Gingerbread Cookie Bars with White Chocolate Chips

These gingerbread cookie bars with white chocolate chips are chewy, warmly spiced, and just the right amount of sweet. I love how they bring the cozy flavor of classic gingerbread into an easy-to-slice bar form, perfect for sharing during the holidays—or whenever I want something comforting with a spicy kick and a touch of sweetness.

Why You’ll Love This Recipe

I love this recipe because it’s festive, fuss-free, and always a hit. The dough presses right into the pan—no chilling or rolling needed—and the texture is soft and chewy with crisp edges. The warm spices blend beautifully with the creamy white chocolate, and each bar is full of cozy holiday flavor in every bite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 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 to 1 ½ tablespoons ground ginger (depending on spice preference)

• 1 ½ tablespoons ground cinnamon

• ¼ teaspoon ground cloves

• ¼ teaspoon salt

• 1 cup white chocolate chips (plus extra for topping, optional)

Directions

1. Preheat and prepare: I preheat the oven to 350°F (175°C) and grease a 10x15x1-inch rimmed baking sheet or line it with foil for easier cleanup.

2. Make the dough: In a large mixing bowl, I beat together the granulated sugar, brown sugar, and softened butter until smooth and creamy. I add the egg and molasses and mix until just combined.

3. In a separate bowl, I whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.

4. I gradually add half of the dry ingredients into the wet mixture, mixing until just combined, then add the rest and stir until a thick dough forms.

5. I fold in the white chocolate chips.

6. Form and bake: I press the dough evenly into the prepared baking sheet, using damp fingers if needed to keep it from sticking. I bake for 14–16 minutes, or until the top looks set and the edges are lightly golden.

7. Right after baking, I sometimes press a few extra white chocolate chips on top for a prettier finish. I let the bars cool completely in the pan before slicing.

Servings and timing

This recipe makes about 24 bars, depending on how large I cut them. It takes me 15 minutes to prep and 14–16 minutes to bake, so I have them ready in about 30 minutes total.

Variations

• I add a pinch of nutmeg or allspice for deeper spice flavor.

• I drizzle melted white chocolate over the cooled bars for a festive touch.

• I swap white chocolate for dark chocolate chips if I want a richer flavor.

• I sprinkle coarse sugar on top before baking for a little crunch.

storage/reheating

I store these bars in an airtight container at room temperature for up to 5 days. They stay soft and chewy. To freeze, I slice and layer them between parchment in a sealed container for up to 2 months. I let them thaw at room temperature before serving.

FAQs

Can I make these ahead of time?

Yes, I often make them a day ahead—they actually get even better as the flavors develop.

Do I have to use white chocolate chips?

No, I can use dark or milk chocolate chips, or even chopped dried cranberries for a different flavor combo.

Can I bake this in a different pan size?

Yes, I can bake it in a 9×13-inch pan for thicker bars—just increase the bake time by 2–4 minutes.

What type of molasses should I use?

I use unsulfured molasses for the best flavor. I avoid blackstrap—it’s too bitter for cookies.

Can I make this dough ahead and refrigerate it?

Yes, I chill the dough for up to 24 hours before pressing it into the pan and baking as directed.

Conclusion

These gingerbread cookie bars with white chocolate chips are a cozy, chewy, and festive treat I love having on hand during the holidays. They’re simple to make, easy to slice and share, and full of warm, spiced flavor that pairs perfectly with a hot drink or a cozy evening in.