Gingerbread cookie bars are a delightful twist on the classic holiday treat, combining the warm spices and rich flavors of gingerbread into a soft, gooey bar. These bars not only bring a comforting taste of the season but also offer a sense of nostalgia. As you take a bite, the aromatic combination of ginger, cinnamon, and molasses will transport you right to a cozy kitchen filled with sweet scents and laughter. Whether you’re baking for an event, holiday gathering, or just to enjoy at home, these gingerbread cookie bars are sure to become a cherished recipe.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Gingerbread Cookie Bars
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Gingerbread Cookie Bars

When I first made these gingerbread cookie bars, I was amazed at how simple they were to whip up, yet they turned out so impressively delicious. The creamy frosting on top adds a luscious touch that complements the spice perfectly. Plus, they are so much easier than rolling and cutting individual gingerbread cookies. So, if you’re in search of an irresistible dessert that’ll get everyone asking for seconds, look no further! You’re going to love every bite of these gingerbread cookie bars.

Why You’ll Love This Recipe

Simple & Quick: With just 20 minutes of prep time, these bars come together quickly, making them a perfect last-minute treat!
Irresistible Flavor: The combination of spices and rich molasses creates a deeply satisfying and festive flavor profile that’s hard to resist.
Eye-Catching Appeal: Topped with creamy frosting and optional sprinkles, these bars look as delightful as they taste.
Flexible Serving: Perfect for any occasion, from holiday parties to cozy family dinners, these bars are a sweet snack any time of year.
Diet-Friendly Options: Easily adapted for different dietary needs, making them versatile for various gatherings.

Ingredients You’ll Need

2 and 1/4 cups all-purpose flour: This acts as the base for the bars. For a gluten-free version, consider using a 1:1 gluten-free flour blend.
1 and 1/2 teaspoons baking soda: Helps the bars rise and maintain a soft texture.
2 teaspoons ground ginger: Essential for that gingerbread flavor, providing warmth and spice.
1 teaspoon ground cinnamon: Adds a comforting sweetness that complements the ginger.
1/4 teaspoon ground allspice: Enhances the depth of flavor; nutmeg can be used as a substitute.
1/4 teaspoon ground cloves: Offers a warm spiciness; simply omit if you don’t have it.
1/4 teaspoon ground nutmeg: For a cozy aromatic essence, nutmeg rounds out the spice profile.
small pinch of ground black pepper: Adds an unexpected warmth that balances the sweetness.
1/4 teaspoon salt: Enhances all the flavors without being noticeable.
3/4 cup unsalted butter, melted: Adds richness; ensure it’s not too hot when combined with eggs to avoid cooking them.
1/2 cup packed light or dark brown sugar: Dark brown sugar is recommended for a deeper flavor.
1/2 cup granulated sugar: Sweetens the bars, balancing out the spice.
1/3 cup unsulphured molasses: Provides the signature gingerbread flavor; avoid blackstrap molasses as it’s too intense for this recipe.
1 large egg, at room temperature: Keeps the bars moist; letting it sit in warm water for a few minutes helps get it to the right temperature.
1 teaspoon pure vanilla extract: A classic ingredient that rounds out the flavors.
6 ounces full-fat brick cream cheese, softened: For the frosting, providing creaminess and tang.
2 tablespoons unsalted butter, softened: Aids in spreading and creates a smooth frosting.
1 and 1/2 cups confectioners’ sugar: Sweetens the frosting, creating a great contrast with the spiced bars.
1 teaspoon pure vanilla extract: Enhances the flavor of the frosting.
small pinch each of ground ginger, cinnamon, & allspice: For an extra zing in the frosting.
Optional for garnish: sprinkles: Adds a festive touch.

Preheat the Oven: Start by preheating your oven to 350°F (177°C). Adjust the oven rack to the center position for even baking. Line a 9×13-inch baking pan with parchment paper, making sure to leave some overhang for easy removal later.

Whisk the Dry Ingredients: In a large mixing bowl, whisk together 2 and 1/4 cups 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, a small pinch of ground black pepper, and 1/4 teaspoon salt. This creates a fragrant blend of spices that will permeate your kitchen.

Combine Wet Ingredients: In a separate medium bowl, whisk together 3/4 cup melted unsalted butter, 1/2 cup packed dark brown sugar, 1/2 cup granulated sugar, and 1/3 cup unsulphured molasses until smooth and creamy, with no lumps remaining. Add in 1 large room temperature egg and 1 teaspoon pure vanilla extract, and mix until fully combined.

Mix Dry and Wet Ingredients: Carefully pour the butter mixture into the flour mixture and stir using a large spoon or silicone spatula until there are no traces of flour remaining. The dough should be thick and shiny. Transfer this mixture to the prepared baking pan, pressing it into an even layer across the bottom.

Bake to Perfection: Place the pan in the preheated oven and bake for 23–26 minutes. You’re looking for the bars to be set but still slightly soft in the center. A toothpick inserted should come out mostly clean with just a few moist crumbs—better to err on the side of slightly under-baking, as they will firm up as they cool.

Cool and Frost: Once out of the oven, let your bars cool in the pan on a cooling rack for at least 1 hour. Meanwhile, in a large bowl, use a handheld or stand mixer to beat together 6 ounces softened cream cheese and 2 tablespoons softened unsalted butter on medium-high speed for about 2 minutes until creamy. Add in 1 and 1/2 cups confectioners’ sugar, a small pinch of ground ginger, cinnamon, and allspice, along with 1 teaspoon pure vanilla extract. Beat on low for 30 seconds, then increase to high speed and mix until creamy, about 2 minutes.

Spread the Frosting: Once the bars have cooled, spread the cream cheese frosting evenly over the top. If you’re feeling festive, sprinkle with your choice of sprinkles. To help set the frosting, pop the bars in the refrigerator for about 30 minutes before slicing.

Slice & Serve: Finally, use the parchment paper overhang to lift the bars out of the pan, placing them onto a cutting board. Cut into squares and enjoy your delicious gingerbread cookie bars! If you have any leftovers, cover them tightly and store in the refrigerator for up to 5 days. If you frosted them, they’ll need to be kept in the fridge; plain bars can stay out at room temperature for up to 3 days.

Storing & Reheating

To store your gingerbread cookie bars, cover them tightly in the refrigerator where they will stay fresh for up to 5 days. If you’ve left them plain, they can be kept at room temperature for up to 3 days, or in the fridge for up to a week. For longer storage, freeze the un-frosted bars in an airtight container for up to 3 months. To refresh the bars, simply reheat them in the microwave for about 10 seconds for a cozy, soft treat.

Chef’s Helpful Tips

It’s important to let your egg reach room temperature for a uniform batter. If you forget, give it a quick soak in warm water for a few minutes.
Don’t overmix after adding the flour, as this can lead to tough bars. Combine gently until just mixed for that perfect soft texture.
If the bars seem too soft after baking, don’t worry! They firm up nicely as they cool, so leave them to rest a bit longer.
Adjust your spices based on preference; like it extra spicy? Feel free to add a bit more ginger or cinnamon to the mix!
Make these bars ahead of time; they actually taste better the next day as flavors meld.

In summary, these gingerbread cookie bars are perfect for anyone looking for a simple yet delicious dessert with delightful holiday flavors. With minimal prep and maximum taste, they’re bound to be a hit at any gathering. Feel encouraged to experiment with the frosting or add unique toppings, making it your own. Enjoy sharing this sweet treat and happy baking!

Recipe FAQs

Can I use blackstrap molasses instead of unsulphured?

Using blackstrap molasses is not recommended for this recipe as it has a stronger, more bitter flavor than unsulphured molasses. It can overpower the spiced flavors that make gingerbread so delightful. Sticking to unsulphured molasses ensures a perfect balance of sweetness and spiciness.

How do I know when my gingerbread cookie bars are done baking?

To check for doneness, look for a set top that still looks slightly soft in the center. A toothpick inserted into the center should come out mostly clean, with a few moist crumbs attached. Remember, bars will continue to firm up as they cool, so err on the side of slightly underbaking.

Can I make these bars in advance?

Absolutely! These gingerbread cookie bars can be made ahead of time, and in fact, they tend to taste even better the next day as the flavors meld. Simply store them in the refrigerator, covered tightly, for up to 5 days, or freeze them as directed for longer storage.

What if my frosting is too sweet?

If you find your frosting is too sweet, a small pinch of salt can help cut through the sweetness, enhancing the flavors of the cream cheese and spices. You can also adjust the sugar level by adding a bit less confectioners’ sugar next time while keeping an eye on the texture.