Gingerbread Cookie Bars with Cream Cheese Frosting: Soft, Spiced, Unstoppable

You want holiday dessert power without the hassle? These Gingerbread Cookie Bars bring bakery-level flavor with weeknight effort.

They’re plush, spiced like a December candle, and topped with a tangy cream cheese frosting that slaps—hard. No rolling, no cutters, no mess; just spread, bake, frost, flex.

Bake a batch and watch your friends “just a small piece” themselves into thirds.

What Makes This Irresistible

These bars combine everything you love about gingerbread with the chew of a cookie and the fluff of a cake. The molasses delivers deep caramel notes while cinnamon, ginger, and cloves bring that holiday warmth.

Then the cream cheese frosting swoops in with a bright, tangy contrast that keeps each bite balanced. Translation: you’ll actually finish your slice, not abandon it halfway through like a dry snowman cookie.

Servings, Prep time, Cooking time, Calories

• Servings: 16 bars
• Prep Time: 15 minutes
• Cook Time: 20–24 minutes
• Total Time: ~40 minutes
• Calories: ~320 per frosted bar (estimate)

Things You’ll Need on Hand

• For the bars:
  • 2 1/4 cups (270 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg (optional but lovely)
  • 3/4 cup (170 g) unsalted butter, softened
  • 3/4 cup (150 g) packed dark brown sugar
  • 1/4 cup (50 g) granulated sugar
  • 1 large egg + 1 large egg yolk, room temp
  • 1/3 cup (80 ml) unsulphured molasses
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons milk (any), room temp
• For the cream cheese frosting:
  • 8 oz (226 g) cream cheese, softened
  • 1/2 cup (113 g) unsalted butter, softened
  • 2 1/2–3 cups (300–360 g) powdered sugar, sifted
  • 1 1/2 teaspoons pure vanilla extract
  • Pinch of fine sea salt
  • 1–2 tablespoons heavy cream or milk, as needed
• Equipment: 9×13-inch metal baking pan, parchment paper, electric mixer, whisk, spatula

Cooking Instructions

1. Preheat and prep. Heat oven to 350°F (175°C).

   Line a 9×13 pan with parchment, leaving overhang for easy lifting. Lightly grease edges.

2. Whisk the dry goods. In a bowl, whisk flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg.

   Set aside—spice dust but make it fashion.

3. Cream like you mean it. In a large bowl, beat butter with brown and granulated sugars on medium-high until fluffy, 2–3 minutes. Don’t stop early; air equals soft bars.
4. Add eggs and friends. Beat in egg, egg yolk, vanilla, and molasses until glossy and well combined.

   Scrape bowl. The batter should smell like holiday ambition.

5. Bring it together. Add dry ingredients in two additions, mixing on low just until combined.

   Add milk and mix briefly to smooth. Do not overmix unless you like gummy sadness.

6. Spread and bake. Scrape batter into prepared pan and smooth evenly.

   Bake 20–24 minutes until the center is set and a toothpick comes out with a few moist crumbs. Edges should be just pulling away.

7. Cool completely. Let the bars cool in the pan on a rack.

   Warm frosting melts into a slip-n-slide—tempting but chaotic.

8. Make the frosting. Beat cream cheese and butter on medium-high until silky, 2 minutes. Add vanilla and salt.

   Gradually mix in powdered sugar on low, then increase speed. Add cream/milk to reach spreadable fluff.

9. Frost like a pro. Lift cooled slab from pan, peel parchment, and spread frosting in swoops.

   Add a dusting of cinnamon, sprinkles, or crushed gingersnaps if you’re feeling extra.

10. Slice and serve. Cut into 16 squares (or 12 if your guests are “hungry”). Enjoy at room temp for best texture.

Storing & Reheating Tips

• Short-term: Store frosted bars in an airtight container in the fridge up to 4 days.

  Let sit 15–20 minutes before serving for peak softness.

• Freezing: Freeze unfrosted bars tightly wrapped up to 2 months. Thaw overnight in the fridge, then frost.

  You can freeze frosted slices individually, too—just freeze solid, then wrap.

• Reheating: Not really needed, but if chilled, a quick 10–15 seconds in the microwave softens the crumb without melting the frosting into oblivion.

Healthy Highlights

• Spices with benefits: Ginger and cinnamon bring antioxidant and anti-inflammatory perks, and they’re not just there to smell pretty.
• Reasonable portions: Cut into 16 squares and you get a balanced treat with satisfying flavor, not a sugar bomb (IMO).
• Swap-smart: Use reduced-fat cream cheese, cut frosting by 25%, or sub half the flour with white whole wheat for extra fiber without wrecking the texture.

Nutrition Stats

Approximate per frosted bar (1 of 16):

• Calories: ~320
• Total Fat: ~15 g
• Saturated Fat: ~9 g
• Carbohydrates: ~43 g
• Sugars: ~30 g
• Protein: ~3 g
• Fiber: ~1 g
• Sodium: ~190 mg

Note: Numbers are estimates based on common brands. Your mileage may vary depending on ingredient choices and bar size.

FYI, frosting thickness is a big swing factor.

Mistakes That Ruin the Recipe

• Overbaking. Dry bars are not festive. Pull them when the center is set but still moist on a toothpick.
• Overmixing the batter. Once flour goes in, mix just to combine.

  Overmixing develops gluten and toughens the crumb.

• Cold ingredients. Room-temp butter, eggs, and milk blend better for a smooth, airy batter.
• Skimping on spices. This isn’t “hint of ginger.” Use the full amounts for bold, balanced flavor.
• Frosting warm bars. Meltdown city. Cool completely before frosting or you’ll regret everything.

Switch It Up

• Orange-kissed frosting: Add 1 teaspoon orange zest and a splash of juice to the frosting for a citrusy pop.
• Maple twist: Swap 2–3 tablespoons of powdered sugar for pure maple syrup and reduce added milk accordingly.
• Crunch factor: Fold 1/2 cup mini white chocolate chips or chopped candied ginger into the batter.
• Gluten-free: Use a 1:1 gluten-free baking flour with xanthan gum.

  Check consistency; add 1–2 teaspoons milk if the batter seems stiff.

• Lighter route: Use Neufchâtel (1/3 less fat) cream cheese and reduce frosting by 1/2 cup sugar; still lush, less sweet.

FAQ

Can I make these ahead?

Yes. Bake the bars up to 2 days ahead, wrap tightly, and refrigerate.

Frost day-of for the freshest look. Fully assembled bars also hold well for 24 hours.

Do I have to use molasses?

Molasses gives gingerbread its signature depth and color.

If you must substitute, use dark brown sugar plus 1–2 tablespoons honey, but expect a lighter flavor. Blackstrap molasses is too bitter—stick with unsulphured regular or “robust.”

Why add an extra egg yolk?

The yolk adds fat and emulsifiers, boosting chew and richness without making the bars cakey.

It’s the small tweak with big texture energy.

Metal or glass pan?

Metal bakes more evenly and sets the edges without overbrowning the center. If using glass, reduce oven temp by 15°F and check early.

Can I halve the recipe?

Yes, bake in an 8×8-inch pan and start checking at 18 minutes.

Same vibes, smaller crowd.

A Few Last Words

These Gingerbread Cookie Bars with Cream Cheese Frosting are the shortcut that doesn’t taste like one. They’re soft, spiced, and dangerously snackable—the kind of treat that “disappears” at office parties.

Keep the ingredients on standby, and you’ve got a guaranteed crowd-pleaser all season. Bake once, and don’t be shocked when you’re “volunteered” to bring them every year.