Gingerbread Cookie Bars Recipe

If you’re craving a spiced, tender treat that’s perfect for the holidays or cozy nights in, you’re going to adore this Gingerbread Cookie Bars Recipe. I absolutely love how these bars bring all the warm flavors of gingerbread in a soft, just-right chew that’s easy to slice and share. When I first tried making cookie bars instead of traditional cookies, I discovered how much simpler and faster they were—no fiddly rolling or cutting, just one pan and done. Trust me, once you try these bars, they’ll become your go-to for winter baking.

this Recipe

Ingredients You’ll Need

These ingredients come together beautifully, giving you that classic gingerbread flavor with a tender crumb. I like to use dark brown sugar and unsulphured molasses—their depth of flavor really makes a difference, so be sure to pick good-quality versions.

• All-purpose flour: The base for the bars, gives structure but still keeps things tender.
• Baking soda: Helps the bars rise just enough without cakiness.
• Ground ginger: The star spice of gingerbread, fresh ground if you can.
• Ground cinnamon: Adds warmth and a little sweetness.
• Ground allspice, cloves, nutmeg: These spices layer complexity and cozy aromas.
• Ground black pepper: Just a pinch—a nice secret ingredient that brightens all the spices.
• Salt: Essential for balancing sweetness and enhancing flavors.
• Unsalted butter: Melted for easy mixing and luscious texture.
• Brown sugar (light or dark): Adds moisture and deep caramel notes—dark is my fave.
• Granulated sugar: For sweetness and a slight crunch on top.
• Unsulphured molasses: The true gingerbread flavor comes here; avoid blackstrap—it’s too bitter.
• Large egg: Brings everything together and adds tenderness.
• Pure vanilla extract: Adds roundness and fragrance.
• Full-fat cream cheese: For the spiced cream cheese frosting—make sure it’s brick style, not spreadable.
• Confectioners’ sugar: For smooth, sweet frosting.
• Optional sprinkles: Because sometimes a little festive flair is fun!

Variations

I love how adaptable this Gingerbread Cookie Bars Recipe is, and you can easily make it your own! Whether you want to cut back on sugar, add a layer of chocolate, or try a dairy-free twist, there’s room for your creativity.

• Dairy-free Version: I’ve swapped butter and cream cheese for plant-based alternatives with great success—just make sure they’re solid fats for the best texture.
• Chocolate Drizzle: When I’m feeling indulgent, I melt some dark chocolate and drizzle it on top instead of frosting. It’s a game changer!
• Spice Level: I sometimes increase the ginger and cinnamon if I want a bolder spice punch; just be mindful not to overwhelm the other flavors.
• Nutty Kick: Chopped pecans or walnuts folded into the dough add a delightful crunch and nuttiness my family always asks for.

How to Make Gingerbread Cookie Bars Recipe

Step 1: Prepping Your Pan and Oven

First things first: preheat your oven to 350°F (177°C). I like to adjust the rack to the middle so the bars bake evenly. Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides—that way you can easily lift the bars out when they’re cool. I can’t stress enough how much this makes slicing neater and cleanup easier!

Step 2: Mixing the Dry Ingredients

Grab a large bowl and whisk together the flour, baking soda, all your spices (ginger, cinnamon, allspice, cloves, nutmeg, and a pinch of black pepper), plus the salt. This little spice blend is what gives the bars their irresistible warmth, so be sure to mix well.

Step 3: Mixing the Wet Ingredients

In a separate bowl, whisk the melted butter with both sugars and the molasses until smooth and lump-free. I always make sure my butter is melted but not cooled; if the butter cools too much, the dough can turn crumbly and harder to work with. Next, whisk in the egg and vanilla—these add moisture and richness.

Step 4: Combining and Baking

Pour the wet mixture into the dry and stir with a spatula until no flour is visible. The dough will be thick and shiny, a little sticky. Press it evenly into your prepared pan. It might seem like a thin layer—that’s totally normal. Pop it in the oven and bake for 23 to 26 minutes, watching for the top to look set but still soft. A toothpick should come out with just a few moist crumbs. I usually err on the side of underbaking because these bars keep firming up as they cool.

Step 5: Making the Spiced Cream Cheese Frosting

Once your bars are completely cooled (this is key—warm bars will melt the frosting), beat cream cheese and butter on medium-high until smooth and creamy. Then add confectioners’ sugar, spices, and vanilla and beat again until fluffy. If you find the frosting too sweet, a tiny pinch of salt helps balance it out perfectly. Spread it gently on the bars, then add sprinkles if you’re feeling festive. Chill for at least 30 minutes to let the frosting set up before you slice.

How to Serve Gingerbread Cookie Bars Recipe

Garnishes

I love topping these bars with seasonal sprinkles—little gingerbread men or snowflakes add such a fun festive touch. Sometimes, a dusting of powdered sugar or a quick drizzle of melted chocolate is my go-to when I want simple elegance.

Side Dishes

These bars pair wonderfully with a hot cup of spiced tea or a creamy chai latte. For something heartier, I like serving them alongside a dollop of whipped cream or vanilla ice cream when I’m craving a more indulgent treat.

Creative Ways to Present

For holiday gatherings, I’ve cut the bars into smaller bites and arranged them on a platter with fresh cranberries and rosemary sprigs for a festive look. Wrapping individual bars in parchment and tying with twine is a sweet way to gift them, too.

Make Ahead and Storage

Storing Leftovers

I store leftover bars in an airtight container in the fridge, especially if they’re frosted. They stay super soft and fresh for up to 5 days. I usually cut them into squares right away, so I can grab one as an easy snack or dessert throughout the week.

Freezing

If I want to save extras, I freeze unfrosted or frosted bars by wrapping them tightly in plastic wrap, then placing them in a freezer bag. They keep well for up to 3 months. When I’m ready, I thaw them in the refrigerator overnight—simple and delicious.

Reheating

These bars are great straight out of the fridge, but if you want a fresh-baked feel, I pop a piece in the microwave for 10-15 seconds. This warms the bar slightly without melting the frosting, giving you that just-baked cozy comfort.

FAQs

Final Thoughts

This Gingerbread Cookie Bars Recipe is one I’ve come back to again and again, especially when I want all the cozy holiday flavors without the fuss of rolling out dough or dealing with sticky cutters. The bars come out soft, tender, and perfectly spiced every time—and the frosting? It’s that little extra touch that makes people ask for the recipe. I really hope you give these a try because nothing beats the smell of gingerbread baking in your oven and the joy of sharing a bar with family and friends. Warm up your kitchen and your heart with this recipe—you’ll be so glad you did.

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