Gingerbread Cookie Bars embody the warm, spicy flavors of the classic holiday treat but with the convenience of a bar format. Imagine sinking your teeth into a soft, chewy cookie filled with the enchanting aromas of ginger, cinnamon, and nutmeg. These bars are perfect for any occasion, from a cozy night at home to a festive gathering with friends. The luxurious cream cheese frosting adds a touch of indulgence, making them a delightful choice for dessert lovers everywhere.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Gingerbread Cookie Bars
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Gingerbread Cookie Bars

I first discovered these Gingerbread Cookie Bars during a holiday baking marathon with family. We wanted something that captures the essence of gingerbread without the fuss of rolling out cookies. Each bite brings a familiar flavor, reminiscent of childhood and warmth. Trust me, once you make them, they’ll become a staple at your gatherings. They’re easy to whip up, budget-friendly, and sure to impress anyone lucky enough to snag one!

Why You’ll Love This Recipe

Simple & Quick: With just 20 minutes of prep, these bars are ready to bake in no time.
Irresistible Flavor: The blend of spices creates a warm, cozy treat that’s perfect for chilly days.
Eye-Catching Appeal: Frosted with a creamy finish, these bars look as delightful as they taste.
Flexible Serving: Perfect for snacks, dessert buffets, or even breakfast with coffee.
Diet-Friendly Options: Easily adaptable for gluten-free or dairy-free diets.

Ingredients You’ll Need

2 and 1/4 cups all-purpose flour: This forms the base of the bars. For a gluten-free option, you can substitute with a gluten-free all-purpose blend.
1 and 1/2 teaspoons baking soda: This leavening agent helps the bars lift during baking.
2 teaspoons ground ginger: Essential for that classic gingerbread flavor.
1 teaspoon ground cinnamon: Adds warmth and sweetness.
1/4 teaspoon ground allspice: Enhances the overall spice profile.
1/4 teaspoon ground cloves: Contributes a rich, aromatic flavor.
1/4 teaspoon ground nutmeg: Just a hint enhances the complexity.
Small pinch of ground black pepper: A surprising kick that balances sweetness.
1/4 teaspoon salt: Essential for flavor enhancement.
3/4 cup unsalted butter, melted: Keeps the bars moist and adds richness.
1/2 cup packed light or dark brown sugar: Brown sugar adds moisture and depth; dark is richer.
1/2 cup granulated sugar: Sweetens the bars without overpowering the spices.
1/3 cup unsulphured molasses: A key ingredient for that distinctive gingerbread flavor; avoid blackstrap for more sweetness.
1 large egg, at room temperature: Helps bind the ingredients.
1 teaspoon pure vanilla extract: Enhances the overall flavor.
6 ounces full-fat brick cream cheese, softened to room temperature: Essential for the frosting, contributing to richness and creaminess.
2 tablespoons unsalted butter, softened to room temperature: Combines with the cream cheese for a smooth frosting.
1 and 1/2 cups confectioners’ sugar: Sweetness and volume for the icing.
1 teaspoon pure vanilla extract: Adds depth to the frosting.
Small pinch each of ground ginger, cinnamon, & allspice: To create a spiced frosting that perfectly complements the bars.
Optional for garnish: sprinkles: Fun and festive add-ons to make your bars pop.

Preheat the Oven: Begin by preheating your oven to 350°F (177°C). Adjust your oven rack to the center for even baking. Line a 9×13-inch metal or glass baking pan with parchment paper, ensuring you leave an overhang on the sides for easy removal of the bars later.

Whisk the Dry Ingredients: In a large bowl, whisk together the 2 and 1/4 cups 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, a small pinch of ground black pepper, and 1/4 teaspoon salt. Combining dry ingredients first ensures even distribution of flavors.

Combine Wet Ingredients: In a medium bowl, whisk together the 3/4 cup melted unsalted butter, 1/2 cup packed brown sugar, 1/2 cup granulated sugar, and 1/3 cup unsulphured molasses until the mixture is smooth and lump-free. Then, whisk in 1 large egg and 1 teaspoon pure vanilla extract. This mixture brings sweetness and moisture to your bars.

Mix Dry and Wet Ingredients: Pour the wet mixture into the flour mixture. Stir with a large spoon or silicone spatula until no traces of flour remain. The dough should be thick and glossy. It may seem like a small amount, but this will spread out during baking.

Bake the Bars: Transfer the dough into the prepared baking pan, pressing it into an even layer. It should look thin, but don’t worry! Bake for 23–26 minutes or until the top is set, yet it still looks soft, with a toothpick inserted in the center coming out mostly clean with a few moist crumbs. Allow the bars to cool in the pan for at least 1 hour on a cooling rack.

Prepare the Cream Cheese Frosting: In a large bowl, use a handheld or stand mixer fitted with a paddle attachment to beat together 6 ounces of softened cream cheese and 2 tablespoons of softened unsalted butter on medium-high speed until smooth, about 2 minutes. Scrape down the sides as needed. Add in 1 and 1/2 cups confectioners’ sugar, a pinch each of ground ginger, cinnamon, and allspice, along with another 1 teaspoon pure vanilla extract. Beat on low for 30 seconds, then to high speed, beating for 2 minutes until the frosting is well mixed and creamy. If it’s too sweet, blend in a pinch of salt to balance it out.

Frost the Bars and Chill: Once the bars have cooled completely in the pan, spread the cream cheese frosting over the top. Sprinkle with decorative sprinkles if desired. To help the frosting set, refrigerate the bars for 30 minutes before slicing.

Slice and Serve: Carefully lift the bars out of the pan by holding the parchment paper overhang and transfer them to a cutting board. Cut into squares. If you have any leftovers, cover them tightly and store them in the refrigerator for up to 5 days. If you decide to skip frosting these bars, they can be stored at room temperature for a few days as well.

Storing & Reheating

Store your Gingerbread Cookie Bars in an airtight container in the refrigerator for up to five days for the best flavor and texture. If you have extras, they can also be frozen for up to three months—just wrap them tightly in plastic wrap and place them in an airtight bag. To enjoy them later, simply thaw in the refrigerator overnight and reheat in the oven at 350°F (177°C) for about 10 minutes, remembering that the texture may soften slightly, but a quick warm-up will refresh that cozy taste.

Chef’s Helpful Tips

Ensure your egg is at room temperature as it incorporates better, leading to a smoother batter.
Watch your baking time closely! Underbaking slightly makes for softer, chewier bars that are just phenomenal.
If your bars seem too sticky or moist in the middle, let them cool completely before cutting; they’ll firm up.
Experiment with add-ins like chopped nuts or chocolate chips for extra texture.
These bars are fantastic for make-ahead holiday baking; simply frost right before serving for the freshest taste.

There’s something uniquely comforting about Gingerbread Cookie Bars. The mix of seasonal spices warms the palette while providing a perfect treat for gatherings or quiet nights in. With their ease of preparation and delightful taste, these bars are bound to become a cherished favorite. Feel free to adjust the spices or even the frosting to create your own version. Enjoy your baking adventure!

Recipe FAQs

Can I make these Gingerbread Cookie Bars gluten-free?

Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure it contains xanthan gum for the best results in texture.

How should I store the bars if I’m not frosting them?

If you decide not to frost your Gingerbread Cookie Bars, you can store them at room temperature in an airtight container for up to 3 days. If refrigerating, they’ll last up to a week in the same way.

Can I freeze Gingerbread Cookie Bars?

Yes! Wrap your baked and cooled bars tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw in the fridge overnight or on the counter for a couple of hours before indulging.

What can I use as a substitute for molasses?

If you don’t have molasses on hand, you can substitute with honey or maple syrup, though the flavor will differ slightly. Brown sugar can also work in a pinch, but for the authentic taste, molasses is key!