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Three gingerbread cookie bars decorated for the holidays and stacked on top of eachother
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4.43 from 14 votes

Gingerbread Cookie Sticks

This is the BEST gingerbread cookie recipe and my absolute favorite. It bakes in a sheet pan and is sliced while it's still warm. Top it with your favorite candy, like Twix, or drizzle it with white chocolate and sprinkles!
Prep Time45 minutes
Cook Time15 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 24 bars
Calories: 346kcal
Author: Dorothy Kern
Cost: $8


  • 4 cups (492g) all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground allspice
  • 1 cup (226g) unsalted butter , softened
  • 1 cup (200g) granulated sugar
  • 1 cup (237ml) unsulfured molasses
  • 1 large egg
  • 1 cup (170g) white chocolate chips plus 1 teaspoon Crisco or vegetable oil to aid in melting and sprinkles OR
  • 24 fun size Twix or your favorite candy


  • Preheat oven to 350°F. Line a 10x15 jelly roll pan with foil (let the foil hang over the sides for easy removal of the hot bars) and spray with cooking spray. (If you don’t have a jelly roll pan you can use a rimmed cookie sheet that’s close to 10x15” in size, but opt bigger instead of smaller.)
  • Whisk together flour, baking soda, salt and spices. Set aside.
  • Beat sugar, butter, and molasses in the large bowl with a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment. Mix in the egg, salt, baking soda, and spices. Slowly mix in dry ingredients until a thick dough forms.
  • Press dough evenly into the prepared pan. Bake about 15 minutes, until indentations in the dough bounce back slightly. The top will no longer be glossy.
  • Cool gingerbread for 5 minutes in the pan, then carefully remove the full sheet of gingerbread using the foil overhang to a cookie sheet. If you’re using the fun size Twix bars, press them in two equal rows onto the gingerbread, use a knife or a pizza cutter to cut the slab into 24 sticks. Otherwise, just cut them into sticks and cool.
  • If drizzling with white chocolate, melt the white chocolate chips and oil or Crisco in a small bowl on half power in 30 second increments, stirring between each, until melted and smooth. Place chocolate in a small baggie with the tip cut off and drizzle over sticks, sprinkle with sprinkles.
  • Store cookies in an airtight container for up to 4 days, or freeze for up to one month.



Serving: 1cookie stick | Calories: 346kcal | Carbohydrates: 50g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 28mg | Sodium: 908mg | Fiber: 1g | Sugar: 32g