Gingerbread Cookie Bars are the perfect holiday treat, combining the cozy warmth of classic gingerbread spices with the ease of a cookie bar format. These soft, chewy Gingerbread Cookie Bars are topped with a luscious spiced cream cheese frosting and festive sprinkles, making them a showstopper for any holiday gathering. Whether you’re baking for a crowd or indulging yourself, these Gingerbread Cookie Bars are guaranteed to spread holiday cheer.
These bars have everything you love about Gingerbread Cookie Bars—warm spices, rich molasses, and a tender texture—without the fuss of rolling or cutting dough. The spiced cream cheese frosting adds a creamy, tangy finish that pairs beautifully with the bold gingerbread flavors.
Why You’ll Love Gingerbread Cookie Bars
- Easy to Make: No rolling or cutting required, just press the dough into a pan and bake.
- Perfectly Spiced: A blend of ginger, cinnamon, cloves, and nutmeg provides a cozy, holiday flavor.
- Crowd-Pleaser: Soft, chewy bars topped with a rich cream cheese frosting are always a hit.
Ingredients Notes for Gingerbread Cookie Bars
For the Bars:
- 2¼ cups all-purpose flour: Provides structure to the bars.
- 1½ teaspoons baking soda: Helps the bars rise while baking.
- Ground spices: Ginger, cinnamon, allspice, cloves, nutmeg, and a pinch of black pepper create the warm gingerbread flavor.
- ¾ cup unsalted butter, melted: Adds richness and ensures a tender texture.
- ½ cup light or dark brown sugar: I recommend dark brown sugar for a deeper molasses flavor.
- ½ cup granulated sugar: Balances the molasses and spices.
- â…“ cup unsulphured or dark molasses: Adds bold, classic gingerbread flavor (avoid blackstrap molasses).
- 1 large egg: Helps bind the dough.
- 1 teaspoon vanilla extract: Enhances the overall flavor.
For the Spiced Cream Cheese Frosting:
- 6 ounces cream cheese, softened: Use full-fat brick cream cheese for the best consistency.
- 2 tablespoons unsalted butter, softened: Adds richness and creaminess to the frosting.
- 1½ cups confectioners’ sugar: Sweetens and balances the tang of the cream cheese.
- Spices: A pinch each of ginger, cinnamon, and allspice to complement the bars.
- 1 teaspoon vanilla extract: Adds warmth and depth of flavor.
Optional Garnish:
- Sprinkles: Add festive holiday flair with gingerbread, snowflake, or Christmas-themed sprinkles.
Kitchen Tools Needed for Gingerbread Cookie Bars
- 9×13-inch baking pan (metal or glass)
- Parchment paper
- Mixing bowls (large and medium)
- Whisk and silicone spatula
- Electric hand or stand mixer
- Cooling rack
How to Make Gingerbread Cookie Bars
Step 1: Preheat the Oven
Preheat your oven to 350°F (177°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking soda, spices (ginger, cinnamon, allspice, cloves, nutmeg, pepper), and salt. Set aside.
Step 3: Prepare Wet Ingredients
In a medium bowl, whisk the melted butter, brown sugar, granulated sugar, and molasses until smooth and lump-free. Add the egg and vanilla extract, whisking until fully combined.
Step 4: Combine Wet and Dry Ingredients
Pour the wet mixture into the dry ingredients. Mix with a silicone spatula until no lumps of flour remain. The dough will be thick and shiny.
Step 5: Spread Dough in Pan
Transfer the dough to the prepared baking pan and press it into an even layer. It may seem like a thin layer, but it will puff up as it bakes.
Step 6: Bake
Bake for 23–26 minutes, or until the top is set but still soft. A toothpick inserted in the center should come out mostly clean with a few moist crumbs. Be careful not to overbake. Let the bars cool in the pan for at least 1 hour on a wire rack.
Step 7: Make the Frosting
In a large bowl, use an electric mixer to beat the cream cheese and butter together on medium speed until smooth (about 2 minutes). Add the confectioners’ sugar, spices, and vanilla. Beat on low for 30 seconds, then increase to high speed and beat for 2 minutes until fluffy. Taste and add a pinch of salt if desired.
Step 8: Frost and Garnish
Spread the frosting evenly over the cooled bars. Add sprinkles for decoration, if desired. Refrigerate for 30 minutes to set the frosting before slicing.
Step 9: Slice and Serve
Use the parchment paper overhang to lift the bars out of the pan. Cut into squares and serve.
How to Store Gingerbread Cookie Bars
- Refrigerator: Store frosted bars in an airtight container in the fridge for up to 5 days.
- Room Temperature: Unfrosted bars can be stored at room temperature in an airtight container for up to 3 days.
- Freezer: Freeze frosted or unfrosted bars for up to 3 months. Thaw overnight in the refrigerator before serving.
Gingerbread Cookie Bar Variations
- Drizzle Instead of Frosting: Drizzle with a simple glaze made from powdered sugar and milk instead of cream cheese frosting.
- Nutty Addition: Fold in chopped pecans or walnuts for added crunch.
- Chocolate Twist: Mix in mini chocolate chips or drizzle melted white chocolate on top of the frosting.
What to Serve with Gingerbread Cookie Bars
- Hot Beverages: Pair with coffee, tea, or hot cocoa for a cozy treat.
- Whipped Cream: Add a dollop of whipped cream for an extra indulgence.
- Ice Cream: Serve with a scoop of vanilla or cinnamon ice cream for a decadent dessert.
Top Tips for Perfect Gingerbread Cookie Bars
- Don’t Overmix: Stir the wet and dry ingredients until just combined to avoid tough bars.
- Check the Butter Temperature: Use melted butter that hasn’t cooled completely to ensure soft, chewy bars.
- Cool Completely Before Frosting: Allow the bars to cool fully to prevent the frosting from melting.
- Use Fresh Spices: Freshly ground spices will provide the best flavor for these bars.
Helpful Notes
- Baking Pan: Metal pans tend to produce slightly crisper edges, while glass pans provide softer, more even baking.
- Thickness Adjustment: For thicker bars, use an 8×8-inch pan and increase the baking time slightly.
- Cut Cleanly: Chill the bars before slicing for neater cuts.
Tips from Well-Known Chefs
- Martha Stewart: “Use parchment paper for easy lifting and slicing.”
- Ina Garten: “A touch of fresh orange zest in the frosting pairs beautifully with gingerbread.”
- Sally McKenney: “Don’t skip the black pepper—it adds a subtle warmth that enhances the other spices.”
Frequently Asked Questions (FAQ)
1. Can I use blackstrap molasses?
No, blackstrap molasses is too bitter for this recipe. Use unsulphured or dark molasses for the best flavor.
2. Can I make these bars without frosting?
Absolutely! The bars are delicious on their own, or you can dust them with powdered sugar.
3. How can I make these bars gluten-free?
Use a 1:1 gluten-free flour blend to substitute the all-purpose flour.
4. Can I halve the recipe?
Yes, halve the ingredients and bake in an 8×8-inch pan. Check for doneness starting at 22 minutes.
5. How do I prevent overbaking?
Bake until the bars are just set and the center looks slightly underdone. They will continue to firm up as they cool.
Gingerbread Cookie Bars are the ultimate holiday treat, combining warm spices, chewy texture, and creamy frosting in every bite. Easy to make and perfect for sharing, they’re a festive addition to any dessert table!
Gingerbread Cookie Bars
Ingredients
Cookie Bars
- – 2 and 1/4 cups 281g all-purpose flour
- – 1 and 1/2 teaspoons baking soda
- – 2 teaspoons ground ginger
- – 1 teaspoon ground cinnamon
- – 1/4 teaspoon ground allspice
- – 1/4 teaspoon ground cloves
- – 1/4 teaspoon ground nutmeg
- – Small pinch of ground black pepper
- – 1/4 teaspoon salt
- – 3/4 cup 12 Tbsp; 170g unsalted butter, melted
- – 1/2 cup 100g packed light or dark brown sugar
- – 1/2 cup 100g granulated sugar
- – 1/3 cup 80ml unsulphured or dark molasses (not blackstrap)
- – 1 large egg at room temperature
- – 1 teaspoon pure vanilla extract
Spiced Cream Cheese Frosting
- – 6 ounces 170g full-fat brick cream cheese, softened
- – 2 Tablespoons 28g unsalted butter, softened
- – 1 and 1/2 cups 180g confectioners’ sugar
- – Small pinch each of ground ginger cinnamon, and allspice
- – 1 teaspoon pure vanilla extract
- – Optional: 1/4 cup 43g sprinkles for garnish
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (177°C) and adjust the oven rack to the center position. Line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, allspice, cloves, nutmeg, black pepper, and salt. Set aside.
- Combine Wet Ingredients: In a medium bowl, whisk the melted butter, brown sugar, granulated sugar, and molasses until smooth. Whisk in the egg and vanilla extract.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and mix with a large spoon or spatula until no flour lumps remain. The dough will be thick.
- Transfer and Bake: Spread the dough into the prepared pan, pressing it into an even layer (it will be thin). Bake for 23–26 minutes, or until the top is set but soft, and a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake. Cool in the pan for at least 1 hour.
- Make Frosting: Using a mixer, beat cream cheese and butter until smooth, about 2 minutes. Add confectioners’ sugar, ginger, cinnamon, allspice, and vanilla. Mix on low for 30 seconds, then beat on high for 2 minutes. Taste and add a pinch of salt if desired.
- Frost and Garnish: Spread frosting over the cooled bars. Add sprinkles if desired. Refrigerate for 30 minutes before slicing for cleaner cuts. Use the parchment overhang to lift the bars from the pan and cut into squares.
- Store: Cover and store in the refrigerator for up to 5 days. Plain bars (without frosting) can be stored at room temperature for up to 3 days or refrigerated for up to 1 week.
Notes
- Make-Ahead and Freezing Instructions: Unbaked dough can be chilled for up to 3 days or frozen for up to 3 months. Bake as directed after thawing. Frosted or unfrosted bars freeze well for up to 3 months; thaw overnight in the refrigerator before serving.
- Butter: Use melted butter that’s still warm but not hot. If it cools too much, the dough may become crumbly.
- Molasses: Use unsulphured or dark molasses (e.g., Grandma’s Original). Avoid blackstrap molasses, as it’s too bitter.
- Cream Cheese: Use brick-style cream cheese, not spreadable cream cheese from a tub.
