Ginger Molasses Cookie Bars
Chewy and perfectly ginger-y, these Ginger Molasses Cookie Bars have quickly jumped to the top of my list of favorite holiday cookies!
These are the bar version of my mom’s famous molasses cookies. For me, my mom’s molasses cookies are sheer perfection. They have always been my favorite holiday cookie and it’s a recipe I make every single year.
I shared the original recipe years ago and had every intention of making the cookies and taking new photographs (the originals are pretty awful) but Kelli and I ran out of time. On a whim we decided to stuff the dough into a 9×13 pan and hoped they’d turn out in bar form. I had no idea I would love these bars so much. They taste exactly like the original cookie only thicker and chewier. The sparkling sugar on top really makes them!
While the cookie version will always come first for me, these bars are a very close second. They take so much less time to make. You have to love a good bar recipe where you can bake once, cut into squares, and call it a day! These are perfect for a cookie exchange or any holiday gathering. I can’t help but think these would be delicious drizzled with a lemon icing. I’ll report back if I try it.
One of these days I’ll get around to making the original cookies and actually taking pictures. Until then, try these bars and be prepared to fall in love!
Thanks for reading and happy baking! xo, KelleyPrint
Ginger Molasses Cookie Bars
A ginger-molasses cookie bar that is simple, classic, and delicious!
- 2 cups all-purpose flour
- 1/2 teaspoon cloves
- 3/4 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking soda
- 3/4 cup unflavored oil (I use avocado but vegetable, canola or grapeseed also work)
- 1 cup + 1 tablespoon sugar
- 1/4 cup molasses
- 1 egg
- 1 tablespoon coarse decorating sugar, for sprinkling on top
- Preheat the oven to 350F degrees. Line a 9×13 glass baking dish with parchment paper.
- In medium bowl, sift together flour, cloves, ginger, cinnamon, salt, and baking soda; set aside.
- In a large bowl add the oil and sugar; whisk to combine. Whisk in egg and molasses, taking are not to over mix. Stir in the flour mixture just until flour is combined.
- Spread the cookie dough evenly into the prepared baking pan. Use your hands to push the dough into the corners and evenly press the dough into the pan. Sprinkle evenly with coarse sugar.
- Bake 22-25 minutes just until the cookie bars are cooked through. The edges will be golden and crispy and the center will be just sent. Take care not to over bake. Remove the bars from oven and let cool completely on a cooling rack. The bars will continue to cook in the pan while they cool. Cut into 24 slices.
I made these bars today. They were so quick to throw together and they were yummy! I did a simple lemon glaze and spread that over the top of the cooked cookies and added red and green sprinkles. Easy and delicious. Thanks for the idea to bake them in a 9×13 pan, got to love a good bar recipe.
These sound delicious! I love those two flavors and I bet they are perfect together. I will have to attempt these!
Delish! To make these bars gluten free, I used my favorite GF all-purpose flour, added an extra egg and 1/2 teaspoon guar gum.
Please excuse my BIG mistake. I added 1/2 teaspoon of XANTHAN GUM in my gluten free version, not guar gum as reported above.
I love to make triple ginger/molasses cookies. A couple weeks ago, I was wanting to mix up my brownies and added chunks of leftover cookie dough. The taste was great, but the two doughs didn’t need so well. Your dough looks like it might be good for this. Any idea the best way to bake this kind of bar? Separate layers? The cookie on the bottom because it’s denser? Thank you!
Interesting…..let me know how they turn out. I don’t know which should go on the bottom….maybe this on top?
Made these tonight. I used an 8 x 8 pan and they came out thick and so deliciously soft. I would definitely make these again!
I made these yesterday for Christmas and they were absolutely fantastic. Perfection in a pan. Out of necessity, I substituted pumpkin pie spice for the cloves (as I didn’t have cloves and it contains cloves as well as cinnamon and ginger). I also used mostly brown sugar as I ran out of white (I only had about 3-4 tablespoons of white before running out). Despite me being forced to make these changes, they were 5 star phenomenal. This will be my only recipe. No need for another. Thank you so much for sharing.
These are wonderful! I used a gluten-free flour blend (King Arthur) and an extra egg, baking at 6100 feet. I also added about 1/2 cup of diced candied ginger. They came out really moist and crumbly. I had to bake them longer than 25 minutes. Only the sides were a little dry. Any suggestions as to how to prevent that next time, because I’ll definitely make them again.
Gluten free flour tends to dry baked goods out a little more. Did you use a glass or metal pan? I think metal dries bars out more. Try lowering the temp for 25 degrees and add a few minutes of baking time!
Made these today and they are delicious!! Definitely a keeper.
This is the first time Ive ever posted a comment!
Doubled the recipe
Added half t vanilla, half t cardamon, and used half buckwheat flour and half white. Really delicious.
These were awesome. My family loves deserts with molasses. I used have veg oil and half avocado oil and added nutmeg allspice and walnuts. My picky southern mom approved. Thank you for sharing this recipe, it will be a new tradition!
Can I substitute butter for the oil?
Can you make ahead and freeze??
Yes, of course!
So amazing!! My new fav! I used King Arthur measure for measure flour to make gluten free and they turned out amazing
This looks so good! What a great dessert to make with kids!
Thanks for sharing! Does it keep long?