Gingerbread Cookie Bars Recipe

Is there a more nostalgic flavor than gingerbread? Warm, spiced, and impossibly cozy, gingerbread brings to mind snow-dusted windows, glowing string lights, and family gathered around the kitchen. These gingerbread cookie bars are everything you love about classic gingerbread cookies—but easier. No rolling out dough, no cutting shapes, just press the batter into a pan, bake, and smother with a creamy spiced frosting. It’s simple, festive, and utterly irresistible.

But what truly sets these apart? The texture. Imagine the chewiness of a cookie, the softness of a brownie, and the warming flavors of gingerbread—all combined into one magical dessert. These bars are perfect for holiday potlucks, cookie swaps, or just a sweet treat with your afternoon coffee. Trust me, you’ll want to add this recipe to your holiday baking rotation.

this RECIPE

A cozy family tradition in every bite

I remember the first time I made gingerbread bars—it was a snowy December evening, and I’d just come home from a long day of shopping for gifts. The house was quiet except for the soft hum of holiday music playing in the background. I wanted something quick but festive to whip up, and cutting out gingerbread men felt too ambitious for my tired self.

That’s when I thought, “Why not bake them into bars instead?” I grabbed my mixing bowl, the warm scent of ginger and cinnamon filling the kitchen as I whisked the spices together. The best part? No fussy shaping, just press, bake, and enjoy. By the time the bars were ready, the house smelled like a gingerbread wonderland. I topped them with a generous swirl of cream cheese frosting, dusted on sprinkles for a little flair, and curled up with a bar (okay, maybe two) and a mug of hot cocoa. That night, a new holiday tradition was born.

Gingerbread: A dessert with history

Gingerbread has been around for centuries, originally brought to Europe by Armenian monks in the 10th century. What started as a spiced bread evolved into the sweet treat we know today, with regional variations popping up everywhere—from chewy German lebkuchen to crisp Scandinavian pepperkaker.

By the 1800s, decorating gingerbread cookies became a Christmas tradition in Europe and America, thanks in part to the beloved tale of Hansel and Gretel. While classic gingerbread cookies are always a hit, this bar version simplifies the process without sacrificing the bold, spiced flavors that make gingerbread so iconic.

Let’s talk ingredients: The spices steal the show

To make these bars extra special, we’re using a mix of spices that create that signature gingerbread warmth. Here’s what you’ll need and why:

• All-purpose flour: The base of the recipe, creating structure for the bars. You can swap it with a 1:1 gluten-free flour if needed.
• Ground ginger, cinnamon, allspice, cloves, nutmeg, and black pepper: These spices bring depth and warmth. Don’t skip the pepper—it adds a subtle heat that rounds out the sweetness.
• Unsalted butter: Melting the butter gives the bars their soft, chewy texture. Salted butter works too; just reduce the added salt in the recipe.
• Brown sugar and granulated sugar: The molasses in brown sugar enhances the gingerbread flavor, while granulated sugar keeps the texture light. Dark brown sugar amps up the richness if you have it.
• Molasses: The star ingredient! Choose unsulphured molasses for its mellow, sweet flavor. Grandma’s brand is my go-to.
• Egg and vanilla extract: These add moisture and flavor. If you’re out of vanilla, almond extract works as a lovely substitute.

Essential kitchen tools: Keeping it simple

You don’t need fancy gadgets for this recipe—just a few trusty tools you probably already have:

• Mixing bowls: One large and one medium bowl for mixing the wet and dry ingredients separately.
• Whisk and spatula: A whisk ensures your spices are evenly distributed, and a spatula helps mix the thick dough.
• 9×13-inch baking pan: This is the perfect size to achieve that ideal bar thickness. Don’t forget to line it with parchment paper for easy removal!
• Hand or stand mixer: This makes whipping up the cream cheese frosting a breeze, but you can also do it by hand with some elbow grease.

Step-by-step: From batter to frosted perfection

Let’s dive into the baking process—don’t worry, I’ll walk you through it like we’re baking side by side.

1. Preheat the oven and prepare the pan: Set your oven to 350°F and line a 9×13-inch baking pan with parchment paper, leaving some overhang. This makes lifting the bars out super easy later.
2. Mix the dry ingredients: In a large bowl, whisk together your flour, baking soda, and all those cozy spices. Take a deep breath—it already smells amazing!
3. Combine the wet ingredients: In a medium bowl, whisk the melted butter, brown sugar, granulated sugar, and molasses until smooth. Add the egg and vanilla, mixing until fully combined.
4. Bring it all together: Pour the wet mixture into the dry ingredients. Stir until no streaks of flour remain. The dough will be thick—don’t panic, that’s how it should be.
5. Press into the pan and bake: Spread the dough evenly into your prepared pan. It might look like a thin layer, but it’ll puff up beautifully in the oven. Bake for 23-26 minutes, or until the top is set but still soft.
6. Cool completely: Let the bars cool in the pan for at least an hour. They’ll firm up as they cool, making them easier to frost.

Variations to suit every occasion

Want to mix things up? Here are a few ways to customize these bars:

• Vegan: Use plant-based butter, a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water), and a dairy-free cream cheese for the frosting.
• Gluten-free: Swap the all-purpose flour with a gluten-free 1:1 baking flour.
• Holiday twist: Add white chocolate chips or dried cranberries to the batter for extra festive flair.
• Spicy kick: Increase the ground pepper slightly for a spicier gingerbread flavor.
• Regional spin: Add a pinch of cardamom for a Scandinavian twist, or drizzle the bars with caramel instead of frosting for a Latin-inspired dulce de leche vibe.

How to serve these bars

Presentation is half the fun! Spread the frosting in thick, swirly layers and top with festive sprinkles or crushed gingerbread cookies. For a dinner party, cut the bars into smaller squares and arrange them on a platter with some fresh cranberries and rosemary for garnish.

Pair these bars with a steaming mug of hot cocoa, spiced cider, or even a glass of eggnog. If you’re feeling fancy, a chai latte or mulled wine makes an excellent pairing too!

Storing and reheating tips

Got leftovers (lucky you!)? Here’s how to keep them fresh:

• Frosted bars: Store in an airtight container in the fridge for up to 5 days. The frosting stays creamy and delicious.
• Unfrosted bars: Keep them at room temperature for 2-3 days or in the fridge for up to a week.
• Freezing: Wrap unfrosted bars tightly in plastic wrap, then foil, and freeze for up to 3 months. Let them thaw in the fridge before frosting.

Adjusting for different serving sizes

Need more or fewer bars? This recipe is super easy to scale. For smaller batches, halve the ingredients and bake in an 8×8-inch pan. For larger crowds, double the recipe and bake in two 9×13-inch pans. Just keep an eye on the bake time—it might vary slightly.

Troubleshooting tips

If your bars turn out dry, they were likely overbaked. Check them a few minutes early next time and pull them out when they’re still slightly soft in the center. If your frosting feels too thick, add a teaspoon of milk until it’s spreadable. Too runny? Add more confectioners’ sugar.

Time to bake!

These gingerbread cookie bars are more than just a dessert—they’re a warm, spiced hug in bar form. Whether you’re baking for the holidays or just craving something sweet and cozy, this recipe is here to make your season brighter.

FAQs

1. Can I make these bars ahead of time?
Absolutely! Bake the bars and store them (unfrosted) for up to 3 days. Frost right before serving.

2. Can I freeze frosted bars?
It’s better to freeze the bars unfrosted and add the frosting after thawing for the best texture.

3. What’s the best substitute for molasses?
Dark corn syrup or honey

works, though you’ll lose some of that classic gingerbread depth.

4. How do I know when the bars are done?
The top should look set but soft, and a toothpick inserted in the center should come out with moist crumbs.

5. Can I use a different frosting?
Definitely! A simple vanilla buttercream or even a drizzle of white chocolate would be delicious.

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