Gingerbread Cookie Bars Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Gingerbread Cookie Bars deliver chewy spiced molasses squares topped with creamy frosting for holiday ease without cookie cutters. Ready in 30 minutes bake plus cool, they serve 24 with perfect spice balance and soft centers.

Why This Recipe Works

Molasses provides signature chew without toughness. Balanced spice trio prevents bitterness. Melted butter method skips creaming for thick texture. Brown sugar keeps moist days later. Cream cheese frosting cuts richness perfectly.

Ingredients & Prep

Bars:

• ¾ cup unsalted butter, melted
• 1 cup brown sugar
• ¼ cup granulated sugar
• ⅓ cup molasses
• 1 large egg
• 2½ cups all-purpose flour
• 2 tsp baking soda
• 1 tbsp ground ginger
• 2 tsp cinnamon
• ½ tsp cloves
• ½ tsp nutmeg
• ½ tsp salt

Frosting:

• 8 oz cream cheese, softened
• ¼ cup butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla

Step-by-Step Instructions

1. Preheat 350°F; line 9×13 pan parchment.
2. Whisk melted butter, sugars, molasses, egg until smooth.
3. Combine dry ingredients; fold into wet until just mixed.
4. Spread evenly in pan; bake 18-22 minutes until edges set. Cool completely.
5. Beat frosting ingredients fluffy; spread over cooled bars. Cut into squares.

Flavor Variations

Storage Tips

Room temp airtight 5 days; freeze frosted 2 months.

FAQs

Too cakey?
More molasses; don’t overbake.

Frosting runny?
Chill cream cheese; add powdered sugar.

Spices weak?
Freshly grated preferred.

Conclusion

Gingerbread Cookie Bars spicy-hugs holidays chewy perfection.

Gingerbread Cookie Bars Recipe

Print Recipe

• Gingerbread Cookie Bars deliver chewy molasses-spiced bars topped with creamy vanilla buttercream. Skip rolling and cutting – perfect holiday dessert tray addition ready in 40 minutes with bakery-style texture.

• Author: ssam
• Prep Time: 20 mins
• Cook Time: 20 mins
• Total Time: 40 mins + cooling
• Yield: 24 bars 1x
• Category: Dessert
• Method: Oven
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2¼ cups all-purpose flour
• 2 tsp ground ginger
• 1½ tsp ground cinnamon
• 1 tsp baking soda
• ½ tsp salt
• ¼ tsp ground cloves
• ¼ tsp ground nutmeg
• ¾ cup unsalted butter softened
• ¾ cup brown sugar packed
• ½ cup granulated sugar
• ⅓ cup unsulfured molasses
• 1 large egg
• 2 tsp vanilla extract
• Vanilla buttercream:
• ½ cup unsalted butter softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 2–3 tbsp heavy cream
• Pinch salt

Instructions

• 1. Preheat oven 350°F. Line 9×13-inch pan with parchment, spray sides. Whisk flour, ginger, cinnamon, baking soda, salt, cloves, nutmeg in bowl.
• 2. Beat butter, brown sugar, granulated sugar 2 mins until fluffy. Add molasses, egg, vanilla – beat until smooth. Add dry ingredients, mix just combined.
• 3. Spread dough evenly in pan (wet hands help). Bake 18-22 mins until edges golden, center set. Cool completely in pan.
• 4. Beat butter, powdered sugar, vanilla, salt until smooth. Add cream 1 tbsp at a time for spreadable consistency. Frost cooled bars, cut into squares.

Notes

• Molasses essential for authentic flavor – not blackstrap (too bitter).
• Underbake slightly for chewy centers.
• Brown sugar ratio creates crackly tops.
• Freeze frosted bars up to 2 months wrapped tightly.
• Add festive sprinkles or candied ginger for holidays.

Nutrition

• Serving Size: 1 bar
• Calories: 245
• Sugar: 24g
• Sodium: 160mg
• Fat: 11g
• Saturated Fat: 7g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 35mg

Keywords: gingerbread cookie bars, soft gingerbread bars, molasses cookie bars, holiday cookie bars