Name: Gingerbread Cookie Bars Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 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 (113g/80ml) unsulphured molasses; 1 large egg, at room temperature; 1 teaspoon pure vanilla extract; 6 ounces (170g) full-fat brick cream cheese, softened; 2 Tablespoons (28g) unsalted butter, softened; 1 and 1/2 cups (180g) confectioners’ sugar; 1 teaspoon pure vanilla extract; small pinch each of ground ginger, cinnamon, & allspice; optional for garnish: sprinkles

Jump to Recipe·5.2 from 20 reviews

Gingerbread Cookie Bars are the kind of treat that instantly makes any room feel cozier. Imagine all the nostalgia and spice of classic gingerbread—but baked into thick, chewy bars and crowned with a dreamy layer of cream cheese frosting. With just the right balance of warmth from ginger and cinnamon, and a molasses-rich crumb, these bars deliver holiday magic in every bite. Whether you’re sharing them at a festive gathering or simply treating yourself with an afternoon coffee, you’ll fall in love with how easy and satisfying it is to bake up this crowd-pleaser.

Ingredients You’ll Need

Gingerbread Cookie Bars Recipe - Recipe Image

Ingredients You’ll Need

This list proves that something truly special can come together with just a handful of pantry staples! Each ingredient plays a crucial role, from the way the spices sing in harmony to how the molasses keeps the bars chewy and rich with deep flavor.

All-purpose flour: Provides the foundation and structure for your Gingerbread Cookie Bars.
Baking soda: Gives those bars a subtle rise while keeping them chewy rather than cakey.
Ground ginger: Delivers the signature zingy warmth and classic gingerbread aroma.
Ground cinnamon: Rounds out the spice profile with familiar sweet-earthy notes.
Ground allspice, cloves, nutmeg: Each of these spices brings its own unique hint of holiday magic—think subtle tingles, depth, and complexity.
Ground black pepper: A tiny pinch wakes up all the flavors and gives the bars gentle heat.
Salt: Essential for balancing sweetness and intensifying flavors.
Unsalted butter (melted): Makes the bars moist and extra fudgy.
Brown sugar (light or dark): Dark brown sugar is recommended for toasty notes and rich color; either way, it amps up chewiness.
Granulated sugar: Adds balanced sweetness and helps with crisp edges.
Unsulphured molasses: The heart of gingerbread—use a mild variety like Grandma’s brand for deep flavor without bitterness.
Large egg (room temperature): Binds the dough and helps create soft, even bars.
Pure vanilla extract: A splash for warmth and well-rounded depth, both in the bars and the frosting.
Full-fat brick cream cheese (softened): Essential for that luscious, tangy frosting—you want the full-fat kind for the creamiest topping.
Unsalted butter (softened): Combines with the cream cheese to create the smoothest, most delicious frosting.
Confectioners’ sugar: Gives the frosting its perfectly silky, spreadable texture.
Ground ginger, cinnamon, allspice (for frosting): These echo the flavors of the bars and make the whole dessert sing.
Optional sprinkles: For a playful, festive finish—totally up to you but always fun!

How to Make Gingerbread Cookie Bars

Step 1: Preheat and Prep Your Pan

Begin by setting your oven to 350°F (177°C) and adjust the rack to the center. This ensures even baking and a perfect texture in your Gingerbread Cookie Bars. Line a 9×13-inch baking pan with parchment, leaving a little overhang on the sides. Not only will this keep things nonstick, but it also makes it a breeze to lift out and slice perfect bars later.

Step 2: Mix Your Dry Ingredients

In a large mixing bowl, whisk together your flour, baking soda, all the spices, black pepper, and salt. Don’t skip this step—blending the spices into the flour first means every bite of your bars gets that wonderful, even flavor distribution.

Step 3: Combine Wet Ingredients

In a medium bowl, whisk the melted butter, both sugars, and molasses together until smooth and free of lumps. Then, whisk in the egg and vanilla. This mixture should look glossy and rich—like liquid gingerbread dreams!

Step 4: Make the Dough and Press It In

Pour the wet mixture into the dry and use a sturdy spoon or silicone spatula to mix until no streaks of flour remain. The dough is thick and shiny—that’s what you’re looking for! Transfer to your prepared pan and press into an even, thin layer. It might look sparse, but it’s just right for Gingerbread Cookie Bars that will bake up chewy and satisfying.

Step 5: Bake and Cool

Bake for 23 to 26 minutes, until the top is set but still somewhat soft, and a toothpick comes out mostly clean with a few moist crumbs. Don’t overbake—these bars continue setting and firming up as they cool. Let them rest in the pan on a rack for at least an hour before frosting.

Step 6: Make the Cream Cheese Frosting

With your hand or stand mixer, beat the softened cream cheese and butter until perfectly smooth. Scrape down the bowl, then add confectioners’ sugar, a dash of those warming spices, and vanilla. Beat until light and creamy, tasting as you go (always a perk). Spread over the cooled bars—thick, generous, and swirly. Top with sprinkles if you want a festive flair, then chill for 30 minutes to set the frosting before slicing.

Step 7: Slice and Serve

Use your parchment overhang to lift the chilled bars out of the pan, then place them on a cutting board. Cut into squares and marvel at that cross-section of spiced cookie and creamy frosting! Your Gingerbread Cookie Bars are all set for sharing (or not sharing, no judgment here).

How to Serve Gingerbread Cookie Bars

Garnishes

Classic holiday sprinkles instantly add color and fun to your Gingerbread Cookie Bars, but you can customize them for any occasion. A dash of extra cinnamon, a few candied ginger pieces, or even a light dusting of powdered sugar will make them look ultra-special—plus, that festive touch encourages everyone to grab seconds!

Side Dishes

These bars shine beside a piping-hot mug of coffee, chai, or rich hot cocoa. If you’re feeling adventurous, try serving them with a scoop of vanilla bean or cinnamon ice cream. The cold creaminess is amazing against the gently spiced warmth of the bars and frosting.

Creative Ways to Present

Stack Gingerbread Cookie Bars on a fancy cake stand for a show-stopping dessert table centerpiece, or wrap individual squares with parchment and twine for delightful gifts. For parties, cut them into tiny bite-size squares and arrange on a platter—they’ll be irresistible at any potluck or cookie swap!

Make Ahead and Storage

Storing Leftovers

Cover any leftover Gingerbread Cookie Bars tightly with plastic wrap and keep them in the refrigerator for up to 5 days. The bars stay pleasantly soft and the flavors only get better after a day or two, making them an ideal make-ahead treat.

Freezing

Want to get ahead on your holiday baking? Freeze unfrosted bars, well wrapped, for up to three months. Thaw overnight in the refrigerator and frost before serving for best texture and flavor. You can also freeze them frosted—just know that the frosting may take on a slightly different texture once thawed, but they’re still delicious!

Reheating

If you like your Gingerbread Cookie Bars a little warm or want to refresh them days later, take a slice and let it sit at room temperature for 30 minutes. For an extra-special treat, microwave a bar for 10–15 seconds to soften slightly, but be sure not to melt the frosting entirely!

FAQs

Can I use blackstrap molasses in this recipe?

It’s best not to use blackstrap molasses, as it’s much more bitter and less sweet than the unsulphured (mild) molasses recommended. The flavor can overwhelm the delicate spice balance of Gingerbread Cookie Bars.

What’s the best way to cut neat squares?

Chill your bars in the fridge for at least 30 minutes after frosting. Use a long, sharp knife and wipe it clean between cuts. The parchment sling will also help you lift the entire bar slab out before slicing for those picture-perfect edges.

Can I make these without the cream cheese frosting?

Absolutely! The bars are still rich, chewy, and full of spice on their own. You can skip the frosting entirely, or dust the tops with a little powdered sugar for a lighter finish.

Can I double the recipe for a party?

Yes! You can easily double the ingredients and bake them in two 9×13-inch pans, or use a larger, rimmed baking sheet (watch the bake time closely). Your kitchen will smell phenomenal and you’ll have plenty to share!

Are Gingerbread Cookie Bars kid-friendly?

Definitely! Kids love the sweet, gently spicy flavor and soft texture. The frosting and sprinkles are a bonus, making these perfect for holiday treats and bake sales.

Final Thoughts

If you’re looking for a homey, crowd-pleasing treat with a little nostalgic magic, give these Gingerbread Cookie Bars a try. They’re easy to make, packed with comforting spices, and sure to put a festive sparkle in any day—no special occasion required!