This Gingerbread Cookie Bars recipe makes the perfect Christmas treat! Soft and chewy spicy gingerbread bars with fluffy cream cheese frosting and sprinkles. They’re a great addition to any Christmas cookie tray, and they’re SO easy to make!
Estimated reading time: 11 minutes
If you love gingerbread but you don’t love all the work that usually comes with making it from scratch, these Gingerbread Cookie Bars are about to become your new holiday baking staple recipe! They’ve got that classic molasses-cookie flavour, plenty of cozy spices, and a soft, chewy cookie bar texture that stays tender for days. And topped with the fluffiest cream cheese frosting? They’re an indulgent Christmas treat that’s easy enough to make on a random December weeknight, but pretty and festive enough for cookie exchanges, holiday trays, and classroom treats.
If you love Christmas baking but you’re short on time or inspiration, these Gingerbread Cookie Bars are your new favourite recipe!
Gingerbread cookie bars are the easy, no-fuss way to get gingerbread cookie flavour without rolling, cutting, chilling, or baking multiple trays of cookies. Instead of shaping individual cookies, you press the dough into a baking pan and bake it as one large “cookie,” then slice it into bars.
What makes them so satisfying and impressive is the texture. Because they’re thicker than most cookies and baked as one full slab, they turn out soft and chewy with a slightly crisp edge. When you add cream cheese frosting on top, you get that perfect contrast of warm spices and tangy sweetness, plus a festive look that’s perfect for any holiday cookie tray!
There are so many reasons why we love these Gingerbread Cookie Bars! Here are just a few:
- They’re holiday baking without the stress and chaos: No rolling pins, no cookie cutters, no trays cycling through the oven. Just mix, press, bake, frost, slice.
- They’re SO soft and chewy: Bar cookies stay tender and thick, and the molasses and spices give them that classic gingerbread flavour people crave.
- They’re perfect for sharing and gifting: A 9×13 pan makes a generous batch, which is ideal for holiday parties, cookie exchanges, bake sales, and gifting.
- They’re festive and pretty: Cream cheese frosting plus sprinkles instantly makes them look celebration-ready, even if you’re short on time.
- They’re easy to make ahead: These bars hold up well, which means you can bake them the day before you need them and they’ll still taste fresh and delicious.
Want to make the BEST Gingerbread Cookie Bars ever? Be sure to follow all our PRO tips and tricks!
Leave a small overhang on two sides so you can lift the bars out easily for frosting and slicing. It also makes cleanup much easier.
Take an extra minute to spread the dough into an even layer, especially in the corners. An even thickness is the key to bars that bake evenly without dry edges and a gooey middle.
Cookie bars continue to set as they cool. Bake until the edges look set and slightly darker, and the centre is no longer shiny. Over-baking is the fastest way to dry, crumbly cookie bars.
If the base is warm at all, the frosting will soften or melt and slide off the bars, and you’ll lose that thick, fluffy layer that makes these so good.
This is the secret to thick, creamy frosting that isn’t runny. When you mix butter and icing sugar first, the butter coats the sugar so it can’t absorb the moisture from the cream cheese. If sugar absorbs that water, the frosting can loosen and turn runny. Adding the cream cheese at the end helps the frosting stay stable, creamy, and perfectly spreadable.
Cold cream cheese helps the frosting stay thick. Soft, warm cream cheese can make the frosting too loose.
Sprinkles stick best when the frosting is freshly spread. If you wait too long and the surface starts to set, the sprinkles won’t adhere as well.
For extra neat squares, chill the frosted bars for 20 to 30 minutes, then slice with a sharp knife wiped clean between cuts.
Having trouble with your gingerbread bars? Here’s a list of common issues you might encounter and how to troubleshoot!
They were likely over-baked, or the dough was pressed too thin in some areas. Next time, decrease the baking time and press the dough into an even layer. Pull them out of the oven when the centre looks set but still quite soft.
If the centre is still very soft after cooling, they likely needed a few more minutes in the oven. An uneven layer can also cause this, so be sure to press the dough evenly into the pan.
This usually means the dough layer was thinner around the edges. Press more dough into the corners and try baking on the middle rack. You could also increase the oven temperature, or use an oven thermometer to be sure your oven gets to the correct temperature.
This is often caused by adding cream cheese too early or using cream cheese that’s too soft. Mix the butter and icing sugar first, then add cold cream cheese at the end. Also avoid over-mixing once the cream cheese is added, since that can loosen the texture. To fix runny frosting, add the whole bowl to the freezer for 20-30 minute increments and mix it again until you get the right texture.
Let it sit at room temperature for 5 to 10 minutes, then try again. If needed, add a tiny splash of milk, one teaspoon at a time, until it spreads easily.
You won’t need any specialized equipment to make these delicious bars! Here’s the basic kitchen equipment you’ll need (paid links):
- Stand Mixer or Hand Mixer
- mixing bowls
- measuring cups and spoons
- Silicone Spatula
- 9-inch by 13-inch (or equivalent) baking dish
- Offset Spatula
Making your grocery list? Here’s everything you’ll need to make these festive Gingerbread Bars (paid links):
For the Cookie Bars:
- 3/4 cup unsalted butter at room temperature
- 1 cup white sugar
- 1 egg
- 1/4 cup molasses
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon grated fresh ginger or powdered ginger
- 1/2 teaspoon ground cloves
For the Frosting:
- 1/3 cup unsalted butter a little cooler than room temperature
- 1 cup powdered sugar
- 1/3 cup cream cheese cold from the fridge
- 1/2 teaspoon vanilla extract
- sprinkles optional
Time needed: 1 hour and 35 minutes
Here’s how to make the easiest Christmas Gingerbread Bars!
- Get prepared!
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare a 9×13 rectangular baking pan by greasing it with butter or baking spray, and lining the bottom with parchment paper.
- Cream the butter and sugar.
Add the butter to the bowl of your stand mixer fitted with the paddle attachment (or in a mixing bowl, if you’re using a hand mixer). Cream the butter on medium high speed until it is soft and creamy and the colour begins to turn pale (use a hand mixer if you wish). Add the sugar and beat on medium high speed for 2 minutes, scraping down the sides of the bowl a few times.
- Add the egg and molasses.
Beat in the egg on medium high speed, scraping down the bowl after each addition. Beat in the molasses and scrape down the bowl to ensure everything is evenly combined.
- Add the dry ingredients and mix.
In a separate bowl, combine the flour, baking soda, grated ginger, cinnamon, cloves, and salt. Whisk these ingredients together until they’re combined and dump the mixture into the bowl of the stand mixer with the butter mixture. Combine the butter mixture and the dry ingredients on low speed just until no streaks of flour remain. You’ll have to scrape down the sides of the bowl a few times to make sure everything is incorporated.
- Bake.
Press the cookie mixture into the bottom of the baking pan and smooth out the top as much as possible. Bake for 15-17 minutes at 350 degrees Fahrenheit (175 degrees Celsius) or until the cookie bars lose their shine on top. They will still be soft, especially in the middle, when you remove the pan from the oven.
- Let the bars cool.
Let the cookie bars cool completely to room temperature before frosting them.
- Make the frosting.
Mix together the butter and powdered sugar on high speed until creamy and smooth. Add the cold cream cheese and vanilla, and mix well until combined, scraping down the sides of the bowl to make sure everything is incorporated evenly.
- Frost the bars and decorate.
Spread the cream cheese frosting on the cookie bars when they’ve cooled completely and top with festive sprinkles (optional).
- Refrigerate and serve.
Refrigerate the cookie bars, if desired, until you’re ready to serve. This will cool the frosting and make them easier to slice cleanly. Slice into bars and serve.
Yes. You can bake the bars a day ahead, cool completely, and frost them the next day. You can also frost them in advance and store them covered in the fridge.
Because of the cream cheese frosting, store them covered in the fridge. Let them sit at room temperature for 10 to 15 minutes before serving for the best texture.
They’ll keep well for about 3 to 4 days in the fridge when covered.
Yes. For best results, freeze the unfrosted bars, well wrapped, for up to 2 to 3 months. Thaw at room temperature, then frost and add sprinkles before serving. You can freeze frosted bars too, but the sprinkles may bleed slightly and the frosting texture can change a bit after thawing.
Absolutely. They’re still festive and delicious without them, and you can also top with a light dusting of cinnamon or a few white chocolate shavings if you want a simple finish.
Yes. Slice them into small squares or rectangles for a holiday dessert platter. Smaller pieces are perfect for cookie exchanges since they’re rich and satisfying.
We hope you love these Gingerbread Cookie Bars as much as we do! Let us know in the comments below, what’s your favourite Christmas cookie recipe? We’d love to know!
More Holiday Baking Recipes
- Gingerbread Cookies
- Best Ever Ginger Molasses Cookies
- Popcorn Balls
- Peanut Butter Balls
- Gingerbread Cheesecake Bites
- Oreo Cheesecake Bites
- Peppermint White Chocolate Shortbread Cookies
- Twix Cookies
- Chocolate Caramel Shortbread Bars (Homemade Twix Bars)
- Whipped Shortbread Holiday Cookies (Christmas)
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Gingerbread Cookie Bars
Recipe: Equipment
Recipe: Ingredients
For the Cookie Bars
- 3/4 cup unsalted butter at room temperature
- 1 cup white sugar
- 1 egg
- 1/4 cup molasses
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon grated fresh ginger or powdered ginger
- 1/2 teaspoon ground cloves
For the Frosting
- 1/3 cup unsalted butter a little cooler than room temperature
- 1 cup powdered sugar
- 1/3 cup cream cheese cold from the fridge
- 1/2 teaspoon vanilla extract
- sprinkles optional
Recipe: Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9×13 rectangular baking pan by greasing it with butter or baking spray, and lining the bottom with parchment paper.
- Add the butter to the bowl of your stand mixer fitted with the paddle attachment (or in a mixing bowl, if you're using a hand mixer). Cream the butter on medium high speed until it is soft and creamy and the colour begins to turn pale (use a hand mixer if you wish).
- Add the sugar and beat on medium high speed for 2 minutes, scraping down the sides of the bowl a few times.
- Beat in the egg on medium high speed, scraping down the bowl after each addition.
- Beat in the molasses and scrape down the bowl to ensure everything is evenly combined.
- In a separate bowl, combine the flour, baking soda, grated ginger, cinnamon, cloves, and salt. Whisk these ingredients together until they're combined and dump the mixture into the bowl of the stand mixer with the butter mixture.
- Combine the butter mixture and the dry ingredients on low speed just until no streaks of flour remain. You'll have to scrape down the sides of the bowl a few times to make sure everything is incorporated.
- Press the cookie mixture into the bottom of the baking pan and smooth out the top as much as possible.
- Bake for 15-17 minutes at 350°F (175°C) or until the cookie bars lose their shine on top. They will still be soft, especially in the middle, when you remove the pan from the oven.
- Let the cookie bars cool completely to room temperature before frosting them.
For the frosting:
- Mix together the butter and powdered sugar on high speed until creamy and smooth.
- Add the cold cream cheese and vanilla, and mix well until combined, scraping down the sides of the bowl to make sure everything is incorporated evenly.
- Spread the cream cheese frosting on the cookie bars when they've cooled completely and top with festive sprinkles (optional).
- Refrigerate the cookie bars, if desired, until you're ready to serve. This will cool the frosting and make them easier to slice cleanly.
- Slice into bars and serve.
Recipe: Notes
Storage Instructions
Store these cookie bars in an airtight container in the fridge for up to 3 days.Freezer Instructions
Store these cookie bars in the freezer in an airtight container for up to 3 months. Be sure to add layers of parchment paper between the cookie bars to prevent sticking.Make Ahead Instructions
Simply make the recipe as directed and store the unbaked dough in the fridge for up to 2 days until ready to use. Let the dough come to room temperature, press it into the pan, and bake and frost as directed.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.