sticks

4.56 from 18 votes

This is the BEST gingerbread cookie recipe and my absolute favorite. It bakes in a sheet pan and is sliced while it’s still warm. Top it with your favorite candy, like Twix, or drizzle it with white chocolate and sprinkles!

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour

Yield 24 bars

Serving Size 1 cookie stick

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Ingredients

 

• ▢ 4 cups (492g) all-purpose flour
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon baking soda
• ▢ 1 tablespoon ground cinnamon
• ▢ ½ teaspoon ground allspice
• ▢ 1 cup (226g) unsalted butter , softened
• ▢ 1 cup (200g) granulated sugar
• ▢ 1 cup (237ml) unsulfured molasses
• ▢ 1 large egg
• ▢ 1 cup (170g) white chocolate chips plus 1 teaspoon Crisco or vegetable oil to aid in melting and sprinkles OR
• ▢ 24 fun size Twix or your favorite candy

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Instructions

• Preheat oven to 350°F. Line a 10×15 jelly roll pan with foil (let the foil hang over the sides for easy removal of the hot bars) and spray with cooking spray. (If you don’t have a jelly roll pan you can use a rimmed cookie sheet that’s close to 10×15” in size, but opt bigger instead of smaller.)
• Whisk together flour, baking soda, salt and spices. Set aside.
• Beat sugar, butter, and molasses in the large bowl with a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment. Mix in the egg, salt, baking soda, and spices. Slowly mix in dry ingredients until a thick dough forms.
• Press dough evenly into the prepared pan. Bake about 15 minutes, until indentations in the dough bounce back slightly. The top will no longer be glossy.
• Cool gingerbread for 5 minutes in the pan, then carefully remove the full sheet of gingerbread using the foil overhang to a cookie sheet. If you’re using the fun size Twix bars, press them in two equal rows onto the gingerbread, use a knife or a pizza cutter to cut the slab into 24 sticks. Otherwise, just cut them into sticks and cool.
• If drizzling with white chocolate, melt the white chocolate chips and oil or Crisco in a small bowl on half power in 30 second increments, stirring between each, until melted and smooth. Place chocolate in a small baggie with the tip cut off and drizzle over sticks, sprinkle with sprinkles.
• Store cookies in an airtight container for up to 4 days, or freeze for up to one month.

Recipe Video

Recipe Nutrition

Serving: 1cookie stick | Calories: 346kcal | Carbohydrates: 50g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 28mg | Sodium: 908mg | Fiber: 1g | Sugar: 32g

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

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More Gingerbread Recipes You’ll Love for the Holidays

• Gingerbread Fudge
• Gingerbread Poke Cake
• Gingerbread Oreo Stuffed Snickerdoodles

These Gingerbread Cookie Bars are the best! Instead of the hassle of cutting out cookies, I cut the gingerbread into cookie sticks and decorate them with candy, white chocolate, or icing.