Soft & Chewy Gingerbread Cookie Bars with Cream Cheese Frosting

When the holiday season rolls around, the scent of ginger, cinnamon, and molasses is practically mandatory. However, let’s be honest: rolling out dough, using cookie cutters, and decorating individual gingerbread men can be a labor of love that takes up an entire afternoon. Enter the Gingerbread Cookie Bar. This recipe captures all the nostalgic warmth and spicy kick of classic gingerbread but in a fraction of the time. These bars are thick, impossibly soft, and topped with a luscious layer of tangy-sweet cream cheese frosting that balances the deep molasses flavor perfectly. They are the ultimate holiday hack for when you want the flavor without the fuss.

Whether you are preparing for a cookie exchange, a holiday office party, or just a cozy night in by the fire, these bars are a crowd-pleaser. The texture is somewhere between a chewy cookie and a dense blondie, making them substantial and satisfying. Plus, the festive sprinkles and candy cane toppers make them look like you spent hours in the kitchen, even though you just pressed dough into a pan and baked it. Let’s dive into the ultimate guide to making the best gingerbread bars you’ve ever tasted.

---

Why You Will Love This Recipe

There are countless reasons why this recipe deserves a permanent spot in your holiday baking rotation. Here is why home bakers everywhere are switching from cut-outs to bars:

• Time-Saver: No chilling the dough for hours, no rolling pins, and no re-rolling scraps. You simply make the dough, press it into a 9×13 pan, and bake.
• Texture Perfection: While traditional gingerbread cookies can sometimes turn out hard or crunchy, these bars are guaranteed to stay soft, moist, and chewy for days.
• The Frosting Factor: A traditional gingerbread man usually gets a thin line of royal icing. These bars get a thick, cloud-like layer of cream cheese frosting that adds a creamy richness that royal icing just can’t compete with.
• Crowd Friendly: One pan yields a large batch, making it perfect for feeding a crowd without having to swap baking sheets in and out of the oven multiple times.

---

Ingredients Needed

To achieve that perfect balance of spice and sweetness, you will need the following pantry staples. The magic here lies in the molasses and the spice blend.

For the Gingerbread Bars

• Unsalted Butter: 1/2 cup (1 stick), softened to room temperature. This provides the rich base for the cookie dough.
• Brown Sugar: 3/4 cup, packed. Brown sugar adds moisture and deepens the caramel flavor profile.
• Molasses: 1/3 cup. Use unsulfured molasses (like Grandma’s brand). Do not use blackstrap molasses, as it is too bitter for this recipe.
• Egg: 1 large egg, room temperature. This acts as the binder.
• Vanilla Extract: 1 teaspoon. Pure vanilla extract enhances all the other flavors.
• All-Purpose Flour: 2 cups. Spoon and level your flour to avoid dense bars.
• Baking Soda: 1 teaspoon. This reacts with the acidic molasses to help the bars rise.
• Salt: 1/2 teaspoon. Balances the sweetness.
• Ground Ginger: 2 teaspoons. The star of the show!
• Ground Cinnamon: 1 1/2 teaspoons. Adds warmth.
• Ground Cloves: 1/2 teaspoon. Adds that classic deep spice kick.
• Ground Nutmeg: 1/4 teaspoon. For a rounded, aromatic finish.

For the Cream Cheese Frosting

• Cream Cheese: 8 oz (1 block), softened. Full fat is best for texture and flavor.
• Unsalted Butter: 1/2 cup (1 stick), softened.
• Powdered Sugar: 2 1/2 to 3 cups. Adjust based on how sweet and stiff you like your frosting.
• Vanilla Extract: 1 teaspoon.
• Pinch of Salt: To cut the sweetness.

For Decoration

• Festive Sprinkles: Red and green nonpareils or holiday mixes.
• Candy Cane Decorations: Small sugar pressed candy canes or crushed peppermint pieces.

---

Step-by-Step Instructions

1. Prep the Kitchen

Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan (for thicker bars) or a 9×13 inch pan (for thinner bars) with parchment paper, leaving an overhang on the sides. This “sling” will make it easy to lift the bars out later for cutting.

2. Mix the Wet Ingredients

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and brown sugar together on medium speed for about 2-3 minutes. You want the mixture to be light and fluffy. Add the molasses, egg, and vanilla extract. Mix until combined. The mixture may look slightly curdled due to the molasses—this is normal!

3. Combine Dry Ingredients

In a separate medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Ensure the spices are evenly distributed throughout the flour so you don’t get a pocket of pure clove in one bite.

4. Make the Dough

Turn the mixer to low speed and gradually add the dry ingredients to the wet ingredients. Mix just until the flour streaks disappear. Do not overmix, or the gluten will develop too much, leading to tough bars. The dough will be thick and sticky, similar to cookie dough.

5. Bake

Transfer the dough to your prepared baking pan. Since the dough is sticky, you might need to grease your fingers or use a rubber spatula to press it evenly into the corners. Bake for 18-22 minutes. The edges should be set, and the center should look slightly underbaked but not jiggly. A toothpick inserted into the center should come out clean or with a few moist crumbs. Do not overbake, or they will lose their signature softness.

6. Cool Completely

Place the pan on a wire rack and let the bars cool completely. This step is crucial. If you try to frost them while they are warm, the butter and cream cheese in the frosting will melt, creating a runny mess.

7. Make the Frosting

While the bars cool, make the frosting. Beat the softened cream cheese and butter together until completely smooth and creamy (no lumps!). Gradually add the powdered sugar, about ½ cup at a time, mixing on low speed. Add the vanilla and salt. Once incorporated, increase the speed to high and whip for 2 minutes until fluffy.

8. Frost and Decorate

Lift the cooled bars out of the pan using the parchment paper overhang. Spread a thick, generous layer of frosting over the top. Immediately sprinkle with your holiday sprinkles and place the candy cane decorations on top before the frosting crusts over.

9. Slice and Serve

For clean cuts, wipe your knife with a warm, damp cloth between slices. Cut into 9 large squares or 16 smaller squares. Serve and enjoy!

---

Tips for the Softest Cookie Bars

Achieving that perfect “melt-in-your-mouth” texture isn’t accidental. Here are a few pro-tips to ensure success:

• Measure Flour Correctly: If you scoop your measuring cup directly into the flour bag, you pack the flour down, which leads to dry bars. Instead, spoon the flour into the cup and level it off with a knife, or use a kitchen scale (1 cup of flour is approx 120g).
• Room Temperature Ingredients: Ensure your butter, egg, and cream cheese are all at room temperature. This allows them to emulsify properly, creating a smoother batter and a silkier frosting.
• Molasses Matters: The flavor of these bars relies heavily on molasses. Stick to “original” or “robust” unsulfured molasses. Avoid “Blackstrap” molasses; it is much more concentrated, less sweet, and can make baked goods taste burnt or metallic.
• Underbake Slightly: The bars continue to cook slightly in the hot pan after you take them out of the oven. removing them when they look just barely done ensures they stay soft once cooled.

---

Variations and Customizations

This recipe is a fantastic canvas for your own creativity. Here are some ways to switch it up:

• Spiced Cream Cheese Frosting: Add a teaspoon of cinnamon or a pinch of chai spice blend to the frosting for an extra layer of warmth.
• Chocolate Gingerbread: Stir in 1/2 cup of white chocolate chips or semi-sweet chocolate chips into the batter before baking for a textural contrast.
• Eggnog Frosting: Swap the vanilla extract in the frosting for rum extract and add a splash of heavy cream and a pinch of nutmeg for an eggnog twist.
• Maple Glaze: If you find cream cheese frosting too heavy, a simple maple glaze (powdered sugar, maple syrup, and milk) makes for a lighter, sweeter topping.

---

Serving Suggestions

These bars are rich, so they pair beautifully with beverages that cut through the sweetness or complement the spices.

• Coffee: A hot cup of black coffee or a latte contrasts perfectly with the sweet frosting.
• Hot Cocoa: For the ultimate cozy vibe, serve these alongside a mug of hot chocolate topped with marshmallows.
• Milk: You can never go wrong with the classic cookies-and-milk combo.

---

Storage and Freezing

One of the best things about these bars is how well they keep.

Room Temperature: Because of the cream cheese frosting, these are best stored in the refrigerator if you are keeping them for more than a day. However, they can sit out for a party for several hours without issue.

Refrigerator: Store in an airtight container in the fridge for up to 5 days. Let them sit on the counter for 15 minutes before eating to let the frosting soften up again.

Freezing: These bars freeze wonderfully! You can freeze the entire slab (unfrosted) or freeze cut, frosted squares. If frosting them first, place the squares on a baking sheet in the freezer for an hour to harden the frosting, then wrap them individually in plastic wrap and place them in a freezer bag. They will last for up to 3 months.

---

The History of Gingerbread

Gingerbread has been a staple of holiday festivities for centuries. Originating in the Middle East and brought to Europe by crusaders, ginger was originally used to preserve bread. Queen Elizabeth I is credited with the idea of decorating gingerbread cookies in the likeness of visiting dignitaries—the first gingerbread men! Over time, the recipe evolved from a hard, cracker-like consistency to the soft cakes and cookies we know today. These bars are a modern American evolution, prioritizing the soft, cake-like texture that became popular in the 20th century.

---

Common Questions

Can I use fresh ginger instead of ground?
It is not recommended for this recipe. Ground ginger has a more concentrated flavor and distributes more evenly through the dough. Fresh ginger can add too much moisture and change the texture.

My bars sank in the middle. What happened?
This usually happens if the bars were underbaked or if the baking powder/soda was old. It can also happen if you opened the oven door too early, causing the temperature to drop suddenly.

Can I make this dairy-free?
Yes! Use a high-quality plant-based butter for the bars and frosting, and a plant-based cream cheese alternative. The texture may vary slightly, but it will still be delicious.

Enjoy baking these festive treats! They are sure to bring a smile to anyone’s face and fill your kitchen with the most comforting smells of the season.