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+ servings
Four Gingerbread bars stacked on top of each other on a white pate.
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4.89 from 9 votes

Gingerbread Cookie Bars

These Gingerbread Cookie Bars are soft, chewy, and so easy to make. We love making these for holiday get-togethers and cookie trays because this recipe makes 24 servings!
Prep Time15 mins
Cook Time20 mins
Cooling Time1 hr
Total Time1 hr 35 mins
Course: Dessert
Cuisine: American
Keyword: cookie bars, gingerbread
Servings: 24 people
Calories: 204kcal
Cost: $5.68


  • Stand mixer or handheld mixer
  • measuring cups
  • Liquid measuring cup
  • Measuring spoons
  • whisk
  • pastry cutter
  • large mixing bowl
  • 9x13-inch jelly roll
  • pastry spatula



  • ½ cup butter melted
  • ¾ cup granulated sugar
  • ¼ cup dark brown sugar
  • ½ teaspoon pure vanilla extract
  • 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


  • 6 ounces cream cheese softened
  • 3 Tablespoons butter softened
  • 2 ¼ cups powdered sugar
  • ¾ teaspoon vanilla
  • holiday sprinkles optional



  • Preheat the oven to 350 degrees F and place the oven rack in the middle position. Spray a 9x13-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.


  • 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.


  • Using the cream cheese frosting, frost the cooled cookie bars. Top with holiday sprinkles, slice, and serve.


  • Store these bars in an airtight container in the refrigerator for up to 5 days.
  • Be ready to share, this recipe makes 24 bars.


Serving: 1bar | Calories: 204kcal | Carbohydrates: 32g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 215mg | Potassium: 100mg | Fiber: 1g | Sugar: 23g | Vitamin A: 269IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg