These Gingerbread Cookie Bars are a holiday treat that combines the cozy warmth of gingerbread with the ease of a bar cookie. Soft, chewy, and packed with rich molasses and warm spices, they deliver the perfect balance of sweetness and spice.
In just 20 minutes of prep and 22 minutes of baking, you’ll have a pan of irresistible bars that fill your kitchen with the comforting aroma of cinnamon, ginger, and cloves. Each bite offers a tender crumb and a hint of buttery richness, making them a crowd-pleaser for any festive gathering.
Perfectly portioned into 20 bars, these treats are as convenient as they are delicious. With 279 calories per serving, they’re a guilt-free indulgence that satisfies your sweet tooth without overwhelming it.
The chewy texture pairs beautifully with a dusting of powdered sugar or a drizzle of icing, adding a touch of elegance. Whether you’re hosting a holiday party or simply craving a cozy treat, these Gingerbread Cookie Bars are sure to become a seasonal favorite. Ready in under an hour, they’re the ultimate shortcut to holiday cheer.
Ingredients for Gingerbread Cookie Bars
- For the Bars:
- ¾ cup (170 g) unsalted butter, melted
- 1 cup (200 g) dark brown sugar, firmly packed
- 1 large egg, room temperature
- ¼ cup (60 ml) unsulphured molasses (e.g., Grandma’s brand)
- 1 teaspoon vanilla extract
- 2 cups (265 g) + 2 Tablespoons all-purpose flour
- 1 teaspoon cornstarch
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon nutmeg
- For the Cream Cheese Frosting:
- 6 Tablespoons (85 g) salted butter, softened
- 6 oz (170 g) cream cheese, softened
- ½ teaspoon pure vanilla extract
- 2 ¼ cups (280 g) powdered sugar
- 2 teaspoons cornstarch
- Sprinkles for decorating (optional)
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper (leave enough overhang to lift the bars out later) or lightly grease and flour the pan.
- Mix wet ingredients: In a large bowl, stir together melted butter, brown sugar, and molasses until combined. Add the egg and vanilla extract, and mix well. Set aside.
- Combine dry ingredients: In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until fully combined.
- Bake: Spread the batter evenly into the prepared pan. Bake for 22 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean. Let cool completely in the pan.
- Prepare the frosting: In a mixing bowl, combine softened butter, cream cheese, and vanilla extract. Use an electric mixer to cream until smooth. Gradually add powdered sugar on low speed, then mix in cornstarch until fully incorporated.
- Decorate: Spread or pipe the frosting over the cooled bars. Add sprinkles if desired. Slice and serve.
Creative Frosting and Topping Ideas
While the cream cheese frosting is a classic choice, you can switch it up with a spiced buttercream by adding a pinch of cinnamon or ginger. For a lighter option, try a drizzle of lemon glaze made with powdered sugar and fresh lemon juice. If you’re feeling festive, top with crushed candy canes, edible glitter, or holiday-themed sprinkles for extra flair!
Perfect Pairings for Serving
These gingerbread cookie bars pair wonderfully with a warm cup of spiced chai tea or a glass of cold milk. For a holiday dessert spread, serve alongside peppermint bark or egg nog. They’re also a great addition to cookie platters for parties or gift boxes for friends and family.
Storage Tips for Freshness
Store your gingerbread bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. If freezing, wrap individual slices in plastic wrap and place them in a freezer-safe bag. Thaw at room temperature before serving.
Time-Saving Hacks
To save time, prepare the frosting while the bars are baking. You can also use a pre-made cream cheese frosting if you’re in a pinch—just add a dash of vanilla and cornstarch to mimic the homemade texture. For quicker cooling, place the baked bars in the fridge for 15-20 minutes before frosting.
Common Questions Answered
Can I use light brown sugar instead of dark?
Yes, but the flavor will be slightly milder.
What if I don’t have molasses?
Substitute with an equal amount of honey or maple syrup, though the flavor will differ.
Can I make these gluten-free?
Absolutely! Swap the all-purpose flour for a 1:1 gluten-free blend for equally delicious results.
Gingerbread Cookie Bars
Ingredients
- ¾ cup unsalted butter melted
- 1 cup dark brown sugar firmly packed
- 1 large egg room temperature
- ¼ cup unsulphured molasses it should say unsulphered on the label, I used ‘Grandma’s’ brand
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour + 2 Tablespoons
- 1 teaspoon cornstarch
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon ground ginger
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon nutmeg
CREAM CHEESE FROSTING*
- 6 Tablespoons salted butter softened
- 6 oz cream cheese softened
- ½ teaspoon pure vanilla extract
- 2 ¼ cups powdered sugar
- 2 teaspoon cornstarch**
- Sprinkles for decorating optional
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13 paper with parchment paper (use enough so the parchment is hanging over the sides so that you will be able to lift it out of the pan once it’s baked and cooled) or lightly grease and flour.
- Stir together melted butter, brown sugar, and molasses in a large bowl.
- Add egg and vanilla extract and stir well. Set aside.
- In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
- Gradually add flour mixture to wet ingredients and stir until completely combined.
- Spread batter evenly into prepared baking pan. Transfer to 350°F (175°C) and bake for 22 minutes. Allow to cool completely before decorating with frosting.
- FROSTING: Once your cookie bars have cooled, prepare your frosting by combining butter, cream cheese, and vanilla extract. Use an electric mixer (or a stand mixer) to cream ingredients together until well-combined.
- Gradually (with mixer on low-speed) add powdered sugar until completely combined. Stir in cornstarch (make sure it’s well incorporated into the frosting).
- Spread or pipe (I used a Wilton 2B tip) frosting over completely cooled gingerbread bars. Decorate with sprinkles (if desired), then slice and serve.