Chewy Gingerbread Cookie Bars

These soft and chewy gingerbread bars are filled with the perfect blend of warm spices and topped with a rich and creamy cream cheese frosting. They’re the ideal treat for holiday gatherings, making them both festive and easy to prepare. Perfect for when you need something comforting and delicious, these cookie bars are sure to be a hit!

Why You’ll Love This Recipe

These chewy gingerbread cookie bars combine the best of warm, cozy spices like cinnamon, ginger, nutmeg, and cloves. The dense, soft texture of the bars makes them melt in your mouth, while the cream cheese frosting adds a touch of sweetness and tang. It’s a simple yet satisfying dessert, making it a great choice for any holiday event, gift exchange, or cozy winter afternoon. With a perfect balance of spice and sweetness, these bars are an unforgettable treat.

Ingredients

Cookie Bars:

• ½ cup butter, melted
• ¾ cup granulated sugar
• ¼ cup dark brown sugar
• ½ teaspoon pure vanilla extract
• ⅓ cup molasses
• 1 large egg
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 tablespoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon salt

Cream Cheese Frosting:

• 6 ounces cream cheese, softened
• 3 tablespoons butter, softened
• 2 ¼ cups powdered sugar
• ¾ teaspoon vanilla extract
• Holiday sprinkles (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make Gingerbread Cookie Bars:

1. Move the oven rack to the middle position and preheat to 350°F (175°C). Grease a 9x13-inch jelly roll pan with non-stick cooking spray. Set it aside.
2. In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set this mixture aside.
3. In a stand mixer or using handheld beaters, cream together the melted butter, granulated sugar, brown sugar, vanilla extract, and molasses on medium speed for 2-3 minutes until light and fluffy.
4. Add the egg and mix until fully incorporated. Gradually add the dry ingredients and mix until the flour is fully incorporated. Increase the mixer speed to medium and mix for about 1 minute until well combined.
5. Spread the dough evenly into the prepared pan. Bake for 15-20 minutes or until the bars are darker in color and a toothpick inserted in the center comes out with a few moist crumbs.
6. Cool the cookie bars completely on a wire rack before frosting.

Make Cream Cheese Frosting:

7. In a stand mixer or with handheld beaters, cream together the softened cream cheese and butter on medium speed for 2-3 minutes until light and fluffy.
8. Add powdered sugar and vanilla extract, pulsing to combine. Increase to medium-high speed and mix for 1-2 minutes until creamy and smooth.

Finish:

9. Frost the cooled cookie bars with the cream cheese frosting. If desired, garnish with holiday sprinkles. Slice into 24 bars and serve.

Servings and Timing

• Servings: 24 bars
• Prep Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 1 hour 30 minutes (including cooling)

Variations

• Add-ins: You can add chopped nuts like walnuts or pecans for extra texture and flavor.
• Spices: Feel free to adjust the spice mix to your preference by adding more cinnamon or ginger.
• Frosting Alternatives: For a lighter frosting, swap the cream cheese frosting with a simple powdered sugar glaze or whipped cream topping.

Storage/Reheating

• Storage: Store leftover bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
• Reheating: To enjoy these bars warm, microwave individual servings for 10-15 seconds.

FAQs

Can I make these gingerbread bars ahead of time?

Yes, these bars can be made up to 1-2 days ahead of time. Keep them in an airtight container at room temperature for the best texture.

Can I freeze the gingerbread bars?

Yes, you can freeze the bars before frosting them. Wrap them tightly in plastic wrap and place them in a freezer bag for up to 3 months. Thaw at room temperature and frost before serving.

Can I use a different frosting for these bars?

Absolutely! You could use a simple vanilla buttercream or even a chocolate ganache if you prefer a different flavor.

Are these gingerbread bars gluten-free?

No, this recipe uses all-purpose flour, so it's not gluten-free. However, you can experiment with a gluten-free flour blend to make it suitable for gluten-sensitive individuals.

Can I use light molasses instead of dark molasses?

Yes, light molasses can be used as a substitute for dark molasses, but it will result in a slightly milder flavor.

Can I make these bars without cream cheese frosting?

Of course! These bars are delicious even without frosting. You can skip the frosting or use a powdered sugar glaze instead.

How can I make these gingerbread bars more festive?

Consider adding colorful holiday sprinkles on top of the frosting or using cookie cutters to shape the bars into fun holiday shapes before baking.

What type of pan should I use for this recipe?

A 9x13-inch jelly roll pan works best for this recipe. If you don’t have that size, a 9x9-inch baking pan will work, but the bars may be thicker and require a bit longer baking time.

How can I tell when the bars are done baking?

The bars should be a little darker in color, and a toothpick inserted in the center should come out with a few moist crumbs. If it comes out clean, the bars are overbaked.

How long does it take to cool these bars?

Allow the bars to cool for at least 30 minutes to 1 hour before frosting. They need to be completely cool to prevent the frosting from melting.

Conclusion

These chewy gingerbread cookie bars are a delightful dessert that combines the best flavors of the holiday season in one easy-to-make treat. With a soft, spiced base and a rich cream cheese frosting, they’re perfect for any holiday gathering or cozy family occasion. Whether you’re baking them for a special event or just to enjoy at home, these bars are guaranteed to become a new favorite in your dessert rotation.