• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Recipe Index
  • About
  • Contact
  • Privacy Policy
Celebrating Sweets
  • All Recipes
  • Dessert
    • Brownies & Bars
    • Cake & Cupcakes
    • Cookies
    • Ice Cream/Frozen Desserts
    • Pies & Tarts
  • Drinks & Cocktails
  • Main Dishes
  • Breakfast
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Fall Favorites
  • Holiday Recipes
  • Drinks & Cocktails
  • About
  • Privacy Policy
×

Home » Holiday Recipes » Gingerbread Cookie Bars with White Chocolate Chips

Gingerbread Cookie Bars with White Chocolate Chips

Published: Nov 22, 2016 · Modified: Dec 18, 2021 by Allison · 35 Comments

  • Share
  • Email
Jump to Recipe

Gingerbread Bars – Soft and chewy spiced gingerbread cookie bars filled with white chocolate chips. 

Stack of gingerbread cookie bars filled with white chocolate chips.

These Gingerbread Cookie Bars were created as part of a shop that has been compensated by Collective Bias, Inc. and its advertiser. All opinions are my own. 

Happy holidays, friends! We’re days away from Thanksgiving. Are you ready? I have a huge to-do list this week and I am counting down the hours until I get to settle in at the table with all of my family.

What’s your favorite part of the holiday season? It should come as no surprise that I love making and sharing food. My 5 year old told me that his favorite part of the holidays is “yummy treats,” so I guess the apple (er, cookie?) doesn’t fall far from the tree.

Cookie dough in a bowl with white chocolate chips.

These Gingerbread Cookie Bars are one of the many treats I will be sharing with family and friends this season. The nostalgic and comforting flavors of gingerbread mark the start of the holiday season.

These bars are like a soft gingerbread cookie and a gingerbread blondie put together. They are generously spiced with ginger, cinnamon, and cloves with an underlying flavor of molasses. I like to balance the slight spice of the bars with white chocolate chips. Bonus: I love how the chocolate chips make these look extra pretty.

You can underbake these slightly for a moist and slightly dense blondie-like bar, or you can bake them a little longer for a bar that’s more like a thick cookie.

Gingerbread cookie bars with white chocolate chips.

Gingerbread Cookie Bars

These bars keep well for several days, they are sturdy, travel well, and this recipe makes a nice big batch. Do you see where I am going here? This is the perfect treat for gifting!

I picked up several Rubbermaid TakeAlongs food storage containers for sharing and transporting these bars. The containers seal tightly and keep food fresh and secure. Package these bars to share with friends and neighbors, bring them to a cookie exchange, or even bundle up a box of bars for holiday guests to take home with them.

Rubbermaid takealong containers

I hope you celebrate the season of giving with this delicious homemade gift. Happy holidays!

You might also like: Chai Spice Cookie Bars – Peppermint Cookies – White Chocolate Cranberry Bars– Maple Gingerbread Coffee Cake – Molasses Cookies – Gingerbread Muffins

NEVER MISS A RECIPE! SUBSCRIBE to our free EMAIL LIST – LIKE us on FACEBOOK – Follow on INSTAGRAM

Stack of gingerbread cookie bars filled with white chocolate chips.

Stack of gingerbread cookie bars filled with white chocolate chips.

Gingerbread Cookie Bars with White Chocolate Chips

 Soft and chewy gingerbread cookie bars filled with white chocolate chips.
5 from 6 votes
Print Pin SaveSaved!
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 20
Calories: 263kcal
Author: Allison - Celebrating Sweets

Ingredients

  • ⅓ cup granulated sugar
  • ⅔ cup brown sugar, packed
  • 1 cup unsalted butter, softened
  • 1 large egg
  • ⅓ cup molasses
  • 3 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 or 1 ½ tablespoons ground ginger
  • 1 ½ tablespoons ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 cup good quality white chocolate chips, see note

Instructions

  • Preheat oven to 350°F. Grease a 10x15x1 inch rimmed baking sheet, or line with foil. Set aside.
  • Using a hand mixer or stand mixer, beat sugars and butter until sooth and creamy. Add egg and molasses and beat until combined.
  • In a separate bowl, combine flour, baking soda, spices and salt. Add half the dry ingredients to the wet ingredients, beating until just combined. Add the remaining dry ingredients, beating until combined (the mixture will be thick). Stir in chocolate chips.
  • Dump the dough into the prepared pan and use your hands to press it into an even layer. If necessary, dampen your fingers with water. Bake for 14-16 minutes (see note). If desired, you can press additional chocolate chips onto the top of the bars right after baking. Place pan on a wire rack to cool.

Notes

Cook time: You can underbake these slightly for a moist and slightly dense blondie-like bar. They are done when the top is dry and the inside feels just slightly underbaked (this was exactly 15 minutes for me). If you'd prefer, you can bake them a couple minutes longer for a bar that's more like a thick cookie.
 
If desired, you can set aside a couple tablespoons of white chocolate chips to press onto the top of the bars right after baking. This makes the chocolate chips more visible.

Nutrition

Calories: 263kcal | Carbohydrates: 35g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 102mg | Potassium: 155mg | Fiber: 1g | Sugar: 20g | Vitamin A: 302IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg

Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.

Tried this recipe?Leave a comment and rating below!
« Pasta with Mushrooms and Spinach in Tomato Cream Sauce
Gingerbread Smoothie »

Never Miss a Recipe

Get NEW POSTS delivered to your inbox!

Thank you!

You have successfully joined our subscriber list.

.

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




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

Comments

  1. Beth

    December 18, 2016 at 6:30 pm

    5 stars
    Made these today and they are delicious!! Family loves them too. Followed your recipe exactly and they baked up perfectly and taste even better. Thanks for the new adddition to my holiday cookie list!

    Reply
    • Celebrating Sweets

      December 19, 2016 at 11:12 am

      I’m so happy to hear that. Thanks for taking the time to stop by. Happy holidays!

      Reply
  2. Teri

    January 01, 2017 at 4:55 pm

    5 stars
    I just made these delicious bars for company tomorrow. The recipe makes a large batch but I keep eating them! Yum Yum. I hope there’s enough for all my guests! Thank you

    Reply
  3. Peg

    December 01, 2017 at 12:39 pm

    I’m getting ready to make these. In the picture, the chips look like the mini white chocolate chips and not the regular size. It doesn’t specify in the recipe which I take to mean regular it’s just the picture that’s throwing me. In your Cranberry White Chocolate bars which I’m also planning to make they look like the regular size.

    Am I using the miniatures in the recipe?
    Thanks,
    Peg

    Reply
    • Celebrating Sweets

      December 01, 2017 at 12:56 pm

      They are regular size in both recipes. Although if you had mini you could absolutely use those. Enjoy!

      Reply
  4. Elaine

    December 04, 2017 at 1:27 pm

    5 stars
    I just made a pan of these for a church fundraiser ~ cheated and used margarine & they were still AMAZING. I put less ginger and cinnamon, as it sounded a bit much. I wanted to make them go as far as possible, because we are filling many boxes with an assortment of Christmas baking, so I cut them very small & got 8 dozen. Thank you for this simple, yet delicious recipe!

    Reply
    • Celebrating Sweets

      December 04, 2017 at 3:50 pm

      I’m so glad to hear that you enjoyed these. Thanks for sharing your adaptations. Happy holidays!

      Reply
  5. Jazel

    December 10, 2018 at 2:09 pm

    Hi there! Love the look of these for my kids Xmas Dinner at school. Have you ever tried these with dark chocolate chips instead of white? The white choc chips available to me are the melting ones while the dark I can get that don’t melt when baked. I thought dark choc and ginger also goes well but just wondered. Thanks!

    Reply
    • Celebrating Sweets

      December 10, 2018 at 6:14 pm

      I haven’t tried it, but it should definitely work to use dark chocolate chips. As long as you’re good with that flavor combo (it sounds delicious to me)!

      Reply
  6. Anna

    December 20, 2019 at 4:02 am

    I made a triple batch tonight, but instead of baking in a tray, I rolled into 3 logs, wrapped in glad wrap, refrigerated, cut into discs and baked to make cookies. They turned out perfect. Great twist on a Christmas classic!

    Reply
    • Celebrating Sweets

      December 20, 2019 at 9:54 am

      Wonderful! Thanks for sharing your changes, I’m so glad that it worked. Happy holidays!

      Reply
  7. Amy T

    September 19, 2020 at 9:06 pm

    I plan to make these but don’t have a pan or tray that exact size. Is it better to try a 9” x 13” brownie pan or a flat cookie tray that’s more like 11” x 16”? If using a brownie pan, should I adjust anything in the recipe? Thanks for your guidance!

    Reply
    • Allison

      September 21, 2020 at 12:08 pm

      I’d say try the 11×16. Your bars will be a bit thinner than mine, but they should taste fine. You’ll likely need to reduce the bake time by a few minutes. Enjoy!

      Reply
  8. Judy S

    October 27, 2021 at 12:19 pm

    5 stars
    Allison, These bars are delicious!! I just discovered this recipe and found it easy to make with tasteful results! I baked them for the 15 minutes for a slightly dense bar. They are going to be part of my cookie boxes for Christmas gifts. Most everyone enjoys gingerbread at holiday time and these will be a wonderful treat to include in my boxes. Love the addition of white chocolate! Thank you for the recipe!!

    Reply
    • Allison

      October 28, 2021 at 9:10 am

      You’re welcome, Judy. Have a happy holiday season! 🙂

      Reply
« Older Comments

Primary Sidebar

About

aboutHi, I'm Allison! I'm a busy wife and mom with a passion for cooking and baking. This is where you'll find my favorite homemade recipes, designed to help you make every day delicious! Read more....

Dessert Recipes

Two cinnamon roll blondies stacked on top of each other.

Cinnamon Roll Blondies

Bowl of coconut pie dip topped with whipped cream and toasted coconut.

Coconut Cream Pie Dip

Close up of a slice of berry cake topped with whipped cream and berries.

Easy One-Bowl Mixed Berry Cake

Slice of pumpkin spice latte cake next to a gold fork.

Pumpkin Spice Latte Cake

Maple snickerdoodle cookies on a grey plate.

Maple Snickerdoodles

Two slices of lemon loaf cake topped with frosting and lemon zest.

Lemon Loaf Cake

More Dessert Recipes...

Popular Recipes:

Closeup of sweet potato casserole on a white plate.

Sweet Potato Casserole with Marshmallows & Streusel

Stack of almond croissants on a white plate.

Almond Croissants (shortcut recipe)

Closeup of a pumpkin muffin on a wire rack topped with icing.

Pumpkin Muffins

Baked french toast on a plate

Cinnamon Vanilla Baked French Toast

Blueberry Pancake Casserole in a white baking dish.

Blueberry Buttermilk Pancake Casserole

Cookies topped with white chocolate, butterscotch, and chocolate chips.

Kitchen Sink Cookies

More Popular Recipes...

Never Miss a Recipe

Get NEW POSTS delivered to your inbox!

Thank you!

You have successfully joined our subscriber list.

.
Logo for country living, food network, buzzfeed, msn, delish, good housekeeping

Footer

Connect With Me

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Copyright 2013-2022 Celebrating Sweets

All images and content are copyright protected. Please contact me for permission to use my original images. If you want to republish a recipe, please re-write it in your own words, or link back to my post for the recipe.