Soft Gingerbread Cookie Bars Recipe

Soft Gingerbread Cookie Bars Recipe is the kind of dessert that makes the whole kitchen feel wrapped in warmth. The moment ginger, cinnamon, cloves, nutmeg, molasses, and butter start working together in the oven, the house takes on that unmistakable cozy scent that feels like holidays, cold afternoons, and sweet memories all at once.

These bars are everything people love about gingerbread cookies, but without the rolling pin, cookie cutters, flour-covered counter, or careful shape-cutting. Instead, the dough is pressed into one 9×13-inch pan, baked until soft and chewy, cooled completely, and finished with either buttercream frosting or cream cheese frosting.

The texture is what makes them so lovable. They are soft, chewy, slightly dense, and somewhere between a cookie and a blondie, with enough spice to taste festive and enough sweetness to feel like dessert.

The molasses brings that deep gingerbread flavor. Brown sugar adds softness and warmth, while melted butter gives the bars a chewy texture that makes each square feel rich without being complicated.

These are the bars to make when you want holiday flavor without holiday stress. No dough chilling is required unless the dough feels unmanageable, and no special decorating tools are needed unless you want to make them look extra polished.

The frosting choice is part of the fun. Buttercream keeps the bars classic and sweet, while cream cheese frosting adds tang and richness.

You can also skip the frosting and drizzle caramel over the top if that sounds better. A sprinkle of sea salt over caramel turns the bars into a sweet-salty holiday treat.

Soft Gingerbread Cookie Bars are easy enough for a random Tuesday and festive enough for cookie swaps, parties, neighbor gifts, or dessert trays. They are also freezer-friendly when left unfrosted, which makes them useful for holiday baking ahead of time.

These bars are forgiving, cozy, and deeply satisfying. They taste like gingerbread in its softest, simplest, most sliceable form.

Why You’ll Love These Soft Gingerbread Cookie Bars

These bars give you gingerbread flavor without rolling and cutting dough. Everything bakes in one pan.

They are soft and chewy. The melted butter and molasses help create a tender, dense texture.

They are festive but easy. The spices make them feel holiday-ready, but the method is simple enough for any day.

You can choose the frosting. Buttercream is sweet and classic, while cream cheese frosting is tangy and rich.

They are great for sharing. Cut them into squares for parties, cookie swaps, gatherings, or gifting.

They freeze well unfrosted. Wrap them tightly and freeze for up to 3 months, then thaw and frost when ready.

Recipe Details

This recipe bakes at 350°F (175°C). Use a 9×13-inch baking pan and grease it well.

The bars bake for 20 to 25 minutes. They are done when the edges look set and lightly golden, and the center springs back slightly when touched.

The dough uses ¾ cup melted butter, which equals 1 ½ sticks. Melted butter helps create a chewy texture.

The sugars are ¾ cup brown sugar and ¼ cup sugar. Light or dark brown sugar both work, but dark brown sugar gives a deeper molasses-style flavor.

The dough also uses 1 room-temperature egg and ½ cup molasses. Use unsulphured molasses rather than blackstrap for the best gingerbread flavor.

The dry ingredients are 3 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 tablespoon ginger, 1 tablespoon cinnamon, ½ teaspoon nutmeg, and ½ teaspoon ground cloves.

The dough will be thick and sticky. Damp hands make it much easier to press into the pan.

The buttercream frosting uses ½ cup room-temperature butter, ¼ cup milk, 1 teaspoon vanilla extract, and 3 cups sifted powdered sugar.

The cream cheese frosting uses 6 oz softened cream cheese, ¼ cup melted butter, 2 cups powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla extract.

The bars need to cool completely before frosting. Give them at least 1 hour on a wire rack.

Ingredients

For the Gingerbread Cookie Bars

• ¾ cup melted butter
• ¾ cup brown sugar
• ¼ cup sugar
• 1 egg, room temperature
• ½ cup molasses
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 tablespoon ginger
• 1 tablespoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ground cloves

For the Buttercream Frosting

• ½ cup butter, room temperature
• ¼ cup milk
• 1 teaspoon vanilla extract
• 3 cups powdered sugar, sifted

For the Cream Cheese Frosting

• 6 oz cream cheese, softened
• ¼ cup melted butter
• 2 cups powdered sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract

Optional Swaps, Add-Ins, and Finishes

• 1 cup white chocolate chips
• ¼ cup crystallized ginger
• 1 tablespoon orange zest
• 1 tablespoon lemon zest
• Caramel sauce
• Sea salt
• ½ cup spiced applesauce
• Maple syrup
• Pinch of black pepper
• ½ cup honey
• Extra ginger
• Extra cinnamon
• 1:1 gluten-free flour blend

Ingredient Notes

Melted butter gives these bars their chewy texture. Do not replace it with oil because the texture will change.

Brown sugar makes the bars softer and gives them a warm flavor. Dark brown sugar adds deeper molasses notes.

A little granulated sugar helps balance the dough. It adds sweetness without taking over.

The egg should be room temperature. Cold eggs can make melted butter seize in the bowl.

Molasses is the signature gingerbread ingredient. Use unsulphured molasses for a sweeter, less bitter flavor.

All-purpose flour should be spooned and leveled. Scooping directly from the bag can pack in too much flour and make the bars dry.

Baking soda is the leavener in the dough. Do not swap it for baking powder.

Salt balances the sweetness and spices. It keeps the bars from tasting flat.

Ginger and cinnamon are the boldest spices here. A full tablespoon of each gives the bars their cozy character.

Nutmeg adds warmth in the background. Ground cloves bring that deeper holiday spice flavor.

Powdered sugar should be sifted for buttercream. This helps avoid lumpy frosting.

Full-fat cream cheese gives the cream cheese frosting its rich, tangy texture. Soften it before mixing.

Optional Swaps, Variations, Add-Ins, and Serving Ideas

Classic Soft Gingerbread Cookie Bars

Make the bars with melted butter, brown sugar, sugar, egg, molasses, flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Finish with buttercream or cream cheese frosting.

Cool completely before frosting. Cut into squares after the frosting sets slightly.

Buttercream Frosted Gingerbread Bars

Use the buttercream frosting for a sweet, classic finish. It is made with room-temperature butter, milk, vanilla, and sifted powdered sugar.

This version tastes like a soft holiday cookie with a sweet frosting layer. Spread it in swirls for a homemade look.

Cream Cheese Frosted Gingerbread Bars

Use the cream cheese frosting for tang and richness. Cream cheese, melted butter, powdered sugar, milk, and vanilla make a silky topping.

This frosting pairs beautifully with the spices. Spread it thickly over cooled bars.

White Chocolate Gingerbread Bars

Fold 1 cup white chocolate chips into the dough before baking. The sweetness balances the spices.

The chips also look pretty when the bars are sliced. They add creamy little pockets throughout.

Crystallized Ginger Bars

Chop ¼ cup crystallized ginger and sprinkle it over the frosting. It adds spicy crunch.

This is a great option for people who love extra ginger flavor. Use it as a topping rather than mixing too much into the dough.

Citrus Gingerbread Bars

Add 1 tablespoon orange zest or lemon zest to the dough. The citrus brightens the warm spices.

Orange zest gives a holiday-style flavor. Lemon zest makes the bars feel a little lighter.

Caramel Drizzle Gingerbread Bars

Skip the frosting and drizzle warm caramel sauce over the cooled bars. Add sea salt if desired.

This gives the bars a sweet-salty finish. It is a good option when you want something less creamy than frosting.

Spiced Applesauce Gingerbread Bars

Replace half the melted butter with ½ cup spiced applesauce. The bars will have a slightly cakey texture.

This variation changes the texture but keeps the cozy flavor. Do not replace all the butter.

Maple Glaze Gingerbread Bars

Mix powdered sugar with a splash of maple syrup and milk to make a maple glaze. Use it instead of frosting.

This glaze is cozy and a little less heavy. Drizzle or spread it over cooled bars.

Extra-Spiced Gingerbread Bars

Add a pinch of black pepper to the dough if you like a little extra heat. It gives the spices more edge.

If you do not love cloves, reduce them to ¼ teaspoon. The bars will still taste warm and spiced.

Honey Gingerbread Bars

Use ½ cup honey instead of molasses if needed. The flavor will not be as deep.

Add an extra teaspoon each of ginger and cinnamon if using honey. Molasses is still best for true gingerbread flavor.

Gluten-Free Gingerbread Bars

Swap the all-purpose flour for a 1:1 gluten-free flour blend. The texture may be slightly crumblier.

Keep the rest of the recipe the same. Do not overbake.

Why This Recipe Works

This recipe works because it captures gingerbread flavor in a simple bar format. You get the cozy spices without the work of rolling and cutting cookies.

Melted butter creates chewiness. Brown sugar and molasses add moisture and depth.

The dough is thick and sticky, which helps the bars bake dense and soft. Pressing it into the pan gives an even layer.

Ginger, cinnamon, nutmeg, and cloves create the warm spice profile. The amounts are bold enough to taste like real gingerbread.

Baking just until the edges are set keeps the bars soft. Overbaking can make gingerbread dry and tough.

Cooling completely before frosting protects the topping. Warm bars melt frosting into a runny layer.

Two frosting options make the recipe flexible. Buttercream is sweet, while cream cheese frosting is tangy.

The bars also store and freeze well. Unfrosted bars can be made ahead, frozen, thawed, and decorated later.

Directions

Step 1: Preheat the Oven

Preheat the oven to 350°F (175°C). Let it fully heat before baking.

A steady oven temperature helps the bars bake evenly. This matters because the dough is thick.

Step 2: Prepare the Pan

Grease a 9×13-inch baking pan really well. Use butter or baking spray and make sure the corners are coated.

Good pan prep helps the bars lift cleanly. The corners need attention because thick dough can stick.

Step 3: Mix the Melted Butter and Sugars

In a large bowl, whisk together ¾ cup melted butter, ¾ cup brown sugar, and ¼ cup sugar. Mix until glossy and grainy.

The mixture should look like wet sand. This is the base of the chewy texture.

Step 4: Add the Egg and Molasses

Add 1 room-temperature egg and ½ cup molasses. Beat until smooth.

If the mixture looks slightly separated at first, keep mixing. It will come together.

Step 5: Mix the Dry Ingredients

In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 tablespoon ginger, 1 tablespoon cinnamon, ½ teaspoon nutmeg, and ½ teaspoon ground cloves.

Whisking helps distribute the spices evenly. This prevents strong pockets of one spice.

Step 6: Combine Wet and Dry Ingredients

Add the dry ingredients to the wet ingredients. Stir with a wooden spoon or spatula until just combined.

The dough will be thick and sticky. Do not add more flour just because it feels stubborn.

Step 7: Add Optional Mix-Ins

If using white chocolate chips, citrus zest, black pepper, or another dough variation, fold it in now. Mix gently.

Do not overwork the dough. Stop as soon as the add-ins are distributed.

Step 8: Press the Dough Into the Pan

Scrape the dough into the greased pan. Wet your hands slightly and press the dough evenly into every corner.

Aim for an even layer about ½-inch thick. Damp hands help prevent sticking.

Step 9: Bake the Bars

Bake for 20 to 25 minutes. The edges should look set and lightly golden.

The center should spring back slightly when poked. Do not wait for dark brown edges.

Step 10: Cool Completely

Place the pan on a wire rack and let the bars cool for at least 1 hour. They must be completely cool before frosting.

Warm bars will melt frosting. Waiting gives cleaner slices and better texture.

Step 11: Make the Buttercream Frosting

For buttercream, beat ½ cup room-temperature butter until creamy and pale, about 2 minutes. Scrape the bowl as needed.

Add ¼ cup milk and 1 teaspoon vanilla extract and mix until smooth. Then gradually add 3 cups sifted powdered sugar on low speed.

Step 12: Finish the Buttercream

Once the powdered sugar is incorporated, beat on high for 1 to 2 minutes until fluffy. Adjust with a little more milk if too thick.

Spread over cooled bars with an offset spatula or butter knife. Swirls look charming and homemade.

Step 13: Make the Cream Cheese Frosting

For cream cheese frosting, beat 6 oz softened cream cheese with ¼ cup melted butter until smooth and lump-free. The mixture should look silky.

Add 2 cups powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla extract. Beat on low, then high, until spreadable.

Step 14: Frost the Cooled Bars

Spread your chosen frosting over the cooled bars. Use a thick, even layer.

Do not frost warm bars. The frosting should stay smooth and soft, not melted.

Step 15: Add Optional Toppings

Sprinkle chopped crystallized ginger over the frosting if desired. You can also use caramel drizzle, sea salt, or maple glaze instead of frosting.

Add toppings before the frosting sets too much. This helps them cling.

Step 16: Slice the Bars

Use a sharp knife to cut the bars into squares. For clean slices, wipe the knife with a warm, damp cloth between cuts.

Rustic slices are fine too. These bars are meant to feel cozy and homemade.

Step 17: Serve

Serve at room temperature or slightly chilled if using cream cheese frosting. Pair with coffee, hot cocoa, or cold milk.

The bars are soft, spiced, and rich. Serve small or generous squares depending on the occasion.

Step 18: Store or Freeze

Store frosted bars tightly covered in the refrigerator for up to 5 days. Store unfrosted bars at room temperature in an airtight container for 3 days.

To freeze, wrap unfrosted bars tightly in plastic, then foil, and freeze for up to 3 months. Thaw at room temperature, then frost.

Serving Ideas

Serve these bars at room temperature for the softest bite. The spices taste warm and rounded this way.

Serve them slightly chilled if using cream cheese frosting. The frosting becomes firmer and tangier.

Pair with coffee for an afternoon treat. The molasses and spices work beautifully with a bitter drink.

Serve with hot cocoa for a holiday dessert plate. This makes the bars feel extra cozy.

Cut into small squares for cookie swaps. They are rich and easy to share.

Cut into larger bars for dessert. Add frosting swirls for a pretty finish.

Use caramel drizzle and sea salt for a less traditional finish. This gives the bars a sweet-salty flavor.

Pack unfrosted bars for travel and frost later. This keeps the topping neat.

Storage

Frosted bars should be stored in the refrigerator. Cover them tightly and keep for up to 5 days.

If using cream cheese frosting, refrigeration is especially important. Let the bars sit briefly before serving if you want a softer bite.

Unfrosted bars can be stored at room temperature in an airtight container for 3 days. Keep them covered so they do not dry out.

Cut bars can be layered with parchment if needed. This protects the frosting.

Do not store warm bars covered. Let them cool fully first to avoid trapped steam.

Airtight storage helps maintain softness. Gingerbread can dry out if left uncovered.

For best make-ahead results, store the bars unfrosted and add frosting closer to serving. This gives the freshest finish.

Freezing

Freeze the bars unfrosted for best results. Wrap them tightly in plastic wrap, then foil.

They keep in the freezer for up to 3 months. Thaw at room temperature before frosting.

You can freeze the whole slab or slice first. Sliced bars are easier for grab-and-go treats.

Do not frost before freezing if you want the cleanest texture. Frosting can change after thawing.

Once thawed, add buttercream, cream cheese frosting, caramel drizzle, or maple glaze. Then slice and serve.

Label the package if desired. This helps track the storage time.

Freezing is especially helpful for holiday baking. Make the bars ahead, then decorate when needed.

Make-Ahead

These bars are great for make-ahead baking. Bake the base, cool completely, and store unfrosted.

Unfrosted bars can sit at room temperature in an airtight container for 3 days. They can also freeze for up to 3 months.

Make the frosting closer to serving for the freshest texture. Spread it once the bars are fully cool.

If bringing to a party, cut after frosting for a clean presentation. Wipe the knife between cuts.

You can also cut unfrosted bars first and frost each square individually. This is useful for serving trays.

For the best flavor, let refrigerated frosted bars sit briefly before serving. The spices taste warmer when the bars are not ice-cold.

Keep extras hidden in the back of the fridge if you want a later treat. These bars disappear quickly.

Helpful Notes for Best Results

Do not overbake the bars. Dark brown edges mean they may become dry.

The edges should be set and lightly golden. The center should spring back slightly.

Use unsulphured molasses, not blackstrap. Blackstrap is more bitter and not the flavor you want here.

Lightly grease the measuring cup before measuring molasses. It helps the molasses slide out.

Use damp hands to press the dough into the pan. This prevents sticking and gives an even layer.

Do not add more flour if the dough is sticky. Extra flour can make the bars dry.

If the dough is truly unmanageable, chill it for 15 minutes. Then press it into the pan.

If frosting is too thick, add milk 1 teaspoon at a time. If too thin, add more powdered sugar.

Variations

Classic Soft Gingerbread Cookie Bars

Make the bars with melted butter, brown sugar, sugar, egg, molasses, flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Finish with buttercream or cream cheese frosting.

This gives the full soft, chewy gingerbread bar. Serve at room temperature.

Buttercream Gingerbread Bars

Top the cooled bars with buttercream frosting. It is sweet, fluffy, and classic.

Use sifted powdered sugar for the smoothest texture. Spread in soft swirls.

Cream Cheese Gingerbread Bars

Use cream cheese frosting for a tangy topping. It pairs beautifully with the molasses and spices.

Keep frosted bars refrigerated. Serve chilled or room temperature.

White Chocolate Gingerbread Bars

Fold in 1 cup white chocolate chips before baking. The sweet chips balance the spices.

They also look pretty when sliced. This is a great holiday variation.

Crystallized Ginger Frosted Bars

Sprinkle ¼ cup chopped crystallized ginger over the frosting. It adds spicy crunch.

This variation is bold and festive. Use small pieces.

Citrus Gingerbread Bars

Add 1 tablespoon orange or lemon zest to the dough. Citrus gives the bars a bright kick.

Orange is cozy, while lemon tastes a little sharper. Both work well with ginger.

Caramel Sea Salt Gingerbread Bars

Skip the frosting and drizzle warm caramel sauce over the cooled bars. Sprinkle lightly with sea salt.

This makes the bars sweet, sticky, and a little salty. It is a great no-frosting option.

Spiced Applesauce Gingerbread Bars

Replace half the melted butter with ½ cup spiced applesauce. The texture becomes slightly cakier.

This version still tastes cozy. Do not replace all the butter.

Maple Glaze Gingerbread Bars

Mix powdered sugar with a splash of maple syrup and milk. Use the glaze instead of frosting.

This finish is cozy and a little less sweet than thick frosting. Drizzle or spread over cooled bars.

Extra Warm Spice Bars

Add a pinch of black pepper to the dough. It gives the spices more heat.

If cloves taste too strong to you, reduce them to ¼ teaspoon. The bars will still taste festive.

Honey Gingerbread Bars

Use ½ cup honey instead of molasses if needed. Add an extra teaspoon each of ginger and cinnamon.

The flavor will not be as deep as molasses. Use molasses when possible.

Gluten-Free Gingerbread Bars

Use a 1:1 gluten-free flour blend. The bars may be a little crumblier.

Do not overbake. Let them cool fully before slicing.

Troubleshooting

The Bars Turned Out Dry

They may have been overbaked or too much flour may have been added. Spoon and level the flour next time.

Pull the bars when the edges are set and lightly golden. Do not wait for dark brown edges.

The Dough Is Too Sticky

The dough is supposed to be sticky. Use damp hands to press it into the pan.

If it is truly hard to manage, chill it for 15 minutes. Do not add extra flour.

The Bars Are Too Dense

The dough may have been overmixed, or the flour may have been packed. Stir only until combined.

A slightly dense texture is normal for gingerbread bars. They should be soft and chewy, not dry.

The Frosting Melted

The bars were probably still warm. Let them cool completely for at least 1 hour before frosting.

Warm bars melt frosting quickly. Patience gives a cleaner top.

The Frosting Is Too Thick

Add milk 1 teaspoon at a time. Beat after each addition.

Stop when the frosting is spreadable. Do not add too much liquid at once.

The Frosting Is Too Thin

Add more powdered sugar. Beat until the texture thickens.

If needed, chill briefly. Then beat again before spreading.

The Molasses Stuck in the Measuring Cup

Lightly grease the measuring cup first next time. The molasses will slide out more easily.

Use a spatula to scrape out every bit. Molasses is important for flavor.

The Bars Taste Too Strongly of Cloves

Reduce the cloves to ¼ teaspoon next time. Ground cloves are powerful.

The bars will still taste like gingerbread. Ginger and cinnamon carry most of the flavor.

The Bars Crumble When Cut

They may still be too warm or slightly overbaked. Let them cool fully before slicing.

Use a sharp knife and wipe it with a warm, damp cloth between cuts. This helps make cleaner squares.

The Frosting Looks Lumpy

For buttercream, sift powdered sugar and use softened butter. For cream cheese frosting, make sure the cream cheese is softened.

Beat until smooth before spreading. Scrape the bowl often.

Frequently Asked Questions

Can I freeze these bars?

Yes, freeze them unfrosted. Wrap tightly in plastic, then foil, and freeze for up to 3 months.

Thaw at room temperature, then frost. You can slice before freezing for grab-and-go treats.

Can I use honey instead of molasses?

Yes, but the flavor will not be as deep. Use ½ cup honey and add an extra teaspoon each of ginger and cinnamon.

Molasses is what makes these taste like gingerbread, so use it if possible. Choose unsulphured molasses.

Why is my dough so sticky?

Gingerbread dough is naturally sticky. Wet your hands to press it into the pan.

You can chill it for 15 minutes if needed. Do not add more flour because that can make the bars dry.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour blend. The texture may be slightly crumblier.

Bake just until done. Let the bars cool completely before slicing.

Can I skip the frosting?

Yes, you can skip frosting. Try caramel drizzle with sea salt or a maple glaze instead.

You can also enjoy them plain. The bars are flavorful enough on their own.

Which frosting is better?

Buttercream is sweeter and more classic. Cream cheese frosting is tangier and richer.

Both work well. Choose based on the flavor you want.

How long do frosted bars last?

Frosted bars keep in the refrigerator for up to 5 days. Cover them tightly.

Let them sit briefly before serving if you want a softer texture. Cream cheese frosting tastes especially nice slightly chilled.

How long do unfrosted bars last?

Unfrosted bars keep at room temperature for 3 days in an airtight container. They can also be frozen.

Frost before serving for the freshest finish. Keep them covered so they stay soft.

Why This Recipe Works So Well

Soft Gingerbread Cookie Bars Recipe works because it gives you the flavor of gingerbread cookies in a much easier pan-baked format. There is no rolling, cutting, or decorating dozens of individual cookies.

Melted butter gives the bars chewiness. Brown sugar and molasses bring moisture and deep flavor.

The spice blend is bold but balanced. Ginger and cinnamon lead, while nutmeg and cloves round out the warmth.

The dough is thick and sticky, which creates a soft bar texture. Damp hands make pressing it into the pan easy.

The bake time is short enough to keep the bars tender. Overbaking is the only thing that can take away their softness.

The frosting options make the recipe flexible. Buttercream gives classic sweetness, while cream cheese frosting brings tang.

The bars also store well. They can be refrigerated frosted, stored at room temperature unfrosted, or frozen unfrosted for later.

Most of all, these bars work because they deliver holiday flavor without holiday stress. They are simple, sliceable, warmly spiced, and comforting from the first square to the last.

Final Thoughts

Soft Gingerbread Cookie Bars Recipe is made with melted butter, brown sugar, sugar, egg, molasses, flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves, then baked in a 9×13-inch pan until soft, chewy, and lightly golden around the edges. Once cooled, the bars can be topped with buttercream frosting, cream cheese frosting, caramel drizzle, or maple glaze.

Serve them at room temperature, slightly chilled, or alongside coffee, hot cocoa, or cold milk. With their 5-day refrigerator storage for frosted bars, 3-day room-temperature storage for unfrosted bars, 3-month freezer option, and variations like white chocolate chips, crystallized ginger, citrus zest, caramel with sea salt, spiced applesauce, maple glaze, black pepper, reduced cloves, honey, and gluten-free flour, these gingerbread bars are a cozy dessert worth baking well beyond the holiday season.

---

Soft Gingerbread Cookie Bars

Soft, warmly spiced, sweet, and perfect for cozy dessert trays, these Soft Gingerbread Cookie Bars are made with molasses, brown sugar, melted butter, ginger, cinnamon, nutmeg, and ground cloves. Once baked and cooled, the bars can be finished with either smooth buttercream frosting or creamy cream cheese frosting.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Course: Dessert
• Cuisine: American
• Servings: 12 bars

Ingredients

Cream Cheese Frosting Option

• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 2 cups powdered sugar
• ¼ cup melted butter
• 6 oz. cream cheese softened

Buttercream Frosting Option

• 3 cups powdered sugar sifted
• 1 teaspoon vanilla extract
• ¼ cup milk
• ½ cup butter room temperature

Cookie Bars

• ½ teaspoon ground cloves
• ½ teaspoon nutmeg
• 1 tablespoon cinnamon
• 1 tablespoon ginger
• ½ teaspoon salt
• 1 teaspoon baking soda
• 3 cups all-purpose flour
• ½ cup molasses
• 1 egg room temperature
• ¼ cup sugar
• ¾ cup brown sugar
• ¾ cup melted butter 1 ½ sticks

Instructions

Step 1: Prepare the Oven and Pan

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan so the gingerbread bars release more easily after baking.

Let the oven heat while you mix the dough. The pan should be ready before the thick gingerbread mixture is spread into it.

Step 2: Mix the Wet Ingredients

In a large bowl, mix the melted butter, brown sugar, sugar, room-temperature egg, and molasses until smooth. Stir until the sugars are worked into the melted butter and molasses.

The mixture should look glossy and evenly blended. This creates the sweet, rich base for the soft gingerbread cookie bars.

Step 3: Add the Dry Ingredients and Spices

Add the all-purpose flour, baking soda, salt, ginger, cinnamon, nutmeg, and ground cloves. Stir until combined.

Mix only until the flour and spices disappear into the dough. The ginger, cinnamon, nutmeg, and cloves should be evenly spread through the batter for warm gingerbread flavor in every bite.

Step 4: Spread and Bake

Spread the dough evenly into the prepared 9×13-inch baking pan. Smooth the top so the bars bake in an even layer.

Bake for 20-25 minutes, or until the edges are lightly browned. The bars should be set before they are removed from the oven.

Step 5: Cool Completely

Cool the bars completely before frosting. Do not add frosting while the bars are warm.

Cooling helps the frosting stay smooth and prevents it from melting into the surface. Once the bars are fully cooled, choose the buttercream or cream cheese frosting option.

Step 6: Make the Buttercream Frosting Option

For buttercream frosting, beat the room-temperature butter, milk, vanilla extract, and sifted powdered sugar until smooth. Mix until the frosting is creamy and spreadable.

Spread the buttercream over the cooled bars. This option gives the gingerbread bars a sweet, classic frosting finish.

Step 7: Make the Cream Cheese Frosting Option

For cream cheese frosting, beat the softened cream cheese, melted butter, powdered sugar, milk, and vanilla extract until smooth. The frosting should be creamy and easy to spread.

Spread the cream cheese frosting over the cooled bars. This option gives the bars a tangy, creamy topping that pairs well with the molasses and spices.

Step 8: Slice and Serve

After frosting, cut the gingerbread cookie bars into 12 bars. Serve once the frosting is set enough for clean slices.

Use either frosting option, not both, unless you are dividing the batch. Keep the bars chilled for storage as noted.

Notes

• Store frosted bars in the refrigerator for up to 5 days.

Serving Suggestions

Serve Soft Gingerbread Cookie Bars after they have cooled completely and been frosted with your chosen topping. The molasses, brown sugar, ginger, cinnamon, nutmeg, and cloves give the bars a cozy spiced flavor that works well for holiday dessert trays, cookie exchanges, or simple winter treats.

Choose the buttercream frosting if you want a sweet, classic finish. Choose the cream cheese frosting if you prefer a creamy, tangy topping with the warm gingerbread spices.

This recipe makes 12 bars, so slice them evenly after frosting. For cleaner pieces, chill the frosted bars briefly before cutting if the frosting is very soft.

Storage

How to Store

Store frosted bars in the refrigerator for up to 5 days. Keep them covered or in an airtight container so the frosting and bars stay fresh.

Frosting Tip

Use either the buttercream frosting option or the cream cheese frosting option. Both should be spread over completely cooled bars.

Spice Tip

Use ginger, cinnamon, nutmeg, and ground cloves as listed. These spices give the bars their classic gingerbread flavor.

Molasses Tip

Use ½ cup molasses in the dough. It adds the deep sweetness and color that makes the bars taste like gingerbread.

Baking Tip

Bake at 350°F (175°C) for 20-25 minutes. The bars are ready when the edges are lightly browned.

Cooling Tip

Cool completely before frosting. This keeps the frosting smooth and prevents it from melting into the bars.