Gingerbread Cookie Bars Recipe
Introduction
These gingerbread cookie bars combine classic holiday spices with a soft, chewy texture and a creamy spiced cream cheese frosting. Perfect for festive gatherings or cozy afternoons, they bring the warm flavors of gingerbread in an easy-to-cut bar form.
Ingredients
- 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 Tbsp; 170g) unsalted butter, melted
- 1/2 cup (100g) packed light or dark brown sugar (recommended dark)
- 1/2 cup (100g) granulated sugar
- 1/3 cup (113g/80ml) unsulphured molasses (do not use blackstrap; prefer Grandma’s brand)
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 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
- 1 teaspoon pure vanilla extract
- small pinch each of ground ginger, cinnamon, & allspice
- optional for garnish: sprinkles
Instructions
- Step 1: Preheat the oven to 350°F (177°C) and place the oven rack in the center position. Line a 9×13-inch metal or glass baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later. Set the pan aside.
- Step 2: In a large bowl, whisk together the flour, baking soda, ground ginger, cinnamon, allspice, cloves, nutmeg, black pepper, and salt. Set aside.
- Step 3: In a medium bowl, whisk the melted butter, brown sugar, granulated sugar, and molasses until smooth and lump-free. Add the egg and vanilla extract, whisking until well combined.
- Step 4: Pour the wet mixture into the dry ingredients and stir with a large spoon or silicone spatula until no flour streaks remain. The dough should be thick and shiny. Spread the dough evenly into the prepared baking pan, pressing it flat. It will be a thin layer, which is correct.
- Step 5: Bake for 23–26 minutes until the top is set but still soft, and a toothpick inserted near the center comes out with a few moist crumbs. Avoid overbaking as the bars will firm as they cool. Let cool in the pan on a wire rack for at least 1 hour.
- Step 6: To make the frosting, beat the softened cream cheese and butter on medium-high speed until smooth, about 2 minutes. Scrape the bowl as needed.
- Step 7: Add the confectioners’ sugar, ground ginger, cinnamon, allspice, and vanilla extract. Beat on low for 30 seconds, then on high for 2 minutes until creamy and fully combined. Add a pinch of salt if the frosting tastes too sweet.
- Step 8: Spread the frosting evenly over the cooled bars. Optionally, sprinkle with festive sprinkles. Refrigerate for 30 minutes to set the frosting.
- Step 9: Use the parchment overhang to lift the bars out of the pan. Transfer to a cutting board and cut into squares. Serve and enjoy!
Tips & Variations
- Use dark brown sugar and Grandma’s brand molasses for the richest flavor.
- For a dairy-free option, substitute butter and cream cheese with vegan alternatives.
- Add chopped crystallized ginger or chopped nuts to the dough for extra texture.
- Sprinkle a little extra cinnamon or a dusting of confectioners’ sugar on top for a pretty finish.
Storage
Store leftover frosted bars in an airtight container in the refrigerator for up to 5 days. If you skip the frosting, keep plain bars covered at room temperature for up to 3 days or refrigerated for up to 1 week. To reheat, warm gently in the microwave for a few seconds to soften.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use blackstrap molasses instead of regular molasses?
Blackstrap molasses has a stronger, more bitter flavor that may overpower the bars. It’s best to use unsulphured molasses like Grandma’s brand for balanced sweetness and depth.
How do I know when the bars are done baking?
The tops should be set but still soft to the touch, and a toothpick inserted in the center should come out with a few moist crumbs. Avoid overbaking to keep the bars soft and chewy.
Print
Gingerbread Cookie Bars Recipe
- Total Time: 2 hours 15 minutes
- Yield: 18 servings 1x
Description
These Gingerbread Cookie Bars offer a delightful twist on traditional gingerbread cookies, featuring a soft, thick spiced cookie base topped with a creamy spiced cream cheese frosting. Perfect for holiday gatherings, these bars combine warm spices like ginger, cinnamon, and cloves with a rich molasses flavor, creating a festive treat that’s easy to bake and sure to impress.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups (281g) all-purpose flour
- 1 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
Wet Ingredients
- 3/4 cup (12 Tbsp; 170g) unsalted butter, melted
- 1/2 cup (100g) packed light or dark brown sugar (dark recommended)
- 1/2 cup (100g) granulated sugar
- 1/3 cup (113g/80ml) unsulphured molasses (do not use blackstrap; Grandma’s brand preferred)
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
Frosting
- 6 ounces (170g) full-fat brick cream cheese, softened to room temperature
- 2 tablespoons (28g) unsalted butter, softened to room temperature
- 1 1/2 cups (180g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- small pinch each of ground ginger, cinnamon, & allspice
- optional for garnish: sprinkles
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) and adjust the rack to the center position. Line a 9×13-inch metal or glass baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, ground ginger, cinnamon, allspice, cloves, nutmeg, black pepper, and salt until well combined. Set this mixture aside.
- Combine Wet Ingredients: In a medium bowl, whisk the melted butter, brown sugar, granulated sugar, and molasses until smooth and lump-free. Add the egg and vanilla extract, whisking until fully incorporated.
- Make the Dough: Pour the wet mixture into the dry ingredients bowl. Mix thoroughly using a large spoon or silicone spatula until no traces of flour remain and the dough is thick and shiny. Transfer the dough into the prepared baking pan, pressing evenly into a smooth, thin layer.
- Bake the Bars: Bake the bars for 23–26 minutes or until the top is set but still soft and a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Avoid overbaking as bars will puff and then settle while cooling. Let the bars cool in the pan on a rack for at least 1 hour.
- Prepare Frosting: Using a handheld or stand mixer with a paddle attachment, beat the softened cream cheese and butter on medium-high speed until smooth (about 2 minutes). Scrape down the bowl as needed. Add confectioners’ sugar, ground ginger, cinnamon, allspice, and vanilla. Beat on low speed for 30 seconds, then on high for 2 minutes until creamy. Adjust sweetness with a pinch of salt if desired.
- Frost the Bars: Spread the frosting evenly over the cooled bars. Add sprinkles if using. Refrigerate for 30 minutes to set the frosting before slicing.
- Serve and Store: Lift the bars out using the parchment overhang and cut into squares. Store leftovers tightly covered in the refrigerator for up to 5 days if frosted. Without frosting, store at room temperature for 3 days or refrigerated for 1 week.
Notes
- Use unsulphured molasses, preferably Grandma’s brand, for best flavor; avoid blackstrap molasses as it’s too bitter.
- Do not overbake the bars; they should be slightly soft in the center to remain moist after cooling.
- Allow bars to cool completely before frosting to prevent melting.
- Frosted bars should be refrigerated to keep frosting firm.
- For a dairy-free version, cream cheese and butter can be substituted with suitable non-dairy alternatives, though texture and flavor may vary.
- If you prefer, omit frosting and enjoy the gingerbread bars plain or dusted lightly with powdered sugar.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: gingerbread, cookie bars, holiday dessert, spiced bars, cream cheese frosting, molasses, Christmas cookies
