I love how these gingerbread bars combine comfort with adventure. Soft, chewy, and perfectly spiced, they deliver warm holiday vibes with every bite. Topped with luscious cream cheese frosting, they offer an irresistible twist on tradition. This simple recipe is inviting and impeccably balanced, making it my go-to treat.

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I love making these gingerbread cookie bars for holiday treats. I always start by combining 1/2 cup unsalted butter, melted with 1/2 cup granulated sugar and 1/2 cup dark brown sugar.

Adding 1/2 cup of molasses and 1 large egg gives it a robust flavor and some protein. I mix in 2 1/4 cups of all-purpose flour with 1 teaspoon baking soda, 1 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves and a pinch of salt to give the perfect spice balance.

The nutritional profile of these bars offers a good energy boost, recommended for a busy day during the holiday season. I finish them off with a cream cheese frosting made of 4 oz cream cheese, 1/4 cup softened unsalted butter, 1 cup sifted powdered sugar and 1/2 teaspoon vanilla extract.

This recipe is one of my easy group Christmas crafts and perfect for a crowd.

Why I Like this Recipe

I love how the spices in these gingerbread bars come together with the butter and sugars. They got that perfect mix of sweet and spicy that makes me feel cozy every time I bite into one.

Another thing I like is the cream cheese frosting. I know it might sound a bit extra, but the tangy flavor really balances the sweetness and makes the bars even more fun to eat.

I also really appreciate how simple the recipe is. Even though there are a bunch of ingredients, the steps are easy to follow and it never feels overwhelming when I’m baking.

Lastly, every time I make these bars, it reminds me of the holiday season and brings back warm memories with family and friends. It makes the whole baking experience feel personal and nostalgic.

Ingredients

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Unsalted Butter: Provides rich flavor, tender texture and moistness; offers essential healthy fats.
Granulated Sugar: Adds much needed sweetness and structure; offers carbohydrates though not high in nutrients.
Molasses: Contributes deep robust flavor with hints of iron and vitamins; brings natural sweetness.
Cream Cheese: Adds creamy tanginess and body, delivers protein plus essential fats for richness.
All-Purpose Flour: Provides structure and bulk; is a key carbohydrate source for cookies.
Egg: Acts as a binder and adds moisture; supplies protein while enhancing texture.
Vanilla Extract: Enhances flavor depth with a warm aroma; provides subtle, sweet complexity.

Ingredient Quantities

1/2 cup unsalted butter, melted

1/2 cup granulated sugar

1/2 cup dark brown sugar

1/2 cup molasses

1 large egg

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon salt

4 oz cream cheese, softened

1/4 cup unsalted butter, softened (for the frosting)

1 cup powdered sugar, sifted (for the frosting)

1/2 teaspoon vanilla extract (for the frosting)

How to Make this

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1. Preheat your oven to 350°F and line an 8×8 inch pan with parchment paper.

2. In a bowl, mix together 1/2 cup melted unsalted butter, 1/2 cup granulated sugar, 1/2 cup dark brown sugar, and 1/2 cup molasses until it’s smooth.

3. Beat in 1 large egg until well combined.

4. In another bowl, whisk 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon salt.

5. Slowly fold the dry ingredients into the wet mixture making sure not to overmix.

6. Pour the batter into your prepared pan and bake for 18-20 minutes until a toothpick inserted in the center comes out clean.

7. While the bars are baking, prepare the frosting by beating 4 oz softened cream cheese with 1/4 cup softened unsalted butter until it’s smooth.

8. Gradually add 1 cup sifted powdered sugar and mix until fully blended then stir in 1/2 teaspoon vanilla extract.

9. Once the bars have cooled completely, spread the cream cheese frosting evenly over the top.

10. Let it set for a few minutes, then cut into bars and enjoy your soft and chewy gingerbread cookie bars!

Equipment Needed

1. An oven that can be preheated to 350°F
2. An 8×8 inch baking pan and parchment paper to line it
3. At least two mixing bowls, one for the wet ingredients and one for the dry ingredients
4. A whisk to blend the dry ingredients in one of the mixing bowls
5. Measuring cups and spoons for all the ingredients
6. A spatula or spoon for folding the dry mixture into the wet
7. An electric mixer or hand mixer to beat the cream cheese and butter for the frosting
8. A toothpick to check if the bars are done baking
9. A cooling rack for letting the bars cool before frosting
10. A knife or bench scraper to cut the bars once they have set

FAQ

How long should they bake for?

They usually bake for about 20 to 25 minutes in a preheated oven at 350°F. Keep an eye on them coz oven temps can vary.

Can I sub any of the spices?

Yup, you can substitute if needed but try to stick close to the proportions so the gingerbread flavor stays true.

What if my dough feels too sticky?

If it's too sticky, you can sprinkle a bit more flour, but do it gradually so you dont overdo it.

Can I freeze these cookie bars?

Sure thing! Just make sure to wrap them tightly in plastic or foil and theyll store well for a few months.

How long do they stay fresh at room temp?

They should be good for about 3 to 4 days in an airtight container if youre keeping them at room temperature.

Easy Gingerbread Cookie Bars Recipe Substitutions and Variations

Instead of 1/2 cup unsalted butter (melted), you could try using an equal amount of melted coconut oil. Its a pretty good swap if you want a light coconut hint in your cookies.
If you dont have dark brown sugar, you can use light brown sugar instead. Make sure you pack it in real good cause it might change the texture a bit.
No molasses? You can substitute with maple syrup or even dark corn syrup. Keep in mind the flavor will be a bit different but its still yum.
If you dont have cream cheese on hand, mascarpone cheese works great as a replacement. It gives the same creamy texture with a slightly different tang.

Pro Tips

1. Make sure all your ingredients are prepped and measured out before you start, its way easier than scrambling mid-recipe.
2. When mixing the dry stuff into the wet, be super careful to not overmix or your bars might turn out tough instead of soft and chewy.
3. Sift your powdered sugar for the frosting so you dont end up with lumps, trust me, smooth frosting makes a big difference.
4. Let the baked bars cool completely before slathering on the cream cheese frosting, or else the heat will melt it into a mess.