Hate making cutout gingerbread cookies? These Gingerbread Cookie Bars are soft and chewy and topped with a thick, delicious cream cheese frosting. Whip up a batch this holiday season!
Why This Recipe is Best
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 quite how I imagined.
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!
- Soft, chewy cookie base
- Tons of warm spices for a deep, rich flavor
- Thick, fluffy cream cheese frosting to finish them off
For another holiday favorite, try our moist gingerbread cupcake recipe topped with eggnog frosting! Or give this flavorful shoofly pie a try this holiday season.
Ingredient Notes
- Butter – I always choose unsalted butter so I can control the amount of sodium in my baked goods. Use our guide on best tips and tricks on how to soften butter.
- Brown Sugar – I use light brown sugar but dark brown sugar would be fine here, too.
- Molasses – I usually choose a dark molasses. Blackstrap molasses is too intense for baking in my opinion. Grandma’s brand is what I find at most grocery stores.
- Cream Cheese – Use regular full fat cream cheese for best results. Also, the kind in a block (versus a tub) works best.
- Vanilla – PURE vanilla extract (not imitation) is a must for the best flavor. Try making your own vanilla extract for a richer vanilla flavor.
Easy Instructions
Make cookie dough. In a large mixing bowl, beat softened butter with brown sugar until fluffy. Add in the egg and molasses and mix until combined. Stir in the flour, baking soda, cinnamon, ginger, cloves and salt. Mix until well blended.
Bake and cool. Press cookie dough into the bottom of the prepared baking dish. Bake for 15 to 18 minutes, until set. Remove from oven and cool completely on wire rack.
Make frosting. Beat the butter and cream cheese in a large bowl with a whisk attachment until smooth and creamy, about 4 minutes. Add in powdered sugar and vanilla extract and beat 3-4 more minutes, until fluffy.
Frost and serve. Spread cream cheese frosting over cooled gingerbread cookie bars. Add sprinkles if desired. Slice and serve!
Tips and Tricks
- Be sure to let the butter and cream cheese soften at room temperature before starting the recipe. It makes a big difference in how well they blend up.
- Learn how to measure flour correctly for the best results in your baking.
- Use parchment paper on your baking dish so the cookie bars release easily. Makes clean up a breeze, too!
- Flour your fingers lightly, if needed, to keep dough from sticking when you are pressing the cookie dough into the baking dish.
- It’s hard to wait but be sure to let the gingerbread cookie bars cool completely before you add the cream cheese frosting.
Recipe FAQs
These gingerbread cookie bars can be stored in an airtight container at room temperature for up to one week.
Yes, you can freeze these cookie bars either before and/or after adding frosting. Wrap the cut bars in plastic wrap and then in foil. Place in a ziploc freezer bag, label and date it, and freeze for up to 1 month. Thaw on the counter overnight then enjoy!
The molasses in these gingerbread cookie bars adds a sweet flavor and keeps the bars soft and moist.
Christmas Cookie recipes
If you’re looking to create the most spectacular cookie platters this year, here are some of my favorite Christmas 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!
More Cookie and Easy Dessert Recipes:
- Rice Krispie Treats Recipe
- Easy Apple Crumble
- Twix Cookies
- Mini Caramel Apple Cheesecakes
- Christmas Crack
- Cranberry Bliss Bars
- Lebkuchen Cookies
Gingerbread Cookie Bars
Ingredients
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 teaspoon vanilla extract
- sprinkles if desired
Instructions
- Pre-heat oven to 350°F. Line 13 x 9 baking dish with parchment paper and set aside.
- 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.
- Add the flour, baking soda, cinnamon, ginger, cloves and salt and mix until combined.
- Press cookie dough into baking dish and bake for 15-18 minutes. Remove from oven and cool completely before frosting.
- 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.
- Spread frosting over cooled bars. Add sprinkles and enjoy.
- Store in airtight container for up to one week.
Notes
- Store cookies in airtight container 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.
- See blog post for more recipe tips and tricks.
Nutrition
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!
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!
These are delicious and the cream cheese frosting is the best I think I’ve ever had. I will be using the frosting for anything that calls for a cream cheese frosting! Thank you for sharing!
These are delicious and the cream cheese frosting is the best I think I’ve ever had. I will be using the frosting for anything that calls for a cream cheese frosting! Thank you for sharing!
Enjoyed these! I think I may use half as much frosting next time to really get the flavor of the cake.
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!
Added to my Christmas Breakfast List!
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!!
These yummy bars are so festive! Gingerbread is one of my favorite holiday flavors!
These are so cute and festive for the holidays, doesn’t hurt that they’re also SO delicious!
These look absolutely decadent! Thanks for the recipe. Can’t wait to try it!