Gingerbread Cookie Bars (2024)

Home » Desserts » Gingerbread Cookie Bars

posted by Christy Denneyon Dec 19, 2020 (updated Feb 9, 2024) 115 comments »

Jump to Recipe

These Gingerbread Cookie Bars are an incredibly soft and chewy Christmas dessert. These are a great alternative to making individual gingerbread men. These cookie bars are great by themselves with a little dusting of powdered sugar or with cream cheese frosting on top.

GINGERBREAD COOKIE BARS

I was so excited when the Six Sisters asked me to share a recipe out of the Six Sisters’ Stuff new cookbook! Their book, 12 Days of Christmas with Six Sisters’ Stuff,is packed full of holiday recipes thatare totally doable and incredibly tasty.

I had so much fun going through andbookmarking the things I wanted to make. I’ve already gifted this to some of my friends because if you’re friends with me, you love food.

Iimmediately wasdrawn to these gingerbread bars. I don’tthink the picturesdo them justice. They are so chewy, probably due to the molasses, andfull of spices. They tasted just like gingerbread men but WAY better.

I loved that they weresoft but still cut really well. Honestly, they didn’t need frosting.All by themselves, they are a treat.

You can definitely add cream cheese frosting tomakethem super decadent but it does calm down the spice flavor when you do that which may be a good thing or a bad thing depending on what you prefer. The batter comes togetherquickly and is pressed into a 9×13 pan. After only 15 minutes they are done. Seriously. I mean seriously. Delish. These aremy new favorite holiday treat.

OTHER CHRISTMAS RECIPES:

Grinch Heart Cookies
Melted Oreo Snowmen Truffles
Christmas Tree “Cheese” Ball
Soft Eggnog Cookies
Peppermint Eggnog Punch
Gingerbread Cookie Sandwiches
Eggnog Gingerbread Trifle
Cranberry and Feta Pinwheels
North Pole Cupcakes
Eggnog Eclair Cake
Santa Claus Cookies

Gingerbread Cookie Bars

4.18 from 34 votes

These Gingerbread Cookie Bars are incredibly soft and chewy. These are a great alternative to making individual gingerbread men. I immediately fell in love with these. They are great by themselves with a little dusting of powdered sugar or with cream cheese frosting on top.

PrintPinRate

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 30 minutes mins

Servings: 24 bars

Ingredients

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

Cream Cheese Frosting: (or just dust with powdered sugar)

1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 lb (3 3/4 cups) powdered sugar
1 teaspoon vanilla extract

Instructions

Preheat oven to 350 degrees. Coat a 9x13-inch baking dish with nonstick cooking spray and set aside.
In a large bowl, beat butter, sugar, brown sugar, vanilla, and molasses on medium speed until creamy.
Add the egg and stir until completely incorporated. Add baking soda, flour, spices, and salt and mix until well combined. Spread dough into prepared pan, using clean hands or a rubber spatula to press the dough to the edges of the pan. Bake for 15-20 minutes; do not overbake! Cool in a pan with a wire rack.
When bars have cooled, frost with cream cheese frosting or dust lightly with powdered sugar. They are delicious with nothing on them! Cut into squares and serve.
For the frosting: Cream together the butter and cream cheese. Add the powdered sugar and vanilla. Slowly mix on low and then beat it on high until fluffy.

Notes

Source: bars by 12 Days of Christmas with Six Sisters' Stuff; frosting from me

Cuisine: American

Course: Dessert

Author: Christy Denney

All Desserts All Recipes Bars Christmas Recipes Desserts Holiday Recipesbars gingerbread

originally published on Dec 19, 2020 (last updated Feb 9, 2024)

115 comments Leave a comment »

My Cookbook

100 of my favorite recipes! This is the family-friendly cookbook for anyone looking to plan quick-and-easy meals and wants a way to bring people together, feasting on food which can only be described as scrumptious.

Order Now

stay connected get new recipes via email:

« Previous Post Buckeye Bark

Next Post » Chili’s Queso Dip

This site uses Akismet to reduce spam. Learn how your comment data is processed.

115 comments on “Gingerbread Cookie Bars”

Linda — Sat, 30 Dec 2023 @ 19:35:50 EST Reply
Oh. My. Goodness. We are feeling pretty sad tonight because we just finished the last two of these addictive treats. My husband already asked when I was going to make them again! Everyone who tasted these loved them!!! Our friend said he was going to hide the ones we sent home with him. I followed the recipe and was careful not to overbake, finished them with the cream cheese frosting, and then dusted that with a Christmas Sprinkle Mix… so pretty and so delicious… YUM! My new favorite easy and oh so satisfying winter indulgence!
- Christy Denney — Thu, 25 Jan 2024 @ 01:44:34 EST Reply
  thank you!
Candice — Mon, 18 Dec 2023 @ 23:23:28 EST Reply
These are my favorite holiday treat! I make them every year (a batch for me and another for friends and family). This is always the most loved dessert dish everywhere I bring them. Will continue making these every year!
- Candice — Mon, 18 Dec 2023 @ 23:24:50 EST Reply
  These are my favorite holiday treat! I make them every year (a batch for me and another for friends and family). This is always the most loved dessert dish everywhere I bring them. Will continue making these every year!
- Christy Denney — Thu, 21 Dec 2023 @ 01:42:44 EST Reply
  THank you!
Sandy Shaw — Sun, 17 Dec 2023 @ 11:58:26 EST Reply
I make these every Christmas. They are delicious. I freeze them then defrost to ice them.
- Christy Denney — Mon, 18 Dec 2023 @ 01:52:13 EST Reply
  They’re so good!
Rebekah — Thu, 14 Dec 2023 @ 22:03:17 EST Reply
This recipe is simply the best. I have been making it for 4 years now and it never disappoints. It is so simple (melted butter even!) and quick. And it all goes in one bowl. Contrary to what one might think, the spice ratios are PERFECT. I’ve never found a gingerbread recipe that is as balanced. Every time I make them, people are asking for the recipe. Just make it!
- Christy Denney — Mon, 18 Dec 2023 @ 01:57:11 EST Reply
  Thank you!
Judi — Sun, 05 Nov 2023 @ 10:11:43 EST Reply
These AR SO GOOD! Habit forming. nd easy.
- Christy Denney — Tue, 07 Nov 2023 @ 01:24:02 EST Reply
  See Also
  Homemade Béarnaise Sauce | Easy Foolproof Recipe Using A Blender!Vegan Creme Brûlée Recipe Deliciously Sweet: Brown Sugar Baked Carrots Recipe to Elevate Your Mealtime The Best Coconut Oil Fudge Recipe - Whole Natural Life
  Thanks!
G — Fri, 06 Oct 2023 @ 18:45:21 EDT Reply
A tablespoon of cinnamon and only a half teaspoon of ginger? It seems like these are not gingerbread. I’m going to keep looking.
- Christy Denney — Tue, 07 Nov 2023 @ 02:19:18 EST Reply
  try it!
- Christina Stewart — Sun, 17 Dec 2023 @ 12:47:20 EST Reply
  You’d be surprised. You can always adjust the measurements though if you aren’t happy with it lol
Megan Bange — Sat, 24 Dec 2022 @ 14:58:51 EST Reply
Always my go to. Such a great recipe!
- Christy Denney — Sat, 28 Jan 2023 @ 03:23:51 EST Reply
  Thank you!
Amy Davis — Sun, 04 Dec 2022 @ 17:06:01 EST Reply
10 stars!! My favorite holiday treat!!
- Christy Denney — Wed, 14 Dec 2022 @ 02:05:55 EST Reply
  Thank you!
Amy Davis — Sun, 04 Dec 2022 @ 17:05:29 EST Reply
My sister in law has been bringing these to family parties for the last few years and they are a huge hit! I finally asked her for the recipe as they’ve become pretty legendary at our gatherings. I was so excited (but not surprised because they are so amazing!) to see that the recipe was yours!! <3
- Christy Denney — Wed, 14 Dec 2022 @ 02:06:13 EST Reply
  Ha that’s awesome!!
Tania — Mon, 21 Dec 2020 @ 02:39:31 EST Reply
Have made these the past few years and they’re always a favourite! How long would these last in the fridge after frosting? I wanted to make them a few days ahead of time.
- Christy Denney — Fri, 12 Mar 2021 @ 01:25:14 EST Reply
  They definitely would be good up to a week.
Ally — Wed, 16 Dec 2020 @ 12:32:43 EST Reply
Oops, forgot to put a 5 star rating 🙂
- Christy Denney — Fri, 12 Mar 2021 @ 01:55:05 EST Reply
  THank you!
Ally — Wed, 16 Dec 2020 @ 12:32:23 EST Reply
I had to comment on this. I have made these every year for 3 years and my whole family inhales them each time. I always have to make 2 batches. They are SOOO good. Thank you so much for posting this – it brings us all so much joy each year! 🙂
- Christy Denney — Fri, 12 Mar 2021 @ 01:55:16 EST Reply
  Awww that makes me happy.
Lia — Tue, 15 Dec 2020 @ 14:57:29 EST Reply
Just made these for my colleagues and they are yummy! Not sure how long they stay edible though and how to store them?
- Christy Denney — Fri, 12 Mar 2021 @ 01:57:07 EST Reply
  I would store them in a resealable bag on the counter.
Jamie Pollitt — Sat, 05 Dec 2020 @ 12:28:48 EST Reply
Just made these for the first time. They have been on my Xmas Pinterest board for a few years now. I ended up halfing the icing recipe which was perfect. Plus, I would say these are more like a chewy brownie. Mine are underbaked liked a brownie. Which is fine but I couldn’t keep them in my oven any longer or they would burn.
I topped them with a gold sugar sprinkle and mini gingerbread men sprinkle too. Thanks for the recipe! I guess I shouldn’t wait so long next time.
- Christy Denney — Fri, 12 Mar 2021 @ 02:33:59 EST Reply
  So happy you liked them!
Lois Kramer — Sun, 22 Nov 2020 @ 15:37:35 EST Reply
Only needed half the recipe for the frosting.. very tasty.. I love gingerbread cookies…
Frankie — Wed, 21 Oct 2020 @ 15:43:01 EDT Reply
This recipe was amazing. Although, I made a few tweaks with available ingredients (i used 3/4 cup white sugar and 1/3 cup of honey only but I used 1TBSP of fresh grated ginger for that extra gingery flavor) as I didn’t want to run to the store. Lol. But overall, it turned out great. Can’t wait to eat them all…
- Christy Denney — Fri, 30 Oct 2020 @ 19:31:58 EDT Reply
  Awesome! Glad you liked them.
Tammy — Sun, 28 Jun 2020 @ 13:15:06 EDT Reply
Very good! I want to try candied ginger for the next batch but it doesn’t need anything else.
Deb — Fri, 27 Mar 2020 @ 13:42:13 EDT Reply
Whenever I have a recipe where I have the option of using cream cheese frosting, I always make half the frosting recipe, otherwise it’s just too thick and my family doesn’t like it that way. They like it spread onto the bars or cakes or whatever I’m making, while it’s still warmish, so it kind of melts into the cake and what remains is a very thin, almost opaque frosting layer . But we love gingerbread of any kind, and these were delicious and easy and fast. Great item for church potlucks but I have to make 2 pans or else!!
- Christy Denney — Sun, 29 Mar 2020 @ 23:49:04 EDT Reply
  I agree! Love it!
sharon paulson — Mon, 23 Mar 2020 @ 00:46:35 EDT Reply
I added…chopped almonds..currents..chopped walnutsand Tbs of ground fresh ginger to squares..also added orange rind to recommended icing….OMG.
- Christy Denney — Mon, 23 Mar 2020 @ 01:12:05 EDT Reply
  Haha seems like a Christmas recipe but I’m glad you are enjoying it now!
Kathyb — Tue, 31 Dec 2019 @ 15:36:56 EST Reply
Delicious & so easy to make!
- Christy Denney — Fri, 10 Jan 2020 @ 22:22:32 EST Reply
  Thank you! I agree.
Deb — Fri, 20 Dec 2019 @ 15:18:50 EST Reply
Would love to know how strong of a gingerbread flavor this has. More gingerbread-y, the better for me!
Kathy — Wed, 18 Dec 2019 @ 18:03:40 EST Reply
Can you make this in a sheet cake pan 11×17.? Would I double or 1 1/2 times the recipe if so?
- Christy Denney — Wed, 18 Dec 2019 @ 21:49:01 EST Reply
  See Also
  Two Ingredient Dough Recipe (No Yeast) - Cook it Real Good
  They are pretty thin as 9×13 so I would 1 1/2 it.
Gay Dubbs — Wed, 18 Dec 2019 @ 07:51:30 EST Reply
These Gingerbread Cookie bars are delicious! My husband had a potluck and they requested these. Very easy to make.
- Christy Denney — Wed, 18 Dec 2019 @ 14:13:01 EST Reply
  So easy and one of my faves!
Greta — Sat, 14 Dec 2019 @ 22:57:07 EST Reply
I halved the recipe (still using 1 egg), put the dough in a 8×5 inch pan, and it turned out so good!
- Christy Denney — Wed, 18 Dec 2019 @ 22:27:29 EST Reply
  So happy to hear that!
Virginia — Fri, 13 Dec 2019 @ 09:33:17 EST Reply
I am excited to make these! Is the butter salted or non salted?
- Christy Denney — Wed, 18 Dec 2019 @ 22:43:25 EST Reply
  i always use unsalted unless specified.
Tonya Paul — Mon, 25 Nov 2019 @ 18:20:41 EST Reply
I don’t see the answer to the question Regarding whether or not the butter that is creamed with the sugars is melted?
- Christy Denney — Mon, 25 Nov 2019 @ 21:49:22 EST Reply
  Tonya,
  In the recipe it states that the butter is melted. Hope that helps.
Allison — Sun, 16 Dec 2018 @ 15:27:53 EST Reply
Do these need to be refrigerated if not served right away?
- Christy Denney — Fri, 21 Dec 2018 @ 23:46:26 EST Reply
  Nope. They are fine at room temp.
teresa — Sun, 02 Dec 2018 @ 11:48:48 EST Reply
i have made these a few times and the are delicious especially with the cream cheese icing!!!
my family’s new fav dessert!
thanks for sharing
- Christy Denney — Wed, 12 Dec 2018 @ 23:18:19 EST Reply
  They really are fabulous!
Mary Tappe — Wed, 12 Sep 2018 @ 12:55:39 EDT Reply
These are awesome!! One of the best gingerbread bar recipes I’ve made!
- Christy Denney — Sun, 07 Oct 2018 @ 23:20:42 EDT Reply
  Glad you agree!
Gloria — Thu, 04 Jan 2018 @ 23:33:59 EST Reply
The recipe asks for melted butter. Then says to beat the butter with the sugars until creamy….which isn’t happening with melted butter. In addition, with melted butter, it doesn’t press into the pan…it is much softer.
Was it your intention to have the butter melted, or is that a typo?
Kristin Kovic — Wed, 20 Dec 2017 @ 00:34:05 EST Reply
OH my gosh….These are AMAZING!!!! I have made them three times in the past few weeks for three different occasions. Each time, they disappeared since they were so good! Each time I come home with an empty pan and my 11-year-old son is disappointed. I told him I would make another batch for Christmas just for him. They are so easy to make too!!!! A new favorite recipe for our family!!!
- Christy Denney — Wed, 20 Dec 2017 @ 23:16:17 EST Reply
  I’m so glad you love them. I was actually thinking about these today.
Linda Corkill — Wed, 15 Nov 2017 @ 11:02:59 EST Reply
Can these be frozen with icing on?
- Christy Denney — Mon, 20 Nov 2017 @ 22:51:15 EST Reply
  Yes!
Cindy — Sun, 29 Oct 2017 @ 14:50:45 EDT Reply
These are fantastic! Made two batches, with one batch of frosting. Everyone loved them! Thank you! I will make these often, I’m sure. 🙂
- Christy Denney — Wed, 08 Nov 2017 @ 22:06:11 EST Reply
  Did you use frosting or not?
Andrea — Sat, 28 Oct 2017 @ 21:09:20 EDT Reply
Hi! What’s the texture of these bars? Is it on the cake or the fudge side? Thank you!
- Christy Denney — Wed, 08 Nov 2017 @ 22:14:43 EST Reply
  They are chewy.Not cake-like at all.
Sophia — Mon, 29 May 2017 @ 22:26:19 EDT Reply
This icing is to die for, thank you so much for the recipe! I love it so much that I used it as a filling to my beautiful white macarons, you can check it out here (I linked back to you)!!
https://turquoisetoffee.wordpress.com/2017/05/29/white-macarons-with-sweet-cream-filling/
Laura — Fri, 23 Dec 2016 @ 21:09:14 EST Reply
These are delicious! Followed the recipe to a T. Only thing that I wasn’t sure about, was the doneness of the bars. Like others have said above, every oven varies. So with that being said, I treated it like a cookie and think they are done-cooling now. I did however try some of it right out of the oven and already love the chew and flavor! Definitely doesnt need the frosting, but am going to add tomorrow in stripes/swirls rather than a spread (halve it) Thanks for the great recipe! It was very easy too.
- Christy Denney — Tue, 17 Jan 2017 @ 23:35:26 EST Reply
  I agree a stripe of frosting would be perfect!
Alecia — Fri, 23 Dec 2016 @ 01:09:07 EST Reply
Salted or unsalted butter? I’m making these tomorrow and I can’t wait!
- Christy Denney — Tue, 17 Jan 2017 @ 23:38:27 EST Reply
  I always use unsalted. Sorry I didn’t get to this comment in time.
Elizabeth B — Thu, 22 Dec 2016 @ 23:18:42 EST Reply
Ingredients has baking soda listed, but not listed in the directions…just want to make sure if I’m suppose to use it or not…Please advise! Thanks!
- Christy Denney — Thu, 22 Dec 2016 @ 23:54:36 EST Reply
  Yes, you should add the baking soda with the flour. Not sure why it wasn’t listed in the directions.
  - Elizabeth B — Fri, 23 Dec 2016 @ 00:26:56 EST Reply
    Oh good, cause I did! 🙂 Thank you!!!
Lissa C. — Sun, 18 Dec 2016 @ 22:23:17 EST Reply
I just made these tonight. My very first cookie bars.. I have some finicky taste buds and I have to say.. These were the best things I have had since I was a kid some 200 years ago haha. This is definitely on my do again list. Not having to change a thing in a first-time recipe is a rare occasion. Excellent recipe.
- Christy Denney — Sun, 18 Dec 2016 @ 23:04:42 EST Reply
  I agree! Thanks! Glad you loved them like I do.
Aubri — Sun, 04 Dec 2016 @ 23:42:03 EST Reply
These were really good! I had to bake them a little longer, as they were still liquidy at 15 minutes. Mine went about 23 minutes before they were done. I think the frosting is a must! I will definitely be making these again! 🙂
- Christy Denney — Tue, 06 Dec 2016 @ 22:40:17 EST Reply
  Glad you liked them!
Rima Featherstonehaugh — Thu, 04 Aug 2016 @ 14:55:47 EDT Reply
Nice texture and chewyness, but not even close to gingerbread. Barely any ginger flavour or even cinnamon/spice. They taste, as my husband put it, brown. Double the cinnamon, triple, at least, the ginger and you’ll have gingerbread, and gingerbread deserving of frosting.
- Christy Denney — Sat, 06 Aug 2016 @ 22:32:12 EDT Reply
  Aww. Sorry you didn’t approve. It’s definitely for the mild spice lover.
- Lissa C. — Sun, 18 Dec 2016 @ 22:24:54 EST Reply
  I thought they were perfect.
Kathryn — Fri, 13 May 2016 @ 15:14:14 EDT Reply
Where I live, molasses is incredibly difficult to find, which as a gingerbread lover, is more than a little depressing. When I finally got my hands on a jar, I saved it for over a month, unwilling to risk this precious substance on a substandard batch of gingerbread. Finally, I could stand it no longer.
Now, as I sit here, waiting for my gingerbread to bake, a preemptive taste of the dough having left my mouth salivating more than is probably ladylike, I realize that previous thoughts of altruistic sharing have been banished, replaced with more calculated selfish thoughts of “how many more batches of this stuff can I get out of that little jar of brown deliciousness?”
All that to say, thank you for sharing this recipe, I can’t wait to try it in approximately 30 minutes..I doubt I will manage to hold out until it’s cool!
- Christy Denney — Sun, 15 May 2016 @ 23:10:14 EDT Reply
  I’m so glad you trusted me with your precious substance!! Just don’t overbake them. That’s the only thing that can go wrong!
Sherry — Thu, 24 Dec 2015 @ 17:38:31 EST Reply
These are really good. Wouldn’t change a thing except maybe only half this amount of icing. The bar can easily stand on its own. Delish.
- Christy Denney — Sun, 27 Dec 2015 @ 21:50:28 EST Reply
  I agree. The bar can stand on it’s own.
Vanessa — Wed, 23 Dec 2015 @ 19:55:43 EST Reply
I made two batches of these this morning, and they are my new go-to for the holidays! I added cardamom and used less cloves, and added lemon zest to the frosting. Great recipe, thanks!!
Chelsea — Thu, 17 Dec 2015 @ 14:48:46 EST Reply
I’m not sure how this recipe is not 5 stars. I made them last night and I’m planning on icing them tonight but my boyfriend and I could not wait until tonight so we tried them without the icing and they’re amazing, not to mention they also smell heavenly. I doubled the recipe for my coworkers and I know they will love them. I’m also now going to make an extra batch for Christmas next week. Thank you for the recipe, this one is a keeper for the holidays.
- Christy Denney — Sun, 27 Dec 2015 @ 22:09:57 EST Reply
  I agree. I love it!
Melissa — Thu, 10 Dec 2015 @ 23:09:17 EST Reply
I just wanted to point out a major issue with your instructions. If over-baking is something to be concerned about you should describe some visual indication that the bars are done. A five minute window is very unhelpful as ovens tend to vary.
KarlaM202 — Sun, 25 Oct 2015 @ 14:38:17 EDT Reply
I just made these…and I followed the recipe EXACTLY as written, the taste is there, but they were not even remotely like a bar other than I cut them square ! They were extremely flat…not even remotely cake-like in the picture ! Would love to make these again, but something is awry…not enough flour? no baking powder to help it rise? Im not sure ! Any input would be great…like I said, the taste is spot on ! Even my cookies rise better than these did ! I will re-rate once I find a solution !!!
- Christy Denney — Thu, 29 Oct 2015 @ 23:35:23 EDT Reply
  These are a Cookie bar so they are not supposed to be fluffy. They are supposed to be flatter like a cookie. The picture might look thick because of the frosting.
Rebecca — Fri, 19 Dec 2014 @ 19:32:18 EST Reply
I do a new recipe each year and this ones a keeper for sure!
Truly decadent alone but I Just finished the icing on them…
Texture taste, OMG Devine!!!!!
A must try, super easy, no fail!!!!
- Christy {The Girl Who Ate Everything} — Sun, 21 Dec 2014 @ 23:30:07 EST Reply
  No fail is right. Glad you agree!
Erin @ The Speckled Palate — Fri, 19 Dec 2014 @ 18:15:20 EST Reply
Oh my goodness, do these sound AMAZING. Gingerbread has grown on me during the last few years, and I love how easily these bars come together. WAY easier than gingerbread men/women, and I’m just just as scrumptious!
Gina — Fri, 19 Dec 2014 @ 15:47:20 EST Reply
For interest sake, this is a recipe my great grandma made and passed down to us. She lived to be 109 years old, which means it was tested and tried many, many times. It is a favorite. She would press the dough out onto a cookie sheet with sides until it was about 1/3 inch thick or thin, as it may be. Always seemed like it was too thin. It works everytime. Makes for a great treat to take for a crowd. “Spread” the love.
Chelsea — Wed, 17 Dec 2014 @ 16:34:12 EST Reply
Hello. These look delicious! Could they be frozen, with the icing!?
Deborah — Tue, 09 Dec 2014 @ 02:38:19 EST Reply
I have GOT to make these – they look amazing!!
Medeja — Sun, 07 Dec 2014 @ 02:03:33 EST Reply
Mmm… soft and chewy sounds really good 🙂
Shannon — Sat, 06 Dec 2014 @ 11:03:22 EST Reply
Christy – these turned out awesome and have ended my years-long quest for great gingerbread. Hands down even beats Martha Stewart’s. With far less fuss. 🙂 I didn’t put anything on the top of mine and my kids have been eating them for breakfast. 😉 Thank you!
- Christy {The Girl Who Ate Everything} — Mon, 08 Dec 2014 @ 23:03:07 EST Reply
  I know, right? I like them plain which is odd for me.
Shannon — Sat, 06 Dec 2014 @ 11:03:21 EST Reply
Christy – these turned out awesome and have ended my years-long quest for great gingerbread. Hands down even beats Martha Stewart’s. With far less fuss. 🙂 I didn’t put anything on the top of mine and my kids have been eating them for breakfast. 😉 Thank you!
Teresa — Fri, 05 Dec 2014 @ 17:28:27 EST Reply
Wow, what I wouldn’t do to pop one of these delicious looking cookies in my mouth right now! 🙂
Killerka — Thu, 04 Dec 2014 @ 17:45:57 EST Reply
Very nice cake
amy — Tue, 02 Dec 2014 @ 23:36:07 EST Reply
Excited to try these! I’m not a fan of nutmeg or cloves (too spicy?), so I almost always omit those from recipes. Bet they will still turn out great!! They look delicious 🙂
Karen @ The Food Charlatan — Tue, 02 Dec 2014 @ 12:59:42 EST Reply
Gingerbread bars are the best!! So much better than regular gingerbread in my opinion…
Jennifer @ Show Me the Yummy — Tue, 02 Dec 2014 @ 12:45:57 EST Reply
Love this idea SO much more than doing “regular” gingerbread men!
Liz — Tue, 02 Dec 2014 @ 11:41:23 EST Reply
I love these. Thanks so much.
Yvonne Gillham — Tue, 02 Dec 2014 @ 07:28:25 EST Reply
Hi Christy,
Just looking through this recipe, I’d really like to make it.
I have all the ingredients in my pantry/fridge except the molasses.
Would it be okay to substitute treacle for the molasses?
- Christy {The Girl Who Ate Everything} — Thu, 04 Dec 2014 @ 21:55:55 EST Reply
  Yes, as far as I know they are equals so you could substitute it!
Ilona @ Ilona's Passion — Mon, 01 Dec 2014 @ 23:13:32 EST Reply
I do not really like a ginger.. but I should give it a try.. because your bars look so yummy:)
Medha @ Whisk & Shout — Mon, 01 Dec 2014 @ 22:11:37 EST Reply
These are perfect! Love how easy they are in bar form.
Liz @ Floating Kitchen — Mon, 01 Dec 2014 @ 22:01:08 EST Reply
Yes – love these! Everything good about a gingerbread cookie, but without all the work of making and decorating cutouts. That’s a total WIN in my book!
Kara — Mon, 01 Dec 2014 @ 21:06:45 EST Reply
Oh wow. These sound delicious! I love gingerbread cookies, but I’ve never had them with cream cheese frosting. I bet it’s divine. And I love that there’s no rolling and cutting! 🙂
- Christy {The Girl Who Ate Everything} — Mon, 01 Dec 2014 @ 22:42:53 EST Reply
  They’re awesome. You will love them.