Gingerbread Cookie Bars – You know those days when you’re scrambling to whip up something festive, and all you’ve got is a jar of molasses staring back at you? That’s exactly how I stumbled into making these Gingerbread Cookie Bars. I was knee-deep in holiday chaos—wrapping paper everywhere, kids arguing over who stole whose candy cane—and I needed a dessert. Fast.
And let me tell you, these bars saved me. They’re spicy, chewy, and topped with cream cheese frosting that’ll make you want to frost literally everything in your house. Plus, no cookie cutters, no rolling dough, no “Why is this reindeer missing a leg?” drama. Just mix, bake, frost, and enjoy. It was such a hit at my family’s holiday dinner that even my picky Uncle Joe asked for the recipe. That never happens.
Why You’ll Love This Gingerbread Cookie Bars Recipe?
- All the gingerbread flavor, none of the hassle. Forget rolling pins and cookie cutters—this is gingerbread made easy.
- That cream cheese frosting. Sweet, tangy, and fluffy as a snowbank. Honestly, it could make a shoe taste amazing.
- Crowd-approved: These bars feed 24, but I swear they vanish faster than Santa up a chimney.
- Perfect for last-minute plans: Whether it’s a potluck or your neighbor’s awkward holiday gathering, these bars will impress without stress.
Ingredient Notes:
Let’s talk about what makes these Gingerbread Cookie Bars so special, shall we?
- Molasses: This is where that deep, rich gingerbread flavor comes from. It’s like the soul of the recipe. Don’t skimp, but also, don’t use blackstrap molasses—it’s a little too intense for this.
- Spices: Cinnamon, ginger, nutmeg, cloves—these aren’t just spices; they’re the taste of December. If you’re like me, you’ll probably sneak a little extra cinnamon because it just smells so good.
- Butter: Melted butter makes these bars chewy and irresistible. Pro tip? Let it cool a bit, or you’ll end up scrambling your egg. (Been there.)
- Cream Cheese: The frosting’s secret weapon. Make sure it’s softened—unless you’re into arm workouts and lumpy frosting.
- Holiday Sprinkles: Optional, but come on, it’s the holidays. Live a little.
How To Make Gingerbread Cookie Bars?
If you’re the kind of person who hates complicated recipes (same), you’re in luck. These bars are straightforward and forgiving. Here’s how:
- Prep Your Pan: Preheat the oven to 350°F and grease a 9×13-inch pan. Trust me, you don’t want to skip this step unless you like chiseling bars out of the pan later.
- Mix the Dry Stuff: In a big ol’ bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. This is where the kitchen starts smelling like the holidays.
- Whip Up the Wet Stuff: In a mixer, beat the butter, sugar, molasses, and vanilla until it’s all fluffy and dreamy. Add in the egg and mix until it’s smooth and happy.
- Bring It All Together: Gradually mix in the dry ingredients. The dough will be thick—almost like playdough, but way tastier.
- Bake: Spread the dough evenly into your pan and bake for 15–20 minutes. The edges should be golden, and a toothpick should come out with just a few crumbs. Overbaking = sadness, so keep an eye on it.
- Cool Completely: I know it’s hard, but let the bars cool completely before frosting. Go watch Elf or something while you wait.
- Make the Frosting: Beat the cream cheese and butter until it’s smooth, then add powdered sugar and vanilla. Don’t taste too much, or you’ll run out. Or, you know, do. I won’t judge.
- Frost and Decorate: Slather that frosting on like you mean it, add sprinkles, and slice into squares. Voilà! Holiday magic.
Want To Save This Recipe?
Storage Options:
- On the counter: They’ll stay chewy and perfect in an airtight container for up to 3 days.
- In the fridge: Keep them chilled for up to a week, though the frosting will firm up a bit.
- In the freezer: Freeze the unfrosted bars for up to 3 months. Just thaw, frost, and pretend you planned ahead.
Variations and Substitutions:
Feeling creative? Here are some fun ways to mix things up:
- Orange Twist: Add a teaspoon of orange zest to the frosting for a bright, citrusy zing.
- Nut Lover’s Dream: Sprinkle chopped pecans or walnuts on top for some crunch.
- Spice It Up: Throw in a pinch of cardamom or allspice for a little something extra.
- Gluten-Free Swap: Use a 1:1 gluten-free flour blend, and you’re good to go.
What to Serve with Gingerbread Cookie Bars?
Wondering what pairs perfectly with these bars? Here are my favorites:
- Hot Cocoa: Because chocolate and gingerbread are meant to be together.
- Eggnog: If you’re feeling fancy (and festive).
- Coffee: The bitterness of coffee balances the sweetness beautifully.
- Vanilla Ice Cream: Warm a bar slightly and top with a scoop. You’re welcome.
Frequently Asked Questions:
Can I make these ahead of time?
Oh, totally. Bake the bars up to two days in advance and frost them the day you’re serving. They’ll taste just as amazing.
What if I don’t have a stand mixer?
No problem! A hand mixer works fine, and if you’re feeling old-school, a wooden spoon and some elbow grease will do the trick.
Can I skip the frosting?
Technically, yes. But honestly, why would you? The frosting is everything.
So, what do you think? Ready to bake up some holiday cheer? Give these bars a try and let me know how they turn out. And hey, save me one—I’m serious.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Gingerbread Cookie Bars
Ingredients
Cookie Bars:
- ½ cup melted butter
- ¾ cup granulated sugar
- ¼ cup dark brown sugar
- ½ teaspoon pure vanilla extract
- ⅓ cup molasses
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 tablespoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
Cream Cheese Frosting:
- 6 ounces cream cheese softened
- 3 tablespoons butter softened
- 2 ¼ cups powdered sugar
- ¾ teaspoon pure vanilla extract
- Holiday sprinkles optional
Instructions
Preheat the Oven and Prepare the Pan:
- Preheat your oven to 350°F (175°C) and adjust the oven rack to the middle position. Grease a 9x13-inch jelly roll pan with non-stick cooking spray and set it aside.
Combine Dry Ingredients:
- In a large mixing bowl, whisk together the all-purpose flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Ensure the spices are evenly distributed for a balanced flavor. Set aside.
Cream Wet Ingredients:
- Using a stand mixer fitted with a paddle attachment or a large mixing bowl with handheld beaters, cream together the melted butter, granulated sugar, brown sugar, vanilla extract, and molasses on medium speed until the mixture is light and fluffy, approximately 2–3 minutes.
Incorporate the Egg:
- Add the egg to the creamed mixture and mix on low speed until fully combined. Scrape down the sides of the bowl as needed to ensure uniform mixing.
Combine Wet and Dry Mixtures:
- Gradually add the dry ingredients to the wet mixture, pulsing the mixer or beaters on low speed to avoid overmixing. Once incorporated, increase the speed to medium and mix until the dough is smooth and evenly combined.
Transfer Dough and Bake:
- Spread the dough evenly into the prepared jelly roll pan, smoothing the surface with a spatula. Bake for 15–20 minutes or until the bars are a rich golden brown and a toothpick inserted in the center comes out with just a few moist crumbs. Avoid overbaking to maintain a soft texture.
Cool the Bars:
- Remove the pan from the oven and transfer it to a wire rack. Allow the cookie bars to cool completely before applying frosting, approximately 1 hour.
Prepare the Cream Cheese Frosting:
- In a clean mixing bowl, beat the softened cream cheese and butter on medium speed until smooth and creamy, about 2–3 minutes. Gradually add the powdered sugar and vanilla extract, mixing on low speed to combine. Increase the speed to medium-high and beat until the frosting is light and fluffy, approximately 1–2 minutes.
Frost the Cookie Bars:
- Once the bars are fully cooled, spread the frosting evenly over the surface using an offset spatula or knife. Garnish with holiday sprinkles if desired.
Slice and Serve:
- Cut the frosted bars into 24 equal squares and serve immediately, or store as needed.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
