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November 30, 2019 By Brandy Leave a Comment

Home » Recipes » Dessert Recipes » Cookie Recipes

Soft Gingerbread Cookie Bars Are a Fun Twist

Filed Under: Christmas, Cookie Recipes, Holiday Recipes, Recipes

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All the flavor of your favorite gingerbread cookie, in bar form! These soft gingerbread cookie bars are quick to make—no refrigeration or rolling necessary! This post contains affiliate links.

gingerbread cookie bars

Last year I turned my favorite sugar cookies into sugar cookie bars and never looked back. Oh my goodness—what a time saving hack. All the flavor, very little mess, and NO rolling. I decided to do the same with my favorite gingerbread cookie recipe! This recipe is an adaptation from Sally’s Baking Addiction. I’ve made a few adjustments to suit our taste. All you need to know is that they are full of ginger, cinnamon, molasses and nutmeg and make your entire home smell divine as they bake.

sliced gingerbread cookie bars

Unlike the gingerbread cookies that I make using this recipe, these do not need to chill before cooking. They also do not need to be rolled out or cut with cookie cutters!

gingerbread cookie bar dough on baking sheet

Simply dump your dough onto a baking sheet and sprinkle with flour. This keeps your hands from sticking to the super soft dough.

gingerbread dough pressed in baking pan

Pat into the pan, adding more flour if necessary, and bake for 15 minutes. When you pull the pan out of the oven the dough may not seem quite set, but don’t worry, it will continue to cook and set up as it rests.

bowl of white frosting with spoon

I use the same frosting for my soft gingerbread cookie bars that I use on my sugar cookie bars. It’s very basic; butter, vanilla, milk and powdered sugar. Beat together until smooth and pour over bars.

finished gingerbread cookie bars

Spread the frosting over the bars and add your favorite holiday sprinkles. I LOVE cinnamon candies on my gingerbread cookies so I added a handful on my cookie bars.

Tip: when you cut the bars, use a sharp knife and clean the frosting off with a paper towel after each line of cutting. This makes for clean edges and beautiful sugar cookie bars when they come out of the pan.

Tip: Use an angled frosting spatula for perfect spreading!

Tip: I like using sheet pans instead of a casserole dish. These are my FAVORITE sheet pans to use for baking.

soft gingerbread cookie bars on napkin

How many soft gingerbread cookie bars does this recipe make?

You can easily get 40 bars from one pan. Perfect for a crowd.

How many days will the sugar cookie bars stay fresh?

They are best eaten the day they are made, but will stay delicious and fresh for 2-3 days.

3 More Gingerbread Projects and Recipes You’ll Love

Gingerbread Cookie Christmas Countdown: Count down the days to Christmas with a Christmas cookie advent! Cut one cookie off every day until Christmas Eve.

Gingerbread Cookie Houses: Count down the days to Christmas with a Christmas cookie advent! Cut one cookie off every day until Christmas Eve.

White Chocolate Dipped Gingersnap Cookies: White chocolate Snickerdoodles and ginger snaps, and sprinkled with cinnamon and sugar. The perfect spiced cookie platter for the holidays!

Soft Gingerbread Cookie Bars

(printable recipe)

Soft Gingerbread Cookie Bars

All the flavor of your favorite gingerbread cookie, in bar form! These soft gingerbread cookie bars are quick to make---no refrigeration or rolling necessary!
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Prep Time: 15 minutes
Cook Time: 20 minutes
cooling: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 40 bars
Calories: 145kcal

Ingredients

  • 1 cup butter room temperature
  • 3/4 cup brown sugar
  • 1 egg room temperature
  • 1 teaspoon vanilla
  • 3 1/2 cup all purpose flour
  • 1 teaspoon baking soda
  • 1 Tbsp. ginger
  • 1 Tbsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 cup butter room temperature
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 3 cup powdered sugar sifted

Instructions

  • Beat butter and sugar until creamed. Mix in egg and vanilla.
  • Mix in baking soda and spices.
  • Add flour, 1 cup at a time, until completely mixed.
  • Dump dough out onto an ungreased baking sheet. 13" x 18")
  • Sprinkle dough with a handful of flour to keep your hands from sticking as you press the dough into the pan. Continue to press until entire pan is evenly covered.
  • Bake at 350 degrees for 15 minutes.
  • Allow to cool completely.
  • While cookie bars cool, make frosting.
  • Mix butter, vanilla, milk and powdered sugar with an electric mixer until smooth and creamy. Spread over cooled cookie bars. Add sprinkles.

Notes

Note: you may need to add more flour as you press the dough into the pan. Just add a couple of tablespoons as needed.
Note: if you use salted butter, no additional salt is necessary in this recipe. If you use unsalted butter, add 1/2 tsp. salt to the recipe.

Nutrition

Calories: 145kcal
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About Brandy

Welcome! I'm Brandy, mother to 5 darling kiddos and a cute black lab named Toby. My husband is in the Coast Guard so we've lived all over the place, turning each house into a home. I love baking, sewing, making cute things with my kids, and sharing what I've learned with all of you!

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About the Author

Welcome! I'm Brandy, mother to 5 darling kiddos and a cute black lab named Toby. My husband is in the Coast Guard so we've lived all over the place, turning each house into a home. I love baking, sewing, making cute things with my kids, and sharing what I've learned with all of you! Learn More About The Author

My Sewing Book for Kids!

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