Apple pie meets gingerbread men in these fabulous, easy Apple Gingerbread Bars — perfect Christmas cookies for holiday baking.
This recipe was created for my client, Pillsbury, but all opinions are my own.
Like most kids, if my two littles had their way, we’d be digging into dessert every night. We don’t by any stretch, but I do love to surprise them with special desserts whenever possible. I mean, seriously, dessert? I love it too so how could I resist offering it now and again?
These Apple Gingerbread Bars combine gingerbread cookies and an apple pie-ish filling. Wonderfully spiced, and not overly sweet, these Christmas cookies (or, ahem, bars) are a huge treat. And they are super easy too. Which is always a plus, right?
When some family dropped by recently, I pulled out a tray of these and surprised them with a bar each — and since they loved them so much, I sent a bunch home with them too. Sharing is caring and all that, right?
With holiday baking season coming fast, these are a fabulous option for making, sharing and enjoying.
Best of all, these Christmas cookies only call for a few ingredients and can be ready and baking in about 10 minutes.
Love gingerbread? I am a huge fan of Pillsbury’s refrigerated Gingerbread dough. It’s super each to work with and bakes up perfectly every time. I am also a huge fan of bar cookies. So when Pillsbury asked me to create some fresh recipes with their cookie dough, I reached for the gingerbread first and combined it with another seasonal love: apples!
What’s not to love?
They are also pretty darn amazing with a little whipped cream on top. If you are so inclined …
Looking for more cookie ideas? I’ve got ya covered.
- 1 roll, (30 oz) Pillsbury® Gingerbread Value Size cookie dough
- 3 golden delicious apples, , peeled, cored and diced
- 2 tbsp granulated sugar
- 1 tbsp cornstarch
- 1 tbsp cold unsalted butter, , cut into pieces
- Preheat oven to 350 degrees F.
- Press 3/4 of the Gingerbread dough into the bottom of a 9x13-inch glass baking pan. Bake for 15 minutes.
- Meanwhile, toss the apples with the sugar and cornstarch. Spread over the partially-cooked gingerbread. Crumble the remaining gingerbread on top and dot with butter.
- Bake for 30-35 minutes, until a toothpick inserted into the center of the bars comes out clean.
- Let cool completely before slicing into bars.
Disclosure: I was compensated for creating this recipe but all opinions are my own. For more great holiday baking ideas, check out the Serious Eats Pillsbury site.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.