Skip rolling cookies! This Gingerbread Bars Recipe delivers classic holiday flavor in an easy one-pan recipe that makes 24 bars to serve a crowd.
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Gingerbread Cookie Bars
Thick, bakery-style bars. They are thick like a brownie or a blondie, with a fluffy cream cheese frosting.
Feeds a crowd: Makes 24 bars, making it perfect for cookie trays, parties, and gifting to neighbors.
Perfect for busy holiday baking. With only one pan for baking, simple steps, and no cookie cutters required, these bars are ideal when December gets hectic.
Recipe Tips
Use dark molasses. I do not recommend using Blackstrap molasses. It is too bitter and will overpower the spices. Stick with dark or regular molasses for classic gingerbread flavor.
Don’t overmix after adding flour. Overmixing can make the bars tough instead of soft and chewy.
The batter will be thick and sticky. Don’t expect the dough to be like cookie dough. It spreads more like brownie batter. An offset spatula works well to smooth it evenly into the baking dish.
Ingredients & Estimated Cost:
Here is everything you need to make these bars, along with a few substitution recommendations.
- Butter (½ cup & 3 Tablespoons – $1.38): Use real butter for the best flavor.
- Granulated sugar (¾ cup – $0.15): Be sure to measure accurately so the bars stay soft.
- Dark brown sugar (¼ cup – $0.20): You can use light brown sugar as an alternative.
- Pure Vanilla Extract (2 teaspoons – $0.85): Make your own vanilla extract for a budget-friendly option.
- Molasses (⅓ cup – $0.75): Use regular molasses and not blackstrap because of its bitter taste.
- Egg (1 large – $0.25): Let the egg come to room temperature before mixing for easier mixing.
- All-purpose flour (2 cups – $0.30): Use the spoon-and-level method instead of just scooping to ensure accurate measurements.
- Baking soda (2 teaspoons – $0.05): Make sure the baking soda is fresh before baking.
- Ground cinnamon (1 Tablespoon – $0.40): Use more nutmeg if you do not have cinnamon.
- Ground ginger (½ teaspoon – $0.15): Add ¼ teaspoon allspice if you do not have ginger.
- Ground nutmeg (¼ teaspoon – $0.10): Pumpkin pie spice works as an alternative.
- Ground cloves (¼ teaspoon – $0.10): Use Allspice as a substitute.
- Salt (½ teaspoon – $0.01): Kosher or sea salt will work.
- Cream cheese (6 ounces – $1.75): I recommend using full-fat for the best flavor.
- Powdered sugar (2¼ cups – $0.40): Sift the powdered sugar if it is clumpy.
The recipe cost is calculated based on the amounts needed and may vary due to fluctuating grocery costs.
How to make Gingerbread Cookie Bars
Whisk together the dry ingredients, mix the wet ingredients, combine them, and spread the dough into the baking dish. Bake and top with the frosting and sprinkles. Let me show you how.
- Whisk together the dry ingredients, then set the bowl aside.
- In another bowl, cream together butter, sugars, vanilla, and molasses for about one minute.
- Mix in the egg.
- Then, mix in the dry ingredients, mixing until combined.
- Spread the dough evenly into the pan and bake.
- While the cookie bars cool, make the cream cheese frosting by first beating the cream cheese and butter together.
- Then mix in the powdered sugar and vanilla and beat for another minute or two.
- Spread the frosting over the bars after they have cooled completely. Garnish with holiday sprinkles.
- Slice and serve.
Gingerbread Bars Recipe FAQs
Yes, you can make the bars up to two days in advance. Store them unfrosted and then frost them before serving.
They may have been overcooked. The bars are done when a toothpick comes out with a few crumbs, not clean.
I recommend using a 9×13-inch pan, as that is what I developed the recipe for. If the pan is smaller, it will affect the cook time and texture of the bars.
Gingerbread Bars
Recipe Cost 6.84 Serving Cost 0.28Equipment
- Stand mixer or handheld mixer
- measuring cups
- Liquid measuring cup
- Measuring spoons
- whisk
- pastry cutter
- large mixing bowl
- 9×13-inch jelly roll
- pastry spatula
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
- holiday sprinkles optional
Instructions
MAKE GINGERBREAD COOKIE BARS:
- Preheat the oven to 350 degrees F and place the oven rack in the middle position. Spray a 9×13-inch jelly roll pan with non-stick cooking spray and set it aside. Whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt in a large bowl. Set the bowl aside.
- Using a stand mixer, or a large bowl with a handheld mixer, cream together butter, sugars, vanilla, and molasses until light and fluffy, about 2-3 minutes.
- Next, add in the egg and mix until thoroughly combined. Add the dry ingredients and pulse the mixer/handheld beaters until the flour is mixed in. Increase the speed on the mixer to medium and stir to combine, about one minute.
- Evenly spread the dough into the prepared pan. Bake for 15-20 minutes, until a toothpick comes out with a few moist crumbs. The dough should be darker in color. Set the pan on a wire rack to cool completely.
MAKE CREAM CHEESE FROSTING:
- Using a stand mixer or a handheld mixer, cream together cream cheese and butter until light and fluffy. This should take 2-3 minutes.
- Add the powdered sugar and vanilla, and pulse until combined. Increase the mixing speed to medium-high and mix until creamy, for 1-2 minutes.
TO FINISH:
- Using the cream cheese frosting, frost the cooled cookie bars. Top with holiday sprinkles, slice, and serve.
Notes
Storage Tips
Store: Store these bars in an airtight container in the refrigerator for up to 5 days. Freeze: If you freeze the gingerbread bars, it’s best to leave off the sprinkles because many of them tend to “melt” in the freezer. To freeze, space the bars out on a baking sheet and freeze until solid, about 1-2 hours. Then wrap the bars in two layers of plastic wrap and foil. Next, place the bars in a freezer-safe Ziploc bag and freeze for 1-2 months. Defrost: Unwrap the bars and then thaw at room temperature for 2-4 hours.Nutrition
More Desserts
For more easy desserts for holiday baking, try this Vanilla Fudge, Easy Peppermint Dip, and Peanut Brittle.
Mary says
I have made these for the last three years, and they are a big hit with my family!
Jess Jankowski says
So happy to hear that! Thank you for letting us know!