Gingerbread Cookie Bars

Hate making cutout gingerbread cookies? These Gingerbread Cookie Bars are soft and chewy and topped with a delicious cream cheese frosting. Whip up a batch this holiday season!

Hate making cutout gingerbread cookies? These Gingerbread Cookie Bars are soft and chewy and topped with a delicious cream cheese frosting.

Tis the season for all the holiday cookies! Do you have a favorite?

Growing up we baked the same kinds year after year. One kind I don’t ever recall baking was Gingerbread Cookies.

As I got older, with my own kitchen, and holiday baking agenda, I attempted to bake Gingerbread Cookies, only to be sorely disappointed. They didn’t turn out. Not quite how I imagined anyway.

In my head, I thought they would taste like a gingersnap cookie, but for the amount of work, I think I just wasn’t interested.

And it’s not like I mind baking cut out cookies. These Cream cheese sugar cookies top our list every year, as a family favorite!

So a few years ago I baked a batch of these Gingerdoodles. OMG you guys, they have quickly become one of the most requested cookies over the holidays. Soft and chewy molasses cookies, like a gingerbread should be, in my mind!

Know what makes them even better? When you turn them into Gingerbread Cookie Bars and cover them with Cream Cheese Frosting!

How to make Gingerbread Bars

Gingerbread Cookie Bars with Cream Cheese Frosting

Line a 13 x 9 inch baking pan with aluminum foil or parchment paper. Set aside.

Preheat oven to 350 degrees F.

In a large mixing bowl, beat softened butter with brown sugar until fluffy. Add in the egg and molasses and mix until combined.

Add the dry ingredients. Stir in the flour, baking soda, cinnamon, ginger, cloves, and salt. Mix until well blended.

Press cookie dough into the bottom of the prepared baking dish. Flour your fingers lightly if needed, to keep dough from sticking.

Bake for 15 to 18 minutes, until set. Remove from oven and cool completely on wire rack.

How to make Cream Cheese Frosting

In a large bowl, with a whisk attachment, beat butter and cream cheese until smooth and creamy for about 4 minutes. Add in powdered sugar and vanilla extract.

Beat an additional 3-4 minutes until fluffy.

Spread cream cheese frosting over cooled gingerbread cookie bars. Add sprinkles if desired.

These Gingerbread Cookie Bars are soft and chewy and topped with a delicious cream cheese frosting. Whip up a batch this holiday season!

Store gingerbread bars in an airtight container at room temperature for up to one week.

If desired, you can freeze these cookie bars (before and/or after adding frosting). Wrap cut bars in plastic wrap, then foil. Slide into a ziploc freezer bag and store for up to one month.

To thaw, remove frozen bag from freezer and place on counter overnight. ENJOY.

If you’re looking to create the most spectacular cookie platters this year, here are some of my favorite family cookie recipes.

Need a gingerbread cookie recipe? I personally love these Gingerdoodle cookies. They are a cross between a gingerbread cookie and snickerdoodle.

Anyone remember Jingles cookies from childhood? I can no longer find them in stores, so I create my own recipe, using shortbread and anise extract!

Get festive with these Cranberry White Chocolate Shortbread Cookie Sticks. Melt in your mouth delicious! You may need to double the recipe, these go fast!

If you’re looking for The Best M&M’s Cookies, you’ve arrived! The secret to soft, chewy cookies is pudding mix!

Whether you call these by Swedish Heirloom Cookies or by many of their other names (Snowballs, Mexican Wedding Cookies, Russian Tea Cakes), you just need to try them. The buttery almond flavor melts in your mouth!

Delicious, melt in your mouth, Pecan Egg Nog Cookies. These little cups will be all the rage at your next cookie exchange. Or keep them for yourself!

Soft and chewy Gingerbread Cookie Bars topped with Cream Cheese frosting #christmas #gingerbread

Yield: 24 bars

Gingerbread Cookie Bars with Cream Cheese Frosting

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Hate making cutout gingerbread cookies? These Gingerbread Cookie Bars are soft and chewy and topped with a delicious cream cheese frosting. Whip up a batch this holiday season!


For the cookie bars

  • ¾ cup unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 1 large egg
  • ¼ cup molasses
  • 2 ¼ cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt

For the frosting

  • ½ cup unsalted butter, softened
  • 8 oz cream cheese, softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • sprinkles, if desired


  1. Pre-heat oven to 350°F. Line 13 x 9 baking dish with parchment paper and set aside.
  2. Combine butter and brown sugar in a large mixing bowl. Beat together until fluffy. Add in the egg and beat until smooth. Add in the molasses and beat until well combined.
  3. Add the flour, baking soda, cinnamon, ginger, cloves and salt and mix until combined.
  4. Press cookie dough into baking dish and bake for 15-18 minutes. Remove from oven and cool completely before frosting.
  5. For the frosting, beat butter and cream cheese for 4 minutes, until smooth and creamy. Add in powdered sugar and vanilla and beat an additional 4 minutes until light and fluffy.
  6. Spread frosting over cooled bars. Add sprinkles and enjoy.
  7. Store in airtight container for up to one week.

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Nutrition Information:



Serving Size:

1 bar

Amount Per Serving: Calories: 258Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 43mgSodium: 165mgCarbohydrates: 34gFiber: 0gSugar: 24gProtein: 2g

Did you make this recipe?

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Hate making cutout gingerbread cookies? These Gingerbread Cookie Bars are soft and chewy and topped with a delicious cream cheese frosting. Whip up a batch this holiday season!

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on December 14, 2019

Comments & Reviews

  1. These were the big hit of the season! Everyone is asking when I’ll be making them again. Great taste and texture.

  2. I have never made gingerbread cookies but the bars looked really good. They are now a favorite and sooo delicious! I make them and once frosted,I cut them with a pizza cutter and freeze them. When we need a treat, we just grab them out of the freezer! Love this recipe.

  3. I made these yesterday and they were HUGE hit! The cookie part turned out so flavorful and even remained soft and moist and didn’t fall apart. The frosting was so light and fluffy. It was just perfect. Thank you!

  4. These gingerbread cookie bars look awesome! Such a nice combination of flavor with the gingerbread cookie and the cream cheese frosting. Thanks for sharing!

  5. Very late in responding to this recipe – I loved these. Absolutely addictive – the just are perfect at Christmas but I love them anytime. I added some lemon zest to the frosting – orange zest would be great as well. A really great recipe.

  6. HI There,

    I made these a couple of times over the holidays and they were very popular. However, I could not get the icing to ‘set’. It stayed very moist and I would never have been able to set them on top of each other the way you have in the photos above. Is there a trick to the icing?


    1. Hmmm, not sure. It hardens slightly after sitting out. Or, you could refrigerate and it would be fine too!

  7. I made a batch of these today and as soon as the frosting and sprinkles went on we each had a piece.
    They are for a Christmas party tomorrow, but we couldn’t wait. They are absolutely delicious!
    I cut down a bit on the amount of frosting, but otherwise followed the recipe as written.
    Will definitely make again. Thank you for a yummy, easy recipe!

  8. Yes! Yes! Yes! I bet these are perfect! Making over the weekend! Testing them on coworkers…and maybe me! Lol Then onto another batch got the freezer! Thanks for sharing!

  9. Oh. My. Word. You don’t know how I’ve needed this recipe! I love gingerbread cookies, but can never get the dough right, it’s ALWAYS too dry, no matter what recipe I use. I cannot wait to make these!!

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