Gingerbread Cookie Bars with Cream Cheese Frosting Recipe

If you love cozy, warmly spiced treats with a luscious finish, then this Gingerbread Cookie Bars with Cream Cheese Frosting Recipe is going to be your new favorite. I absolutely love how these bars come together with that tender, chewy gingerbread base topped off by a rich, tangy cream cheese frosting—it’s like all the best parts of a gingerbread cookie, but way easier to cut and share. Trust me, once you try this, it’ll be on your go-to dessert list, especially around the holidays or any time you want that comforting spicy-sweet vibe.

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Ingredients You’ll Need

I’ve found that using fresh, quality spices and the right molasses really makes a difference here. It’s the combination of warm spices with molasses that gives these cookie bars that classic gingerbread flavor, so choose ingredients you love. I’ll share a few tips on what to look for as we go.

• All-purpose flour: The base of the bars, gives structure without weighing it down too much.
• Baking powder and baking soda: Both work together to help these bars rise just enough for a soft texture.
• Sea salt: A little salt balances the sweetness and enhances the spices.
• Ground ginger: The star of the show—fresh ground ginger packs the best punch, so check your spice jar’s date.
• Ground cinnamon, cloves, nutmeg: They round out the spice profile, adding depth and warmth.
• Unsalted butter: Using unsalted butter lets you control the salt content—plus, butter at cool room temp blends better.
• Light brown sugar: Adds moistness and a caramel-like sweetness that’s key for rich bars.
• Unsulphured molasses: I swear by brands like Grandma’s or Brer Rabbit—just avoid blackstrap for this one; it’s too bitter.
• Large egg: Helps bind everything and lends a bit of richness.
• Cream cheese: For that luscious frosting; make sure it’s soft but not melted for the best texture.
• Vanilla paste or extract: Small secret weapon in the frosting for extra flavor.
• Powdered sugar: Gives the frosting its smooth, fluffy finish once sifted.

Variations

I love how flexible this Gingerbread Cookie Bars with Cream Cheese Frosting Recipe is—there’s room to make it your own depending on what you have or dietary preferences. Here are a few I’ve tried and enjoyed.

• Gluten-free: I swapped in a gluten-free flour blend once, and while the texture changed a bit, it still tasted amazing and my family couldn’t tell the difference!
• Spice it up: Sometimes I add a pinch more ginger and cinnamon when I’m craving extra warmth—don’t be shy adjusting spices to taste.
• Maple twist: Replacing half the molasses with pure maple syrup gave a subtle different sweetness that my kids loved.
• Vegan version: Using dairy-free cream cheese and butter substitutes works well; just be sure to use a flax egg or other binder instead of the regular egg.

How to Make Gingerbread Cookie Bars with Cream Cheese Frosting Recipe

Step 1: Whisk Together the Spices and Dry Ingredients

Start by combining all your spices—ginger, cinnamon, cloves, nutmeg—with the flour, baking powder, baking soda, and salt in a medium bowl. Whisk these well so your spices are evenly distributed throughout the cookie bars, giving consistent flavor in every bite. I always make sure my spices smell strong at this point; if they don’t, it might be time to grab fresh ones.

Step 2: Cream Butter and Sugar, Then Add Molasses and Egg

In a larger bowl, beat your cool room-temperature butter with the brown sugar until it’s smooth and fluffy—usually about 1 to 2 minutes with an electric mixer. This step is where your bar’s texture starts forming, so don’t rush it. Next, add in the egg and molasses, then beat again until everything’s combined and glossy. If your molasses is too thick, warming it slightly can help it blend better here.

Step 3: Incorporate the Dry Ingredients Slowly

On low speed, gradually add your flour-spice mixture to the wet ingredients. Mixing on low prevents overworking the dough and helps keep the bars tender. You’ll notice the dough is thick—this is perfect. Once combined, press the dough evenly into your greased 9 x 13-inch pan. I like to use the back of a spatula or lightly floured hands to avoid sticking.

Step 4: Bake Until Soft and Moist

Pop the pan in the oven preheated to 350°F and bake for 15 to 20 minutes. The edges will be set and the center should be cooked through but still soft and moist—you don’t want it dry or crumbly. I usually start checking at 15 minutes: a toothpick inserted should come out with just a few moist crumbs. Let the bars cool completely before frosting—they’ll firm up as they cool, which makes handling easier.

Step 5: Make the Cream Cheese Frosting

While your bars cool, it’s time for the frosting magic. Beat room-temperature cream cheese, butter, and vanilla on medium-high speed until super smooth and creamy—this usually takes about 2 minutes. Then slowly add sifted powdered sugar on low speed until fully incorporated and fluffy. You’ll love the texture—it’s light, tangy, and just sweet enough. If it feels too soft, chilling it briefly can help it set up for spreading.

Step 6: Frost and Slice

Spread the frosting evenly over your cooled cookie bars. If you’re like me, you might sneak a little taste (or three) of the frosting alone before that—no judgment here! After frosting, cut into neat squares and serve. These bars are perfect for sharing—my family goes crazy for them, especially when I serve them slightly chilled.

How to Serve Gingerbread Cookie Bars with Cream Cheese Frosting Recipe

Garnishes

I like to keep the garnishes simple—sometimes just a sprinkle of finely grated orange zest on top of the frosting adds an extra layer of brightness that’s so pleasant against the spices. Crushed candied ginger or chopped toasted pecans also add great texture if you want to get a little fancy at the last minute.

Side Dishes

These bars are sweet and filling on their own, but pairing them with a cup of hot tea or coffee is my favorite way to enjoy them. For brunch or holiday parties, I love serving alongside fresh fruit or vanilla yogurt to balance the richness.

Creative Ways to Present

For holiday parties, I sometimes cut these bars into mini squares and serve them on a pretty platter dusted with cinnamon sugar or cocoa powder for a festive look. You could also use cookie cutters on the bars before frosting for fun gingerbread shapes. Gift them wrapped in parchment with a sprig of rosemary and twine—it’s a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I store leftover gingerbread bars tightly covered in the fridge—because of the cream cheese frosting, refrigeration is a must. They stay moist and soft for about 3 days, which is perfect because they rarely last longer! If you want, you can layer parchment between bars if stacking to prevent sticking.

Freezing

If I’m making a big batch, I’ll freeze unfrosted bars wrapped tightly in plastic wrap and foil. They freeze well up to 2 months. When ready to eat, thaw in the fridge overnight before frosting. The frosting itself doesn’t freeze well, so it’s best added fresh.

Reheating

I typically serve these chilled or at room temperature, but if you prefer a warmer bite, I gently warm a single bar in the microwave for 10 seconds—more than that and the frosting can melt, so watch it closely. The aroma that fills your kitchen is the best part!

FAQs

Final Thoughts

This Gingerbread Cookie Bars with Cream Cheese Frosting Recipe has become one of those recipes I turn to when I want something both comforting and a little special without too much fuss. I’ve had so many friends tell me they love it because it captures all that gingerbread goodness in an easy-to-share format. Whether you’re baking for the holidays, a party, or just because, I genuinely think you’ll enjoy making (and eating) these bars as much as I do. Give it a go—I’m rooting for your kitchen success!

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