Gingerbread cookie bars are a festive and flavorful twist on classic gingerbread cookies. These soft and chewy bars are spiced with warm gingerbread flavors and topped with a creamy frosting or glaze, making them perfect for holiday gatherings or as a sweet seasonal treat. Easy to make and even easier to serve, they’re a holiday must-have!
Why You’ll Love This Recipe
- Soft and chewy: A tender texture that’s easier to achieve than traditional cookies.
- Quick to make: No rolling or cutting required, just press and bake.
- Full of holiday flavor: Packed with ginger, cinnamon, and molasses for a festive taste.
- Perfect for sharing: Great for potlucks, cookie swaps, or as a gift.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Bars:
- All-purpose flour
- Baking soda
- Ground ginger
- Ground cinnamon
- Ground cloves
- Salt
- Unsalted butter, softened
- Brown sugar
- Molasses
- Egg
- Vanilla extract
For the Frosting (Optional):
- Cream cheese, softened
- Unsalted butter, softened
- Powdered sugar
- Vanilla extract
- Ground cinnamon (optional)
Directions
Make the Bars:
- Prepare the oven:
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
- Mix the dry ingredients:
- In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
- Cream the butter and sugar:
- In a large bowl, beat the softened butter and brown sugar until light and fluffy.
- Add the wet ingredients:
- Mix in the molasses, egg, and vanilla extract until smooth.
- Combine and spread:
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Spread the dough evenly into the prepared pan.
- Bake:
- Bake for 18–22 minutes, or until the edges are set and a toothpick inserted into the center comes out clean. Let cool completely before frosting.
Make the Frosting (Optional):
- Beat the ingredients:
- In a bowl, beat the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy.
- Optional: Stir in a pinch of ground cinnamon for extra flavor.
- Frost the bars:
- Spread the frosting evenly over the cooled gingerbread bars.
- Cut and serve:
- Slice into squares or rectangles and enjoy!
Servings and Timing
- Yield: About 12–16 bars
- Preparation time: 15 minutes
- Baking time: 20 minutes
- Cooling time: 30 minutes
- Total time: 1 hour 5 minutes
Variations
- Glazed bars: Drizzle with a simple powdered sugar glaze instead of frosting.
- Spiced frosting: Add a dash of nutmeg or allspice to the frosting for extra warmth.
- Chocolate version: Fold white chocolate chips or dark chocolate chunks into the batter.
- Nutty twist: Sprinkle chopped pecans or walnuts on top of the frosting.
- Gluten-free option: Use a 1:1 gluten-free baking flour.
Storage/Reheating
- Storage: Store the bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Freezing: Freeze the unfrosted bars in a freezer-safe container for up to 2 months. Thaw and frost before serving.
- Reheating: These bars are best served at room temperature and do not require reheating.
FAQs
1. Can I use blackstrap molasses?
Yes, but blackstrap molasses has a stronger flavor and is less sweet, so adjust the sugar if needed.
2. How do I know when the bars are done?
The edges should be set, and a toothpick inserted into the center should come out clean.
3. Can I skip the frosting?
Yes, the bars are delicious on their own or with a dusting of powdered sugar.
4. What’s the best way to cut clean squares?
Chill the bars slightly before cutting and use a sharp knife wiped clean after each cut.
5. Can I make these ahead of time?
Yes, you can bake the bars a day or two in advance and frost them just before serving.
6. Can I use a smaller pan?
Yes, but adjust the baking time as thicker bars may take longer to cook.
7. What can I substitute for molasses?
Dark corn syrup, maple syrup, or honey can work, but they will alter the flavor slightly.
8. How do I add a festive touch?
Decorate the frosting with sprinkles, candied ginger, or a drizzle of caramel.
9. Can I make this dough as cookies instead?
Yes, scoop the dough into balls and bake as gingerbread cookies, reducing the baking time to 8–10 minutes.
10. Can I double the recipe?
Yes, double the ingredients and bake in two pans or a larger sheet pan.
Conclusion
Gingerbread Cookie Bars are the perfect holiday treat, combining all the warmth and spice of gingerbread in an easy-to-make bar form. Whether topped with creamy frosting or enjoyed plain, these bars are a festive delight that’s perfect for sharing with friends and family. Bake a batch and savor the flavors of the season!
Print
Gingerbread Cookie Bars
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Gingerbread Cookie Bars are a chewy, spiced treat that captures the flavors of classic gingerbread cookies in an easy-to-make bar form. Perfect for the holidays, these bars are topped with a creamy frosting and a sprinkle of festive decorations.
Ingredients
- For the Bars:
- 2 1/2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 large egg
- 1/2 cup molasses
- 1 teaspoon vanilla extract
- For the Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2–3 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional Garnish:
- Holiday sprinkles
- Crushed gingerbread cookies
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper, leaving a slight overhang for easy removal.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
- Cream Butter and Sugar:
- In a large bowl, cream the butter and brown sugar together until light and fluffy. Add the egg, molasses, and vanilla extract, mixing until smooth.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Bake the Bars:
- Spread the dough evenly into the prepared pan. Bake for 18–22 minutes, or until the edges are set and a toothpick inserted into the center comes out clean. Let the bars cool completely in the pan before frosting.
- Prepare the Frosting:
- In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, mixing until smooth. Add the vanilla extract, milk or heavy cream, and a pinch of salt, beating until the frosting is fluffy and spreadable.
- Frost and Decorate:
- Spread the frosting evenly over the cooled gingerbread bars. Top with holiday sprinkles or crushed gingerbread cookies for a festive touch.
- Serve:
- Use the parchment overhang to lift the bars out of the pan. Slice into squares or rectangles and serve.
Notes
- For a citrusy twist, add 1 teaspoon of orange zest to the dough or frosting.
- Store bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Double the recipe and use a larger pan for larger gatherings.