Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Gingerbread Cookie Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 48 reviews

These Gingerbread Cookie Bars combine warm spices and molasses to create a festive, soft, and chewy treat. Topped with a creamy, spiced cream cheese frosting and optional sprinkles, they are perfect for holiday gatherings or cozy seasonal treats. The bars bake quickly, with a smooth, shiny dough pressed thinly into a pan for an easy dessert that’s rich in flavor and texture.

  • Total Time: 2 hours 15 minutes
  • Yield: 18 servings

Ingredients

Dry Ingredients

  • 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

Wet Ingredients and Dough

  • 3/4 cup (12 Tbsp; 170g) unsalted butter, melted
  • 1/2 cup (100g) packed light or dark brown sugar (recommend dark)
  • 1/2 cup (100g) granulated sugar
  • 1/3 cup (113g/80ml) unsulphured molasses (do not use blackstrap; prefer Grandma’s brand)
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract

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

Instructions

  1. Preheat the Oven: Set your oven to 350°F (177°C) and place the rack in the center position. Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal of the bars. Set aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking soda, ground ginger, cinnamon, allspice, cloves, nutmeg, black pepper, and salt until evenly combined. This ensures the spices are evenly distributed throughout the dough.
  3. Combine Wet Ingredients: In a medium bowl, whisk melted butter with light or dark brown sugar, granulated sugar, and molasses until no lumps remain. Next, whisk in the egg and vanilla extract until smooth and glossy.
  4. Form the Dough: Pour the wet butter mixture into the dry flour mixture. Stir with a large spoon or silicone spatula until no streaks of flour remain and the dough becomes thick and shiny. Transfer the dough to the prepared pan and press it evenly into a thin layer. The dough will seem minimal and thin, which is correct.
  5. Bake the Bars: Bake in the preheated oven for 23 to 26 minutes. The top should be set yet appear soft with a toothpick inserted in the center coming out mostly clean but with a few moist crumbs. Avoid overbaking to keep bars tender. Allow bars to cool in the pan on a cooling rack for at least 1 hour to set properly.
  6. Prepare the Frosting: Using a handheld or stand mixer fitted with a paddle attachment, beat softened cream cheese and softened butter on medium-high for about 2 minutes until smooth and creamy. Scrape bowl sides as needed to incorporate all ingredients.
  7. Add 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 and beat for 2 minutes until fully combined and fluffy. Adjust sweetness by adding a pinch of salt if desired.
  8. Frost the Bars: Spread the frosting evenly over the cooled bars. Add sprinkles on top if desired for decoration. Refrigerate for 30 minutes to allow the frosting to set before slicing.
  9. Serve and Store: Lift the bars from the pan using the parchment overhang and transfer to a cutting board. Cut into squares. Store leftovers tightly covered in the refrigerator for up to 5 days. Without frosting, bars can be kept at room temperature for up to 3 days or refrigerated for up to 1 week.

Notes

  • Use unsulphured molasses for optimal flavor; blackstrap molasses is too bitter for this recipe.
  • Do not overbake; the bars should still be soft in the center when removed from the oven as they firm up while cooling.
  • The dough will spread thinly in the pan—this is intentional for the bar texture.
  • Make sure cream cheese and butter are at room temperature before frosting to avoid lumps and ensure smoothness.
  • Sprinkles are optional but add a festive touch for holidays or parties.
  • Refrigerate frosted bars to help the frosting set for cleaner slicing.
  • Store bars with frosting in the refrigerator, uncovered bars can be stored at room temperature for shorter periods.
  • Author: Olivia
  • Prep Time: 25 minutes
  • Cook Time: 26 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/gingerbread-cookie-bars-recipe/