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+ servings

Gingerbread Cookie Bars

Gingerbread Cookie Bars. A cross between a cookie and a brownie, these bars are soft, chewy, dense, yet so light and full of cozy gingerbread spices. Perfect served warm with vanilla ice cream or served room temperature or chilled with an easy fluffy cream cheese frosting!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: cream cheese frosting, gingerbread, holiday treats
Servings: 16 people
Calories: 505kcal


Gingerbread Cookie Bars

  • 3/4 cup unsalted butter melted
  • 1/4 cup molasses
  • 1 tablespoon  vanilla extract
  • 1 1/2 cups  brown sugar packed
  • 2 large eggs room temperature
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon  baking soda
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon  salt
  • Vanilla ice cream optional

Cream Cheese Frosting (optional)

  • 1 (8 oz) package cream cheese softened to room temperature
  • 1/2 cup  unsalted butter softened to room temperature
  • 2 tablespoons  heavy cream
  • 2 teaspoons  vanilla extract
  • 2 1/2 cups  powdered sugar sifted


Gingerbread Cookie Bars

  • Preheat oven to 350 degrees F and grease a 9x13 inch baking pan with cooking spray. Set aside.
  • Using a hand mixer, beat together butter, molasses, vanilla, brown sugar, and eggs in a large bowl.
  • Add in flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
  • Again, beat together until combined.
  • Pour batter into prepared pan and bake in preheated oven for 30 minutes.
  • Then, cover pan with tin foil (that’s been sprayed with cooking spray to prevent sticking), and bake for an additional 10 minutes.
  • Remove from oven, remove the tin foil, and cool.
  • If serving without cream cheese frosting, serve these warm with vanilla ice cream.
  • Cover leftovers and store at room temperature.

Cream Cheese Frosting

  • In a large bowl, beat together cream cheese and butter, using your hand mixer for about 2 minutes.
  • Beat in heavy cream and vanilla extract.
  • Beat in powdered sugar until all ingredients are well combined.
  • Spread over completely cooled bars.
  • Cover and store in the fridge.
  • Serve chilled or bring to room temperature before serving.


*I only used about half the frosting, so feel free to halve the frosting recipe or use it for another recipe. Some people like more frosting though. :)
** Nutritional information includes the ENTIRE frosting recipe. 


Calories: 505kcal | Carbohydrates: 77g | Protein: 3g | Fat: 21g | Saturated Fat: 12g | Monounsaturated Fat: 3g | Cholesterol: 80mg | Sodium: 270mg | Potassium: 160mg | Sugar: 62g | Vitamin A: 250IU | Calcium: 53mg | Iron: 1.5mg