These chewy and warmly spiced Gingerbread Cookie Bars are topped with a creamy frosting—an easy and festive holiday treat baked in one pan.

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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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.

Add white chocolate or butterscotch chips for extra sweetness.
Include a pinch of nutmeg or allspice for a deeper spice profile.
Dust with powdered sugar if skipping the frosting.
Store frosted bars in the fridge for up to 5 days; unfrosted at room temperature for 3 days.
Bars can be frozen for up to 3 months; thaw in the fridge overnight before serving.