Name: Gingerbread Cookie Bars
Prep time: 10 min
Cook time: 18 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1½ teaspoons baking soda; ½ teaspoon salt; 1 tablespoon ground cinnamon; 1 teaspoon ground ginger; ½ teaspoon ground cloves; ½ cup unsalted butter, melted and slightly cooled; ¾ cup packed light brown sugar; ¼ cup granulated sugar; ⅓ cup unsulphured molasses; 1 large egg, room temperature; 1 teaspoon freshly grated ginger (optional); 1 cup full-fat cream cheese, room temperature; ¼ cup unsalted butter, room temperature; 1½ cups sifted confectioners’ sugar; 1 teaspoon pure vanilla extract; Holiday sprinkles to garnish

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Short description

I discovered these chewy and warmly spiced Gingerbread Cookie Bars topped with a creamy frosting—a perfect holiday treat that comes together in one 9×13‑inch pan.

Gingerbread Cookie Bars

Why I’ll Love This Recipe

I love that this recipe delivers the nostalgic flavor of gingerbread without the fuss of rolling or cutting individual cookies. The bars bake into a soft, slightly chewy texture, and the spiced cream cheese frosting on top strikes the perfect balance of sweet and tangy. It’s easily made in one bowl and serves a crowd—ideal for festive gatherings!

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Gingerbread Cookie Bars:
2 cups all‑purpose flour
1½ teaspoons baking soda
½ teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ cup unsalted butter, melted and slightly cooled
¾ cup packed light brown sugar
¼ cup granulated sugar
⅓ cup unsulphured molasses
1 large egg, room temperature
1 teaspoon freshly grated ginger (optional)

Cream Cheese Frosting:
1 cup full‑fat cream cheese, room temperature
¼ cup unsalted butter, room temperature
1½ cups sifted confectioners’ sugar
1 teaspoon pure vanilla extract
Holiday sprinkles to garnish

directions

Preheat oven to 350°F and line a 9×13 baking pan with parchment paper or grease it.
Whisk together flour, baking soda, salt, cinnamon, ginger, and cloves in a bowl.
In a separate bowl, beat melted butter with brown sugar and granulated sugar for about 2 minutes until creamy.
Mix in the molasses, egg, and freshly grated ginger if using.
Gradually stir in the flour mixture until just combined.
Spread the dough evenly in the prepared pan using an offset spatula.
Bake for 16–18 minutes or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
Allow the bars to cool completely in the pan for about 2 hours.
For the frosting, beat the cream cheese and butter until smooth. Add the confectioners’ sugar and vanilla extract, and mix until fluffy.
Spread the frosting over the cooled bars, decorate with sprinkles, then slice and serve.

Servings and timing

This recipe makes about 24 bars.
Prep time: 10 minutes
Bake time: 16–18 minutes
Cooling time: approximately 2 hours
Total time: about 2½ hours

Variations

I like to stir in white chocolate or butterscotch chips into the dough for extra sweetness.
Sometimes I add a pinch of nutmeg or allspice for a deeper spice profile.
If I want to skip frosting, I simply dust the cooled bars with powdered sugar or coarse sugar for a simpler finish.

storage/reheating

I store frosted bars in an airtight container in the refrigerator for up to 5 days. If unfrosted, they can be stored at room temperature for 3 days. These bars also freeze well—both frosted and unfrosted—for up to 3 months. I make sure they’re tightly wrapped before freezing and let them thaw in the fridge overnight before serving.

FAQs

Can I make these ahead of time?

Yes, I often bake the bars a day in advance and frost them just before serving. The flavor even improves the next day.

Why are my bars dry or tough?

Overbaking or too much flour can cause dryness. I check for doneness early and always fluff and spoon my flour before leveling it.

What kind of molasses should I use?

I always go with unsulphured molasses for a rich, sweet flavor. I avoid blackstrap molasses as it can be too bitter.

Is refrigeration necessary?

Yes, because the frosting contains cream cheese, I keep the bars refrigerated. I let them sit at room temperature before serving for the best texture and flavor.

Can I customize the spices?

Absolutely. I like to experiment with extra ginger, nutmeg, or even a dash of black pepper for a bolder flavor, while still keeping ginger the star.

Conclusion

I adore how these Gingerbread Cookie Bars deliver all the cozy flavor of classic gingerbread cookies with a lot less effort. Their soft texture and creamy frosting make them a standout on any holiday dessert table. Whether I’m baking for a crowd or just enjoying a festive treat at home, this recipe never disappoints.