Gingerbread Cookie Bars Recipe

If you’re craving a cozy, spiced treat that’s easy to whip up and perfect for sharing, then you’re going to absolutely love this Gingerbread Cookie Bars Recipe. These bars bake up tender and packed with warm holiday spices that instantly make your kitchen smell like a winter wonderland. Trust me, once you try this recipe, it’ll become your go-to for festive gatherings or whenever you want that perfect gingerbread flavor without the fuss of rolling out dough and cutting shapes.

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Ingredients You’ll Need

All the ingredients in this Gingerbread Cookie Bars Recipe come together beautifully to create a rich, spicy, and sweet treat. When picking out your spices, make sure they’re fresh to get the most vibrant flavor—and don’t skip the molasses, it’s the secret hero here!

• Unsalted butter: Using unsalted lets you control the salt level and gives a pure buttery flavor.
• Light brown sugar: Packed full of moisture and sweetness, it balances the spices perfectly.
• Egg: Helps bind everything together and adds richness.
• Molasses: Deep, robust, and essential for that authentic gingerbread taste.
• All-purpose flour: The base that gives structure without weighing these bars down.
• Baking soda: Gives a gentle rise, keeping the texture soft.
• Cinnamon: Classic warmth that’s a must for any gingerbread.
• Ground ginger: Adds that subtle zesty bite that defines gingerbread.
• Ground cloves: A little goes a long way for depth and complexity.
• Salt: Enhances all the flavors.
• Cream cheese (for frosting): Adds tangy richness that cuts through the sweetness beautifully.
• Powdered sugar: For a smooth, luscious frosting texture.
• Vanilla extract: Uplifts and rounds out the frosting flavor.
• Sprinkles (optional): Because sometimes, a little extra fun is exactly what the recipe needs!

Variations

I love mixing things up depending on the occasion or my mood, and this Gingerbread Cookie Bars Recipe is so easy to customize. Whether you want to make them gluten-free, add a little extra bite, or give them a festive twist, there’s a variation here to inspire you.

• Gluten-Free Version: I swapped all-purpose flour with a gluten-free blend one holiday season and still loved how soft and flavorful the bars turned out.
• Spiced Up Extra: Adding a pinch of nutmeg or cardamom amps up the warmth—you can sprinkle these spices in alongside the ginger and cloves.
• Chocolate Drizzle: Sometimes I melt dark chocolate and drizzle it on top for an irresistible chocolate-gingerbread combo.
• Nutty Crunch: Chopping pecans or walnuts and folding them into the batter introduces a lovely crunch that my family can’t get enough of.

How to Make Gingerbread Cookie Bars Recipe

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F—this ensures it’s hot and ready when your dough is mixed. Line a 13 x 9-inch baking dish with parchment paper so your bars come out easily without sticking. I always make sure the parchment hangs over the edges a bit to grab and lift the bars out effortlessly after baking.

Step 2: Cream Butter and Sugar

In a large bowl, beat the softened unsalted butter with the light brown sugar until it’s light and fluffy, about 2-3 minutes. This step is where you build the tender texture, so don’t rush it! Once creamy, add in the egg and beat until smooth. Then, mix in the molasses—this little trick infuses that rich, classic gingerbread flavor throughout.

Step 3: Mix the Dry Ingredients

Whisk together the flour, baking soda, cinnamon, ground ginger, cloves, and salt in a separate bowl. Then gradually add this mixture into the wet ingredients, mixing just until combined. Don’t overmix here; you want the dough to be soft and slightly dense, perfect for bars.

Step 4: Bake the Bars

Press the dough evenly into your prepared pan. I find using my hands or the back of a spatula works best to get a smooth, even surface. Bake for 15 to 18 minutes until the edges just start to pull away and the top looks set—but be careful not to overbake! You want these bars tender, not dry, so start checking at 15 minutes.

Step 5: Make the Cream Cheese Frosting

While the bars cool completely (this step is crucial to avoid melting your frosting), beat the softened butter and cream cheese together for about 4 minutes until smooth and creamy. Then add the powdered sugar and vanilla extract, beating for another 4 minutes until it’s light and fluffy. This frosting is the perfect sweet and tangy partner to the spicy bars.

Step 6: Frost and Enjoy

Spread the frosting evenly over the cooled bars. If you want to get festive, sprinkle on some colorful sprinkles for that extra pop of joy. Then slice into squares and serve. From personal experience, these bars keep their texture for days, so they’re just as good the next day—if they last that long!

How to Serve Gingerbread Cookie Bars Recipe

Garnishes

I love adding festive sprinkles on top to brighten up the bars visually and add a little crunchy texture. For winter holidays, a dusting of powdered sugar works beautifully too—like a light sugary snow. Sometimes, I even top with chopped crystallized ginger for an extra gingery kick.

Side Dishes

These bars pair wonderfully with a warm cup of spiced tea, coffee, or hot cocoa—perfect for chilly afternoons. For a more indulgent dessert spread, serve alongside vanilla ice cream or whipped cream to balance the spices.

Creative Ways to Present

For parties, I like arranging cut bars in neat rows on a festive platter and slipping in cinnamon sticks or small pine sprigs for a holiday vibe. Wrapping individual bars in parchment or cellophane tied with twine makes for charming edible gifts that everyone appreciates.

Make Ahead and Storage

Storing Leftovers

I usually store any leftover gingerbread bars in an airtight container at room temperature. They keep fresh and soft for up to a week—a nice surprise if you forget you made them! Just keep them away from direct sunlight or heat.

Freezing

If you want to make these in advance, freezing works like a charm. I wrap individual bars in plastic wrap, then foil, and slide them into a freezer bag. They freeze beautifully for up to one month, just thaw at room temperature before frosting or enjoy frozen for a refreshing twist.

Reheating

To enjoy leftover bars warm, I pop individual pieces in the microwave for about 10-15 seconds. It revives the soft texture and melts the frosting slightly—like having them fresh from the oven again.

FAQs

Final Thoughts

This Gingerbread Cookie Bars Recipe is one of those “easy but impressive” treats I keep coming back to, especially around the holidays. I love that it brings out all the best parts of gingerbread in a way that’s fuss-free and perfect for sharing with friends and family. Seriously, once you try them, you’ll find yourself making these bars year-round because they’re just that good. I can’t wait for you to bake a batch and see how quickly they disappear—happy baking!

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