Gingerbread Cookie Bars

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:

1. 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.
2. 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.
3. 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.
4. They’re festive and pretty: Cream cheese frosting plus sprinkles instantly makes them look celebration-ready, even if you’re short on time.
5. 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

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!

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