Ginger cookie bars and cookies

Brenda Newton


I love soft ginger cookies, but my husband likes bars so I decided to try to make both with one recipe and was really happy how it turned out. I also like them with Splenda Brown sometimes instead of with regular dark brown sugar when I go on a diet, but still want something to satisfy that sweet tooth. This recipe works great either way. Ginger cookies are great anytime of year not just at Christmas so give them a try. Either way!


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8 bars and 2 dozen cookies
15 Min
40 Min
Convection Oven


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1 c
crisco butter or original
1/2 c
butter softened (i used smart balance)
2 c
dark brown sugar or splenda brown
2 tsp
2 tsp
clove, ground
3 tsp
4 c
self rising flour, divided
1 tsp
sugar for coating cookies or splenda
cinnamon sugar for top of bars
1/2 c
dark molasses

How to Make Ginger cookie bars and cookies


  • 1Cream Crisco, butter and brown sugar or Splenda brown
  • 2Add eggs, molasses,vanilla, and spices. Blend
  • 3Add 3 of the 4 cups of flour and mix. Take half and pour into a 8 x 8 floured pan or small bar pan and cook at 350 until cake tester is clean about 20-30 mins.
  • 4Add remaining cup of flour to dough mix well and refrigerate while bars are cooking. Roll into 1" balls and roll in cinnamon sugar place on cookie sheet and cook about 6-8 minutes depending on whether you like them soft or like snaps.. I like them soft so cook for the shorter time. Enjoy!

Printable Recipe Card

About Ginger cookie bars and cookies

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Diabetic, Dairy Free
Other Tags: Quick & Easy, For Kids

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