These soft, chewy gingerbread cookie bars bring all the warmth of classic gingerbread cookies without any of the fuss. No rolling, no chilling, no cookie cutters-just press the spiced dough into a pan, bake, and frost. The bars come out tender and deeply flavored, with that perfect balance of molasses sweetness and cozy spice. I first made these on a December afternoon when I wanted gingerbread flavor but didn't have the patience for individual cookies, and they've been my go-to ever since. Top them with spiced cream cheese frosting for something truly special, or keep them simple for a quick treat.
If you're looking for more easy holiday treats, you might also love these Brownie Ice Cream Sandwiches Recipe | Fudgy & Easy or this Easy Chocolate Cream Cheese Bundt Cake | 9 Simple Steps.
Why You'll Love This Gingerbread Cookie Bars
Gingerbread Cookie Bars are everything you love about traditional gingerbread cookies, but so much easier. You get that deep molasses flavor, the perfect blend of ginger and cinnamon, and a soft texture that stays chewy for days. The best part? You skip all the work. No chilling dough in the fridge for hours. No rolling it out on a floured counter. No cutting shapes and re-rolling scraps. Just mix, press, bake, and frost.
The Gingerbread Cookie Bars bake up tender and moist, never dry or crumbly. They hold their shape when you cut them, but they're soft enough to bite right through. The spiced cream cheese frosting adds a tangy sweetness that balances the molasses beautifully, though you can absolutely skip it if you prefer a simpler bar.
These are perfect for holiday parties, cookie exchanges, or just baking with kids. They're forgiving, they travel well, and they taste even better the next day. Plus, they're made with everyday pantry ingredients-no fancy spice blends or hard-to-find items.
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Gingerbread Cookie Bars Ingredients
Here's everything you need to make these soft, spiced Gingerbread Cookie Bars and the optional cream cheese frosting.
See Recipe Card Below This Post For ingtedient Quantites
For the Gingerbread Cookie Bars:
- All-purpose flour: Forms the structure and keeps the bars tender.
- Baking soda: Helps the bars rise slightly and creates a soft texture.
- Ground ginger: The star spice that gives gingerbread its signature flavor. Use fresh spice for the best taste.
- Ground cinnamon: Adds warmth and depth to the spice blend.
- Ground allspice: Brings a subtle, complex warmth that rounds out the other spices.
- Ground cloves: A little goes a long way. This adds that classic holiday spice note.
- Ground nutmeg: Just a hint for extra coziness.
- Black pepper: A tiny pinch adds a barely-there warmth that makes the other spices pop.
- Salt: Balances the sweetness and brings out all the flavors.
- Unsalted butter: Use melted butter for easy mixing. It keeps the bars soft and rich.
- Brown sugar: Dark brown sugar is recommended for a deeper molasses flavor, but light brown works too.
- Granulated sugar: Adds sweetness and helps create the right texture.
- Molasses: This is what makes gingerbread taste like gingerbread. Use unsulphured, not blackstrap, which can be too bitter.
- Egg: Binds everything together and adds moisture. Bring it to room temperature first.
- Vanilla extract: Enhances all the other flavors.
For the Spiced Cream Cheese Frosting:
- Cream cheese: Must be full-fat brick-style, softened to room temperature so it blends smoothly.
- Butter: Also softened. Adds richness to the frosting.
- Confectioners' sugar: Sweetens and thickens the frosting to spreadable consistency.
- Vanilla extract: For flavor.
- Spices: Small pinches of ginger, cinnamon, and allspice tie the frosting to the bars.
- Sprinkles: Optional, but they make the bars look festive.
How to Make Gingerbread Cookie Bars
Follow these steps to make perfectly soft and chewy Gingerbread Cookie Bars.
Preheat & prepare pan: Set your oven to 350°F (177°C) and move the rack to the center position. Line your 9x13-inch pan with parchment paper, leaving some hanging over the sides so you can lift the bars out later.
Mix dry ingredients: Grab a large bowl and whisk together the flour, baking soda, ginger, cinnamon, allspice, cloves, nutmeg, pepper, and salt. Make sure the spices are evenly distributed. Set this aside.
Mix wet ingredients: In a medium bowl, whisk the melted butter with both sugars and the molasses until everything looks smooth and glossy. Add the egg and vanilla, then whisk again until fully combined.
Make the dough: Pour your wet mixture into the bowl with the dry ingredients. Use a sturdy spoon or silicone spatula to stir everything together until no streaks of flour remain. The dough will be thick, shiny, and a little sticky. This is exactly right.
Press into pan: Scoop all the dough into your prepared pan. Use your hands or the back of a spatula to press it into an even layer across the whole pan. The layer will look thin, but don't worry. It puffs up a bit as it bakes.
Bake: Slide the pan into the oven and bake for 24 to 26 minutes. The top should look set and maybe slightly puffed, but still a little soft in the center. A toothpick inserted in the middle should come out with just a few moist crumbs. Don't overbake, or the bars will turn out dry.
Cool: Take the pan out and set it on a cooling rack. Let the bars cool completely in the pan, at least an hour. This helps them set up and makes them easier to frost and cut.
Make the frosting: While the bars cool, beat the softened cream cheese and butter together on medium-high speed for about 2 minutes until smooth and creamy. Add the confectioners' sugar, vanilla, and the pinches of spices. Beat on low for 30 seconds to avoid a sugar cloud, then turn it up to high and beat for 2 minutes until the frosting is light and fluffy. Taste it and add a tiny pinch of salt if it needs it.
Frost & chill: Spread the frosting evenly over the cooled bars using an offset spatula or the back of a spoon. Add sprinkles now if you're using them. Pop the whole pan in the fridge for about 30 minutes to let the frosting firm up.
Slice & serve: Use the parchment paper overhang to lift the bars out of the pan. Set them on a cutting board and use a sharp knife to cut them into squares. Wipe the knife between cuts for clean edges.
Substitutions and Variations
You can adjust these Gingerbread Cookie Bars to fit what you have on hand or your personal taste.
No molasses? You can use honey or maple syrup, but the flavor won't be quite as deep and gingerbread-like. If you're in a pinch, it'll still taste good, just different.
Dairy-free? Swap the butter for coconut oil in the bars and use dairy-free cream cheese and butter for the frosting. The texture might be slightly different, but it works.
Less spice? If you're not a fan of strong ginger flavor, cut the ground ginger down to 1 teaspoon and the other spices in half. You'll still get that warm, cozy taste without it being too bold.
Add mix-ins: Fold in ½ cup of chopped crystallized ginger, white chocolate chips, or chopped pecans into the dough before pressing it into the pan.
Skip the frosting: These Gingerbread Cookie Bars are delicious plain or with just a light dusting of powdered sugar on top. You can also drizzle them with a simple vanilla glaze instead.
Make them gluten-free: Use a 1-to-1 gluten-free baking flour. The texture may be slightly more crumbly, but they'll still taste great.
Equipment For Gingerbread Cookie Bars
You don't need anything fancy to make these Gingerbread Cookie Bars, just a few basic kitchen tools.
A 9x13-inch baking pan is essential. Metal or glass both work fine. Metal tends to bake a little faster, so keep an eye on the time if you use it.
Parchment paper makes removing the bars so much easier. It also means less cleanup, which is always a win.
A large mixing bowl for the dry ingredients and a medium one for the wet ingredients keep things organized.
A whisk helps distribute the spices evenly and makes the wet ingredients smooth.
An electric mixer is really helpful for the frosting. You can do it by hand, but it takes longer and more arm strength.
A cooling rack lets air circulate under the pan so the Gingerbread Cookie Bars cool evenly.
An offset spatula makes frosting the bars neat and easy, but the back of a spoon works too.
Storage Tips For Gingerbread Cookie Bars
These Gingerbread Cookie Bars keep well, which makes them great for making ahead.
Frosted bars: Store them in an airtight container in the fridge for up to 5 days. The frosting stays fresh and the bars stay soft. Let them come to room temperature for about 10 minutes before serving if you want a softer texture.
Unfrosted bars: You can keep them at room temperature in an airtight container for up to 3 days, or in the fridge for up to a week. They actually get a little chewier and more flavorful after a day or two.
Freezing: These freeze beautifully. Wrap individual Gingerbread Cookie Bars in plastic wrap, then store them in a freezer bag for up to 3 months. Thaw them in the fridge overnight or at room temperature for a couple hours. If they're frosted, freeze them on a baking sheet first until solid, then wrap them so the frosting doesn't stick.
Serving Suggestions
These Gingerbread Cookie Bars are versatile and pair well with lots of different things.
Serve them with a mug of hot coffee or spiced chai tea. The warm spices in the Gingerbread Cookie Bars complement the drinks perfectly.
Arrange them on a platter with other holiday treats like Peanut Butter White Chocolate Bark or Individual Apple Crumbles Recipe for a dessert spread.
Pack them in a festive tin and give them as gifts. They travel well and people always appreciate homemade treats during the holidays.
Serve them with a scoop of vanilla ice cream on the side. The cold, creamy ice cream against the warm spices is a nice contrast.
Cut them into smaller pieces and serve them as part of a dessert buffet. They're easy to eat with your hands and don't require plates or forks.
Expert Tips
Don't skip the parchment paper. It really does make removing the Gingerbread Cookie Bars from the pan so much easier. If you try to cut them in the pan, you'll end up with messy edges.
Use fresh spices. Gingerbread relies heavily on spices for flavor, and old spices can taste flat or dusty. If your spices have been sitting in the pantry for more than a year, it's worth getting fresh ones.
Don't overbake. The bars will look slightly underdone in the center when you take them out. That's what you want. They firm up as they cool, and overbaking makes them dry and crumbly.
Let them cool completely before frosting. If the bars are even slightly warm, the frosting will melt and slide off. Be patient and let them cool for at least an hour.
Cut with a sharp knife. A dull knife squishes the bars and makes jagged edges. Wipe the knife clean between cuts for the neatest squares.
Make them ahead. These Gingerbread Cookie Bars taste even better the next day once the flavors have had time to settle. Make them a day or two before you need them and store them in the fridge.
FAQ
What is the secret to chewy gingerbread?
The key is not overbaking. Pull the bars out when they still look slightly soft in the center, and let them finish setting as they cool. Using melted butter instead of softened butter also helps create a denser, chewier texture. A little extra brown sugar adds moisture too. My grandma always said the secret to chewy gingerbread is patience-don't rush the cooling, and give the flavors time to develop overnight.
What are common mistakes in making ginger cookies?
Overbaking is the biggest one. Ginger cookies and bars can go from perfectly soft to dry and hard in just a couple minutes, so watch the timer closely. Another mistake is using blackstrap molasses, which is too bitter and strong. Stick with regular unsulphured molasses. Also, old spices make a huge difference. If your ground ginger has been sitting around for years, the flavor will be weak. Lastly, don't skip letting the dough or batter rest-even in bar form, a little time helps the spices blend.
Can I turn cookie dough into bars?
Yes, most cookie doughs can be pressed into a pan and baked as bars. You'll usually need to adjust the baking time since bars are thicker than individual cookies. For gingerbread specifically, bars work beautifully because the dough is already soft and spreadable. Just press it into an even layer, bake until set, and you're done. It's actually easier than scooping individual cookies.
Do gingerbread bars need to be refrigerated?
If they're frosted with cream cheese frosting, yes. Cream cheese needs to stay cold to be safe. You can leave unfrosted Gingerbread Cookie Bars at room temperature for up to 3 days as long as they're in an airtight container. I usually keep mine in the fridge either way because I think they taste better chilled-the texture gets a little fudgier, and the flavors seem more concentrated.
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Gingerbread Cookie Bars
Ingredients
- 2.5 cups all-purpose flour spooned and leveled for accuracy
- 1.75 teaspoons baking soda for proper lift
- 2.25 teaspoons ground ginger fresh and aromatic
- 1.1 teaspoons ground cinnamon warm and sweet
- 0.3 teaspoon ground allspice finely ground
- 0.3 teaspoon ground cloves potent and fragrant
- 0.3 teaspoon ground nutmeg freshly grated if possible
- 1 small pinch ground black pepper just enough for warmth
- 0.3 teaspoon fine salt to balance sweetness
- 0.85 cup unsalted butter melted not too hot
- 0.55 cup packed dark brown sugar for deeper molasses flavor
- 0.55 cup granulated sugar regular white sugar
- 0.37 cup unsulphured molasses not blackstrap for mild sweetness
- 1 large egg + 1 egg yolk at room temperature for smooth mixing
- 1.1 teaspoons vanilla extract pure not imitation
- 6.5 ounces full-fat brick cream cheese softened to room temperature
- 2.5 tablespoons unsalted butter soft and pliable
- 1.65 cups powdered sugar sifted to avoid lumps
- 1.1 teaspoons vanilla extract for the frosting
- 1 small pinch ground ginger for gentle spice
- 1 small pinch ground cinnamon to echo the cookie flavor
- 1 small pinch ground allspice for warmth
- Optional sprinkles for a festive finish
Instructions
- Set the oven to 350°F (177°C), position a rack in the center, and line a 9x13-inch pan with parchment, leaving overhang for lifting later.
- In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, allspice, cloves, nutmeg, pepper, and salt until evenly combined.
- In another bowl, whisk the melted butter with the brown sugar, white sugar, and molasses until smooth and glossy, then whisk in the egg, extra yolk, and vanilla.
- Scrape the wet mixture into the bowl of dry ingredients and stir with a spatula until no dry patches remain and a thick, shiny dough forms.
- Spread the dough into the prepared pan and press it into an even, smooth layer, even though it seems thin.
- Bake until the surface looks set but still soft and a toothpick inserted shows only a few moist crumbs, about 26-29 minutes.
- Place the pan on a rack and let the bars cool completely in the pan, at least 1 hour, so they can firm up.
- Beat the cream cheese and butter together until completely smooth and fluffy, scraping the bowl as needed.
- Add the powdered sugar, spices, and vanilla, then mix on low briefly before beating on high until creamy and fully blended.
- Spread the frosting over the cooled bars in an even layer and add sprinkles if using, then refrigerate for about 30 minutes to help it set.
- Lift the slab out using the parchment, transfer to a board, and slice into squares for serving.
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