Embrace the cozy flavours of the season with these soft and spiced Gingerbread Cookie Bars. Enjoy all the classic warmth of gingerbread, topped with a creamy, fluffy frosting that makes every bite irresistible. Bake a batch for holiday gatherings, gift plates, or a simple sweet treat at home, and bring a little extra cheer to your kitchen with this effortless festive recipe.
Ingredients
Find below the list of ingredients I used to make my Gingerbread Cookie Bars.
- All Purpose Flour
- Ground Ginger
- Ground Nutmeg
- Cinnamon
- Baking Soda
- Salt
- Melted Butter
- Brown Sugar
- Fancy Molasses
- Large Egg
- Vanilla
- Cream Cheese
- Icing Sugar
See recipe card for quantities.
How to make Gingerbread Cookie Bars
Preheat the oven to 350F. Lightly coat an 8"x8" baking dish with non-stick spray and line the pan with parchment paper. Set aside.
- Combine in a bowl, the flour, ginger, cinnamon, nutmeg, baking soda, and salt. Use a whisk to mix well and set aside.
- Add to a large mixing bowl, the melted butter and brown sugar. Use a hand blender to cream until light in colour.
- Pour the molasses and vanilla into the butter mixture and mix until smooth. Add in the egg and blend until smooth.
- Add the flour mixture to the large bowl and carefully mix the ingredients together until just combined and no dry flour remains.
5. Spread the batter into the prepared baking pan. Use a spatula to level the batter, making sure that it gets into the corners. Bake in the preheated oven for 25-28 minutes or until it no longer jiggles in the centre. Remove from the oven and let the bars cool completely in the pan.
6. Prepare the icing by combining in a bowl, the softened cream cheese and softened butter. Blend the 2 together until smooth and lump free. Add to it, the vanilla and sifted icing sugar. Mix until smooth and set aside.
7. Remove the cooled Gingerbread Cookie Bars from the pan. Spread the icing evenly over the top of the bars with a spatula. Decorate the bars with holiday themes sprinkles if desired. Cut into 10 bars of even smaller squares.
Storage
Store the Gingerbread Cookie Bars in an airtight container at room temperature for 2-3 days to keep them soft and fresh. Separate any iced bars with parchment paper to prevent them from sticking together. Refrigerate the bars for up to one week to help the icing stay firm and the texture stay moist. Freeze the bars for 2–3 months by wrapping them tightly and placing them in a freezer-safe container, then thaw them at room temperature before serving.
Recipe
Gingerbread Cookie Bars
Ingredients
Dry Ingredients
- 1⅓ cup All Purpose Flour
- 1½ teaspoon Ground Ginger
- 1 teaspoon Ground Cinnamon
- ¼ teaspoon Ground Nutmeg
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
Wet Ingredients
- ½ cup Unsalted Butter melted
- ¾ cup Brown Sugar
- ¼ cup Fancy Molasses
- 1 large Egg
- 1 teaspoon Vanilla Extract
Icing Ingredients
- 4 ounces Cream Cheese softened
- 2 tablespoon Unsalted Butter softened
- ½ teaspoon Vanilla Extract
- ½ up Icing Sugar
Instructions
- Preheat the oven to 350F. Lightly coat an 8"x8" baking dish with non-stick spray and line the pan with parchment paper. Set aside.
- Combine in a bowl, the flour, ginger, cinnamon, nutmeg, baking soda, and salt. Use a whisk to mix well and set aside.1⅓ cup All Purpose Flour, 1½ teaspoon Ground Ginger, 1 teaspoon Ground Cinnamon, ¼ teaspoon Ground Nutmeg, ½ teaspoon Baking Soda, ¼ teaspoon Salt
- Add to a large mixing bowl, the melted butter and brown sugar. Use a hand blender to cream until light in colour.½ cup Unsalted Butter, ¾ cup Brown Sugar
- Pour the molasses and vanilla into the butter mixture and mix until smooth. Add in the egg and blend until smooth.¼ cup Fancy Molasses, 1 teaspoon Vanilla Extract, 1 large Egg
- Add the flour mixture to the large bowl and carefully mix the ingredients together until just combined and no dry flour remains.
- Spread the batter into the prepared baking pan. Use a spatula to level the batter, making sure that it gets into the corners. Bake in the preheated oven for 25-28 minutes or until it no longer jiggles in the centre. Remove from the oven and let the bars cool completely in the pan.
- Prepare the icing by combining in a bowl, the softened cream cheese and softened butter. Blend the 2 together until smooth and lump free. Add to it, the vanilla and sifted icing sugar. Mix until smooth and set aside.4 ounces Cream Cheese, 2 tablespoon Unsalted Butter, ½ teaspoon Vanilla Extract, ½ up Icing Sugar
- Remove the cooled Gingerbread Cookie Bars from the pan. Spread the icing evenly over the top of the bars with a spatula. Decorate the bars with holiday themes sprinkles if desired. Cut into 10 bars of even smaller squares.
Kelly Lewis says
Absolutely Wonderful. Not a crumb was left on the plate.