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.
Table of Contents
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.
Amanda says
The perfect Gingerbread Cookie Bars recipe to impress guests. Everyone loved it!
Peggy Brooker says
This recipe is so good I had to make a second batch in the week before Christmas as the first went so fast!!! The gingerbread is so soft and yummy and my husband could not leave it alone! A new Christmas favourite in our house!
Jess Jankowski says
So glad you love it as much as we do!!
Shelia says
one question I have is, since these are a brownie type bar, why do they need to be refrigeratored? can they be put in air tight container on the counter like brownies/cookies? they look absolutely delicious, I will be making them!
Jess Jankowski says
Hi, we refrigerate them because of the cream cheese frosting. Otherwise, they can be kept at room temperature. Enjoy!
M.B. says
I am not a fan of cream cheese frosting. Any suggestions for an alternative ?
Jess Jankowski says
Hi, you could try making a glaze with one cup of powdered sugar and adding 1 tablespoon of milk at a time until it reaches the desired consistency and top the bars with the glaze.
Loretta says
Wish the recipe would actually print…..
Jess Jankowski says
We are sorry you are having trouble printing the recipe. There should be a printer icon on the recipe card to click on to print the recipe. The recipe card is at the bottom of the page.
Marshall says
Can you use this recipe for making gingerbread men?
Jess Jankowski says
Hi, we haven’t tried that but imagine they would be too thick for that. For a soft Gingerbread Cookie recipe we recommend this recipe.
Lorraine says
the recipe says 24 bars but the photos show the bars in a 9×13 cut in 12 squares. Should I assume you actually cut them smaller or is this a double recipe?
Jess Jankowski says
Hi Lorraine, the picture you are referring to is actually zoomed in so it looks like there are only 12 bars. However, if it were zoomed out you would see that it is 24 bars for the one recipe. Hope that clarifies the confusion. Thanks!
Diane says
Question….has anyone tried this recipe with gluten free flour?
Caitlyn says
Did you try this? I was hoping to do the same.
Nancy says
Made these and they were delicious!
Jess Jankowski says
So happy you enjoyed them Nancy!
Karen J Lasen says
Can you freeze the bars before frosting?
Jess Jankowski says
Yes. 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.
Beth says
A jelly roll pan and a 9×13 pan are not the same size. This could make a huge difference in the thickness of the bars and cooking time. Which is it for this recipie please?
Jess Jankowski says
Hi Beth, we used a 9×13-inch jelly roll pan for this recipe, found here. However, I made it again over the weekend in a 9×13-inch baking dish and had to bake it for a few minutes longer. Hope that helps!
Natalie says
A delicious treat for Holidays. I’m definitely going to bake these bars. Can’t wait!
Brandy says
Trying to get all my holiday baking in order and made these! Yum! They were delicious. Can’t wait to make them again and share with everyone. I know they will love it!
wanda troxel says
when you triple the recipe it says use the same pan and bake the same time. is this right?
Jess Jankowski says
Hi Wanda, when you use the ingredient slider to increase the serving size, it only changes the ingredients and not the instructions. To triple this recipe, we recommend baking it 3 separate times. Enjoy!
Colleen says
These look so festive and delicious! They’re on my cookie making list for the holidays now. Thanks for sharing!
Biana says
The cookie bars look delicious! Will be great for the holidays.
Andrea says
Oh my deliciousness! I’ve never had gingerbread as a bar before. Making these ASAP!
Anjali says
Omg these gingerbread bars were so delicious!! They were super easy to make and were filled with my favorite winter dessert flavors!
Ana F. says
These Gingerbread Bars turned out amazing! The step by step photos helped me not messing this up! The family loved it and can’t wait to make it again. Thanks for the recipe!
Kim says
I, like several others followed the first ingredient list and instructions. It wasn’t until I took the pan out of the oven and went to make the frosting that I realized there was a problem. It said to mix the cream cheese and butter and I was like, what butter? Yea, the extra butter that I put in the batter. My fault for baking 4 things today and maybe not paying enough attention. I did try a little bit before bothering to add icing in case it was a lost cause but the flavor was still good. I will make them again the right way next year
Jan says
You have 2 different recipes listed & the first one leaves out some of the frosting ingredients & instructions. Plus it states ½ cup & 3 Tablespoons butter but the 3 tablespoons is for the frosting. The 2nd recipe has completely different instructions.
Jess Jankowski says
Hi Jan, the first set of instructions are just a summary of what to expect with the recipe and not the full detailed instructions. You can find the full detailed directions at the bottom of the screen in the recipe card. So they may seem different at first glance, but one is just more detailed than the other. In the price breakdown where the 1/2 cup & 3 Tablespoons butter is mentioned, we add all like ingredients together (in this case it is butter for the cake and frosting) to get a total price for all ingredients used in the cake. Again, in the recipe card you will find the detailed information of how much butter and other ingredients to use for the cake and the frosting. I hope that clears up the confusion and let us know if you have any other questions. Thanks!
Tiffany says
This was also my problem. I did the top break down. Not the second recipe part. Wish I would have fully scrolled.