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Taste: Loaded with the essential gingerbread flavors. The tangy cream cheese frosting on top is the perfect complement.
Texture: Thick and soft yet chewy.
Ease: Super quick and easy.
Pros: These travel well so they’re perfect for bringing to a party, or delivering to your friends, neighbors, or school teachers!
Cons: I can’t think of one!
Would I make this again? Absolutely.
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These Gingerbread Cookie Bars with Cream Cheese Frosting are ultra simple and easy. They check every box for what you’d want from a Christmas-time recipe!
Is there anything better than the aroma of sweet warm spices coming from your kitchen when it’s a chilly winter day? Baking during the holiday season is one of life’s greatest simple pleasures.
There’s something so comforting about it. This time of year is usually busy with events, shopping, family, and work. But when you take a couple of hours away from the craziness to just unwind in the kitchen, all of that stress seems to just melt away.
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I love the tangy flavor cream cheese brings to these gingerbread bars, but feel free to leave it off if you prefer. The bars are delicious all on their own!
Enjoy these easy homemade gingerbread cookie bars with a mug of something warm and near the twinkling lights of your Christmas tree.
Sprinkle of Science
How to Make Gingerbread Cookie Bars
Tips for Soft, Chewy Gingerbread Cookie Bars
- Be sure to measure your flour correctly by weighing it with a digital scale. If you don’t have one, use the spoon and level method to avoid creating cakey, dense, or tough cookie bars.
- Measuring your dry ingredients accurately is one of the best ways to improve your baking.
- Additionally, make sure your oven temperature is accurate – if not, shave a few minutes off baking time, to avoid overbaking your bars.
What Can I Use Instead of Molasses?
If you cannot get molasses where you live, you can try substituting honey or dark corn syrup – but the flavor and texture of your Gingerbread Cookie Bars will change.
Be sure to use regular unsulphured molasses (like Grandma’s or Brer Rabbit brands). Don’t use blackstrap molasses, as it has a harsh and bitter flavor.
The Spices in Gingerbread Cookie Bars
Check your spices to ensure they’re not expired. Even if they’re not expired, give them a sniff and make sure they’re still very aromatic. Older spices carry less flavor; fresh spices will carry a LOT more flavor. So, just be aware of that and feel free to adjust accordingly, to avoid bland, flavorless Cookie Bars.
The Best Baking Pan for Cookie Bars
This recipe was written to use a 9 by 13-inch baking pan. This is my favorite pan for cookie bars. I prefer to use light-colored metal pans, for even baking.
I don’t recommend using glass or ceramic pans. Learn more about that in my Glass vs. Metal Baking Pans post here. Avoid using dark-colored pans to bake Cookie Bars, as they tend to dry out or even burn the cookie bar edges.
Gingerbread Cookie Bar Frosting Options
If you’re not a fan of cream cheese frosting, top these cookie bars with simple Buttercream Frosting or Brown Sugar Frosting.
Topping any frosting with Christmas sprinkles would be adorable on these Gingerbread Cookie Bars!
How to Store Gingerbread Cookie Bars
Store Gingerbread Cookie Bars inside an airtight container in the refrigerator for up to 3 days. If you opt to leave off the cream cheese frosting, these bars can be stored in an airtight container at room temperature.
More Christmas Dessert Recipes:
More Gingerbread Desserts:
Gingerbread Cookie Bars with Cream Cheese Frosting
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Ingredients
For the cookies:
- 3 cups (380 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 1/2 sticks (170 grams) unsalted butter, at cool room temperature
- 1/2 cup (100 grams) packed light brown sugar
- 1/2 cup (170 grams) unsulphured molasses*
- 1 large egg
For the frosting:
- 8 ounces (227 grams) cream cheese, at room temperature
- 1 stick (113 grams) unsalted butter, at room temperature
- 2 teaspoons vanilla paste (or extract)
- 2 cups (250 grams) powdered sugar, sifted
Instructions
Make the cookie bars:
- Preheat the oven to 350°F. Grease a 9 by 13-inch baking pan with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg to combine.
- In a large bowl, use an electric mixer to beat the butter and brown sugar on medium-high speed until well combined and smooth, 1 to 2 minutes. Add the egg and molasses and beat until combined. On low speed, slowly add the flour mixture and beat until incorporated.
- Press the dough evenly into the prepared baking pan. Bake for 15 to 20 minutes, or until cooked through but still moist and soft. Cookie bars can be made ahead of time and stored in an airtight container at room temperature for up to 3 days.
Make the frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla on medium-high speed until very light, creamy, and smooth. On low speed, gradually add in the sugar and beat until fluffy.
- Spread the frosting all over the cooled cookie. Cut into squares and serve. Cover and refrigerate any leftovers for up to 3 days.
Recipe Notes
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This post was originally published in 2017 and has been updated with additional baking tips. Photos by Ashley McLaughlin.
YUM! Used 4 vanilla beans in place of vanilla paste in the frosting, and added 1 drop of apple extract in both the dough and frosting. Otherwise followed the recipe exactly and got a perfect texture, love this flavor for the winter 🙂
Realizing now I should’ve only used like half of a vanilla bean LOL
Ooo I love your addition of apple extract! That sounds delish.
I had read some comments that mentioned the bars came out a little dry. Looked like the issue was maybe too much flour, so I went ahead and used a scale. 15 minutes in oven and unfortunately also came out a bit crumbly. Flavor was good, but if I made again I would bake a couple minutes less.