Description

These Gingerbread Cookie Bars are a delightful holiday treat with warm spices like ginger, cinnamon, and cloves, baked to a soft and chewy perfection. Topped with a creamy spiced cream cheese frosting and optional festive sprinkles, they make an irresistible dessert or snack for any occasion. The recipe includes tips for make-ahead, freezing, and frosting techniques to ensure the best texture and flavor.

Ingredients

Scale

Gingerbread Cookie Bars

2 and 1/4 cups (281g) 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 (12 Tbsp; 170g) unsalted butter, melted
1/2 cup (100g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
1/3 cup (113g/80ml) unsulphured molasses
1 large egg, at room temperature
1 teaspoon pure vanilla extract

Spiced Cream Cheese Frosting

6 ounces (170g) full-fat brick cream cheese, softened to room temperature
2 Tablespoons (28g) unsalted butter, softened to room temperature
1 and 1/2 cups (180g) 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: Set your oven to 350°F (177°C) and position the oven rack in the center. Line a 9×13-inch metal or glass baking pan with parchment paper, leaving some overhang to lift the bars out easily once baked. Set aside.
Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, allspice, cloves, nutmeg, black pepper, and salt until evenly combined.
Combine wet ingredients: In a medium bowl, whisk the melted unsalted butter, light or dark brown sugar, granulated sugar, and unsulphured molasses until smooth with no lumps. Then whisk in the egg and vanilla extract until fully incorporated.
Form the dough: Pour the wet mixture into the dry ingredients and stir with a large spoon or silicone spatula until no traces of flour remain. The dough should be thick and shiny. Transfer this dough into the prepared baking pan and press it into a smooth, even, thin layer. It’s normal that it seems thin and not very thick.
Bake the bars: Place the pan in the oven and bake for 26 minutes or until the top is set but still slightly soft, and a toothpick inserted in the center comes out with a few moist crumbs. Try not to overbake as the bars will firm as they cool.
Cool the bars: Let the gingerbread bars cool completely in the pan on a wire rack for at least 1 hour.
Prepare the frosting: In a large bowl, use a handheld or stand mixer fitted with a paddle attachment to beat the softened cream cheese and butter together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides as needed.
Add remaining frosting ingredients: Add confectioners’ sugar, ground ginger, cinnamon, allspice, and vanilla extract to the cream cheese mixture. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 minutes until fully combined and fluffy. If too sweet, add a pinch of salt and mix again.
Frost the bars: Spread the spiced cream cheese frosting evenly over the cooled bars. Optionally, sprinkle festive sprinkles on top. Refrigerate for 30 minutes to help set the frosting before slicing.
Serve and store: Use the parchment paper overhang to lift the bars out of the pan onto a cutting board. Cut into 18-24 squares. Store leftover bars covered tightly in the refrigerator for up to 5 days. Plain bars without frosting can be stored at room temperature for up to 3 days or refrigerated for up to 1 week.

Notes

You can make the cookie dough up to 3 days ahead and keep refrigerated, or freeze it for up to 3 months. Thaw and bring to room temperature before baking.
Baked and cooled bars, frosted or not, freeze well up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving.
To halve the recipe for a smaller 8-inch or 9-inch pan, bake for about 26 minutes, checking doneness at 22 minutes.
Use melted butter while still warm to avoid crumbly dough.
Use unsulphured or dark molasses for best flavor; avoid blackstrap molasses which is too bitter.
For frosting, use full-fat brick style cream cheese—not the spreadable tub kind—for the best texture.

Nutrition

Serving Size: 1 bar
Calories: 250 kcal
Sugar: 18 g
Sodium: 150 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 33 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 40 mg