Gingerbread Cookie Bars with Cream Cheese Frosting Recipe

If you’re searching for the perfect cozy dessert that combines warm spices and a creamy finish, I’ve got just the one for you. This Gingerbread Cookie Bars with Cream Cheese Frosting Recipe is my absolute go-to during the holidays and chilly months! It’s like all the nostalgic gingerbread flavors you love but in a soft, chewy bar form that’s topped with a luscious, spiced cream cheese frosting. I promise once you try it, you’ll want to make it on repeat—and I’m here to walk you through every step so it comes out perfect every time.

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Ingredients You’ll Need

The magic of this Gingerbread Cookie Bars with Cream Cheese Frosting Recipe really starts with the spices and molasses working together in the dough. I always suggest using good quality, fresh spices and real unsulphured molasses for the best flavor. You don’t need fancy ingredients— just the classics done right.

• All-purpose flour: Make sure it’s fresh for a tender crumb without heaviness.
• Baking soda: This gives those bars a subtle lift and soft texture.
• Ground ginger: The star spice—freshly ground if you can, but store-bought works great too.
• Ground cinnamon: Adds warmth and sweetness that pairs beautifully with ginger.
• Ground allspice, cloves, nutmeg: These spices round out the gingerbread flavor with subtle depth.
• Ground black pepper: A tiny pinch amps up the spice complexity without heat.
• Salt: Balances and enhances all the sweet and spicy flavors.
• Unsalted butter: Melted fresh so it mixes smoothly—don’t let it cool too much or your dough may get crumbly.
• Brown sugar: Dark brown sugar is my favorite here for its molasses richness.
• Granulated sugar: Adds sweetness with a bit of crispness in baking.
• Unsulphured molasses: This key ingredient gives that signature gingerbread depth—avoid blackstrap as it’s too bitter.
• Large egg: Room temperature is important for smooth mixing and texture.
• Pure vanilla extract: For a subtle sweetness and complexity boost.
• Cream cheese (full-fat, brick): Make sure it’s softened to room temp for smooth, creamy frosting.
• Unsalted butter (for frosting): Also softened for easy blending.
• Confectioners’ sugar: For that silky smooth frosting texture.
• Spices in frosting: Ground ginger, cinnamon, and allspice add a wonderful hint of those gingerbread flavors in the cream cheese layer.
• Optional sprinkles: I love adding holiday-themed sprinkles for a festive touch, especially if giving as a gift.

Variations

I love how versatile this Gingerbread Cookie Bars with Cream Cheese Frosting Recipe is! Over the years, I’ve played around a bit to suit different tastes and occasions—don’t hesitate to make it your own.

• Nutty Twist: Add chopped walnuts or pecans to the dough for a delightful crunch—my family goes crazy for this.
• Spice It Up: If you enjoy a little heat, sprinkle in a pinch more black pepper or even a dash of cayenne for a spicy surprise.
• Dairy-Free Option: Try a vegan butter substitute and use a dairy-free cream cheese for frosting—though the texture changes slightly, it’s still delicious!
• Chocolate Drizzle: Melt some bittersweet chocolate and drizzle over the frosting for an indulgent finish when you’re feeling fancy.

How to Make Gingerbread Cookie Bars with Cream Cheese Frosting Recipe

Step 1: Prep Your Pan and Oven

First things first, preheat your oven to 350°F (177°C) and set the rack in the center. Line a 9×13-inch pan with parchment paper—you’ll want the parchment to hang over the edges so you can easily lift the bars out when they’re done. This little trick makes slicing and transferring so much easier!

Step 2: Mix the Dry Spices and Flour

In a large bowl, whisk together your flour, baking soda, ground ginger, cinnamon, allspice, cloves, nutmeg, a tiny pinch of black pepper, and salt. I love taking a moment here to inhale those fragrant spices. It really sets the mood for what’s coming!

Step 3: Combine Wet Ingredients

In a medium bowl, whisk melted butter (don’t let it cool too much), brown sugar, granulated sugar, and molasses until smooth and lump-free. Then whisk in the egg and vanilla extract. This mixture will be shiny and thick—exactly what you want to help bind everything beautifully.

Step 4: Bring It All Together

Pour your wet mix into the dry ingredients and fold using a large spoon or silicone spatula until no flour streaks remain. The dough will be thick but don’t worry—it’s supposed to be. Spread it evenly in your lined pan. It’ll look like a thin layer, but that’s perfect for the right chewy texture once baked.

Step 5: Bake Until Just Set

Bake for 23 to 26 minutes. You want the top to look set but still a bit soft—think mostly clean toothpick with a few moist crumbs. I’ve learned that underbaking slightly gives you that tender, chewy bar everyone raves about, so resist the urge to overbake! Let the bars cool right in the pan on a wire rack for at least an hour. This part is key: they’ll firm up and be easier to frost and slice.

Step 6: Whip Up the Cream Cheese Frosting

Using a mixer, beat cream cheese and butter until silky smooth—about two minutes on medium-high speed is perfect here. Then add confectioners’ sugar, ginger, cinnamon, allspice, and vanilla. Start mixing slow so that the sugar doesn’t fly everywhere, then crank it up to high for two minutes until fluffy and creamy. If it’s too sweet, add a tiny pinch of salt to balance it out. Spread this heavenly frosting over the completely cooled bars.

Step 7: Chill and Slice

Pop the frosted bars in the fridge for about 30 minutes so the frosting sets up nicely. Then lift the bars out using that parchment overhang and slice into squares. I like to keep them in an airtight container in the fridge—they stay moist and delicious up to five days.

How to Serve Gingerbread Cookie Bars with Cream Cheese Frosting Recipe

Garnishes

I personally love topping mine with festive sprinkles during the holidays—it adds a fun pop of color and texture that family and guests adore. If you want to keep it simple, a light dusting of cinnamon or chopped toasted nuts works beautifully too.

Side Dishes

Serve these bars alongside a warm cup of mulled cider or spiced chai tea. They’re also wonderful with a scoop of vanilla ice cream or whipped cream if you want to dress them up for dessert.

Creative Ways to Present

For special occasions, I’ve arranged the bars on a wooden platter surrounded by gingerbread cookies and fresh cranberries for a festive spread. Wrapping individual bars in parchment with a ribbon also makes a thoughtful homemade gift. You can’t go wrong!

Make Ahead and Storage

Storing Leftovers

I always store leftover bars tightly covered in the fridge to keep that frosting fresh and the bars moist—usually in an airtight container or wrapped well with plastic wrap. They last up to five days this way with minimal flavor or texture loss.

Freezing

If you want to freeze, I recommend wrapping the cooled bars tightly in plastic wrap and then foil or freezing in a sealed container. They freeze beautifully for up to 3 months. When you’re ready, thaw overnight in the fridge and bring to room temp before serving for best texture.

Reheating

I don’t usually reheat frosted bars to avoid melting the frosting, but if you’re enjoying unfrosted gingerbread bars, a quick 10–15 second zap in the microwave enhances their softness. For frosted bars, just bring to room temperature and they’ll taste like freshly made.

FAQs

Final Thoughts

This Gingerbread Cookie Bars with Cream Cheese Frosting Recipe is one that truly feels like a warm hug in dessert form. I remember the first time I made these bars; they instantly became a staple at every holiday gathering. They’re incredibly forgiving, super flavorful, and you get that perfect balance of spice, sweetness, and creamy frosting in each bite. I really hope you’ll give this recipe a try—you’ll find it’s easier to make than classic cut-out gingerbread cookies but just as festive and satisfying. Trust me, once your family or friends taste them, they’ll be begging for more!

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