I love how easy these bars are to whip up. They capture the classic flavor of traditional gingerbread with cinnamon, ginger, cloves, and molasses, but they come together so much faster. There’s no dough chilling, no cookie cutters, and no mess—just mix, spread, and bake. Whether I’m hosting a holiday party or just want something sweet on a chilly night, these bars never disappoint. And the soft, slightly chewy texture? Absolutely perfect.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
all-purpose flour
ground ginger
ground cinnamon
ground cloves
baking soda
salt
unsweetened applesauce
molasses
coconut sugar or brown sugar
coconut oil or butter, melted
pure vanilla extract
optional: white chocolate chips or chopped pecans for topping
Directions
I preheat the oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper or lightly grease it.
In a large bowl, I whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
In another bowl, I mix the applesauce, molasses, sugar, melted coconut oil (or butter), and vanilla extract until smooth.
I pour the wet ingredients into the dry and stir until just combined—being careful not to overmix so the bars stay tender.
I spread the batter evenly into the prepared baking dish. If I’m feeling festive, I sprinkle white chocolate chips or chopped pecans over the top.
I bake for 25 to 28 minutes, or until a toothpick inserted into the center comes out clean.
I let the bars cool completely in the pan before slicing them into squares.
Servings and timing
This recipe makes 12 bars, each around 190 calories. It takes just 10 minutes to prep and 25–28 minutes to bake, so I can have a batch ready in under 40 minutes. They’re great for quick treats, last-minute holiday guests, or dessert prep for the week.
Variations
Sometimes I mix in chopped candied ginger for an extra spice kick, or I swap the white chocolate chips with dark chocolate for a richer flavor. If I want a more indulgent twist, I top the cooled bars with a light cream cheese glaze. For a nutty version, I mix pecans directly into the batter instead of sprinkling them on top. And when I want to make it vegan, I use coconut oil and ensure my chocolate chips are dairy-free.
storage/reheating
I store the bars in an airtight container at room temperature for up to 4 days. If I want to keep them longer, I refrigerate them for up to a week or freeze them for up to 2 months. When I reheat, I pop one in the microwave for 10–15 seconds to bring back that fresh-from-the-oven warmth and softness.
FAQs
Can I double the recipe for a larger crowd?
Yes, I double the ingredients and bake in a 9×13-inch pan. I adjust the bake time slightly—usually adding a few more minutes.
What kind of molasses should I use?
I use unsulfured molasses for the best flavor. I avoid blackstrap—it’s too bitter for this sweet, cozy recipe.
Can I make this gluten-free?
Yes, I substitute a 1:1 gluten-free flour blend. I make sure it includes xanthan gum or add a little myself for structure.
Are these bars sweet enough without the white chocolate chips?
Absolutely. They’re nicely spiced and lightly sweet on their own. The chips just add a creamy touch if I want something extra.
Can I make these ahead of time?
Definitely. I often bake them a day or two in advance and store them tightly covered. The flavors deepen a bit and they stay perfectly soft.
Conclusion
These Gingerbread Cookie Bars are my go-to treat when I want that holiday flavor without the extra work. Soft, spiced, and easy to customize, they check every box for a cozy dessert or festive snack. Whether I’m baking for a crowd or just enjoying a quiet night in, these bars bring warmth and sweetness to every bite.
