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Gingerbread Cookie Bars Recipe

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 These gingerbread cookie bars are a festive holiday treat! Easy to make, perfectly spiced, and topped with cream cheese frosting.

  • Total Time: 1 hour 40 minutes (including cooling)
  • Yield: 24 bars 1x

Ingredients

Scale
  • 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 Tbsp170g) unsalted butter, melted
  • 1/2 cup (100g) packed light or dark brown sugar (I recommend dark)
  • 1/2 cup (100g) granulated sugar
  • 1/3 cup  (80ml) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract

Spiced Cream Cheese Frosting

  • 6 ounces (170g) full-fat brick cream cheese, softened to room temperature
  • 2 Tablespoons (28g) unsalted butter, softened to room temperature
  • 1 and 1/2 cups (180g) confectioners’ sugar
  • small pinch each of ground ginger, cinnamon, & allspice
  • 1 teaspoon pure vanilla extract
  • optional for garnish: 1/4 cup (43g) sprinkles

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Cool completely: Let the bars cool in the pan for at least an hour before frosting. Patience is hard, but worth it.
  • 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).
  • 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.

Notes

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.

  • Author: Soraya
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert