There’s something undeniably cozy about biting into a warm, spiced treat. The texture of these gingerbread cookie bars combines the comforting chewiness of a cookie with a delightful bar shape, making them both easy to serve and to enjoy. With a perfectly balanced blend of spices—from ginger and cinnamon to a hint of nutmeg—these bars bring the warmth of the holiday season right into your kitchen. But don’t save this recipe just for winter; these gingerbread cookie bars are delicious any time of year!

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 stumbled upon this recipe during a holiday cookie swap, and I instantly knew I had to make them my own. The aroma filling my kitchen was intoxicating; it wrapped around me like a hug on a chilly day. As friends gathered to sample this treat, everyone’s faces lit up with sweetness of the flavors. Not only are these bars a crowd-pleaser, but they’re also an easy, budget-friendly option that makes for the perfect dessert at any gathering. I can’t wait for you to experience the joy they’ll bring to your kitchen!

Why You’ll Love This Recipe

Simple & Quick: Ready in under 2 hours, including baking and cooling time, these bars are made with straightforward ingredients.
Irresistible Flavor: Each bite is a blend of warm spices that creates a warm, comforting experience for your taste buds.
Eye-Catching Appeal: Topped with cream cheese frosting and sprinkles, they are as visually tempting as they are delicious.
Flexible Serving: Perfect for dessert, afternoon snacks, or festive gatherings, everyone will appreciate the fluffy, flavorful goodness.
Diet-Friendly Options: Gluten-free alternatives can be used with a flour substitute, making these bars versatile.

Ingredients You’ll Need

2 and 1/4 cups (281g) all-purpose flour: This is the foundation of your bars, providing structure. If you need a gluten-free option, use a 1:1 gluten-free flour blend.
1 and 1/2 teaspoons baking soda: This will help the bars rise, giving them a lovely soft texture.
2 teaspoons ground ginger: A key spice in gingerbread that adds warmth and a bit of zing.
1 teaspoon ground cinnamon: A classic holiday spice that complements the ginger beautifully.
1/4 teaspoon ground allspice: This adds depth to the flavor profile, enhancing the warmth of your bars.
1/4 teaspoon ground cloves: Just a pinch adds a lovely, aromatic touch to the overall spice blend.
1/4 teaspoon ground nutmeg: A warm spice that rounds out the flavor and gives the bars a cozy feel.
Pinch of ground black pepper: This small addition livens up the flavors without being overpowering.
1/4 teaspoon salt: Balances the sweetness for a well-rounded flavor.
3/4 cup (12 tbsp; 170g) unsalted butter, melted: This helps create richness in your bars while keeping them moist.
1/2 cup (100g) packed light or dark brown sugar: I recommend dark for deeper flavor; it also helps create that chewy texture.
1/2 cup (100g) granulated sugar: Adds sweetness that complements the spices.
1/3 cup (113g/80ml) unsulphured molasses: A must for traditional gingerbread flavor; avoid blackstrap for a milder taste.
1 large egg, at room temperature: Helps bind the ingredients together. Always bring your egg to room temperature for better mixing.
1 teaspoon pure vanilla extract: Provides sweetness and enhances the overall flavor.
6 ounces (170g) full-fat brick cream cheese, softened to room temperature: This gives your frosting a rich, creamy texture.
2 tablespoons (28g) unsalted butter, softened to room temperature: Helps make the frosting smooth and spreadable.
1 and 1/2 cups (180g) confectioners’ sugar: Essential for sweetening the frosting; sift if it’s lumpy.
1 teaspoon pure vanilla extract: Adds a delicious aroma to the frosting.
Pinches of ground ginger, cinnamon, & allspice: For enhancing the flavor of the cream cheese frosting.
Optional for garnish: sprinkles: Add a fun, festive touch!

Preheat the Oven: Begin by preheating your oven to 350°F (177°C) and adjusting your oven rack to the center position. Prepare a 9×13-inch metal or glass baking pan with parchment paper, allowing some overhang on the sides for easy removal later.

Whisk 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 ground allspice, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, a small pinch of ground black pepper, and 1/4 teaspoon salt. Set your bowl aside; we’ll come back to it soon.

Blend Wet Ingredients: In a medium bowl, combine 3/4 cup melted unsalted butter, 1/2 cup packed dark brown sugar, 1/2 cup granulated sugar, and 1/3 cup unsulphured molasses. Whisk until there are no lumps—this mixture should be smooth. Add in 1 large egg and 1 teaspoon pure vanilla extract, whisking to combine until everything is well blended.

Combine Mixtures: Pour the wet mixture into the dry ingredients and mix with a large spoon or silicone spatula until there are no traces of flour left. The result should be a thick and shiny dough. Transfer this mixture to your prepared baking pan, pressing it evenly into a smooth layer. Don’t worry; it will look like a thin layer, but it’ll puff up nicely in the oven.

Bake: Bake the bars for 23-26 minutes, until the top is set and appears soft. Avoid over-baking; a toothpick should come out mostly clean with just a few moist crumbs. Allow the bars to cool in the pan on a cooling rack for at least 1 hour, letting them firm up beautifully.

Make the Frosting: In a large bowl, use a handheld or stand mixer fitted with a paddle attachment to beat together 6 ounces softened full-fat cream cheese and 2 tablespoons unsalted butter on medium-high speed for about 2 minutes until well blended and smooth. Scrape down any batter from the sides of the bowl as needed. Now, add in 1 and 1/2 cups confectioners’ sugar, a pinch of ground ginger, a pinch of cinnamon, a pinch of allspice, and 1 teaspoon vanilla extract. Mix on low for 30 seconds and then increase to high speed for about 2 minutes until creamy. Taste and if necessary, blend in a pinch of salt.

Frost and Set: Spread the creamy frosting evenly over the cooled bars. If you like, sprinkle some festive decorations or sprinkles on top—there’s no such thing as too much fun! To allow the frosting to set perfectly, pop the bars into the fridge for 30 minutes before slicing.

Slice and Enjoy: Once the frosting has set, lift the bars out of the pan by the overhanging parchment paper. Transfer them to a cutting board and slice into squares. Any leftovers should be tightly covered and stored in the refrigerator for up to 5 days. If you forgo the frosting, they can sit out at room temperature for up to 3 days.

Storing & Reheating

To keep your gingerbread cookie bars fresh, store them tightly wrapped in the refrigerator for up to 5 days. If you made them without frosting, they can be kept at room temperature for 3 days or refrigerated for a week. For longer storage, freeze them in an airtight container for up to 3 months. When you’re ready to enjoy, simply heat them in the microwave for 10-15 seconds. Note that texture might change slightly during freezing, but a quick reheat brings back the warmth and soft texture.

Chef’s Helpful Tips

Be sure not to over-mix the dough after adding wet ingredients; this keeps the bars tender.
For best results, ensure your ingredients, especially egg and butter, are at room temperature to combine smoothly.
If you’re worried about measurement accuracy, consider weighing your ingredients; this is particularly useful for flour.
Adjust baking times depending on your oven as they can vary; check in at the earlier end of the baking time.
If you want to enhance flavors, consider adding a hint of orange zest to the frosting for a pleasant citrus note.
These bars make an excellent make-ahead dessert. Simply bake and cool, then frost on the day you plan to serve.

Indulging in homemade gingerbread cookie bars not only satisfies those sweet cravings but also is a wonderful way to bring a warm, cozy atmosphere into your home. The blend of spices, the creamy frosting, and the soft texture create a delicious dessert that’s sure to be a favorite. Don’t shy away from making these delightful bars your own—try adding spices or a twist to the frosting and enjoy the sweet magic that unfolds. Gather your loved ones, slice up these mouthwatering bars, and enjoy them together!

Recipe FAQs

Can I make these gingerbread cookie bars ahead of time?

Absolutely! You can bake the bars and store them un-frosted in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator. Frost them just before serving for the best flavor and texture.

How do I know when the bars are done baking?

Your bars are done when they appear set on top and a toothpick inserted into the center comes out with only a few moist crumbs. They may look soft, but they will firm up as they cool.

Can I freeze gingerbread cookie bars?

Yes, you can freeze the bars for up to 3 months. Wrap them tightly in plastic wrap or foil, then place them in a freezer-safe container. Thaw in the refrigerator overnight before serving.

What can I substitute for cream cheese?

If you prefer a lighter option or dairy-free alternative, you can use a vegan cream cheese or a whipped coconut cream. This will provide a different flavor but still complement the bars beautifully.

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Author: Jennifer
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 offer a delightful blend of warming spices and creamy frosting, making them a delectable treat for any occasion. Easy to bake and sure to impress!

Ingredients

Scale

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
small pinch of ground black pepper
1/4 teaspoon salt
3/4 cup unsalted butter, melted
1/2 cup packed light or dark brown sugar
1/2 cup granulated sugar
1/3 cup unsulphured molasses
1 large egg, at room temperature
1 teaspoon pure vanilla extract
6 ounces full-fat brick cream cheese, softened
2 tablespoons unsalted butter, softened
1 and 1/2 cups 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). Position the oven rack in the center. Line a 9×13-inch baking pan with parchment paper, allowing for overhang.
In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, allspice, cloves, nutmeg, black pepper, and salt. Set aside.
In a medium bowl, combine the melted butter, brown sugar, granulated sugar, and molasses until smooth. Stir in the egg and vanilla. Mix this into the dry ingredients until just combined; the dough will be thick.
Transfer the dough to the prepared baking pan, pressing it evenly across the bottom.
Bake for 23–26 minutes or until the top is set and a toothpick comes out mostly clean. Cool in the pan for at least 1 hour.
For the frosting, beat the cream cheese and softened butter on medium-high speed until smooth. Add the confectioners’ sugar, ginger, cinnamon, allspice, and vanilla, mixing until creamy. Adjust sweetness as desired.
Spread the frosting on cooled bars and optionally sprinkle with toppings. Refrigerate for 30 minutes before slicing.
Lift the bars from the pan using the parchment overhang, cut into squares, and store leftovers properly for freshness.

Notes

These bars can be kept in the fridge for up to 5 days when frosted.
If you skip the frosting, the bars can be stored at room temperature.
Use a sharp knife to ensure clean cuts when slicing the bars.