Name: Soft Gingerbread Cookie Bars
Prep time: 10 min
Cook time: 28 min
Total time: 38 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 1/2 tsp ground ginger; 1 tsp ground cinnamon; 1/4 tsp ground cloves; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsweetened applesauce; 1/3 cup molasses; 1/2 cup coconut sugar or brown sugar; 1/3 cup coconut oil or butter, melted; 1 tsp pure vanilla extract; Optional: 1/2 cup white chocolate chips or chopped pecans for topping

Soft, warmly spiced, and perfectly sweet, these Soft Gingerbread Cookie Bars are a delicious twist on classic holiday gingerbread cookies—without the need to roll, cut, or fuss. I love making them when I want something cozy, comforting, and simple. They’re ideal for holiday gatherings or just a quiet winter evening at home with a hot drink.

Why You’ll Love This Recipe

I find these bars to be the perfect blend of ease and indulgence. They come together in one bowl (no mixer needed), and they have that nostalgic, holiday flavor that fills the kitchen with warmth. The applesauce and molasses keep them soft and moist, while the spices bring that unmistakable gingerbread charm. I also like that I can dress them up with white chocolate chips or pecans for a little crunch or sweetness on top. Plus, they’re dairy-free and can be made plant-based—perfect for sharing.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour

1 1/2 tsp ground ginger

1 tsp ground cinnamon

1/4 tsp ground cloves

1/2 tsp baking soda

1/4 tsp salt

1/2 cup unsweetened applesauce

1/3 cup molasses

1/2 cup coconut sugar or brown sugar

1/3 cup coconut oil or butter, melted

1 tsp pure vanilla extract

Optional: 1/2 cup white chocolate chips or chopped pecans for topping

Directions

I preheat the oven to 350°F (175°C) and prepare an 8×8 inch baking dish by lining it with parchment paper or lightly greasing 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, and vanilla extract until smooth.

I pour the wet ingredients into the dry and stir gently until just combined—being careful not to overmix.

Then I spread the batter evenly in the prepared pan and, if I’m adding toppings, I sprinkle on the white chocolate chips or pecans.

I bake the bars for 25–28 minutes, or until a toothpick inserted in the center comes out clean.

I let them cool completely in the pan before slicing into 12 bars.

Servings and timing

This recipe makes 12 soft gingerbread cookie bars.

Prep time: 10 minutes

Bake time: 28 minutes

Total time: 38 minutes

Calories per serving: Approximately 190 kcal

Variations

I sometimes swap the white chocolate chips for dark chocolate chunks when I want a richer flavor.

For a nutty crunch, I like to add chopped walnuts or almonds instead of pecans.

To make them gluten-free, I use a 1:1 gluten-free flour blend.

If I want more spice, I add a pinch of nutmeg or allspice to the mix.

For a citrus twist, I add a bit of orange zest to the batter—it pairs beautifully with the molasses and spices.

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.

They also freeze beautifully—I wrap them individually and freeze them for up to 2 months. When I’m ready to enjoy one, I let it thaw at room temperature or warm it in the microwave for about 10–15 seconds for that fresh-baked feel.

Related Recipes:

Gingerbread Cookie Bars

FAQs

How do I know when the bars are done baking?

I check by inserting a toothpick into the center—if it comes out clean or with just a few crumbs, they’re ready. Overbaking can dry them out, so I watch closely near the end.

Can I make these cookie bars vegan?

Yes, I use coconut oil and opt for coconut sugar or another plant-based sweetener to keep them vegan. No eggs are needed since applesauce acts as a binder.

What can I use instead of molasses?

I’ve had success using maple syrup or date syrup, though the flavor is slightly different. Molasses gives that classic gingerbread taste, but the alternatives still work well in a pinch.

Can I double the recipe?

Absolutely—I double all ingredients and bake in a 9×13 inch pan. I keep an eye on the baking time, which may need an extra 5–10 minutes.

Are these bars suitable for kids?

Definitely! They’re soft, mildly spiced, and sweet—perfect for little hands and holiday treats. I just skip the nuts if I’m serving them to younger kids.

Conclusion

These soft gingerbread cookie bars are my go-to when I want something festive, flavorful, and fuss-free. They offer all the richness of traditional gingerbread in an easy-to-make, easy-to-share form. Whether I’m baking for a crowd or enjoying a quiet holiday evening, these bars always bring the right amount of comfort and cheer.

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