Description
These gingerbread cookie bars with white chocolate chips are soft, chewy, and spiced with classic holiday flavors. Easy to make and perfect for sharing, they deliver festive warmth in every bite.
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 to 1 ½ tablespoons ground ginger
- 1 ½ tablespoons ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup white chocolate chips (plus extra for topping, optional)
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 10x15x1-inch rimmed baking sheet with foil or parchment.
- In a large bowl, cream together granulated sugar, brown sugar, and butter until smooth and fluffy.
- Mix in egg and molasses until just combined.
- In another bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
- Gradually mix dry ingredients into wet, stirring until a thick dough forms.
- Fold in white chocolate chips.
- Press dough evenly into the prepared pan. Use damp fingers if it sticks.
- Bake for 14–16 minutes, until top is set and edges are lightly golden.
- Optional: Press extra white chocolate chips on top right after baking.
- Let bars cool completely before slicing and serving.
Notes
- Add nutmeg or allspice for deeper spice.
- Drizzle melted white chocolate for a festive finish.
- Sub dark chocolate or cranberries for a flavor twist.
- Sprinkle with coarse sugar before baking for crunch.
- Freeze up to 2 months; thaw before serving.
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 14g
- Sodium: 105mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
