Gingerbread Snickerdoodle Bars

What happens when Snickerdoodle Bars get all dressed up for Christmas? Just generously add some gingerbread spices, a little molasses and fresh ginger and, well, you've got Gingerbread Snickerdoodle Bars, welcome one-bite additions to a cookie plate, a dainty tray, a pairing with a cup of coffee or evening tea.

Gingerbread Snickerdoodle Bars ♥ All dressed up for Christmas with spices, fresh ginger, molasses.

An Easy Riff on a Long-Time Family Favorite. Real Food, Fresh & Inventive. One (Bowl) & Done (In One Hour). Just One Bowl. Weeknight Easy, Weekend Special. Great for Food Gifts. Vegetarian. So Good!!

About This Recipe: Gingerbread Snickerdoodle Bars

  • "Snickerdoodles" are the classic butter cookie kissed with cinnamon. Along the way, Snickerdoodle Cookies turned into Snickerdoodle Bars. And now? By adding gingerbread spices, fresh ginger and a little molasses, those oh-so-easy snickerdoodle bars are all dressed up for Christmas, a holiday take on an old tradition.
  • Distinctive Ingredients = Gingerbread Spices (ginger, cinnamon, cardamon, allspice, white pepper, cloves) + Fresh Ginger
  • Short Ingredient List = all the above + butter + brown sugar + 1 egg + molasses + vanilla or bourbon + baking powder + flour
  • For Garnish = A mix of Gingerbread Spices and sugar, sprinkled over the batter before baking
  • These bars are quite plain in appearance but compensate in big flavors.
  • Mixing the batter with an electric mixer is very straight-forward, no tricks or extra steps. A hand mixer works especially well since the batter volume is small.
  • This is a time-friendly recipe, mix it in just 20 minutes, those bars'll be ready to eat in under an hour!
  • This is pantry-friendly recipe for those who keep plenty of spices on hand.
  • This is a budget-friendly recipe should you already have those spices on hand.
  • This is a calorie-friendly recipe, especially if, like me, you cut small squares for snacking.
  • I like to cut these bars into tiny one-bite squares that make so much sense during a season when so many sweets are often on offer.
  • So good! I hope you love these!

  • For another Christmas-y bar, check out my Fresh Cranberry Bars, more blondie than bar.
  • Not quite what you're looking for? Check out my other recipes for bars & squares.
Gingerbread Snickerdoodle Bars ♥ All dressed up for Christmas with spices, fresh ginger, molasses.

How to Make Gingerbread Snickerdoodle Bars

The detailed recipe is written in traditional recipe form below but here are the highlights in three easy steps. You can definitely do this!

  • MIX THE SPICES After they're collected, set aside one teaspoon to mix with a tablespoon of sugar for sprinkling on top of the batter before baking.
  • MIX THE BATTER Cream the butter and brown sugar; mix in the egg, molasses, fresh ginger and vanilla or bourbon; mix in the Spice Mix and baking powder; finally, mix in the flour. Transfer the batter to an 8x8 baking pan that's been sprayed and has a "sling" of parchment paper to lift out the bars after they've been baked and cooled. Sprinkle with the Spice Mix-Sugar mixture.
  • BAKE until done, about 25-30 minutes. Let cool for 10 minutes before lifting the bars out of the pan to cut or further cool.
Gingerbread Snickerdoodle Bars ♥ All dressed up for Christmas with spices, fresh ginger, molasses.

For Best Results

For my weekly column in the St. Louis Post-Dispatch, I interviewed chefs and translated their restaurant recipes for home kitchens. The most illuminating question? "How can a home cook ensure the same results?" So now I ask that question of myself, too, for my own recipes. Have another question? Ask away, I'll do my best to answer!

Salted Butter American recipes often specify the use of unsalted butter in baking recipes, claiming that bakers can then add salt to their taste. The trouble is, those recipes also often call for a minuscule amount of salt and it's just not enough and it doesn't distribute well. Me, I follow the European practice that relies on salted butter for my baked goods and oh! it makes a difference. Better still, since we use salted butter for bread and toast, we need keep only one butter on hand instead of two. Win Win!

Gingerbread Snickerdoodle Bars ♥ All dressed up for Christmas with spices, fresh ginger, molasses.

More Classics All Dressed Up for Christmas

~ Gingerbread Granola (PIN This) ~
~ Christmas Cauliflower ~
~ Christmas Chicken Salad ~
~ Christmas Banana Bread (PIN This) ~

~ ~ Christmas recipes ~

You'll Love Gingerbread Snickerdoodle Bars ...

  • Bars are just so easy! Mix. Bake. Slice. Eat. That's it!
  • It's just too soon to really start Christmas baking. But a few bars? Done!
  • Those spices really grab you. This is real gingerbread, just in tiny bites.
  • Ready to get started? Here's your recipe!

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How do you save and share favorite recipes? recipes that fit your personal cooking style? a particular recipe your mom or daughter or best friend would just love? If my recipe inspires you, please do save and share! I'd be honored ...

Gingerbread Snickerdoodle Bars ♥ All dressed up for Christmas with spices, fresh ginger, molasses.


Hands-on time: 20 minutes
Time-to-table: 1 hour
Makes 1 8x8 pan, cut in 64 small squares or 16 large squares
Double the ingredients for a 9x13
  • 2 teaspoons ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cardamon
  • 1/4 teaspoon allspice
  • 1/8 teaspoon white pepper, optional but striking
  • Small pinch cloves
  • 1 teaspoon Gingerbread Spice Mix
  • 1 tablespoon sugar
  • 1/2 cup (8 tablespoons, 112g and usually 1 stick) salted butter, room temperature
  • 1 cup (200g) brown sugar
  • 1 large egg
  • 1 tablespoon molasses (not blackstrap)
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon vanilla or bourbon
  • Spice Mix
  • 1/2 teaspoon salt, if using unsalted butter, assumes table salt
  • 1 teaspoon baking powder
  • 1-1/2 cups flour, fluffed to aerate before measuring or 187g

PREP Heat oven to 350F/180C. Spray an 8x8 baking pan with baking spray or rub with DIY Substitute for Baker's Joy. If you like, place a piece of parchment across the pan, lining the bottom and two sides, creating a "sling" that will let you lift out the cake from the pan in one fell swoop after it's baked.

SPICE MIX In a small bowl, collect all the spices. For the Topping, mix 1 teaspoon of the Spice Mix with 1 tablespoon sugar and set aside.

BATTER In a large bowl, use an electric mixer to really mix the butter and brown sugar, if necessary, stop to work out all the small brown sugar lumps by pressing them against the side of the bowl with the back of a spoon. Add the egg, molasses, fresh ginger and vanilla, mix in well. Add the Spice Mix and baking powder, work in well. Sprinkle about half the flour over the top of the batter and mix in just a bit, then add the rest and mix in, just until the flour disappears, no more.

SPICE TOPPING Spread the thick batter evenly across the prepared pan including into the corners. Sprinkle the Spice Topping evenly across the top of the batter.

BAKE on the middle rack for 25-30 minutes until a cake tester (affiliate link) or a thin knife inserted into the center comes out clean. Let cool for 15 minutes, then use the parchment sling to lift the entire baked piece out of the pan. When the bars are cool, slices into mini squares (8 x 8 cuts) or larger squares (4x4 cuts).

Store in an airtight container, the bars will stay fresh for several days.

ALANNA's TIPS A hand mixer is extra-handy here, it just offers more control for a relatively small amount of batter. This is true for other bar recipes too, especially those baked in 8x8 or 9x9 pans.

FOR MORE INFO If you "skipped straight to the recipe," please scroll back to the top of this page for ingredient information, ingredient substitutions, tips and more. If you print this recipe, you'll want to check the recipe online for even more tips and extra information about ingredient substitutions, best results and more. See .
NUTRITION INFORMATION Sorry, due to technical issues during a laptop conversion, nutrition info and Weight Watchers points will be added later.
Adapted from Snickerdoodle Bars, a favorite since 2014.

Flavors of the Season: Gingerbread

A collection of seasonal gingerbread recipes ♥, cookies, muffins, desserts and more.
~ gingerbread ~
~ holiday baking ~
Gingerbread Pudding Cake ♥, an old-fashioned recipe, magical layers of cake and pudding!

Gingerbread Granola ♥, granola all dressed up for Christmas with orange and molasses plus special spices. Lower Sugar, Bigger Flavor. Vegan. Gluten Free. Great for Meal Prep & Homemade Food Gifts.

Frosty Christmas Trees ♥, my long-time favorite cut-out cookie, with an easy-to-handle dough, lovely gingerbread flavor and just a touch of chocolate.

Shop Your Pantry First

(helping home cooks save money on groceries)

~ molasses recipes ~

~ All Recipes, By Ingredient ~
~ How to Save Money on Groceries ~

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail, you'll find my current address in the FAQs. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, for more scratch cooking recipes using whole, healthful ingredients, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. If you make this recipe, I'd love to know your results! Just leave a comment below.

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Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.