There’s something magical about the smell of gingerbread wafting through the house on a chilly winter day. It’s cozy, nostalgic, and instantly makes the season feel more festive. These gingerbread cookie bars are everything you love about classic gingerbread cookies—warm spices, rich molasses, and a tender crumb—but in a soft, chewy, sliceable form. Topped with spiced cream cheese frosting, they’re basically the holiday dessert you didn’t know you needed. Plus, no rolling or cookie cutters are required! (Who has time for that during the holidays anyway?)

I remember the first time I made these bars a few years ago. I was elbow-deep in holiday baking, with flour dusted across every surface of my kitchen (and probably my face, too). I was making cookies for a family gathering, but the idea of rolling and cutting dough seemed overwhelming after a long day at work. So, I decided to try this bar version instead—and oh my goodness, what a revelation! The result was quicker, easier, and dare I say, even more delicious than my usual gingerbread cookies. I brought them to the party, and not a single crumb was left by the end of the night. That’s when I knew I had stumbled upon a holiday classic.

A little history: gingerbread through the ages

Gingerbread’s origins go way back—think medieval Europe, where it was first crafted as a spiced honey cake. Over time, spices like ginger, cinnamon, and cloves were added as they became more accessible, turning gingerbread into the flavor-packed treat we know today. By the 16th century, gingerbread cookies (or “gingerbread men”) became a Christmas tradition in England, thanks to Queen Elizabeth I, who allegedly had cookies baked in the shapes of her visiting dignitaries. This recipe keeps the flavors of traditional gingerbread alive but transforms them into a more modern, fuss-free dessert. Because sometimes, simple really is better.

Let’s talk ingredients: spice, molasses, and all things nice

Every ingredient in this recipe plays a key role in creating the perfect gingerbread cookie bars. Let’s break it down:

Flour: All-purpose flour provides the base for these bars. If you’re out, you could try using whole wheat flour for a heartier texture, but the bars may be slightly denser.
Spices: The ginger, cinnamon, allspice, cloves, nutmeg, and even a pinch of black pepper create that unmistakable gingerbread warmth. If you’re missing one spice, pumpkin pie spice can pinch-hit in a pinch!
Molasses: Molasses is the heart of gingerbread’s rich, earthy flavor. Make sure to use unsulphured or dark molasses (I love Grandma’s brand), as blackstrap molasses will taste too bitter.
Butter and sugars: Melted butter, dark brown sugar, and granulated sugar make the bars tender and perfectly sweet. If you’re watching your sugar intake, you could try a coconut sugar substitution for the brown sugar—it adds a similar caramel-like depth.
Egg and vanilla: These help bind the dough and add flavor. Pro tip: Always use room temperature eggs for better mixing!
Cream cheese frosting spices: The pinch of ginger, cinnamon, and allspice in the frosting ties everything together beautifully, making every bite extra special.

Kitchen gear you’ll need (and what you can skip)

Don’t worry, you won’t need a fully stocked kitchen arsenal for this recipe. Here’s what’s essential:

Mixing bowls: You’ll need at least two—one for the dry ingredients and one for the wet. A medium and a large should do the trick.
9×13-inch pan: This is non-negotiable. If you don’t have one, a slightly smaller pan could work, but the bars may take a little longer to bake and end up thicker.
Parchment paper: Trust me, you don’t want to skip this. The overhang makes lifting the bars out a breeze (and saves you from scrubbing the pan later).
Whisk and spatula: No fancy mixers are required for the bars themselves, but you’ll want an electric hand or stand mixer for the frosting.

Step-by-step: baking the perfect gingerbread bars

Grab your apron—we’re diving in! Here’s how to make these festive treats:

Prep your pan and oven: Preheat your oven to 350°F and line your pan with parchment. The parchment handles are your secret weapon for mess-free bar removal.
Mix the dry ingredients: In a large bowl, whisk together the flour, baking soda, spices, and salt. (If you’re like me, this is where you’ll inhale deeply because those spices smell incredible.)
Combine the wet ingredients: In another bowl, whisk the melted butter, brown sugar, granulated sugar, and molasses until smooth. Then whisk in the egg and vanilla.
Bring it together: Pour the wet ingredients into the dry and stir with a spatula until combined. The dough will be thick, but that’s how it should be!
Spread and bake: Press the dough into your prepared pan, smoothing it into an even layer. Bake for 23-26 minutes. Don’t overbake—these bars are meant to be soft and slightly underdone in the center.
Cool completely: Once baked, let the bars cool in the pan for at least an hour. Resist the urge to frost them too early—warm bars and frosting don’t mix.

Frosting time!

Whip up the spiced cream cheese frosting by beating softened cream cheese and butter together until creamy. Add the confectioners’ sugar, spices, and vanilla, and beat until fluffy. Spread it on the cooled bars, sprinkle with festive sprinkles if you like, and let them chill in the fridge before slicing.

Variations you’ll love

Vegan version: Replace the butter with a vegan alternative, swap the egg for a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water), and use a vegan cream cheese for the frosting.
Gluten-free twist: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
Add mix-ins: Fold in white chocolate chips or chopped crystallized ginger for extra bursts of flavor.
Seasonal touch: Drizzle the bars with salted caramel sauce or top with crushed candy canes.
International flair: Add a hint of cardamom for a Nordic twist, or a touch of orange zest for an Italian-inspired flavor.

How to serve these gingerbread bars

These bars are perfect as they are, but if you’re hosting, why not plate them on a festive tray with some sugared cranberries or a dusting of powdered sugar? They pair beautifully with a cup of hot cocoa, spiced cider, or even a glass of mulled wine. For a dessert spread, serve alongside peppermint bark or a classic Yule log cake.

Storage and reheating tips

Store the frosted bars in an airtight container in the fridge for up to 5 days. If you’re making them ahead, you can bake the bars and frost them the next day. For freezing, skip the frosting—wrap the bars tightly in plastic wrap and store in a freezer bag for up to 3 months. Thaw overnight in the fridge and frost before serving.

Adjusting for different serving sizes

Making these for a small group? Halve the recipe and bake in an 8×8-inch pan. Feeding a crowd? Double it and bake in two 9×13-inch pans. Just keep an eye on the baking time, as smaller or larger pans may require slight adjustments.

Troubleshooting: keeping it stress-free

Too dry? You may have overbaked them. Keep an eye on the timer and pull them out when they’re still slightly soft in the center.
Frosting too runny? Chill it for 10-15 minutes before spreading, or add a little extra confectioners’ sugar.
Bars sticking? Make sure you used parchment paper—it’s a lifesaver!

Give these gingerbread bars a try!

Whether you’re a seasoned baker or someone who just loves the smell of gingerbread, these bars are a must-try this holiday season. They’re warm, comforting, and oh-so-easy to make. So grab your mixing bowl, throw on some holiday tunes, and let your kitchen fill with the magical aroma of these delightful treats. Happy baking!

FAQs

1. Can I make these bars without molasses?
While molasses is key to that classic gingerbread flavor, you could substitute it with dark honey or maple syrup. The taste won’t be as deep, but it’ll still be delicious!

2. Can I freeze the frosted bars?
I recommend freezing the bars without frosting. Frost them after thawing for the best texture and appearance.

3. Why is my dough so thick?
That’s normal! The dough should be thick to ensure the bars bake up soft and chewy. Don’t be tempted to add extra liquid.

4. Can I use low-fat cream cheese for the frosting?
You can, but full-fat cream cheese gives a richer, creamier result.

5. How do I know when the bars are done?
They’re ready when the edges are set, and the center still looks slightly soft. A toothpick should come out with a few moist crumbs.

Gingerbread Cookie Bars Recipe