Gingerbread Cookie Bars Recipe: Easy Festive Frosted Treats

Name: Gingerbread Cookie Bars
Prep time: 15 min
Cook time: PT-491150H26M57S
Total time: 1 h
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 2 teaspoons ground ginger; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon salt; 3/4 cup unsalted butter, melted; 1 cup brown sugar, packed; 2 large eggs, room temperature; 1/2 cup molasses; 2 teaspoons vanilla extract; For the Frosting:; 4 oz cream cheese, softened; 4 tablespoons unsalted butter, softened; 2 cups powdered sugar, sifted; 1 teaspoon vanilla extract; Pinch of salt; Festive sprinkles (optional)

Posted on January 11, 2026

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If you walked into my kitchen the week before Christmas, there’s a 92% chance you’d catch me elbow-deep in a mixing bowl, humming along to Mariah Carey, with the spicy-sweet scent of gingerbread cookie bars hanging in the air. I used to think holiday baking meant rolling out dough, cutting perfect gingerbread men, and decorating with royal icing until my wrists ached. Don’t get me wrong—I love a good gingerbread cookie. But after a few years (and a couple of dough disasters), I realized there’s a much easier way to get all those nostalgic flavors without the fuss.

So here’s the story: one snowy December, I was running late for a cookie swap and staring at a half-empty fridge. No time for chilling dough, no patience for cookie cutters. I grabbed my trusty 9×13 pan, tossed together all my gingerbread essentials, and spread the batter in one layer. The result? Soft, chewy gingerbread bars topped with the creamiest, most festive frosting you’ve ever tasted. Now, these gingerbread cookie bars are my go-to for every holiday party, bake sale, and “just because” treat.

I’ve made this gingerbread cookie bars recipe at least two dozen times—sometimes with a toddler on my hip, sometimes for a crowd, and sometimes just for myself (hey, no judgment). There’s something about the combo of warm spices, molasses, and that cloud-like frosting that makes December feel extra magical. And if you love the idea of gingerbread but dread all the steps, you’re in for a treat.

Why You’ll Love This Gingerbread Cookie Bars Recipe

Okay, real talk—I’m obsessed with these bars. They’ve ruined me for store-bought gingerbread anything. Here’s why I keep coming back (and why my friends ask for the recipe every year):

No rolling, no cutting, no chilling: Just spread the dough in a pan and bake. I’ve made these during nap time and actually finished before the baby woke up.
All the classic gingerbread flavors: Molasses, ginger, cinnamon, cloves—basically, it tastes like every holiday memory crammed into one chewy bite.
Perfectly soft and chewy: Not crunchy, not cakey. Just right. I tested the baking time so many times it’s basically foolproof.
Creamy festive frosting: The homemade frosting on top is so good, you’ll want to eat it straight with a spoon. (No judgment if you do.)
Feeds a crowd: One pan makes enough for a party, a bake sale, or, you know, “taste testing” for days.
Customizable decorations: Sprinkles, crushed candy canes, mini gingerbread men, even dried cranberries—so many ways to make them look Pinterest-worthy.

These bars are what I make when I want to impress without stress. They’re the kind of treat that gets devoured at potlucks, and they’re sturdy enough to pack up for gifting. And the best part? They make your whole house smell like you just opened a holiday candle store. Comforting, festive, and shockingly easy—what more could you want?

What Ingredients You’ll Need for Gingerbread Cookie Bars

Here’s the thing: most of the ingredients for these gingerbread cookie bars are probably in your pantry already. I’ll break down what each one does, plus a few personal notes and swaps I’ve tried.

All-purpose flour (2 ¼ cups / 280g): Classic for cookie bars. I’ve tried half whole wheat, and it works, but you lose some of that soft chewiness.
Baking soda (1 teaspoon): Gives a gentle lift so the bars aren’t too dense.
Ground ginger (2 teaspoons): The star of the show. Don’t skimp!
Ground cinnamon (1 ½ teaspoons): Adds warmth.
Ground cloves (½ teaspoon): This is what makes gingerbread taste like, well, gingerbread. Just a little goes a long way.
Salt (½ teaspoon): Balances the sweetness and brings out the spice.
Unsalted butter (¾ cup / 170g, melted): I’ve used salted butter in a pinch, just cut the extra salt.
Brown sugar (1 cup / 210g, packed): Light or dark both work, but dark makes it extra rich.
Eggs (2 large, room temp): Helps bind everything together and keep the bars soft.
Molasses (½ cup / 120ml): The key to deep gingerbread flavor. I use Grandma’s brand, but any unsulphured molasses works.
Vanilla extract (2 teaspoons): Real vanilla is worth it here. I’m partial to Nielsen-Massey, but use what you have.

For the Creamy Festive Frosting:

Cream cheese (4 oz / 115g, softened): Makes it tangy and rich.
Unsalted butter (4 tablespoons / 60g, softened): For smoothness.
Powdered sugar (2 cups / 250g): Sweetens and thickens. I sift it for extra fluffiness.
Vanilla extract (1 teaspoon): Adds depth.
Pinch of salt: Balances the sweet.
Festive sprinkles: Totally optional but highly recommended, especially if you’re making these for a party or Instagram.

Ingredient Tips & Substitutions:

Gluten-free? Use a 1:1 gluten-free all-purpose blend. Bob’s Red Mill works!
No molasses? You can sub in dark corn syrup, but honestly, it’s not the same. Get the molasses if you can.
Vegan? Swap butter with vegan margarine and use flax eggs (1 tbsp ground flax + 3 tbsp water per egg).
Brown sugar hack: Mix 1 cup granulated sugar with 1 tablespoon molasses if you run out of brown sugar.

Fun fact: I once made these bars with only cinnamon because I was out of ginger. Still tasty, but not quite “gingerbread.” Lesson learned—check your spice drawer first!

Equipment Needed for Gingerbread Cookie Bars

You don’t need a fancy kitchen to pull these off. Here’s what I use, plus a few real-life tips:

9×13-inch baking pan: Mine’s a scratched-up Pyrex from the 90s. Metal works too, but watch the baking time (metal pans cook a bit faster).
Mixing bowls: At least two—one for wet, one for dry.
Whisk and spatula: A wooden spoon works in a pinch, but a silicone spatula is my favorite for scraping every last bit of batter.
Electric mixer: Optional for the frosting, but I usually just use a hand whisk for the bars.
Measuring cups and spoons: I’m all about accuracy in baking. A kitchen scale helps too if you’re into precision.
Offset spatula: Not necessary, but it makes spreading frosting way easier.

No mixer? No problem. I’ve made these bars with nothing but elbow grease and a whisk (and they still turned out awesome). The only “fancy” thing I use is parchment paper—makes removing bars from the pan a breeze and saves on cleanup.

How to Make Gingerbread Cookie Bars: Step-by-Step

Alright, let’s do this! I’m breaking it down exactly how I make these gingerbread cookie bars, so you get chewy, frosted perfection every time.

Prep the pan and oven (5 minutes)
Preheat your oven to 350°F (175°C). Line your 9×13-inch pan with parchment paper or grease it well with butter or spray. (Trust me—removing bars without parchment is a chore. Learned that the hard way.)
Mix dry ingredients (3 minutes)
In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. Make sure everything’s evenly mixed—no spice pockets.
Combine wet ingredients (5 minutes)
In a large bowl, whisk together melted butter and brown sugar until smooth. Add eggs, molasses, and vanilla extract. Whisk until glossy and well blended. It’ll smell like holiday heaven already.
Add dry to wet (2 minutes)
Gradually stir the dry ingredients into the wet ingredients. Switch to a spatula and mix just until you don’t see any dry flour—overmixing = tough bars. The batter will be thick and sticky (totally normal).
Spread and bake (25-28 minutes)
Dump the batter into your prepared pan and spread evenly. I use an offset spatula, but the back of a spoon works too. Bake for 25-28 minutes, until the edges are set and a toothpick poked in the center comes out with a few moist crumbs.
Cool completely (30-45 minutes)
Let the bars cool in the pan. They firm up as they cool, so don’t rush it. I know, it’s hard to wait.
Make the creamy festive frosting (5 minutes)
Beat cream cheese and butter together until smooth. Add powdered sugar, vanilla, and a pinch of salt. Beat until fluffy and creamy. Taste test (mandatory).
Frost and decorate (5 minutes)
Spread frosting over cooled bars. Top with festive sprinkles, crushed candy canes, or whatever makes you happy. Slice into squares or bars.

Quick note: If your bars seem underdone in the middle, don’t panic—they firm up as they cool. And if the top cracks a little, just cover with frosting and sprinkles. No one will know.

Total hands-on time is about 15 minutes (minus cooling), so yes, you can make these on a weeknight. You’re about to have a pan of gingerbread cookie bars that’ll make your kitchen smell like pure holiday joy.

My Best Tips & Techniques for Gingerbread Cookie Bars

Okay, here’s where I spill all the secrets from years of making these. Trust me—you want these tips.

Don’t overmix: Once you add the flour, stir gently. Overmixing makes any gingerbread cookie bars tough instead of chewy. I stop at “just combined.”
Room temp ingredients: Take your eggs and butter out 30 minutes before you start. They blend better, which means a smoother batter and fluffier bars.
Parchment paper is your friend: I’ve tried greasing the pan, but parchment makes lifting and slicing the bars so much easier.
Watch the baking time: Every oven is different. Mine runs hot, so I check at 23 minutes. If the edges are set and the middle is just barely done, you’re good. Overbaking = dry bars.
Frost only when cool: If you frost warm bars, the frosting melts and slides everywhere. Let them cool completely (I know, it’s torture, but worth it).
Decorate right away: Sprinkle toppings on while the frosting is still soft, so they stick perfectly.

Funny story: I once tried a “shortcut” by melting the frosting and pouring it over hot bars. It soaked in, tasted great, but looked like a crime scene. Lesson learned.

And honestly, the biggest trick is to make these gingerbread cookie bars your own—change the toppings, use different pans, sneak in extra spices. The recipe is super forgiving.

Ways to Mix It Up: Gingerbread Cookie Bar Variations

Once you’ve mastered the classic, there are so many ways to remix these gingerbread cookie bars. I’ve tested these, and every single one works:

Peppermint Crunch: Sprinkle crushed candy canes on the frosting for a minty twist. My niece calls these “Santa bars.”
Chocolate Gingerbread Bars: Stir in 1 cup chocolate chips to the batter before baking. Tastes like a gingerbread-chocolate marriage.
Orange Zest Boost: Add the zest of one orange into the batter—gives a bright, citrusy note that’s so good.
Gluten-Free Version: Swap in a 1:1 GF flour blend. The bars come out a little softer but still chewy.
Vegan Bars: Use vegan butter and flax eggs, and swap cream cheese for dairy-free cream cheese. I’ve made these for vegan friends, and they disappear just as fast.
Spiced Frosting: Add ¼ teaspoon ground cinnamon and a pinch of nutmeg to the frosting for an extra cozy vibe.
Nutty Gingerbread Bars: Stir in ½ cup chopped pecans or walnuts for crunch.
Mini Bars: Bake in a 9×9 pan for thicker bars, or cut into tiny squares for party platters.

Honestly, you can get wild with mix-ins—dried cranberries, white chocolate chips, even a swirl of caramel. The gingerbread cookie bars recipe is sturdy and welcoming to all sorts of holiday magic.

Serving Ideas & Storage Tips for Gingerbread Cookie Bars

How to Serve:

Classic squares: Slice into squares and serve straight from the pan. Easiest and always a hit.
Party platter: Arrange on a festive tray, sprinkle with extra cinnamon, and add a handful of cranberries for color.
Brunch treat: Serve with hot coffee or chai—seriously, nothing beats the combo of spicy gingerbread and creamy frosting with a good cup of joe.
Dessert bar: Warm a square and top with vanilla ice cream. Trust me, you’ll thank me later.

Storage Instructions:

Room temp: Store in an airtight container for up to 3 days. The bars get even softer and spicier as they sit.
Fridge: Keep up to a week in the fridge. Frosting firms up but stays creamy.
Freezer: These freeze like a dream! Slice, layer with parchment, and freeze in a zip bag for up to 2 months. Thaw at room temp or nuke for 10 seconds.

Quick tip: If your bars start to get a little dry, microwave for 10 seconds. Or better yet—make gingerbread French toast with leftover bars. Waste not, want not!

For gifting, wrap individual squares in wax paper and tie with ribbon. I started doing this for teacher gifts, and it’s become a tradition.

Nutritional Info & Health Benefits

I’m not a nutritionist, but here’s why I don’t feel guilty about grabbing one (or three) of these gingerbread cookie bars:

Per bar (1/20 batch)	Calories: ~190	Protein: 2g	Carbs: 29g	Fat: 7g	Fiber: 1g

Real spices: Ginger, cinnamon, and cloves are loaded with antioxidants and feel-good warmth.
Molasses: Adds iron and potassium—bonus!
Lower sugar than most frosted cookies: Thanks to creamy frosting and spicy flavors, you get sweetness without needing a ton of sugar.

I love that these bars actually fill you up, especially compared to super sweet sugar cookies. And if you use whole wheat flour, you bump up the fiber. They do contain gluten, dairy, and eggs, but you can make swaps for allergies (see variations above).

Bottom line: It’s a treat, but it’s a feel-good holiday treat. Way better than grabbing a mystery cookie at a store.

Final Thoughts: Make These Gingerbread Cookie Bars Your New Holiday Tradition

So that’s my gingerbread cookie bars recipe—my not-so-secret holiday shortcut that’s saved me more times than I can count. I’ve served these at family dinners, packed them for road trips, and handed out dozens at school parties. Every time, someone asks for the recipe. Now you have it!

These bars are my comfort bake. They never let me down, even when I’m running late or working with a “helpful” toddler. I hope you love them as much as my family does, and that they bring a little extra cheer to your holiday kitchen.

Please, make them your own! Try the mix-ins, swap the frosting, add your favorite toppings. That’s how the best recipes happen—by experimenting and sharing.

If you make these gingerbread cookie bars, I’d genuinely love to hear about it. Drop a comment below and let me know your favorite twist. Tag me on Instagram @yourhandle—I get way too excited seeing your versions. And if you run into any issues, ask away in the comments. I check them daily and love troubleshooting.

Happy baking! Hope your house smells like spicy, sweet holiday magic.

FAQs About Gingerbread Cookie Bars

Q: Can I use blackstrap molasses instead of regular?

A: Technically, yes, but I wouldn’t recommend it. Blackstrap is way more bitter and can overpower the bars. Stick with unsulphured molasses for that classic gingerbread cookie bars flavor.

Q: Can I make these gingerbread cookie bars ahead of time?

A: Definitely! Bake and frost up to 2 days ahead. Store covered at room temp or in the fridge. They actually get softer and tastier after a day.

Q: My bars turned out dry—what went wrong?

A: Usually it’s overbaking. Every oven is different, so start checking at 23 minutes. The bars should be just set but still a little soft in the center. Also, make sure you’re not packing in too much flour.

Q: Can I make these as muffins or cupcakes?

A: Yep! Spoon the batter into lined muffin tins and bake at 350°F (175°C) for 16–18 minutes. You’ll get about 18–20 muffin-style bars. Frost as usual.

Q: What’s the best way to decorate for parties?

A: Sprinkles are always a crowd-pleaser, but I love crushed candy canes, mini gingerbread men, or a drizzle of white chocolate. Let your creativity go wild—the frosting is basically a blank canvas!

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