Gingerbread Cookie Bars
Don’t have the time (or energy) to cut and decorate gingerbread men? These soft and chewy Gingerbread Cookie Bars baked in an 8×8 pan are much easier to make because they don’t require any chilling, rolling, or cutting! Decorate with mini marshmallows for a s’mores twist or cream cheese frosting with sprinkles.
Here we are halfway through December and I feel like I’m running out of time for Christmas.
It certainly doesn’t help Thanksgiving was so late this year.
Between recipe testing, maintaining my Etsy shop, and photographing Christmas decorations around the city , I’m running out of time to bake all my favorite Christmas cookies.
I’m willing to bet I’m not the only one feeling this way. And we certainly don’t have time to cut out and decorate small batch gingerbread cookies.
That’s where these Gingerbread Cookie Bars come in handy!
Similar to my gingerbread blondies, they’re soft and chewy molasses bars with ginger, cinnamon, nutmeg, and clove that don’t require chilling, rolling, or cutting.
That means you can quickly and easily bake them when you’re in the mood for Christmas cookies.
Just make the dough, spread into an 8×8 pan, bake, then decorate with mini marshmallows or cream cheese frosting.
Ingredients For Gingerbread Cookie Bars
Here’s what you need to make your gingerbread cookie squares:
- Flour: Helps bring the dough together so it’s not too wet
- Baking soda: Reacts with the acidic molasses so the bars rise
- Ginger, cinnamon, nutmeg, and clove: Warm spices used often in gingerbread recipes
- Salt: Brings out the flavor of everything so the bars aren’t bland
- Butter: Using melted butter vs. softened means the cookies will be softer and chewier
- Brown sugar: Adds a little extra moistness and molasses flavor compared to granulated
- Molasses: Use full-flavor dark molasses (can also use light/mild but do not use blackstrap)
- Egg: Binds the dough together
- Vanilla: Adds flavor to desserts
- Chocolate chips: I love pairing gingerbread and chocolate together
- Mini marshmallows: I originally made these bars with a s’mores twist, so I like the toasted marshmallows on top
Not a fan of molasses? Check out my Snickerdoodle Cookie Bars and Brownie Cookie Bars.
How To Make Gingerbread Cookie Bars
Here’s how to make your molasses bars:
- Whisk together flour, baking soda, spices, and salt.
- Beat together melted butter, brown sugar, molasses, egg, and vanilla.
- Add flour mixture to the dough then stir in chocolate chips.
- Spread into an 8×8 pan.
- Bake at 350F for 30-35 minutes
- Decorate with toasted mini marshmallows or cream cheese frosting
Store leftovers in an airtight container for up to 1 week. Keep refrigerated if using cream cheese frosting which is perishable.
More Gingerbread Recipes
Since you’ll likely have leftover molasses, check out these other gingerbread recipes:
Gingerbread Cookie Bars
Don't have the time (or energy) to cut and decorate gingerbread men? These soft and chewy Gingerbread Cookie Bars baked in an 8x8 pan are much easier to make because they don't require any chilling, rolling, or cutting! Decorate with mini marshmallows for a s'mores twist or cream cheese frosting with sprinkles.
Ingredients
- 1 + 1/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon table salt
- 6 tablespoons unsalted butter, melted
- 1/2 cup packed brown sugar
- 2 tablespoons full-flavor molasses (do not use blackstrap)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup semisweet chocolate chips (plus another 1/2 cup if doing the chocolate drizzle)
To Decorate (Pick One)
- 2 cups mini marshmallows
- 1 recipe Cream Cheese Frosting
Instructions
- Preheat oven to 350F. Lightly grease an 8x8 pan. If you're toasting the marshmallows, do not use parchment paper as it'll catch fire under the broiler. If you're using cream cheese frosting, you can add parchment paper for easy removal.
- In a large bowl, stir together the flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
- In a large mixing bowl on medium-high speed (with the paddle attachment if using a stand mixer), beat together the melted butter, brown sugar, and molasses until smooth.
- Scrape down the bowl then beat in the egg and vanilla.
- Turn the speed down to low then gradually beat in the flour mixture. Stir in 1/2 cup chocolate chips.
- Spread the dough into the pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean (might have some melted chocolate from the chocolate chips).
- If using frosting: Cool bars completely then frost with cream cheese frosting (get recipe here).
- If using marshmallows: Turn on the broiler. Top the hot pan with marshmallows and broil until lightly toasted*.
- Once the bars are cool, add the remaining 1/2 cup chocolate chips to a plastic sandwich bag. Microwave 30 seconds then massage the chocolate to help smooth it out. Continue microwaving in 10 second increments on power level 5 until the chocolate is completely melted.
- Push the chocolate to one corner of the bag and cut the corner. Pipe the chocolate on top of the marshmallows. Let chocolate harden before cutting.
Notes
- Enjoyed this recipe? Check out Small Batch Gingerbread Cookies, Gingerbread Chocolate Chip Cookies, and Gingerbread Blondies.
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These look so amazing — love this take on gingerbread!
Thanks, Rachel!
Great idea to create a S’Mores bar out of gingerbread! Yum Yum!
Once I got the idea, I couldn’t stop it ;)
Girl, I am ALL ABOUT these bar cookies. If there’s one thing I just DO NOT enjoy when it comes to cooking and baking, it’s making cut-out cookies. I’ve never liked it, and I probably never will. So gingerbread men will not be happening for me, but these bars . . . I can handle these!
Me. Too. Every year I say I’m going to be all festive and make cut out cookies. Then the time comes and I’m like, nope. Bars, all the way ;)
Geez you and I are alike—-too lazy to make the gingerbread men although I love them. Terrible at decorating too. This a great way to get around the whole deal. Aaaah peppermint mochas. I am making myself wait until after Thanksgiving—-not. Ha.
Ain’t nobody got time for that ;)
Gingerbread Smores Cookie Bars…I definitely smores of these. We’re not ready for Christmas tree, too, and still have Halloween stuffs around the house. :)
I finally took my Halloween decorations down yesterday. Still not ready for the tree though!
MARSHMALLOWS on my gingerbread? And in BARS??? I am all in!
Yes! Marshmallows make everything better :)
Don’t let the big corporations bully you into celebrating Christmas early, Carla! I work in an office tower connected to a mall and there were Christmas decorations and stores selling Christmas stuff the week before Halloween. Da fuq?!?! I mean, I complain about it but I secretly love it too because I am a total FREAK about the holidays. I never make gingerbread men because quite frankly, they don’t taste very good and my decorating skills are a step below what a monkey can do with its feet. It’s a brilliant move turning gingerbread into s’mores cookie bars. I’m definitely going to make this over the holidays!
I used to work at the mall at a clothing store. I remember get Valentine’s Day shirts in December to sell! And I promise these gingerbread bars taste much better than gingerbread men ;)
Gingerbread is one of my favourite signs of the season…hope you feel up to full jolliness soon! These are fabulous…you and your tempting s’more creations :)
What a fabulous recipe!! Love the s’mores element. And Christmas spirit…I know I need an infusion!!
I love making cookie bars instead of cutouts. These are fantastic!!!! And the marshmallow, oh yum. Great combo!!
Do you have any suggestions for cutting these? I made them and found it to be quite a challenge I cooled them overnight, but the marshmallows stuck to everything…
You can try adding a very light coating of cornstarch or oil to your knife. Reapply as needed. Another option is running your knife under hot water between each cut then shake off the excess water before cutting.
How long do these last? Do they go in the fridge?
No refrigeration and last up to 1 week.
These look yummy! I want to make sure I buy the right molasses and not blackstrap. What brand of molasses do you recommend? Thanks and merry Christmas!!!
I use Grandma’s Molasses.
Will this work with gluten free flour
I haven’t tried, but usually if you do a 1:1 gluten free flour, it should probably work.