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Gingerbread Cookie Bars with Cream Cheese Frosting Recipe

4.4 from 19 reviews

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There’s something about cozy spices and a rich, creamy frosting that makes these bars irresistible. My Gingerbread Cookie Bars with Cream Cheese Frosting Recipe perfectly balances warm gingerbread flavors with a tangy, smooth topping that’s just divine. It’s the kind of treat you’ll want to bake again and again.

The image shows a close-up view of nine square pieces of a dessert arranged in a grid. Each piece has two visible layers: the bottom layer is a light brown, firm cake or biscuit base with a smooth texture, and the top layer is a thick, creamy white icing spread evenly across each square. The icing is decorated with small, round sprinkles in red, green, and white, and tiny gingerbread-shaped sprinkles scattered across the surface. The dessert is placed on a surface with a white marbled texture. The photo taken with an iphone --ar 2:3 --v 7 this …
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Why You'll Love This Recipe

I get so excited whenever I whip up these Gingerbread Cookie Bars with Cream Cheese Frosting Recipe because they combine the best of both worlds: the rich spice of classic gingerbread cookies in an easy bar form, topped with dreamy cream cheese frosting. It’s a crowd-pleaser and so doable—even on a weeknight!

  • Easy to Make: No need for rolling or cutting cookies; just press the dough into a pan and bake.
  • Perfect Texture: Soft, chewy bars that taste like fresh-baked gingerbread cookies but easier to serve.
  • Delicious Cream Cheese Frosting: Adds a tangy sweetness that perfectly complements those cozy spices.
  • Great for Gifting or Parties: Easy to slice and share, making these bars a perfect festive treat.
A close-up image of a square dessert bar with two visible layers placed on a black wire cooling rack on a white marbled surface. The bottom layer is dense and dark brown with a moist texture, while the top layer is thick, creamy, and white, slightly thicker than the bottom layer. The white layer is decorated with small round red, green, and white sprinkles along with small brown sprinkles shaped like gingerbread men, scattered across evenly. The focus is on the front dessert bar with a bite taken out from the corner, showing the layered texture clearly. Other similar bars are blurred in the background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients here come together to create a classic gingerbread flavor with a soft, slightly chewy texture. Plus, the frosting packages in some warmth from ginger, cinnamon, and allspice — bringing it all full circle. Here’s why each one matters:

Flat lay of a small mound of all-purpose flour, a small white bowl of pale beige baking soda powder, a small white bowl each with vibrant ground ginger, warm brown ground cinnamon, dark brown ground allspice, deep brown ground cloves, and light brown ground nutmeg, a tiny pinch of coarse black pepper, a small white bowl of fine white salt, a slab of glossy melted butter in a small white bowl, a small white bowl filled with packed dark brown sugar, another small white bowl of granulated white sugar, a small white bowl holding thick, dark amber molasses, a single large brown egg with clean shell, a small white bowl of clear vanilla extract, a block of smooth cream cheese on a simple white ceramic plate, a small white bowl with a golden pat of butter, a small white bowl filled with fine white confectioners’ sugar, and a neat small sprinkle of mixed colorful sprinkles scattered lightly on the surface — all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • All-purpose flour: Provides structure but keeps the bars tender.
  • Baking soda: Helps the bars rise just enough for softness without cakiness.
  • Ground ginger: The star spice, giving that warm, zesty bite.
  • Ground cinnamon, allspice, cloves, nutmeg, black pepper: These spices build layers of subtle warmth and complexity.
  • Salt: Balances sweetness and accents the spices.
  • Unsalted butter: Melted for ease and richness; using unsalted lets you control salt level.
  • Brown sugar (dark recommended): Adds molasses flavor and moisture.
  • Granulated sugar: Sweetens and adds slight crispness.
  • Unsulphured molasses: Brings deep, authentic gingerbread flavor — avoid blackstrap as it’s too bitter.
  • Egg: Binds ingredients for that perfect chewy texture.
  • Vanilla extract: Enhances all the other flavors beautifully.
  • Cream cheese (brick style): For rich, tangy frosting that complements the spices.
  • Confectioners’ sugar: Keeps the frosting silky smooth.
  • Additional spices in frosting: Tie the topping to the bars, so every bite tastes harmoniously spiced.
  • Optional sprinkles: Adds a festive, colorful touch if you want to fancy things up!
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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Gingerbread Cookie Bars with Cream Cheese Frosting Recipe is how versatile it is. You can keep it classic or add your own spin to suit your mood or occasion.

  • Variation: I’ve tried adding a handful of chopped crystallized ginger or toasted pecans to the dough before baking for extra texture and zing — it’s a lovely twist!
  • Dietary Modifications: For a dairy-free version, swap the butter and cream cheese for plant-based alternatives, though the texture will be slightly different.
  • Seasonal Tweak: Around the holidays, I love sprinkling red and green festive sprinkles on top to make these extra special for parties and gift-giving.

Step 1: Whisk Together Your Dry Spices and Flour

Start by combining your flour, baking soda, and all those warm, wonderful spices in a large bowl — ginger, cinnamon, allspice, cloves, nutmeg, a little black pepper, and salt. This mix smells amazing already! I always double-check my measurements here because those spices are the soul of these bars.

Step 2: Mix the Wet Ingredients – Butter, Sugars, Molasses, Egg, and Vanilla

In a separate bowl, whisk together your melted butter with both brown and granulated sugar until smooth. Then add the molasses — I adore Grandma’s brand for its rich flavor — followed by a room temperature egg and vanilla extract. Make sure the butter isn’t too cool or too hot to avoid curdling. This mixture will be shiny and thick.

Step 3: Combine Wet and Dry, Then Press Into the Pan

Pour the wet mixture into the dry and fold until just combined — no streaks of flour should remain. The dough will be dense but glossy. Press it firmly and evenly into a parchment-lined 9×13-inch pan. Don’t worry if it looks thin; it’s supposed to be like this. It helps the bars bake evenly and stay chewy.

Step 4: Bake and Cool

Bake at 350°F (177°C) for about 23 to 26 minutes. You’re aiming for the top to be set but still soft — a toothpick should come out mostly clean. I like to err on the side of underbaking so the bars stay perfectly tender after cooling. Let them rest in the pan for at least an hour; cooling fully is key before frosting.

Step 5: Whip Up the Cream Cheese Frosting

Beat room temp cream cheese and butter until super smooth, scraping the bowl to get all those lumps. Add confectioners’ sugar, vanilla, and the same warm spices you used in the bars. Beat it up again until silky and creamy. Taste it—and, if it feels too sweet, just add a pinch of salt. Spread it generously over the cooled bars.

Step 6: Chill and Slice

Pop the frosted bars in the fridge for about 30 minutes to let the frosting set. Then, lift the whole slab out using the parchment’s overhang and slice into squares. Voila! You’re ready to share or savor them yourself.

Top Tip

From my experience, these little gems taste best when you don’t overbake them and when you use real molasses. I learned this the hard way after a batch turned cakey and too bitter with blackstrap molasses.

  • Don’t Overbake: The bars will look a bit soft and puffy coming out of the oven — resist the urge to bake longer, they’ll firm up as they cool.
  • Use Dark Unsulphured Molasses: It adds authentic depth and warmth — I swear by Grandma’s brand for consistent results.
  • Smooth Frosting is Key: Beat your cream cheese and butter thoroughly for that perfect creamy texture before adding sugar.
  • Line Your Pan with Parchment: This trick makes lifting out your bars so simple — no breaking, no mess.
gingerbread cookie bars - Serving Suggestion

Garnishes

I often sprinkle festive gingerbread cookie-shaped sprinkles or just some simple red and white sugar crystals on top of the frosting for a cheerful, colorful look. If you want an elegant touch, a light dusting of cinnamon powder works wonders too.

Side Dishes

These bars go beautifully with a cup of hot chai tea or a creamy latte — the warm spices in both drinks enhance the gingerbread flavors perfectly. For gatherings, I like to serve them alongside vanilla bean ice cream or even a dollop of whipped cream for extra decadence.

Creative Ways to Present

I’ve wrapped individual bars in parchment paper tied with twine as sweet homemade gifts, and they always get rave reviews. For parties, I arrange the bars on a festive platter with some fresh cranberries and evergreen sprigs for that holiday vibe. It’s simple but makes a big impression!

Make Ahead and Storage

Storing Leftovers

I usually keep leftover frosted bars covered tightly in the fridge — they stay fresh and soft for up to five days. Make sure to use an airtight container or wrap the pan well with plastic wrap to keep the moisture in.

Freezing

Freezing works great for these bars, too! I wrap individual slices in plastic wrap, then place them in a freezer-safe bag. When you're ready, just thaw overnight in the fridge. The cream cheese frosting softens a bit but remains delicious.

Reheating

Because of the cream cheese frosting, I usually enjoy these bars chilled or at room temp. If you want them a bit warm, I pop them into the microwave for 10–15 seconds—just enough to soften the bars without melting the frosting too much.

Frequently Asked Questions:

Can I make these bars gluten-free?

Absolutely! Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Just make sure it includes xanthan gum or similar binding agents to maintain texture.

What’s the key to soft and chewy bars?

The trick is not to overbake and to use melted butter combined with molasses and brown sugar. Also, letting the bars cool completely in the pan before cutting helps them set with that perfect chewy texture.

Can I omit the cream cheese frosting?

Yes! These gingerbread bars are delicious on their own, with a subtly spiced flavor and soft texture. Without frosting, store them in an airtight container at room temperature for up to 3 days or refrigerate up to a week.

How long can I store these bars?

Frosted bars last up to 5 days refrigerated, while unfrosted bars keep 3 days at room temperature or up to a week refrigerated. For longer storage, freeze baked bars for up to 3 months.

Final Thoughts

I truly adore making these Gingerbread Cookie Bars with Cream Cheese Frosting Recipe every holiday season and beyond. They remind me of cozy afternoons spent baking with family and the warm joy that home-made treats bring. I hope you’ll find as much comfort and happiness in making and sharing these bars as I do. Trust me, once you try them, they’ll become your go-to gingerbread treat, simple enough for everyday indulgence yet special enough for celebrations.

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 19 reviews
  • Author: Sophie
  • Prep Time: 20 minutes
  • Cook Time: 26 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 18 bars
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

These Gingerbread Cookie Bars offer a delightful blend of warm spices and rich molasses in a soft, chewy cookie bar topped with a creamy spiced cream cheese frosting. Perfect for holiday gatherings or a cozy treat, they are baked in a 9x13-inch pan for easy serving and shareability.

Ingredients

Gingerbread Cookie Bars

  • 2 and ¼ cups (281g) all-purpose flour
  • 1 and ½ teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • small pinch of ground black pepper
  • ¼ teaspoon salt
  • ¾ cup (12 Tbsp; 170g) unsalted butter, melted
  • ½ cup (100g) packed light or dark brown sugar (recommended dark)
  • ½ cup (100g) granulated sugar
  • ⅓ cup (113g/80ml) unsulphured molasses (Grandma’s brand recommended)
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract

Spiced Cream Cheese Frosting

  • 6 ounces (170g) full-fat brick cream cheese, softened to room temperature
  • 2 Tablespoons (28g) unsalted butter, softened to room temperature
  • 1 and ½ cups (180g) confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • small pinch each of ground ginger, cinnamon, and allspice
  • optional for garnish: sprinkles

Instructions

  1. Prepare Oven and Pan: Preheat the oven to 350°F (177°C) and adjust the oven rack to the center position. Line a 9×13-inch metal or glass baking pan with parchment paper, leaving an overhang for easy lifting, and set aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, allspice, cloves, nutmeg, black pepper, and salt until combined.
  3. Mix Wet Ingredients: In a medium bowl, whisk melted unsalted butter with brown sugar, granulated sugar, and molasses until smooth and lump-free. Add the egg and vanilla extract and whisk until fully incorporated.
  4. Combine Dough: Pour the wet mixture into the dry ingredients and mix with a large spoon or silicone spatula until no flour pockets remain. The dough will be thick and shiny.
  5. Press Dough into Pan: Transfer the dough to the prepared pan and press evenly into a smooth, thin layer.
  6. Bake: Bake for 26 minutes or until the top is set but still soft, and a toothpick inserted in the center comes out mostly clean with some moist crumbs. Avoid overbaking as the bars will firm up while cooling.
  7. Cool Bars: Allow the bars to cool completely in the pan on a cooling rack for at least 1 hour before frosting.
  8. Prepare Frosting: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened cream cheese and butter on medium-high speed until smooth, about 2 minutes. Scrape the bowl as needed.
  9. Mix Frosting Ingredients: Add confectioners’ sugar, ground ginger, cinnamon, allspice, and vanilla extract. Beat on low for 30 seconds, then on high for 2 minutes until creamy and well combined. Adjust sweetness with a pinch of salt if desired.
  10. Frost Bars: Spread the spiced cream cheese frosting evenly over the cooled bars. Garnish with sprinkles if desired.
  11. Chill: Refrigerate the frosted bars for 30 minutes to help set the frosting before cutting.
  12. Serve and Store: Lift bars from the pan using parchment overhang, cut into 18-24 squares. Store leftovers tightly covered in the refrigerator up to 5 days. Unfrosted bars store at room temperature up to 3 days or refrigerated up to 1 week.

Notes

  • You can make the dough ahead and chill it in the refrigerator for up to 3 days or freeze it for up to 3 months; bring to room temperature before baking.
  • Baked and cooled bars, frosted or plain, freeze well for up to 3 months; thaw overnight in the refrigerator before serving.
  • Use brick cream cheese for frosting, not the spreadable tub variety, for best texture.
  • Avoid letting melted butter cool too long before mixing with sugars to prevent crumbly dough.
  • Use unsulphured or dark molasses (Grandma’s brand recommended); blackstrap molasses is too bitter.
  • You can halve the recipe for an 8-inch or 9-inch pan; begin checking bake time at 22 minutes.

Nutrition

  • Serving Size: 1 bar
  • Calories: 260 kcal
  • Sugar: 18 g
  • Sodium: 140 mg
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 34 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 40 mg

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