WHAT’S FOR DESSERT?
Gingerbread Cookie Bars
Array/5
COOK TIME
20 min
TOTAL TIME
30 min
SERVINGS
12-16 bars
Gingerbread Cookie Bars are the taste just like the holidays. Soft, chewy, and filled with warm gingerbread spices that make your kitchen smell like Christmas magic, they are topped with a homemade cream cheese frosting and are perfect for sharing. Skip the rolling pins and cookie cutters and make these delicious Christmas dessert bars!
Gingerbread just screams Christmas, doesn’t it? From gingerbread men to gingerbread houses, it’s one of those iconic holiday flavors that instantly brings out that festive cheer. These soft and easy bars deliver that perfect gingerbread flavor we all love (warm, rich, and spiced just right) without being too intense. And they’re topped with a thick and creamy homemade cream cheese frosting. Because let’s be honest, when is cream cheese frosting not the star of the show?
These frosted gingerbread squares are so good they’re almost dangerous. They always get rave reviews from friends and family, with people sneaking back for “just one more little bite.” What I love most about them is how simple they are to whip up. No rolling out dough or cutting shapes. Just mix, bake, frost, and enjoy. It’s the kind of dessert that feels fancy but fits perfectly into even the busiest holiday schedule.
You probably have most of the ingredients sitting in your pantry right now! The mix of gingerbread spices, brown sugar, and molasses brings a rich, nostalgic flavor that fills your home with holiday smells while they bake. Make them for a Christmas party, gift them to a friend, or keep them all to yourself. No judgment here!
Why You’ll Love This Recipe
No rolling pins, no cookie cutters. Just mix, bake, and frost for the easiest gingerbread treat ever!
The cream cheese frosting takes these bars to the next level with its creamy, tangy sweetness.
You probably already have most of the ingredients in your kitchen, making it super convenient.
Soft, chewy, and loaded with warm gingerbread spices, these bars taste like Christmas in every bite.
Perfect for parties, dessert boards, or a simple holiday treat to enjoy at home.
They come together in just 30 minutes, so you can spend less time baking and more time celebrating!
Ingredients You’ll Need
All-purpose flour – The foundation of the bars, giving them structure while keeping the texture soft and tender.
Baking powder and baking soda – These two leaveners work together to help the bars rise just right, giving them a light, chewy texture without being too dense.
Kosher salt – A little salt makes all the difference! It enhances the sweetness and spices while balancing the flavors.
Gingerbread spices – A classic blend of ground ginger, cinnamon, cloves, and nutmeg creates that traditional gingerbread flavor.
Butter – Adds richness and moisture, giving the bars a melt-in-your-mouth texture. Using softened butter, makes sure it blends perfectly with the sugar for a smooth dough.
Brown sugar – Not just for sweetness, it adds a deep caramel flavor and keeps the bars moist and chewy.
Egg – The glue that binds everything together, giving the bars structure while keeping them soft.
Molasses – Adds a dark, robust sweetness with just the right amount of richness to complement the spices.
Cream cheese – The base for the frosting, adding a tangy creaminess that balances the sweetness of the bars.
Powdered sugar – Sweetens the frosting while keeping it light and fluffy. Perfect for spreading across the cooled bars.
Vanilla extract – A simple touch that enhances the flavor of the frosting, giving it a warm taste.
Step By Step Instructions
Preheat and Prepare the Baking Dish: Preheat your oven to 350°F. Grab a 9×13 baking dish and coat it evenly with non-stick cooking spray to make sure your bars release easily once baked. Set the dish aside.
Mix the Dry Ingredients: In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, kosher salt, and gingerbread spices (ground ginger, cinnamon, cloves, and nutmeg).
Cream the Butter and Sugar: Using a stand mixer or a handheld mixer, beat the room-temperature butter and brown sugar together on medium speed. Keep mixing until the texture is smooth and creamy, which takes about 2-3 minutes.
Add the Wet Ingredients: Crack in the egg and pour in the molasses. Beat the mixture again until the ingredients are fully incorporated and smooth.
Combine Wet and Dry Ingredients: Lower the mixer speed to avoid a flour cloud, and gradually add the dry ingredients to the wet mixture. Beat until just combined, and don’t overmix, or your bars may become tough. The dough will be thick, soft, and slightly sticky, perfect for pressing into the pan.
Press and Bake: Transfer the dough into the prepared baking dish. Using your hands or the back of a spatula, press the dough evenly into the pan, making sure it reaches all corners. Bake in the preheated oven for 15-20 minutes. The bars are done when the edges are set and the center is cooked through but still soft. Remove the pan from the oven and let the bars cool completely in the pan before frosting.
Make the Cream Cheese Frosting: In a clean mixer bowl with the paddle attachment, beat the cream cheese, butter, and vanilla extract on medium-high speed until creamy and smooth. Once combined, reduce the speed to low and gradually add the powdered sugar. Beat until the frosting is fluffy, light, and spreadable.
Frost and Serve: Once the bars are completely cooled, spread the cream cheese frosting evenly across the top using a spatula. For clean cuts, refrigerate the frosted bars for 10-15 minutes before slicing. Cut into squares, serve, and enjoy!
Expert Tips
Use room-temperature butter for easier creaming with the sugar, which creates a smooth and fluffy base for the dough.
Mix the dough just until combined to keep the bars soft and tender instead of tough.
Press the dough evenly into the pan using your hands or the back of a spatula for a uniform bake and perfect-looking bars.
Check the bars a few minutes early to avoid overbaking, as overcooking can dry them out. Look for edges that are set and a soft center.
Let the bars cool completely before frosting to prevent the cream cheese frosting from melting and becoming sticky.
Beat the cream cheese and butter until smooth before adding powdered sugar to avoid any lumps in the frosting.
Use a sharp knife for cutting and wipe the blade clean between cuts to achieve neat, professional-looking squares.
Spread the frosting with an offset spatula for an even and polished layer across the bars.
Storing & Freezing
Storing: Keep your gingerbread cookie bars fresh by storing them in an airtight container at room temperature for up to three days. For longer storage, refrigerate them in the same container for up to a week. Bring them to room temperature before serving for the best flavor and texture.
Freezing:
Freeze unfrosted bars by wrapping them tightly in plastic wrap, then placing them in a freezer-safe bag or container for up to three months. When ready to enjoy, thaw the bars in the fridge or at room temperature, frost them fresh, and serve.
FAQ
What can I use if I don’t have molasses?
You can substitute dark maple syrup, honey, or even dark corn syrup, though the flavor will be slightly sweeter and less bold than with molasses.
How do I know when the bars are done baking?
The edges will look set, and the center should be firm but slightly soft to the touch. A toothpick inserted in the center should come out clean or with a few moist crumbs.
Can I use a hand mixer instead of a stand mixer?
Yes, a hand mixer works great! Just make sure to cream the butter and sugar thoroughly and mix the dough on low speed to avoid overmixing.
How do I make clean cuts when slicing the bars?
Refrigerate the frosted bars for 10-15 minutes before slicing and use a sharp knife, wiping it clean between cuts for neat squares.
Can I make the frosting ahead of time?
Yes, the frosting can be made up to two days in advance and stored in the refrigerator in an airtight container. Let it soften at room temperature and give it a quick mix before spreading.
More Holiday Dessert Recipes
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Gingerbread Cookie Bars
All the Gingerbread cookie feels and tastes in an easy bar form and, of course, topped with the best cream cheese frosting ever! Perfect holiday treat!
Ingredients
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
3/4 cup (1 1/2 sticks) Hiland butter, room temperature
1/2 cup packed brown sugar
1 egg
1/2 cup molasses
Cream Cheese Frosting
8 ounces Hiland cream cheese, room temperature
1/2 cup (1 stick) Hiland butter, room temperature
2 teaspoons pure vanilla extract
2 cups powdered sugar
Instructions
- Preheat oven to 350 degrees. Spray a 9×13 baking dish with non stick spray, set aside.
- In a medium size bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
- In a mixer, beat the butter and brown sugar on medium speed until well combined and smooth. Add the egg and molasses and beat until combined. On low speed slowly add the flour mixture and beat until just combined.
- Press the dough out evenly into the baking pan. Bake for 15 to 20 minutes or until cooked through. Let cool completely before frosting the bars.
- Cream Cheese Frosting: In a mixer with a paddle attachment, beat the cream cheese, butter, and vanilla on medium-high speed until smooth. On low speed gradually add in the powdered sugar and beat until light and fluffy.
- Spread the frosting all over the cooled cookie bars. Cut into squares and serve.
Notes
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2 Responses
Mine gingerbread turned out really dry—any ideas of what I did wrong?
So weird, bummer! It is a thick dough but mines never been dry before. Maybe too much flour?