Gingerbread Cookie Bars Recipe

The holidays bring a whirlwind of cozy flavors, twinkling lights, and way too many cookies (not that I’m complaining). But sometimes, even the most devoted baker craves simplicity without sacrificing the charm of holiday treats. That’s where these gingerbread cookie bars come in. They’re everything you love about gingerbread—warm spices, molasses richness, and a hint of nostalgia—packed into one easy-to-make, frosted bar.

This recipe has become a holiday lifesaver in my house. It’s faster than rolling and cutting individual cookies, plus it’s topped with a spiced cream cheese frosting that’s almost too good to share. Trust me, your festive dessert table needs these bars.

this RECIPE

A memory baked into every bite

Growing up, my mom and I would spend entire weekends making gingerbread cookies. There was flour on every surface, cookie cutters in every shape imaginable, and a small war over who got the last scraps of dough. Fast-forward to my first holiday season living on my own, and I realized I didn’t have the time (or patience) for the whole gingerbread cookie marathon. That’s when I stumbled upon the idea of gingerbread cookie bars.

The first batch wasn’t perfect—too dry, not enough spice—but after a few tweaks (and several taste tests), I had a winner. Now, this recipe is a non-negotiable part of my holiday baking lineup. It brings me back to those flour-dusted days with my mom but with a modern twist that fits my busy December schedule.

The story behind gingerbread

Gingerbread has been around for centuries—dating all the way back to medieval Europe, where it was often used to create intricate cookie sculptures for festivals. Fast-forward a few hundred years, and gingerbread houses became a Christmas staple thanks to German bakers and the tale of Hansel and Gretel. While the traditional rolled-and-cut gingerbread cookies are a holiday classic, this recipe transforms those same flavors into something a little more laid-back but just as festive.

Fun fact: The addition of black pepper in gingerbread was common in its early days, adding a subtle warmth that balanced the sweetness of molasses. You’ll find that tradition honored in these cookie bars!

Let’s talk ingredients: the heart of these bars

The spice mix: the soul of gingerbread

Ginger, cinnamon, nutmeg, cloves, allspice, and even a pinch of black pepper—this medley is what gives these bars their unmistakable flavor. If you’re out of one spice, don’t panic. Allspice can stand in for cloves, and you can adjust the ginger and cinnamon to taste. Just don’t skip the pepper—it’s a small but mighty addition.

Molasses: the rich, sticky magic

Molasses is non-negotiable here. It’s what gives gingerbread its deep, almost smoky sweetness. Grandma’s brand is my go-to because it’s just the right balance of flavor without being overpowering. (Pro tip: Avoid blackstrap molasses—it’s too bitter for this recipe.)

Butter and sugar: the dream team

Melted butter keeps these bars moist and easy to mix, while the combination of brown and granulated sugar adds depth and sweetness. I prefer dark brown sugar for an extra hit of molasses-y goodness, but light brown sugar works fine too.

Spiced cream cheese frosting: the crown jewel

The frosting is where the magic happens—smooth, creamy, and spiked with ginger, cinnamon, and allspice. It’s the perfect contrast to the dense, chewy bars. For a dairy-free version, try using vegan cream cheese and butter.

Kitchen gear: what you need to nail this recipe

This recipe is wonderfully low-maintenance, but a few tools will make your life easier:

• 9×13-inch baking pan: Metal or glass works, but lining it with parchment paper is key for easy removal.
• Mixing bowls: One large for the dry ingredients, one medium for the wet.
• Handheld or stand mixer: Essential for whipping up that luscious frosting. Don’t have one? A sturdy whisk and some elbow grease will do.
• Spatula: For mixing and smoothing the dough into the pan.

If you don’t have parchment paper, grease your pan generously with butter or cooking spray, but trust me, the parchment makes cutting and serving a breeze.

Step-by-step: let’s bake these bars!

1. Preheat and prep
   Set your oven to 350°F and line your baking pan with parchment paper, leaving a little overhang for easy lifting. (Don’t skip this—clean-up will thank you!)
2. Mix the dry ingredients
   In a large bowl, whisk together the flour, baking soda, spices, black pepper, and salt. You’ll love the way the warm spices waft up as you mix.
3. Whisk the wet ingredients
   In a medium bowl, combine melted butter, brown sugar, granulated sugar, and molasses. Stir until smooth, then add the egg and vanilla. (Pro tip: If your molasses is stubbornly sticky, coat your measuring cup with a little oil first.)
4. Combine wet and dry
   Pour the wet ingredients into the dry and mix until no flour streaks remain. The dough will be thick, shiny, and slightly sticky—perfectly normal.
5. Spread and bake
   Press the dough into your prepared pan. It will be a thin layer, but don’t worry—it puffs up in the oven. Bake for 23-26 minutes, just until the top is set and a toothpick comes out with a few moist crumbs.
6. Cool completely
   Let the bars cool in the pan for at least an hour. This is the hardest part, but patience is key!
7. Make the frosting
   Beat cream cheese and butter until smooth, then add powdered sugar, spices, and vanilla. Taste and adjust the spice levels if needed.
8. Frost, sprinkle, and slice
   Once the bars are cool, spread the frosting evenly and add sprinkles if you’re feeling festive. Chill for 30 minutes before cutting into squares for the cleanest edges.

Make it yours: variations to try

• Vegan-friendly: Swap butter for plant-based margarine, use flaxseed meal mixed with water as an egg replacer, and opt for vegan cream cheese.
• Gluten-free: Substitute all-purpose flour with a 1:1 gluten-free baking blend.
• Extra spiced: Add a pinch of cardamom to the spice mix for a unique twist.
• Chocolate twist: Mix in mini chocolate chips or drizzle melted chocolate over the frosting.
• Nutty version: Add chopped pecans or walnuts to the batter for extra texture.

Serving and presentation ideas

These bars are stunning in their simplicity, but a little extra flair never hurts. Arrange them on a platter with sugared cranberries or sprigs of fresh rosemary for a holiday vibe. Pair them with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.

Drinks to pair with your gingerbread bars

• Classic pairing: A steaming mug of hot cocoa (add a peppermint stick for fun!).
• For the adults: Mulled wine or a spiced rum cocktail complements the gingerbread spices beautifully.
• Lighter option: A chai latte or spiced herbal tea enhances the warm flavors.

Storage and reheating tips

Store leftover bars in an airtight container in the fridge for up to 5 days. Want to freeze them? Wrap individual bars tightly in plastic wrap, then store in a freezer bag for up to 3 months. Thaw overnight in the fridge. To reheat, microwave for 10-15 seconds for that fresh-from-the-oven taste.

Scaling up or down

This recipe makes about 24 bars, but it’s easy to adjust. For a smaller batch, halve the recipe and bake in an 8×8-inch pan (reduce the baking time to about 20 minutes). For a crowd, double the recipe and bake in two pans—you’ll be everyone’s favorite baker.

Common questions about gingerbread cookie bars

1. Can I make these ahead of time?
Absolutely! Bake the bars and store them unfrosted for up to 2 days at room temp. Frost just before serving for the best texture.

2. Can I skip the frosting?
You can, but why would you? The bars are delicious plain, but the frosting takes them to the next level.

3. What’s the best way to cut clean squares?
Chill the bars in the fridge for 30 minutes after frosting. Use a sharp knife and wipe it clean between cuts.

4. Can I use cookie cutters to shape the bars?
Sure! Once baked, use festive cutters to create fun shapes. Just know you’ll have some scraps (which are great for snacking).

5. Do these taste like traditional gingerbread cookies?
Yes, but softer and a little richer thanks to the molasses and butter. Think of them as gingerbread’s fudgy cousin.

This holiday season, give yourself the gift of easy baking with these gingerbread cookie bars. They’re festive, foolproof, and endlessly adaptable—perfect for making memories (and sharing, if you must). Go ahead, preheat that oven—you’ve got some magic to bake!

Print