There’s something undeniably heartwarming about the aroma of gingerbread wafting through the kitchen. The spicy-sweet fragrance enchants the senses, creating an instant cozy feeling. Gingerbread cookie bars are the perfect blend of soft, chewy texture and the warm spices of ginger, cinnamon, and nutmeg that conjure memories of holiday celebrations or comforting moments snuggled up at home. These bars are not only incredibly easy to make but are also a delightful twist on traditional gingerbread cookies—allowing for rich flavors in a fun, shareable form!

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 tried making gingerbread cookie bars during a particularly chilly December evening, eager to warm up the house with sweet baking. The simplicity of a single-layer bar, combined with a luscious cream cheese frosting on top, completely won me over. They turned out to be a fantastic treat to share at holiday gatherings or to enjoy during quiet nights in. Now, I can’t wait for you to experience the joy of baking these gingerbread cookie bars!

Why You’ll Love This Recipe

Simple & Quick: With just 20 minutes of prep and an easy baking process, these bars come together fast!
Irresistible Flavor: Packed with warm spices, they offer a rich, comforting taste that’s simply delightful.
Eye-Catching Appeal: With their smooth frosting and optional sprinkles, they make an impressive holiday treat.
Flexible Serving: Perfect for snacks, dessert, or festive gatherings; they fit any occasion effortlessly.
Diet-Friendly Options: Easily adaptable with gluten-free flour or dairy-free frosting for different dietary needs.

Ingredients You’ll Need

2 and 1/4 cups all-purpose flour: The foundation for the bars; you can substitute with gluten-free flour if needed.
1 and 1/2 teaspoons baking soda: Helps the bars rise for a soft texture; don’t skip it!
2 teaspoons ground ginger: This spice gives that quintessential gingerbread flavor.
1 teaspoon ground cinnamon: Adds warmth and depth.
1/4 teaspoon ground allspice, cloves, and nutmeg: These additional spices create a well-rounded taste.
Small pinch of ground black pepper: Surprising yet effective in enhancing flavor.
1/4 teaspoon salt: Balances the sweetness.
3/4 cup unsalted butter, melted: Adds richness and moisture; use unsalted for better control over salt levels.
1/2 cup packed light or dark brown sugar: Dark brown sugar enhances the caramel notes; use your favorite!
1/2 cup granulated sugar: Sweetens the bars perfectly.
1/3 cup unsulphured molasses: Essential for that robust gingerbread taste; avoid blackstrap as it’s too bitter.
1 large egg: Binds the ingredients together for a cohesive texture; use a room temperature egg for best results.
1 teaspoon pure vanilla extract: Instantly elevates flavor.
6 ounces full-fat cream cheese, softened: The base of the luscious frosting.
2 tablespoons unsalted butter, softened: Creates a smooth frosting texture.
1 and 1/2 cups confectioners’ sugar: Sweetens and thickens the frosting.
1 teaspoon pure vanilla extract: Repeats to enhance the frosting flavor.
Small pinch each of ground ginger, cinnamon, & allspice: Reinforces the gingerbread flavor in the frosting.
Optional for garnish: sprinkles: Fun and festive touches!

Preheat the oven: Start by preheating your oven to 350°F (177°C). Adjust the oven rack to center. Prepare a 9×13-inch baking pan by lining it with parchment paper, letting some hang over the edges for easy bar removal later.

Mix the dry ingredients: In a large bowl, whisk together 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 each of ground allspice, cloves, nutmeg, and a pinch of ground black pepper along with 1/4 teaspoon salt. Set this fragrant mixture aside.

Whisk the wet ingredients: In a medium-size bowl, whisk together 3/4 cup melted unsalted butter, 1/2 cup packed dark brown sugar, 1/2 cup granulated sugar, and 1/3 cup unsulphured molasses until smooth and lump-free. Stir in 1 large egg and 1 teaspoon pure vanilla extract until fully incorporated.

Combine mixtures: Pour the wet ingredients into the dry ingredient mix. Use a large spoon or silicone spatula to combine until no flour remains visible. You’ll notice the dough is thick and shiny. Transfer the mix into the prepared baking pan, pressing it down evenly across the bottom. It might seem like it’s not enough dough, but that’s perfectly fine—it’ll bake beautifully!

Bake the bars: Place your pan into the oven and bake for 23–26 minutes. Keep an eye on it; you want the top to look set yet still soft, testing for doneness with a toothpick—it should come out mostly clean with a few moist crumbs clinging. It’s better if they’re slightly under-baked; they’ll firm up while cooling.

Make the frosting: After allowing the bars to cool in the pan on a cooling rack for at least 1 hour, it’s time to whip up the frosting! In a large bowl, beat together 6 ounces of softened cream cheese and 2 tablespoons of softened unsalted butter on medium-high speed for about 2 minutes until smooth. Gradually add in 1 and 1/2 cups confectioners’ sugar, a pinch of the spices, and another teaspoon of vanilla extract. Beat this mixture on low for about 30 seconds, then switch to high for 2 minutes until creamy. If it’s too sweet, a small pinch of salt can help balance it out.

Frost and Chill: Spread the frosting over your cooled bars and add sprinkles if desired. For better setting, refrigerate the frosted bars for about 30 minutes before slicing.

Cut and Serve: Lift the bars out of the pan by gripping the parchment paper overhang, and transfer to a cutting board. Cut them into squares. If you have any leftovers, store them tightly covered in the refrigerator for up to 5 days. For plain gingerbread cookie bars, you can keep them at room temperature for 3 days or in the refrigerator for up to 1 week.

Storing & Reheating

To store your gingerbread cookie bars, keep them tightly covered in a container to stay fresh for up to 5 days in the refrigerator. If you prefer to store them longer, you can freeze them in an airtight container for up to 3 months. When you’re ready to enjoy, simply thaw them in the fridge overnight. Reheat in the microwave for about 10-15 seconds if you prefer them warm, though the texture may change slightly, becoming softer.

Chef’s Helpful Tips

To prevent cookies from sticking to the pan, ensure your parchment paper overhangs the edges; it’s a game changer for easy removal.
Use room temperature eggs and softened butter for better blending and a creamier texture in frosting.
If your bars look too dry after baking, they might have overcooked; keep track of time closely.
Experiment with flavor enhancements like adding chocolate chips or nuts to the dough for added texture and taste.
Chill the frosting for a bit if it’s too soft to spread easily on the bars.

There’s no escaping how comforting these gingerbread cookie bars are during the colder months or around the holidays! They’ve got that cozy feel to them, perfect for sharing with family and friends, or simply treating yourself on a quiet evening. I hope you take a chance to create this delightful recipe in your kitchen soon, experiment with additional toppings or mix-ins, and enjoy every bite of these scrumptious bars. Happy baking!

Recipe FAQs

Can I make these gingerbread cookie bars ahead of time?

Absolutely! You can prepare the bars a day in advance, frost them, and then refrigerate to let the flavors meld beautifully. Simply slice and serve when you’re ready!

Can I substitute ingredients for dietary restrictions?

Yes, these bars are quite adaptable! You can use gluten-free all-purpose flour instead of regular flour and opt for dairy-free cream cheese to make them dairy-free as well.

What’s the best way to soften cream cheese quickly?

If you’re short on time, cut the cream cheese into cubes, place it in a microwave-safe bowl, and microwave in 10-second intervals until it’s soft but not melted. This will speed up the process significantly!

How do I know when the bars are done baking?

Keep an eye on their appearance: the top should be set yet slightly soft in the center. Testing with a toothpick works well; if it comes out with just a few moist crumbs, they’re perfect!

More BROWNIES & BARS Recipes

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Author: Peter
Prep Time: 20 minutes
Cook Time: 135 minutes
Total Time: 2 hours 35 minutes
Yield: 18 servings 1x
Category: Desserts
Method: Baking
Cuisine: American

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Description

These Gingerbread Cookie Bars are a delightful blend of spices and sweetness, topped with creamy frosting for an irresistible treat. They’re easy to make and perfect for sharing at gatherings or cozy nights in.

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 tbsp; 170g) 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 (113g/80ml) unsulphured molasses (do not use blackstrap; i 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

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Instructions

Preheat the oven to 350°F (177°C) and adjust the oven rack to the center position. Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy removal.
In a large bowl, whisk together flour, baking soda, ginger, cinnamon, allspice, cloves, nutmeg, pepper, and salt. Set aside.
In another bowl, combine melted butter, brown sugar, granulated sugar, and molasses until smooth. Whisk in egg and vanilla. Add this mixture to the flour mixture and stir until just combined. Transfer the dough to the prepared pan and smooth it out into an even layer.
Bake for 23–26 minutes until the top is set and a toothpick comes out mostly clean. Allow to cool in the pan for at least 1 hour.
In a bowl, beat together cream cheese and butter until smooth. Gradually add confectioners’ sugar, ginger, cinnamon, allspice, and vanilla. Beat until creamy. Taste and add a pinch of salt if needed. Spread over cooled bars and add sprinkles if desired. Refrigerate for 30 minutes to set the frosting before slicing.
Lift the bars from the pan using the parchment paper. Transfer to a cutting board and cut into squares. Store leftovers in the refrigerator.

Notes

Bars should be under-baked slightly for a chewy texture.
If frosting is too sweet, a pinch of salt balances the flavor.
Store plain bars at room temperature for up to 3 days or in the refrigerator for up to a week.