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Gingerbread Cookie Bars with Cream Cheese Frosting Recipe

4.8 from 7 reviews

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There’s something utterly cozy about the warm spices and soft texture in this Gingerbread Cookie Bars with Cream Cheese Frosting Recipe. The tender bars paired with that silky, spiced cream cheese frosting make it a standout treat perfect for sharing or savoring by yourself with a hot cup of tea.

The image shows a close-up of nine square slices of a dessert arranged closely on a white marbled surface, each with two layers: a thick, darker brown base layer that looks soft and slightly textured, topped by a smooth, creamy white frosting layer evenly covering the surface. The frosting is decorated with small, flat gingerbread man-shaped brown sprinkles and tiny round sprinkles in red, green, and white, scattered mostly on the upper edges of the slices. The frosting has some gentle swirls and ridges, adding a soft texture to the visual. Photo taken with an iphone --ar 2:3 --v 7 this …
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Why You'll Love This Recipe

I’ve made my fair share of gingerbread treats, but these bars with cream cheese frosting keep me coming back. They hit that sweet spot between soft, spice-filled cookie and luscious frosting — all in a convenient bar form that’s easier to share than cut-out cookies.

  • Perfect Texture: These bars are soft but sturdy, holding together well without being cakey or dense.
  • Spiced Just Right: The blend of ginger, cinnamon, allspice, and a hint of black pepper gives a subtle warmth, not overpowering but deeply comforting.
  • Easy Frosting: The cream cheese layer is silky and lightly spiced, balancing the rich molasses flavor of the bars beautifully.
  • Make Ahead Friendly: You can prep the dough in advance or freeze the baked bars, making holiday or last-minute gifting a breeze.
A close-up of a single square dessert bar resting on a black cooling rack with a white marbled surface below. The dessert has two layers: the bottom layer is dark brown and dense, while the top layer is thick white frosting. The frosting is decorated with small round sprinkles in red, green, and white, along with tiny gingerbread-shaped brown sprinkles. The front side of the dessert bar has a bite taken out, revealing its crumbly texture. More similar bars with white frosting and sprinkles are slightly blurred in the background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a role in creating the ideal gingerbread cookie bar. From the spices to the choice of molasses and butter, understanding these can really help you nail the perfect batch.

Flat lay of a small mound of all-purpose flour, a small white bowl of baking soda powder, a small white bowl containing ground ginger, a small white bowl with ground cinnamon, a small white bowl with ground allspice, a small white bowl of ground cloves, a small white bowl of ground nutmeg, a tiny pinch of ground black pepper on the surface, a small white bowl of salt, a small white bowl with melted unsalted butter, a small pile of light and dark brown sugar crystals, a small pile of granulated sugar, a small white bowl filled with dark molasses, one large whole brown egg with uncracked shell, a small white bowl of pure vanilla extract, a block of full-fat brick cream cheese at room temperature, a small white bowl of softened unsalted butter, a small white bowl of confectioners’ sugar, and a small white bowl with a spice mix of ground ginger, cinnamon, and allspice, all arranged symmetrically and neatly on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • All-purpose flour: A reliable base for structure; not too heavy, so bars stay tender.
  • Baking soda: Gives a little lift, keeping the bars from being too dense.
  • Ground ginger: The star spice that gives gingerbread its signature warmth.
  • Ground cinnamon: Adds depth and sweetness alongside the ginger.
  • Ground allspice, cloves, nutmeg, black pepper: These support the main spices and add subtle complexity and a touch of heat.
  • Salt: Enhances all the flavors—don’t skip it.
  • Unsalted butter: Melted for moisture and richness; I find fresh, high-quality butter makes a difference.
  • Brown sugar (dark preferred): Adds a deep caramel note and moisture.
  • Granulated sugar: Balances sweetness and helps with texture.
  • Unsulphured molasses: Key to that classic gingerbread flavor; I always reach for Grandma’s brand for its smooth, rich character.
  • Egg: Binds ingredients and contributes to a tender crumb.
  • Vanilla extract: Brightens flavors and rounds out the spice profile.
  • Cream cheese (for frosting): Use full-fat brick cream cheese for that perfect creamy texture.
  • Unsalted butter (for frosting): Adds richness and helps create a smooth, spreadable frosting.
  • Confectioners’ sugar: Sweetens and smooths the frosting.
  • Spices in frosting: A pinch of ground ginger, cinnamon, and allspice mirrors the bars’ flavor and keeps the frosting interesting.
  • Optional sprinkles: A festive touch if you want to jazz up your bars.
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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I usually make this recipe just as it is, but I love how flexible it is if you want to tweak it. Sometimes I add chopped crystallized ginger for a little extra zing or swap out the spices based on what I’m in the mood for. You can totally make this your signature version!

  • Variation: Adding a handful of chopped nuts like pecans or walnuts gives a lovely texture contrast—I've done this on busy holiday batches and everyone raved about the extra crunch!
  • Dairy-Free Option: Try swapping the butter and cream cheese for plant-based versions if you’re catering to dietary restrictions; just note texture might be a bit different but still delicious.
  • Less Sweet: Since the frosting is sweet, you can reduce the sugars in the bars a bit if you prefer your desserts less sweet overall—I've experiment with this and it works nicely.

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (177°C) and lining your 9×13-inch pan with parchment paper, letting some overhang on the sides for easy removal later. I like using a metal pan for even heat but glass works too—just adjust baking times slightly if needed. This little step makes clean-up and transferring bars a breeze.

Step 2: Mix the Dry Spices and Flour

Whisk together the flour, baking soda, spices—allspice, cloves, ginger, cinnamon, nutmeg, black pepper, and salt. I always take a moment here to really smell those spices—it gets me excited to bake every time! Using fresh spices helps keep those warm, lively flavors.

Step 3: Blend the Wet Ingredients

In another bowl, whisk melted butter with both sugars and molasses until smooth—no lumps! Then whisk in the egg and vanilla. It’s key to add the sugars immediately after melting the butter to keep the dough soft, so don’t let the butter cool too much or you might get a crumbly dough.

Step 4: Combine and Bake

Pour the wet mixture into the dry and fold gently with a spatula until just combined—don’t overmix. The dough will be thick and shiny. Press evenly into your pan; it might look thin but that’s exactly how it should be. Bake about 23–26 minutes until the edges set but the center has a few moist crumbs. It’s tempting to overbake but resist! The bars will firm up as they cool.

Step 5: Make the Cream Cheese Frosting

Beat softened cream cheese and butter on medium-high speed until smooth. Add confectioners’ sugar and spices, then beat again until creamy and combined—this frosting is smooth but has just a hint of spice to complement the bars. If it's too sweet for you, a pinch of salt balances it nicely.

Step 6: Frost and Chill

Spread the frosting evenly over cooled bars and add sprinkles if you like. Chill in the fridge for about 30 minutes to set before slicing. Use the parchment overhang to lift the whole slab out; cutting neat squares is so much easier this way.

Top Tip

Through my many batches, I've learned a few tricks that really make this recipe shine. Taking the time to measure and mix carefully transforms these bars from good to unforgettable.

  • Butter Timing: Use the melted butter while it’s still warm but not hot to keep the dough soft—not cooling it fully helped me avoid dry, crumbly bars.
  • Don’t Overmix: As soon as the dry ingredients disappear, stop mixing. Overworking the dough can lead to tougher bars.
  • Chill Bars Before Cutting: If you skip chilling after frosting, the squares can get messy. Thirty minutes in the fridge makes slicing neat and gives a great texture.
  • Don’t Overbake: To keep the bars moist, pull them out when the center is just barely set with a few soft crumbs. I always check at 23 mins and adjust from there based on my oven.
gingerbread cookie bars - Serving Suggestion

Garnishes

I usually keep it simple with a sprinkle of festive gingerbread or snowflake sprinkles to brighten up the frosting. It adds a little crunch and makes these bars special for holiday gatherings or as thoughtful gifts.

Side Dishes

These bars are perfect with a warm drink like chai tea, mulled cider, or even a creamy latte. For parties, I like offering sliced fruit, nuts, or a cheese platter alongside to balance the sweetness.

Creative Ways to Present

I’ve wrapped individual bars in parchment and tied them with twine for small gift boxes. Stack them on pretty platters garnished with fresh cranberries or sprigs of rosemary for a festive look that’s easy to pull together but impresses guests every time.

Make Ahead and Storage

Storing Leftovers

I store leftover bars covered tightly in the fridge to keep the frosting fresh and bars moist. They usually last up to 5 days, but honestly, they rarely stick around that long in my house!

Freezing

Freezing these bars works like a charm. I freeze single layers of cooled, unfrosted bars wrapped tightly in plastic wrap and then foil. When ready, I thaw overnight in the fridge and frost them fresh—sometimes I frost and freeze together if I’m short on time, and that works great too.

Reheating

If you want to warm a bar before eating, I zap it in the microwave for about 10-15 seconds (without frosting) — it revives the soft, molasses-y warmth. For frosted bars, I prefer eating them cold or at room temp to keep the frosting intact.

Frequently Asked Questions:

Can I make the dough ahead of time?

Absolutely! The dough can be made and chilled in the refrigerator for up to 3 days or frozen for up to 3 months. Just let it come to room temperature before baking, then proceed as usual.

What type of molasses should I use?

Use unsulphured or dark molasses for the best flavor—Grandma’s brand original molasses is my favorite. Avoid blackstrap molasses because it’s too bitter for this recipe.

Can I halve this recipe?

Yes, you can halve it to fit an 8-inch or thin 9-inch pan. Just start checking the bars for doneness around 22 minutes since the baking time will be similar but tricky because of the smaller amount.

What butter should I use?

Use unsalted butter and melt it right before combining with sugars and molasses. Don’t let it cool too much or the dough might become crumbly instead of soft and chewy. High-quality butter makes a noticeable difference.

Final Thoughts

This Gingerbread Cookie Bars with Cream Cheese Frosting Recipe really has a special place in my kitchen — the combination of deep, warmly spiced bars with that creamy, lightly spiced frosting is just unbeatable. I’m confident you’ll enjoy baking it as much as eating it, whether for the holidays or a cozy weekend treat. Give it a try, and you might just find your new favorite gingerbread recipe.

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 7 reviews
  • Author: Riley
  • Prep Time: 20 minutes
  • Cook Time: 26 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 24 bars
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Delightful gingerbread cookie bars that combine warm spices and rich molasses, topped with a creamy spiced cream cheese frosting. Perfectly thin and chewy with a hint of softness, these bars bring festive flavors to your holiday table with easy preparation and make-ahead convenience.

Ingredients

Cookie Bars

  • 2 and ¼ cups (281g) all-purpose flour
  • 1 and ½ teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • small pinch of ground black pepper
  • ¼ teaspoon salt
  • ¾ cup (12 Tbsp; 170g) unsalted butter, melted
  • ½ cup (100g) packed dark brown sugar
  • ½ cup (100g) granulated sugar
  • ⅓ cup (113g/80ml) unsulphured molasses
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract

Spiced Cream Cheese Frosting

  • 6 ounces (170g) full-fat brick cream cheese, softened to room temperature
  • 2 Tablespoons (28g) unsalted butter, softened to room temperature
  • 1 and ½ cups (180g) confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • small pinch each of ground ginger, cinnamon, and allspice
  • optional for garnish: sprinkles

Instructions

  1. Prepare Pan and Oven: Preheat your oven to 350°F (177°C) and position the rack in the center. Line a 9×13-inch metal or glass baking pan with parchment paper, leaving an overhang on the sides for easy bar removal, and set aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, baking soda, ground ginger, cinnamon, allspice, cloves, nutmeg, black pepper, and salt until fully combined.
  3. Combine Wet Ingredients: In a medium bowl, whisk the melted butter, dark brown sugar, granulated sugar, and molasses until no lumps remain. Then whisk in the egg and vanilla extract until smooth.
  4. Make the Dough: Pour the wet mixture into the bowl with dry ingredients. Mix with a large spoon or silicone spatula until the mixture is fully incorporated and shiny. The dough will be thick and somewhat thin once pressed into the pan.
  5. Press Dough into Pan: Transfer the dough into your prepared pan and press it evenly into a thin, smooth layer.
  6. Bake the Bars: Bake for 26 minutes or until the top is set but still soft and a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake; bars will firm up as they cool.
  7. Cool Bars: Let the bars cool completely in the pan on a cooling rack for at least 1 hour.
  8. Make the Frosting: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened cream cheese and butter on medium-high speed for about 2 minutes until smooth. Scrape sides as needed. Add confectioners’ sugar, ginger, cinnamon, allspice, and vanilla extract. Beat on low for 30 seconds, then increase to high and beat for 2 minutes until creamy and fully combined. Adjust salt if needed to balance sweetness.
  9. Frost the Bars: Spread the frosting evenly over the cooled bars. Add sprinkles if desired. To set the frosting, refrigerate the bars for 30 minutes before slicing.
  10. Slice and Store: Lift bars out using parchment overhang, place on a cutting board, and cut into squares. Store leftover bars tightly covered in the refrigerator for up to 5 days. Without frosting, bars can be stored at room temperature for 3 days or refrigerated up to 1 week.

Notes

  • You can prepare the dough ahead by chilling it in the refrigerator for up to 3 days or freezing for up to 3 months. Allow dough to come to room temperature before proceeding to bake.
  • Baked and cooled bars, frosted or unfrosted, freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
  • If halving the recipe, use an 8-inch or thinner 9-inch pan and start checking doneness at 22 minutes.
  • Use unsulphured or dark molasses for best flavor; blackstrap molasses is too bitter.
  • Use full-fat brick cream cheese, not the spreadable tub kind, for the frosting.
  • Avoid letting melted butter cool too long before mixing to keep dough soft and prevent cakey texture.
  • The bars rise in the oven but will settle firm and chewy as they cool.

Nutrition

  • Serving Size: 1 bar
  • Calories: 230 kcal
  • Sugar: 18 g
  • Sodium: 130 mg
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 35 mg

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