Gingerbread Cookie Bars with Cream Cheese Frosting Recipe

There’s something about the cozy spices and rich sweetness of gingerbread that feels like a warm hug on a chilly day. This Gingerbread Cookie Bars with Cream Cheese Frosting Recipe combines that nostalgic flavor with a soft, chewy texture and a luscious tangy frosting—perfect for holiday gatherings or any time you want a little festive magic in your kitchen.

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Ingredients & Why They Work

This recipe blends classic gingerbread spices with molasses and sugars, creating that signature deep flavor and chewy texture. The cream cheese frosting lifts things with creamy tartness and just a touch of spice. Here’s what you need and why each part plays its role.

• All-purpose flour: Provides structure without making bars heavy.
• Baking soda: Gives the bars just enough rise and a tender crumb.
• Ground ginger, cinnamon, allspice, cloves, nutmeg, black pepper: The dynamic spice family that creates that warm, festive flavor.
• Salt: Balances sweetness and elevates the spices.
• Unsalted butter (melted): Adds richness and moisture; melting it helps blend everything smoothly.
• Light or dark brown sugar: Adds deep caramel notes and chewiness; dark brown sugar intensifies the flavor.
• Granulated sugar: Sweetens and contributes to a tender texture.
• Unsulphured molasses: Essential for that iconic gingerbread depth; avoid blackstrap for bitterness.
• Large egg: Binds ingredients and adds moisture.
• Pure vanilla extract: Enhances overall flavor complexity.
• Full-fat brick cream cheese (for frosting): Provides creamy tanginess and perfect frosting texture.
• Unsalted butter (for frosting): Smooths the frosting and adds richness.
• Confectioners’ sugar: Sweetens and thickens the frosting flawlessly.
• Spices in frosting (ginger, cinnamon, allspice): Ties the frosting flavor to the bars perfectly.
• Optional sprinkles: Fun festive touch for presentation.

Make It Your Way

I like to switch things up depending on the season or who I’m baking for. While the classic cream cheese frosting is my go-to, sometimes I skip it for a more rustic treat or swap out spices for something unique. Here are a few ideas to personalize your Gingerbread Cookie Bars with Cream Cheese Frosting Recipe.

• Spice Swap: When I want something a little less traditional, I add cardamom or a pinch of star anise to change the flavor profile subtly but beautifully.
• Dietary Variation: For a dairy-free version, I recommend substituting the butter in both bars and frosting with vegan butter and trying a non-dairy cream cheese alternative—results are surprisingly delicious.
• Extra Texture: I’ve tossed in crushed candied ginger or chopped pecans for some bite and added sweetness—it’s a fun twist if you like a little crunch.

Step-by-Step: How I Make Gingerbread Cookie Bars with Cream Cheese Frosting Recipe

Step 1: Prep and Spice It Up

First, I preheat my oven to 350°F and line a 9x13 pan with parchment paper—the overhang makes lifting the bars out a breeze later. Then, I whisk together all those lovely dry ingredients: flour, baking soda, all the warming spices, and salt. This step brightens and blends the spices evenly for that perfect gingerbread flavor from edge to edge.

Step 2: Mix the Wet and Sweet

While the dry mixture rests, I melt the butter just until warm (not hot!) and whisk it together with the brown sugar, granulated sugar, and molasses. The moment you stir these together, the aromas start to dance—and trust me, it’s a mood booster. Then, I mix in the egg and vanilla, making sure everything’s silky smooth before combining with the dry ingredients.

Step 3: Combine & Bake

Gently folding the wet mixture into the flour blend with a silicone spatula takes a minute or two. The dough is thick and shiny, and it might feel thinner than you expected in the pan—that’s exactly right. I press it evenly, then slide it into the oven. Baking takes about 23 to 26 minutes; the top should be set but softly springy, and the toothpick might come out with a few moist crumbs. Overbaking dries out the bars, so I usually start checking early.

Step 4: Frost and Chill

Once cool (and I wait at least an hour!), I whip up the cinnamon-ginger cream cheese frosting. Starting with softened cream cheese and butter, I beat until silky, then add powdered sugar and more spices. It’s always fun to taste-test here to get the sweetness and spice just right. I spread the frosting over the bars evenly, sometimes topping with festive sprinkles. A quick chill in the fridge for about 30 minutes sets the frosting so the bars cut cleanly without fuss.

Top Tip

From baking several batches, I’ve learned a few things that really make a difference in your Gingerbread Cookie Bars with Cream Cheese Frosting Recipe coming out perfectly every time. Here are the tips I wish I knew on my first try!

• Butter Temperature: Make sure your melted butter isn’t cool before mixing it with sugars. If it cools too much, the dough gets crumbly and the bars turn cakey instead of soft.
• Don’t Overbake: The bars will look a bit soft when taken out but will firm up as they cool. Underbaking slightly is better than overbaking here.
• Use Brick Cream Cheese: I’ve tried tub cream cheese for frosting, but brick cream cheese gives a smoother, richer consistency and better flavor.
• Molasses Matters: Unsulphured molasses is the secret for that mellow, sweet flavor. Avoid blackstrap—it’s too bitter and can overpower the spices.

How to Serve Gingerbread Cookie Bars with Cream Cheese Frosting Recipe

Garnishes

I usually keep it classic with just a sprinkle of festive colored sugar or tiny snowflake sprinkles. It adds a little sparkle without competing with the beautiful frosting. If hosting a party, I love adding crushed candied ginger or chopped walnuts on top for a little unexpected texture.

Side Dishes

These bars team wonderfully with a hot cup of chai tea or coffee. I also like serving them alongside plain Greek yogurt or vanilla ice cream for contrast. For a holiday brunch, they pair beautifully with eggnog or mulled cider.

Creative Ways to Present

Once, I arranged these bars on a festive platter with rosemary sprigs and fresh cranberries scattered around—instantly making the serving look fancy without extra effort. You can also cut them into mini squares and place on cocktail sticks for a party snack, or watercolor icing with a paintbrush for a fun kid-friendly decorating activity.

Make Ahead and Storage

Storing Leftovers

I keep leftover bars in an airtight container in the fridge—they stay fresh and flavorful for up to five days with frosting. If you choose to skip the frosting, the bars are good at room temperature for about three days, making them great for packing snacks on the go.

Freezing

These bars freeze beautifully, frosted or plain. I wrap them tightly in plastic wrap and then foil to avoid freezer burn. When thawed overnight in the fridge, they regain their lovely texture and flavor, making them perfect for holiday prep or batch baking.

Reheating

If you like your bars slightly warm, I pop individual pieces in the microwave for 10–15 seconds. I avoid heating the whole batch to keep the frosting intact, but a quick warm-up makes them taste like they just came out of the oven.

Frequently Asked Questions:

Can I make the Gingerbread Cookie Bars without frosting?

Absolutely! The bars on their own are deliciously spiced and chewy. They’ll keep longer at room temperature without the frosting, and you can always add frosting later.

What’s the best molasses to use for this recipe?

I recommend using unsulphured molasses, which is sweeter and milder than blackstrap molasses. Brands like Grandma’s Original Molasses work wonderfully and give the best flavor balance.

Can I halve the recipe?

Yes, you can halve it for a smaller batch using an 8x8 or 9-inch pan. Just start checking for doneness around 22 minutes. Keep in mind it can be tricky to halve an egg exactly, so the texture might vary slightly.

How do I prevent the bars from becoming cakey?

Make sure to use melted butter while it’s still warm to combine with the sugars, then don’t overbake. Overbaking tends to dry them out and cause a cakey texture. Aim for a soft, slightly underbaked center that firms as it cools.

Final Thoughts

These Gingerbread Cookie Bars with Cream Cheese Frosting have become a staple in my holiday baking for good reason. They’re approachable, incredibly tasty, and filled with nostalgia that’s hard to beat. I’m confident that once you try them, they’ll become a favorite in your kitchen, too. So go ahead—bake a batch, invite some friends over, and savor every cozy, spiced bite together.

Gingerbread Cookie Bars with Cream Cheese Frosting Recipe

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• Author: Emily
• Prep Time: 20 minutes
• Cook Time: 26 minutes
• Total Time: 2 hours 15 minutes
• Yield: 24 bars
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Delight in these moist and flavorful Gingerbread Cookie Bars featuring warm spices and a creamy spiced cream cheese frosting. Perfect for holiday gatherings or cozy treats, these bars combine the classic gingerbread taste with an easy-to-make bar form, topped with a smooth, spiced frosting for a festive finish.

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Ingredients

Gingerbread Cookie Bars

• 2 and ¼ cups (281g) all-purpose flour
• 1 and ½ teaspoons baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground allspice
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• small pinch of ground black pepper
• ¼ teaspoon salt
• ¾ cup (12 Tbsp; 170g) unsalted butter, melted
• ½ cup (100g) packed dark brown sugar
• ½ cup (100g) granulated sugar
• ⅓ cup (113g/80ml) unsulphured molasses
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract

Spiced Cream Cheese Frosting

• 6 ounces (170g) full-fat brick cream cheese, softened to room temperature
• 2 Tablespoons (28g) unsalted butter, softened to room temperature
• 1 and ½ cups (180g) confectioners’ sugar
• 1 teaspoon pure vanilla extract
• small pinch each of ground ginger, cinnamon, & allspice
• optional for garnish: sprinkles

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Instructions

1. Prepare the pan and oven: Preheat the oven to 350°F (177°C) and place the oven rack in the center position. Line a 9×13-inch metal or glass baking pan with parchment paper, ensuring there is an overhang on the sides to lift the bars easily later. Set aside.
2. Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, ground ginger, cinnamon, allspice, cloves, nutmeg, black pepper, and salt until well combined. Set aside.
3. Combine wet ingredients: In a medium bowl, whisk melted butter, dark brown sugar, granulated sugar, and molasses until smooth without lumps. Whisk in the egg and vanilla extract until fully incorporated.
4. Form the dough: Pour the wet mixture into the dry ingredients and stir with a large spoon or silicone spatula until no flour streaks remain. The dough will be thick and shiny. Transfer it into the prepared pan and press evenly into a smooth, thin layer.
5. Bake the bars: Bake for 26 minutes or until the top is set but still soft and a toothpick inserted in the center comes out mostly clean with some moist crumbs. Avoid overbaking. Let the bars cool completely in the pan on a cooling rack for at least 1 hour.
6. Prepare the frosting: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter on medium-high speed until smooth, about 2 minutes. Add confectioners’ sugar, ground ginger, cinnamon, allspice, and vanilla. Beat on low for 30 seconds, then high for 2 minutes until creamy. Adjust sweetness with a pinch of salt if needed.
7. Frost the bars: Spread the frosting evenly over the cooled bars. Optionally, sprinkle festive sprinkles on top. Refrigerate for 30 minutes to help set the frosting.
8. Serve and store: Use the parchment overhang to lift the bars out and cut into squares. Store leftover bars tightly covered in the refrigerator up to 5 days. Unfrosted bars can be kept at room temperature for 3 days or refrigerated up to 1 week.

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Notes

• You can make the cookie dough ahead and refrigerate for up to 3 days or freeze for up to 3 months. Thaw to room temperature before baking.
• Baked and cooled bars freeze well, with or without frosting, for up to 3 months. Thaw in the refrigerator overnight before serving.
• It’s possible to halve the recipe for a smaller 8-inch or 9-inch batch; start checking for doneness at 22 minutes. Halving the egg may be challenging; consider making the full batch and freezing extras.
• Use melted butter promptly to avoid crumbly dough and cakey bars.
• Use unsulphured or dark molasses (Grandma’s brand recommended). Avoid blackstrap molasses due to bitterness.
• Use full-fat brick cream cheese for frosting, not the spreadable tub kind.
• For best results, refrigerate bars briefly before slicing to ensure clean cuts.

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Nutrition

• Serving Size: 1 bar
• Calories: 230 kcal
• Sugar: 18 g
• Sodium: 150 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 40 mg