Gingerbread cookie bars are a delightful treat that fills your kitchen with warm, comforting scents. They are soft, sweet, and just perfect for sharing with loved ones. This simple recipe is great for any occasion, especially during the cozy holiday season.

These cookie bars are easy to make and packed with cozy flavors. They have a tender crumb and a touch of spice that makes them perfect for enjoying any time. The cream cheese frosting adds a creamy, sweet finish. Plus, they use basic ingredients that you likely have at home.

Making these cookie bars is simple. You’ll combine dry and wet ingredients in just a few steps. The best part is how quickly they bake, leaving you with a warm, inviting treat ready for frosting.

What You Need

Here’s what you’ll need to gather for these delicious gingerbread cookie bars:

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup brown sugar, packed
1 large egg
1/4 cup molasses
1 teaspoon vanilla extract

For Frosting:

8 oz cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

Step-by-Step

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
In a bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
In another bowl, cream together the butter and brown sugar until light and fluffy.
Beat in the egg, molasses, and vanilla until combined.
Gradually add the dry ingredients to the wet mixture and mix until just combined.
Spread the batter into the prepared pan and smooth the top.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Let cool completely before frosting.
For the frosting, beat together the cream cheese, powdered sugar, vanilla, and cinnamon until smooth.
Spread the frosting over the cooled cookie bars and enjoy.

These gingerbread cookie bars are great on their own, but you might enjoy them with a big cup of tea or coffee. They are perfect for holiday gatherings and also make wonderful gifts. You can even sprinkle some extra cinnamon on top for a little extra flavor.

To keep your cookie bars fresh, store them in an airtight container. They can go in the fridge for about a week. If you want to keep them longer, they freeze well, too! Just wrap tightly in plastic wrap, then place in a freezer bag.

Recipe Tips

Measure your flour correctly to avoid dry bars.
Allow the bars to cool completely before frosting.
Feel free to swap the cream cheese frosting for chocolate icing if you prefer.
Use a toothpick to check doneness; it should come out clean from the center.
Add some walnuts or pecans for a nice crunch if you like.

Variations & Swaps

Gluten-Free: Use a gluten-free all-purpose flour instead of regular flour.
Nut-Free: Omit any nuts or add sunflower seeds for crunch.
Vegan Version: Replace butter with coconut oil and use a flaxseed egg as a binder.

FAQs

Can I make these bars ahead of time?
Yes, you can make these cookie bars a day before and frost them when you are ready to serve.

How do I freeze gingerbread cookie bars?
Wrap the fully cooled bars in plastic wrap and place them in an airtight container or freezer bag. They can last for up to three months.

Can I substitute the molasses?
If you don’t have molasses, you can use honey or maple syrup, but the flavor will be slightly different.

What should I do if the bars puff up too much while baking?
If they puff up, check the baking time. They should be soft and tender, not overbaked.

How can I get a thicker frosting?
To thicken your frosting, simply add more powdered sugar until you reach the desired consistency.