The first time I made these Gingerbread Cookie Bars, my whole kitchen transformed into what smelled like a little holiday bakery—warm cinnamon, rich molasses, and that unmistakable gingerbread aroma filling every corner. I remember leaning against the counter, waiting for the bars to cool enough to spread the frosting, and feeling this wave of nostalgia I wasn’t expecting. Something about the scent, the cozy warmth of the pan, and the soft hum of my mixer made the whole experience feel like a little December ritual, and I instantly knew this recipe would become a forever favorite.
Why You’ll Love This Recipe
You’ll love this recipe because it gives you all the comforting, spicy flavor of classic gingerbread without the fuss of rolling, cutting, or decorating individual cookies—and speaking from experience, it’s one of the easiest yet most crowd-pleasing holiday desserts I’ve ever made.
Ingredients
COOKIE DOUGH:
- ⅓ cup granulated sugar
- ½ cup salted butter, softened
- 2 ½ tablespoons molasses
- 2 tablespoons brown sugar
- 1 teaspoon vanilla
- 1 large egg yolk
- 1 cup all-purpose flour
- 1 ½ teaspoons cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
CREAM CHEESE FROSTING:
- 4 ounces cream cheese, softened
- ¼ cup salted butter, softened
- ½ teaspoon vanilla
- 2 cups powdered sugar
- Holiday sprinkles for garnish
One thing I’ve learned with this recipe is that the spices truly matter. Don’t skip the cloves or nutmeg—they’re tiny amounts, but they round out the gingerbread flavor beautifully. If you want a stronger ginger kick, you can add another pinch, but be careful; too much ginger can overpower the sweetness. As for the frosting, full-fat cream cheese gives the best texture, and room-temperature butter ensures everything whips up silky smooth without lumps.
Equipment Needed
- 8×8 baking pan
- Mixing bowls
- Electric hand mixer or stand mixer
- Rubber spatula
- Whisk
- Measuring cups and spoons
- Parchment paper
I’ve tried making these bars in both metal and glass pans, and metal always bakes more evenly for me. Parchment paper is a lifesaver because it lets you lift the bars out cleanly for cutting. A hand mixer works perfectly for both the dough and frosting, and the spatula helps smooth the batter into the pan—it’s a thicker dough, so spreading evenly really helps avoid uneven baking.
Step-by-Step Instructions
When I start these gingerbread bars, the very first thing I do is cream together the butter, granulated sugar, and brown sugar. This step is so important—it creates that light, fluffy base that gives the bars their soft texture. Once the mixture is pale and creamy, I add the molasses and vanilla, and instantly the bowl smells like pure holiday magic. After the egg yolk goes in, the dough turns silky and rich, and I know it’s ready for the dry ingredients.
In another bowl, I whisk together the flour, cinnamon, ginger, nutmeg, cloves, baking soda, and salt. I’ve learned to whisk thoroughly so the spices distribute evenly; otherwise, you’ll get pockets of stronger flavor in some bites. When I fold the dry ingredients into the wet mixture, the dough becomes thick and irresistibly fragrant. I always take a moment here to inhale deeply—it’s honestly one of my favorite parts.(See the next page below to continue…)