This post contains affiliate links. As an Amazon Affiliate if you purchase through those links I earn a small commission. Thank you!
These sweet and simple chewy gingerbread cookie bars are going to be your new favorite holiday treat!! I haven’t met anyone yet who doesn’t love these bars! Next time you want to make cookies why not try this easy recipe for chewy gingerbread bars?
Gingerbread cookie bars are dense and chewy and full of that classic gingerbread flavor. After baking they’re topped with a thick layer of luscious cream cheese frosting to top them off. And if that wasn’t enough they are also the absolute easiest cookies to make because they’re bars!
We Love bar cookies!!
In my head, you can’t go wrong with bar cookies! They’re such an easy alternative to cut-out cookies! You just make the dough, pat it out in the pan and bake it up.
Easy right?? No messy cookie cutters, fussing with sprinkles, or rotating one baking sheet up and another down.
And we love Gingerbread!!
Ok and ALSO they’re gingerbread treats! You know how I feel about gingerbread recipes right?? I’ve got Gingerbread Cinnamon Rolls, REAL Gingerbread, Air Fryer Gingerbread Cookies, Gingerbread Cake, and now these bar cookies. Gingerbread is one of my favorite flavors of the holiday season!
Perfect for Swapping or gifting!
If you want to make these bars for your Christmas Cookie Trays or a Cookie exchange feel free to cut them a little smaller. I have found that smaller cookies work better on trays or in exchanges.
OR bake them in a beautiful 8×8 baking pan and give the pan and the cookies as a gift! Perfect for those families starting out in a new house!
Make them more festive!
And if you need them to be “more holiday” add your favorite holiday sprinkles on top of the frosting. Or try these little gingerbread men sprinkles to top off these chewy cookies, aren’t those cute?!? I love this time of year!!
What do you need to make these Gingerbread cookies??
- All-Purpose Flour
- Baking soda
- Ground ginger
- Ground cinnamon
- Ground cloves
- Ground nutmeg or use freshly grated nutmeg
- Softened butter
- Brown sugar
- Blackstrap molasses
- Cream cheese
- Vanilla extract
- Powdered sugar
Egg Free Cookies!
You need softened butter
The butter in this recipe should all be softened butter. If you want to make cookies and you don’t have soft butter you can easily soften them up quickly using a jar of boiling water.
Bring the water to a boil. Fill a jar with the boiling water and let it set for about a minute or so. Carefully pour out the water. Then turn the jar upside down over the butter you need to soften and let it sit for about 5 minutes.
You should have soft butter when the time is up.
If it’s not soft then repeat the procedure with fresh boiling water. Be sure to use hot pads or mitts when handling the jar filled with boiling water.
How to store these Gingerbread bars
To store these cookies let them cool completely in the pan before frosting them. OR use the parchment to lift the whole cookie out of the pan to cool on a rack. Be careful though and don’t let it bend or break.
Only frost them once they’re completely cool. Let the frosting rest to set up a little bit afterward.
Store the cut cookies in an airtight container in the refrigerator for 4-5 days. If layering place waxed paper or parchment paper between the layers to avoid getting frosting on the bottoms of the bars as well as the top!
- 1 ½ cups flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ teaspoon ground ginger
- ¾ teaspoon cinnamon
- ⅛ teaspoon cloves
- ⅛ teaspoon nutmeg
- ½ cup softened butter
- ¼ cut dark brown sugar
- ¼ cup blackstrap molasses
Cream Cheese Frosting
- 4 oz. cream cheese, room temperature
- ½ cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla
- *optional* milk to loosen the frosting
- Preheat oven to 350º
- grease an 8x8 baking pan and line with parchment paper, set aside
- Combine flour, baking powder, salt, and spices in a mixing bowl and set aside
- In a separate bowl, beat butter, brown sugar, and molasses together until well blended
- Stir in dry ingredients until all is incorporated
- Press into prepared 8x8 baking pan, and bake for about 18 minutes, until bars are set and appear dry on top
- Remove from oven, use parchment to life out of the pan and place on a wire rack, and let cool completely
- make the frosting by beating together the cream cheese, butter, and powdered sugar until smooth
- drizzle in enough vanilla to make a spreadable frosting, and add a little milk if needed to make the frosting spreadable
- spread on completely cooled bars, add sprinkles if desired
- cut into bars
- This recipe doesn't have eggs
- You can use a handheld OR stand mixer for this recipe
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving Calories 343Total Fat 20gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 6gCholesterol 52mgSodium 235mgCarbohydrates 40gFiber 1gSugar 27gProtein 3g
This nutrition information was calculated using a computer program, results may vary.
- Easy Pumpkin Crunch Cake
- Easy Air Fryer Chuck Roast
- Crispy Air Fryer Fried Chicken
- Easy Gingerbread Cookie Bars
- White Chocolate No-Bake Cookies
- Grilled Aidells Sausages in the Air Fryer
- Crispy Air Fryer Okra
- Easy Pumpkin Brownies
- Old Fashioned Apple Crisp
- Dutch Apple Bread (Easy Recipe)
- Stuffing Pork Chop Casserole
- The Best Apple Pie Cookies
- Double Chocolate Zucchini Bread
- Quick and Simple Air Fryer Cabbage
- Raspberry Cookies
- Candied Pecan Marshmallow Sweet Potato Casserole