Gingerbread Magic Cookies

December 8, 2013
Love magic cookies?  Then you'll go crazy for this Christmas version of the classic!  That's right, it's Gingerbread Magic Cookies, complete with a gingerbread crust, cinnamon chips, and white chocolate.  It's just as good as the original ... hmmmm, perhaps even better!

It just so happens that classic 7-Layer {Magic} Cookies are a staple of my mother-in-law's Christmas day cookie tray.  So when I decided to mess around with the original classic recipe to create a more 'Christmas-y' version, I braced myself to get in 'trouble' with my husband.

I mean, mess with a classic from his Mom? ... What was I thinking, right?

Well, apparently I was thinking great things!  Because this gingerbread magic cookies version received rave reviews from the hubby ... and, dare I say, even from my mother-in-law herself.  I'm always a little nervous to give the first bite of a new creation I'm developing ... and then always so relieved to get a positive reaction.  

The original, classic version of these cookies uses graham cracker crumbs as the base, topped with layers of coconut, chocolate chips, butterscotch chips, and chopped pecans.  All held together by an ooey-gooey layer of sweetened condensed milk that's oh-so good.

For the gingerbread magic cookies version, I used crushed gingersnaps in the crust layer instead of graham crackers, and also used a different crust preparation method to make the crust a bit thicker.  Then, I changed out the chocolate and butterscotch chips for cinnamon and white chocolate chips.  All, of course, still oozing with the original layer of ooey-gooey sweetened condensed milk.

Mmmmmm, mmmmmm ... it turned out delicious.

We cut them into small squares for little bites of chewy gingerbread goodness.

And I'm thinking this year's Christmas day cookie tray just might have to include both the classic and gingerbread magic cookies.

They're both so good, I don't think anyone will object.

Gingerbread Magic Cookies
Source:  A Tracey creation
(Printable recipe)
  • 1/2 c. butter, softened
  • 1 1/2 c. gingersnap crumbs*
  • 1/2 c. flour
  • 1 tsp. baking powder
  • 1 c. flaked coconut
  • 1 c. cinnamon chips
  • 1 c. white chocolate chips
  • 1 (14 oz.) can sweetened condensed milk
  • 1 c. chopped pecans
  1. Cream butter with an electric mixer; stir in gingersnap crumbs, flour, and baking powder. Press evenly into the bottom of a 9x13" baking dish coated with non-stick cooking spray.
  2. Sprinkle coconut evenly over gingersnap crust; repeat with cinnamon chips and white chocolate chips. Pour sweetened condensed milk evenly on top. Sprinkle chopped pecans evenly over the condensed milk.
  3. Bake at 325 degrees for about 30 minutes. Let cool completely in the baking dish. Cut into small squares.
*Process gingersnap cookies in a food processor, or crush in a zip-top bag with a meat mallet.


Please enjoy these other scrumptious bar cookies from The Kitchen is My Playground ...


  1. No one will object! These sound like such a yummy twist!!!

  2. These look so good! I LOVE Magic cookies, and just got the recipe from my mother-in-law to make them for my husband this year! I love your spin on them!!!! They sound so good!

  3. I love this Christmas-y twist on magic cookies. They sound so good and look beautiful, too.

  4. Tracey, these look so amazing!! Pinning and can't wait to try soon. ~Erin

  5. These are magical! Thanks for sharing on the Monday Funday link party!

  6. Just made these yummy treats. Will definitely be one of my Christmas favs from now on!

  7. These sound perfect for my baking list! I love the cutting board! I need one!! Thanks for taking the time to come over and link up! Hope to see you back tomorrow!

  8. Those look delicious! I printed your recipe and plan to make these for our New Year's party! :-)

    I really enjoyed browsing your site, lots of good recipes and good pictures too. Visit my site sometime if you get a chance.

    Happy new Year!

    Michael :-)

  9. What a fabulous recipe, and I love the cutting board too! Your photos are absolutely beautiful. Thanks so much for sharing these scrumptious bars with us at Saturday Night Fever :)

  10. My family's winter gathering is Dec. 17; my brother-in-law, who loves every kind of sweet treat available, is going to love these--as in, I'd probably better make two pans of them so that the rest of us get some, and he can have a pan for himself (sharing a little with my sister, of course...AHEM!). I love gingerbread and gingersnaps, so will enjoy this, too :-)

  11. Oh my! Can this really be as delicious as it sounds? Gonna give this a try.

  12. Hi! If you make these in advance (say on a Tuesday night for a party that's on Thursday night) how would you keep them? Refrigerated? Room temp? Or should I freeze them? I can't wait to serve these to my coworkers- I know they'll love them! Thanks!



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