Are you searching for the perfect holiday treat that combines the nostalgic flavor of gingerbread with the convenience of a cookie bar? Look no further! These gingerbread cookie bars deliver all the warm, spiced goodness of traditional gingerbread cookies without the hassle of rolling and cutting dough. Perfect for holiday gatherings, cookie exchanges, or simply enjoying with a cup of hot cocoa on a cold winter evening, these bars offer that classic gingerbread flavor in a soft, chewy, and utterly delicious format. Whether you’re a seasoned baker or new to making gingerbread desserts, Christmas bars, holiday cookie bars, this recipe promises to become a seasonal favorite in your home.
Ingredients List
For the gingerbread base:
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ¾ cup (1½ sticks) unsalted butter, softened
- 1 cup packed brown sugar
- ¼ cup molasses (not blackstrap)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
For the cream cheese frosting (optional):
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Substitutions:
- For a dairy-free version, substitute the butter with coconut oil (solid state)
- For gluten-free bars, use a 1:1 gluten-free flour blend
- Light molasses can be replaced with dark molasses for a deeper flavor
- Ground spices can be replaced with 2½ teaspoons of pumpkin pie spice
Timing
Prep Time: 15 minutes
Baking Time: 22-25 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 10 minutes
These gingerbread cookie bars save you approximately 40 minutes compared to traditional cut-out gingerbread cookies, which require chilling the dough, rolling it out, cutting shapes, and baking multiple batches.
Step 1: Prepare Your Baking Pan
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later. This parchment overhang trick will give you clean edges and make serving much easier!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Be sure to break up any clumps of spices to ensure even distribution of those warm flavors throughout your gingerbread cookie bars.
Step 3: Cream Butter and Sugar
In a large bowl using an electric mixer (or a stand mixer with the paddle attachment), beat the butter and brown sugar together on medium speed until light and fluffy, about 2-3 minutes. Don’t rush this step – proper creaming incorporates air into the mixture for softer bars.
Step 4: Add Wet Ingredients
Add the molasses, egg, and vanilla extract to the butter mixture. Beat on medium speed until well combined, scraping down the sides of the bowl as needed. The mixture might look slightly curdled, but don’t worry – that’s normal!
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Avoid overmixing, which can make your bars tough. The dough will be thick and sticky – that’s exactly what you want for perfectly soft gingerbread cookie bars.
Step 6: Bake to Perfection
Spread the dough evenly into the prepared pan. Use an offset spatula or the back of a spoon to smooth the top. Bake for 22-25 minutes, until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs. For chewier bars, aim for the shorter baking time.
Step 7: Cool and Frost (Optional)
Allow the bars to cool completely in the pan on a wire rack before frosting. For cream cheese frosting, beat cream cheese and butter until smooth, then gradually add powdered sugar, vanilla, and salt. Spread over cooled bars for an extra touch of indulgence.
Nutritional Information
Per bar (1/16 of recipe, without frosting):
- Calories: 210
- Protein: 2g
- Carbohydrates: 32g
- Fat: 9g
- Fiber: 1g
- Sugar: 18g
- Vitamin A: 6% DV
- Calcium: 4% DV
- Iron: 8% DV
Healthier Alternatives for the Recipe
Make these gingerbread cookie bars fit your dietary needs with these modifications:
Lower Sugar Option: Reduce brown sugar to ⅔ cup and use a sugar-free cream cheese frosting.
Whole Grain Version: Replace half the all-purpose flour with white whole wheat flour for added fiber.
Vegan Alternative: Use plant-based butter, a flax egg (1 Tbsp ground flaxseed + 3 Tbsp water), and plant-based cream cheese for frosting.
Gluten-Free Option: Use a 1:1 gluten-free baking flour blend and check that your spices are certified gluten-free.
Serving Suggestions
Elevate your gingerbread desserts, Christmas bars, holiday cookie bars with these serving ideas:
- Dust with powdered sugar instead of frosting for a lighter finish
- Serve warm with a scoop of vanilla ice cream for a decadent dessert
- Pair with spiced apple cider or hot chocolate for the ultimate holiday treat
- Add a drizzle of caramel sauce for extra sweetness
- Cut into smaller squares and arrange on a platter with other holiday cookies for a festive display
Common Mistakes to Avoid
- Overmixing the batter: Stop mixing as soon as the ingredients are combined to keep bars tender.
- Overbaking: These bars continue to set as they cool. Remove from oven when edges are set but center is still slightly soft.
- Using blackstrap molasses: This variety is too bitter for baking. Stick with regular or light molasses.
- Not measuring spices accurately: The spice balance is crucial for authentic gingerbread flavor.
- Frosting while warm: Always let bars cool completely before adding frosting to prevent melting.
Storing Tips for the Recipe
Counter Storage: Keep unfrosted bars in an airtight container at room temperature for up to 5 days.
Refrigerator Storage: Frosted gingerbread cookie bars should be refrigerated and will last up to 1 week.
Freezer Instructions: Wrap unfrosted bars in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving or frosting.
Make-Ahead Tip: Prepare the dough up to 2 days in advance and refrigerate until ready to bake.
Conclusion
These soft gingerbread cookie bars offer all the seasonal flavors you love in a convenient, crowd-pleasing format. The perfect balance of spices, molasses, and brown sugar creates a treat that captures the essence of holiday baking with minimal effort. Whether you’re serving them at a festive gathering, giving as gifts, or enjoying as a family treat, these bars are sure to become a treasured part of your holiday baking tradition. Try the recipe today, and don’t forget to share your creations on social media – we’d love to see how they turn out!
FAQs
Can I make these gingerbread bars ahead of time for a holiday party?
Absolutely! These bars actually taste even better the day after baking as the flavors have time to meld. Make them up to 2 days in advance and store in an airtight container.
Why are my gingerbread bars dry instead of soft?
Dry bars usually result from overbaking or measuring flour incorrectly. Remember to spoon and level your flour rather than scooping directly from the bag, and check for doneness on the early side of the baking time range.
Can I add chocolate chips to this recipe?
Yes! White chocolate chips make a wonderful addition to gingerbread cookie bars. Fold in 1 cup of chips right before spreading the batter in the pan.
How can I make these bars more spicy?
For a more intense gingerbread flavor, increase the ground ginger to 1 tablespoon and add ⅛ teaspoon of freshly ground black pepper to the dry ingredients.
Can I use this recipe to make traditional cut-out gingerbread cookies instead of bars?
While this dough is softer than typical cut-out cookie dough, you can add an extra ¼ cup of flour, chill the dough for at least 3 hours, and then roll it out for cut-out cookies. Baking time will need to be reduced to 8-10 minutes.
Name: Yumi Hwag
Byline: Founder & Recipe Developer, Yumimeals
Bio : Yumi tests weeknight-friendly air fryer, slow cooker, and BBQ recipes in a small home kitchen. She focuses on simple steps, real-family testing, and clear food-safety guidance. Contact: [email protected]