Gingerbread Cookie Bars Recipe – Easy Holiday Treats with Creamy Frosting

Introduction

Let me tell you, the aroma of ginger, cinnamon, and cloves swirling out of my oven when I bake these gingerbread cookie bars is downright magical—like instant holiday cheer. The sweet, spicy scent wraps around the kitchen and sneaks its way into every corner of the house (even the dog looks hopeful). The first time I cut into these bars, the soft, golden crumb and creamy swirls of frosting made me pause, fork in hand, just to soak up the moment. That’s the kind of pause where you know you’ve struck gold—a recipe that feels like a warm hug on a chilly December night.

Years ago, when I was knee-high to a grasshopper, my grandma would make gingerbread men for our family get-togethers. We’d decorate them with shaky little icing faces and mismatched candy buttons. Honestly, I loved those cookies, but I remember thinking, “Wouldn’t it be nice if you didn’t have to roll, cut, and fuss?” Fast forward to a rainy Saturday (the kids were bouncing off the walls), and I decided to whip up a batch of gingerbread cookie bars—same nostalgic flavor, about half the effort. Let’s face it, these are dangerously easy, and they bring pure, nostalgic comfort every single time.

My family couldn’t stop sneaking pieces off the cooling rack (and I can’t really blame them). I’ve served these at potlucks, wrapped them up for holiday gifts, and even popped a few into lunch boxes for a surprise treat. They’re perfect for brightening up your Pinterest cookie board, or just for snacking while you watch your favorite holiday movie. I’ve tested this recipe more times than I care to admit—in the name of research, of course—and it’s become a staple for family gatherings and last-minute dessert emergencies. If you’re craving a simple, festive treat that’s guaranteed to please, you’re going to want to bookmark this gingerbread cookie bars recipe. It’s comfort, joy, and holiday spirit all baked into one pan!

Why You’ll Love This Recipe

After years of baking for family, friends, and the occasional bake sale, I can honestly say these gingerbread cookie bars with creamy frosting are a game changer. I’ve tweaked and tested every step, so you’re getting my best secrets (and a few hard-earned lessons). Here’s why you’ll fall in love:

• Quick & Easy: Comes together in under 45 minutes (including frosting!), so you’re never scrambling for last-minute holiday treats.
• Simple Ingredients: Everything on this list is a pantry staple—no fancy grocery runs, just basic, wholesome ingredients.
• Perfect for Holidays: These bars are festive, fun, and ideal for cookie platters, potlucks, school parties, or cozy family nights.
• Crowd-Pleaser: Kids and adults alike rave about the soft, chewy texture and that perfectly spiced gingerbread flavor. They disappear faster than you’d expect!
• Unbelievably Delicious: The rich molasses, warming spices, and creamy frosting combine for next-level holiday comfort food.

What sets my gingerbread cookie bars apart? It’s the balance of spices—just enough ginger and cinnamon for warmth, with a hint of cloves for depth. Creamy frosting on top (made with real butter and cream cheese) adds a luscious finish you can’t get from plain glaze. I blend the butter and sugar until light and fluffy—trust me, don’t skip this step. The bars bake up moist and tender, no dry edges or crumbly mess.

This recipe isn’t just good—it’s the kind that makes you close your eyes after the first bite. It’s holiday comfort food made easier and faster, but with all the soul-soothing satisfaction you crave. You’ll impress guests and family without a single ounce of stress (and probably get asked for the recipe more than once). Whether you’re looking to fill a cookie tin, wow your holiday crowd, or just treat yourself, these gingerbread cookie bars deliver every single time.

What Ingredients You Will Need

This gingerbread cookie bars recipe relies on simple, familiar ingredients to create bold flavor and a chewy, satisfying texture—no fuss, just classic comfort. Most of these are pantry staples, and there’s plenty of room for swapping if needed.

• For the Cookie Bars:
• 2 1/4 cups (280g) all-purpose flour
• 2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg (optional, adds warmth)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup (170g) unsalted butter, softened
• 1/2 cup (100g) packed light brown sugar
• 1/2 cup (120ml) molasses (I love Grandma’s brand for its rich flavor)
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• For the Creamy Frosting:
• 4 ounces (113g) cream cheese, softened
• 1/4 cup (57g) unsalted butter, softened
• 1 3/4 cups (210g) powdered sugar, sifted
• 1 teaspoon vanilla extract
• Pinch of salt (balances the sweetness)
• Optional Toppings:
• Festive sprinkles or crushed candy canes for decoration
• Finely chopped crystallized ginger (for extra zing)

A few notes from my kitchen: For gluten-free bars, swap out the all-purpose flour with your favorite gluten-free blend (Bob’s Red Mill works well). If you’re dairy-free, use vegan butter and dairy-free cream cheese—just know the frosting will be a little softer. Molasses is key for that deep gingerbread flavor; don’t use blackstrap, as it can be bitter. In a pinch, you can sub honey or maple syrup, but the flavor won’t be quite as authentic.

During summer, these bars are just as tasty with a dusting of powdered sugar instead of frosting for a lighter treat. If you prefer a bit more spice, toss in a sprinkle of extra ginger or even a dash of black pepper (my grandma swore by it!). Honestly, this ingredient list is all about flexibility—use what you have, and don’t stress the small stuff.

Equipment Needed

• 9×13-inch (23x33cm) baking pan (glass or metal both work great)
• Parchment paper (for easy removal and less sticking)
• Mixing bowls (at least two—one for dry, one for wet ingredients)
• Electric mixer or stand mixer (hand mixing works but takes a bit more elbow grease)
• Spatula (for spreading batter and frosting)
• Measuring cups and spoons (accuracy matters, especially for spices)
• Wire cooling rack (optional, but helps bars set up nicely)
• Offset spatula or butter knife (for swirling on the frosting)
• Fine mesh sieve (for sifting powdered sugar, makes frosting smoother)

If you don’t have parchment paper, just grease the pan generously with butter or nonstick spray. A sturdy wooden spoon can sub for a mixer if you don’t mind a workout. I’ve used budget-friendly tools from the dollar store, and they work just fine—just keep your mixer clean and dry. For the frosting, a hand whisk will do in a pinch, but an electric mixer makes it fluffier (the difference is worth it!). Maintenance tip: Wash your mixer beaters right after using frosting—they’re much easier to clean before the sugar sets.

Preparation Method

1. Prep Your Pan & Oven: Preheat your oven to 350°F (175°C). Line your 9×13-inch pan with parchment paper, leaving a little overhang for easy lifting. If using butter to grease, make sure to get those corners!
2. Mix Dry Ingredients: In a medium bowl, whisk together 2 1/4 cups (280g) flour, 2 tsp ginger, 1 1/2 tsp cinnamon, 1/2 tsp cloves, 1/2 tsp nutmeg, 1/2 tsp baking soda, and 1/4 tsp salt. The mixture should look evenly speckled—no clumps.
3. Cream Butter & Sugar: In a large bowl, beat 3/4 cup (170g) softened butter and 1/2 cup (100g) brown sugar until light and fluffy (about 2-3 minutes). The color will lighten, and the mixture should look pillowy. Don’t rush—creaming makes the bars extra tender.
4. Add Wet Ingredients: Beat in 1/2 cup (120ml) molasses, 1 egg, and 1 tsp vanilla. Mix until fully combined; it’ll look dark and glossy (don’t worry, it’s supposed to be sticky!).
5. Combine Wet & Dry: Add the dry ingredients to the wet mix in two batches, beating on low until just combined. Scrape down the sides with a spatula. The dough will be thick, almost like a brownie batter.
6. Spread Batter: Scoop the dough into your prepared pan. Use a spatula to spread evenly—make sure it’s smoothed into all corners. If it’s sticky, dampen your spatula or hands slightly (old baker’s trick).
7. Bake: Bake for 20-24 minutes, until the edges are just set and the center springs back lightly when touched. Bars will puff slightly and the surface may crack a bit (that’s normal). If you smell a strong ginger aroma, they’re probably done! Don’t overbake, or they’ll dry out.
8. Cool: Let bars cool completely in the pan on a wire rack—about 30 minutes. If you’re impatient (like me), pop the pan in the fridge for 10 minutes.
9. Make the Frosting: In a clean bowl, beat 4oz (113g) cream cheese and 1/4 cup (57g) butter until smooth. Add 1 3/4 cups (210g) sifted powdered sugar, 1 tsp vanilla, and a pinch of salt. Beat until light and creamy, about 2 minutes. Taste and adjust sweetness if needed.
10. Frost & Decorate: Lift bars out of the pan using parchment overhang. Spread frosting evenly over cooled bars with an offset spatula. Add sprinkles or crushed candy canes if you like. Cut into squares or rectangles.
11. Serve: Bars are ready to eat! They’re soft, chewy, and perfectly spiced. Store leftovers tightly wrapped or in an airtight container.

Troubleshooting: If bars seem dry, check oven temperature—it may run hot. If frosting is runny, add more powdered sugar or chill for 10 minutes before spreading. Bars are best when cooled (they firm up and slice neatly).

Personal tip: I prep dry ingredients the night before a busy holiday. Makes morning baking a breeze. And if you want extra-thick bars, bake in a smaller pan and add 2-3 minutes to baking time.

Cooking Tips & Techniques

Here’s what I’ve learned after a dozen batches of gingerbread cookie bars (and a few mishaps along the way):

• Don’t Overmix: Once you add the flour, mix just until combined. Overmixing leads to tough bars—trust me, I’ve done it!
• Room Temp Ingredients: Butter and egg blend better when they’re not cold. If you forget, I sometimes set them on the stove while the oven preheats (old family trick).
• Molasses Matters: Use regular unsulphured molasses, not blackstrap. I made this mistake once—super bitter bars. Grandma’s or Brer Rabbit brands are solid choices.
• Frosting Consistency: For perfectly creamy frosting, beat longer than you think—at least two minutes after adding sugar. If it’s too thick, add a teaspoon of milk; too thin, more powdered sugar.
• Even Baking: Spread batter evenly to avoid thin edges and thick centers. If your oven has hot spots, rotate the pan halfway through.
• Decorating: Frost bars after they’re fully cool. Otherwise, the frosting melts and gets messy (I learned that the hard way).

Multitasking tip: While bars are cooling, whip up the frosting so you’re not waiting around. I like to assemble all my ingredients before starting—a “mise en place” setup makes baking smoother and way less chaotic.

Consistency tip: Sifting powdered sugar for frosting helps avoid lumps. For extra spice, sprinkle cinnamon on top of the frosted bars. If you want neater cuts, chill bars for 10 minutes before slicing—clean knife, clean slices!

Variations & Adaptations

One of the best things about gingerbread cookie bars is how flexible they are. Here are a few tried-and-true twists:

• Gluten-Free: Substitute with a gluten-free flour blend (like Bob’s Red Mill 1-to-1). Bars turn out just as chewy—my cousin swears by it!
• Dairy-Free: Use vegan butter and dairy-free cream cheese for the frosting. Coconut oil also works in a pinch, though the flavor shifts a bit.
• Extra-Spicy: Add 1/4 teaspoon black pepper or double the ginger for a bolder kick. My sister likes hers with a dash of cayenne, believe it or not!
• Seasonal Add-Ins: Stir in 1/2 cup chopped walnuts or pecans for crunch. Dried cranberries add a burst of tartness—great for winter gatherings.
• Different Cooking Methods: For a portable treat, press dough into muffin tins for gingerbread cookie cups. Decrease baking time to 15-18 minutes.
• Personal Favorite: I sometimes swirl a tablespoon of orange zest into the frosting. It’s subtle but brings a fresh twist that brightens up the bars!

Customize for allergies by leaving out nuts or swapping with sunflower seeds. If you want less sugar, halve the frosting or use plain Greek yogurt mixed with honey for a lighter topping. These bars can be whatever you need—festive, classic, or totally unique.

Serving & Storage Suggestions

Gingerbread cookie bars are best served at room temperature, with their creamy frosting just set. For a Pinterest-worthy platter, slice them into even squares and sprinkle with festive toppings—crushed candy canes, holiday sprinkles, or a dusting of cinnamon.

Pair these bars with hot cocoa, spiced chai, or a scoop of vanilla ice cream for dessert. They’re a perfect addition to a holiday cookie tray, alongside sugar cookies and chocolate bark. If you’re hosting brunch, these make a sweet finish or even a midday snack.

For storage, keep bars in an airtight container at room temp for up to 3 days. If you’re making them ahead, refrigerate for up to 5 days—just let them sit out 15 minutes before serving, so the frosting softens a bit. Freeze unfrosted bars for up to 2 months; thaw, then frost before serving. Reheat bars (without frosting) in a 300°F (150°C) oven for 5 minutes to freshen them up.

Flavors deepen after a day—spices mellow, and the texture gets even chewier. Honestly, they’re just as good (if not better) on day two!

Nutritional Information & Benefits

Each gingerbread cookie bar (with frosting, based on 24 servings) contains roughly:

• Calories: 185
• Fat: 8g
• Carbohydrates: 28g
• Sugar: 18g
• Protein: 2g

Molasses is rich in iron and calcium, while spices like ginger and cinnamon offer anti-inflammatory properties. Using real butter and cream cheese gives a satisfying texture, but you can lighten things up with dairy-free swaps or less frosting. These bars are nut-free unless you add them, and easily adapted for gluten-free diets.

Allergens: Contains wheat, dairy, and eggs. For vegan or gluten-free needs, see variations above. Personally, I love that these bars deliver big flavor with just a touch of indulgence—perfect for celebrating without overdoing it.

Conclusion

If you’re searching for a holiday treat that’s easy, festive, and downright delicious, these gingerbread cookie bars with creamy frosting are the answer. They combine everything I love about classic gingerbread—warm spices, soft texture, and rich molasses—without any rolling, cutting, or fuss. Plus, that smooth frosting is the stuff of holiday dreams.

Don’t be afraid to tweak the spice or switch up the toppings. Make them your own! Honestly, this recipe has become my go-to for every December gathering (and a few random Tuesdays when I need a pick-me-up). If you try these bars, share your results in the comments—tell me your favorite add-ins, or how your family reacts. Pin, share, and keep this recipe handy for every holiday season. Wishing you cozy kitchens and cookie tins full of joy!

Frequently Asked Questions

Can I make gingerbread cookie bars ahead of time?

Absolutely! Bake the bars up to 2 days ahead, store them covered, and frost right before serving for the freshest texture.

Can I freeze gingerbread cookie bars?

Yes—freeze unfrosted bars for up to 2 months. Just thaw and frost before serving. Frosted bars can be frozen, but the texture may change slightly.

How do I cut bars neatly?

Chill the bars for 10 minutes after frosting, then use a sharp knife wiped clean between cuts. This keeps the frosting smooth and the edges tidy.

Is there a vegan version of this recipe?

Definitely! Use vegan butter and dairy-free cream cheese for the frosting, plus a flax egg (1 tbsp flaxseed + 3 tbsp water) instead of regular egg.

Can I make these bars without molasses?

Yes, you can substitute honey or maple syrup, but the flavor won’t be as classic. Molasses gives the bars that deep, authentic gingerbread taste.

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