Gingerbread Cookie Bars Recipe

Picture this: a chilly December afternoon, a steaming mug of hot chocolate in your hand, and the warm, spicy aroma of gingerbread filling the air. That’s exactly the kind of magic these gingerbread cookie bars bring to your home. They’re everything you love about traditional gingerbread cookies but without the rolling, cutting, and fuss. Topped with a creamy, spiced cream cheese frosting, these bars are festive, flavorful, and dangerously easy to make.

These cookie bars became a family favorite after I made them for a holiday cookie swap a few years ago. I was running late (procrastination is my secret talent) and didn’t have time to go all-in on gingerbread cutouts. Instead, I whipped up this bar version, thinking they’d be a decent substitute. What I didn’t expect? They completely stole the show. People were sneaking back to the dessert table for seconds, and a few even asked for the recipe before the night ended. Now, they’re a holiday tradition in my house—and I bet they’ll become one in yours too.

Let’s dive into why these bars are so irresistible, their roots in gingerbread history, and, of course, how to make them. I promise, you’ll feel like a baking pro (and no one will know how easy they actually are).

this RECIPE

A quick history of gingerbread (and why it’s so special)

Gingerbread has been around for centuries, with its roots tracing back to Europe in the Middle Ages. Back then, it was more of a dense, spiced bread sweetened with honey, often used in religious ceremonies. Over time, gingerbread evolved, thanks to the addition of molasses in the 15th century, which made it softer and more cookie-like. In Germany, it became the famous lebkuchen, and in England, it was shaped into intricate patterns for fairs.

Fast forward to today, and gingerbread has become synonymous with holiday cheer—whether it’s in the form of houses, cookies, or these ridiculously easy bars. The warm spices and rich molasses flavor are like a hug for your taste buds, making it the perfect treat for winter.

Let’s talk ingredients: bold flavors in every bite

The beauty of this recipe lies in its simple yet flavorful ingredients. Here’s what makes these bars shine:

• All-purpose flour: The base of the bars, providing structure. If you’re gluten-free, you can use a 1:1 gluten-free flour blend.
• Molasses: This is the star ingredient, adding deep, caramel-like sweetness and that signature gingerbread flavor. Stick with unsulphured molasses for the best taste—Grandma’s brand is a solid choice.
• Spices: A mix of ginger, cinnamon, allspice, cloves, nutmeg, and a pinch of black pepper creates the cozy, aromatic flavor we love. If you’re missing a spice, don’t stress—double up on cinnamon or ginger to compensate.
• Butter: Melted butter ensures the bars stay tender and rich. You could swap this for a plant-based butter if you’re dairy-free.
• Brown sugar: Dark brown sugar is my favorite for its molasses undertones, but light brown sugar works too. It balances the sweetness perfectly.
• Egg: Provides structure and helps bind the dough. For a vegan option, use a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water).
• Vanilla: A small but mighty addition, rounding out the spices with its sweetness.

And let’s not forget the spiced cream cheese frosting. It’s what takes these bars from good to unforgettable. The cream cheese adds tanginess, while a hint of ginger and cinnamon ties it all together.

Kitchen gear: what you need (and what you don’t)

Good news: this recipe doesn’t require anything fancy! Here’s what you’ll need:

• Mixing bowls: One large and one medium will do the trick.
• 9×13-inch baking pan: Either metal or glass works. If you don’t have one, two smaller pans (like 8×8-inch) can be used—just keep an eye on the baking time.
• Whisk and spatula: These are your MVPs for mixing. A stand mixer or handheld mixer will make the frosting easier, but you can do it by hand in a pinch.
• Parchment paper: Trust me, it’s a lifesaver for lifting the bars out cleanly. If you’re out of parchment, grease the pan well, but cutting might get a bit messy.

Step-by-step: making your gingerbread cookie bars

This recipe is straightforward and stress-free—perfect for busy holiday schedules. Let’s get baking:

1. Prep your pan and oven: Preheat to 350°F (177°C) and line your pan with parchment paper. Make sure to leave some overhang for easy lifting later.
2. Mix the dry ingredients: In a large bowl, whisk together the flour, baking soda, spices, and salt. It’s like creating the foundation of a gingerbread house—but much tastier.
3. Combine the wet ingredients: In a medium bowl, whisk the melted butter, brown sugar, granulated sugar, and molasses until smooth. Then, whisk in the egg and vanilla. The mixture will smell divine at this point—don’t say I didn’t warn you.
4. Bring it all together: Pour the wet ingredients into the dry and mix until no flour pockets remain. The dough will be thick and shiny—that’s exactly what you want.
5. Spread and bake: Transfer the dough to your prepared pan and smooth it into an even layer. It might look like there’s not enough, but it will puff up in the oven. Bake for 23–26 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Don’t overbake; they’ll firm up as they cool.
6. Cool completely: Let the bars cool in the pan for at least an hour before frosting. Patience is hard, but worth it.
7. Make the frosting: Beat the cream cheese and butter until smooth, then add the powdered sugar, spices, and vanilla. Taste-test (for quality control, of course).
8. Frost and decorate: Spread the frosting over the cooled bars and top with sprinkles if you’re feeling festive. Chill for 30 minutes to set the frosting, then lift the bars out using the parchment and slice into squares.

Variations and adaptations to try

• Make it gluten-free: Use a gluten-free 1:1 baking flour.
• Vegan-friendly option: Swap the butter for plant-based butter, use a flax egg, and choose dairy-free cream cheese for the frosting.
• Add-ins: Fold in 1/2 cup of chopped nuts or white chocolate chips for extra texture.
• Spiced maple glaze: Skip the cream cheese frosting and drizzle a glaze made from powdered sugar, maple syrup, and a pinch of cinnamon.
• Mini bars: Bake in two 8×8-inch pans and slice into smaller squares—perfect for parties.

How to serve and store these festive bars

These bars shine as a standalone treat, but if you’re hosting, pair them with a few complementary sides. I love serving them alongside a tray of fresh fruit or a bowl of spiced nuts. Presentation-wise, arrange them on a festive platter and sprinkle with a dusting of powdered sugar for that snowy holiday vibe.

For drink pairings, go for hot beverages. Gingerbread bars + hot cocoa = a match made in holiday heaven. If you’re feeling fancy, a spiced chai latte or mulled wine works beautifully too.

Leftovers? Store them in an airtight container in the fridge for up to 5 days. If you skip the frosting, the plain bars can stay at room temperature for 3 days. To freeze, wrap the unfrosted bars tightly and store for up to 3 months. Thaw and frost when ready to serve.

Scaling the recipe for any occasion

Need more or less? No problem! To double the recipe, use a larger pan (like 11×15-inch) or bake two batches. For a smaller batch, halve the recipe and use an 8×8-inch pan. Just remember: thinner bars bake faster, so keep an eye on them.

Common questions (and answers!)

1. Can I make these bars ahead of time?
Absolutely! Bake the bars and store them unfrosted for up to 2 days. Frost right before serving.

2. What can I use instead of molasses?
Dark corn syrup or honey can work in a pinch, but molasses gives the best flavor.

3. Why is my dough so thick?
That’s normal! It’s part of what gives the bars their dense, chewy texture.

4. Can I freeze the frosting?
Cream cheese frosting doesn’t freeze well, but you can make it 1-2 days ahead and refrigerate until ready to use.

5. Can I skip the frosting?
Sure! The bars are delicious on their own. If you still want a topping, a dusting of powdered sugar or a drizzle of glaze works well.

With these gingerbread cookie bars, your holiday baking game is about to hit a new level. They’re cozy, nostalgic, and ridiculously good. Try them out and let me know how they turn out—I have a feeling you’ll be making them long after the holidays are over. Happy baking!

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