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Gingerbread Cookie Bars with Spiced Cream Cheese Frosting Recipe

4.7 from 20 reviews

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Warm, spicy, and wonderfully cozy—the Gingerbread Cookie Bars with Spiced Cream Cheese Frosting Recipe is one of those treats that instantly makes your kitchen smell like the holidays. It’s a perfect balance of soft gingerbread flavor topped with a luscious, spiced frosting that feels like a hug in every bite.

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 countless gingerbread treats, but this Gingerbread Cookie Bars with Spiced Cream Cheese Frosting Recipe quickly became one of my favorite go-to desserts around holiday time—and honestly, beyond too. It’s not too sweet, but just right, and the frosting takes these bars over the top every single time.

  • Perfect Texture: These bars are soft and tender with just a hint of chewiness—nothing cakey or crumbly, which makes them so satisfying to bite into.
  • Balanced Spices: The warming blend of ginger, cinnamon, cloves, and a pinch of black pepper gives these bars complexity without overpowering the other flavors.
  • Easy Frosting: The spiced cream cheese frosting is silky-smooth, with just enough spice to complement the gingerbread perfectly without stealing the show.
  • Simple to Make: Despite feeling fancy, this recipe is straightforward and forgiving, even if you’re new to baking fancy bars.
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

The magic in this Gingerbread Cookie Bars with Spiced Cream Cheese Frosting Recipe comes from simple, pantry-friendly ingredients that blend beautifully for a classic holiday flavor. Here’s why each one counts.

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: The base that gives structure without weighing down the bars.
  • Baking soda: Helps the bars rise just enough to be soft and fluffy.
  • Ground ginger, cinnamon, allspice, cloves, nutmeg, black pepper: This spice mix delivers that signature gingerbread warmth with a subtle kick from black pepper that really elevates the flavor.
  • Salt: Balances the sweetness and enhances the spices.
  • Unsalted butter: Melted for ease, it adds richness and moisture to keep the bars tender.
  • Brown sugar: Adds deep caramel notes—dark brown sugar is my favorite here for extra molasses flavor.
  • Granulated sugar: Gives a touch of sweetness and helps with texture.
  • Unsulphured molasses: The star ingredient for true gingerbread flavor; I recommend Grandma’s brand for its rich, mellow taste.
  • Egg: Adds moisture and helps bind everything together.
  • Vanilla extract: Rounds out all the flavors with a smooth hint of sweetness.
  • Cream cheese (brick style): Key for that tangy, creamy frosting that contrasts beautifully with the spices.
  • Confectioners’ sugar: Sweetens and smooths the frosting for that classic creamy finish.
  • Butter (for frosting): Adds richness and softness for a perfect spreadable texture.
  • Optional sprinkles: A fun festive touch, but totally optional.
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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 love tweaking this Gingerbread Cookie Bars with Spiced Cream Cheese Frosting Recipe depending on the season or the crowd. One of my favorite moves is to add a handful of chopped crystallized ginger for an extra zing—it’s like a little surprise in every bite!

  • Variation: Swap half the molasses for honey or maple syrup for a subtler sweetness and floral note. I tried this once and it added such a lovely twist that my friends kept asking for the recipe.
  • Dietary modification: You can easily make this dairy-free by using vegan butter and a vegan cream cheese alternative; just make sure to pick unsweetened to keep the frosting balanced.
  • Seasonal change: During summer, I skip the frosting and sprinkle the bars with coarse sugar and a pinch of cinnamon for a lighter treat that's still full of flavor.

Step 1: Prep Your Pan and Preheat

First things first, get your oven heating to 350°F and position your rack in the center. I always line my 9×13-inch pan with parchment paper and leave a little extra on the sides. This handy overhang means you can easily lift the whole batch out when you're done—makes cutting and serving a breeze, and cleanup too!

Step 2: Mix Your Dry Spices and Flour

In a big bowl, whisk together the all-purpose flour with baking soda, ground ginger, cinnamon, allspice, cloves, nutmeg, black pepper, and salt. This dry mix is key—it ensures those spices are evenly distributed, so every bite bursts with warm flavor. Take a moment to enjoy that cozy smell while you’re at it!

Step 3: Combine Butters, Sugars & Molasses

Melt your butter just until it’s liquid—don’t let it cool too long or the mix will get crumbly. Stir in both sugars and molasses until smooth and lump-free. The molasses is what really makes the magic happen here, so don’t skip it or swap for blackstrap (too bitter!).

Step 4: Bring It All Together

Add the egg and vanilla to the butter mixture, whisking until smooth, then pour it into your flour-spice mixture. Use a sturdy spoon or spatula to mix just until it's combined—don't overmix or the bars can turn tough. The dough will be thick and shiny, a sign you’re on the right track!

Step 5: Spread and Bake

Press the dough evenly into your prepared pan. It looks thin and maybe a bit scant, but that’s exactly how these bars should be. Bake for 23 to 26 minutes—start checking at 23. You want the top set but still soft, with a toothpick coming out mostly clean with a few moist crumbs. Don't overbake; the bars firm up as they cool.

Step 6: Make the Spiced Cream Cheese Frosting

While the bars cool for at least an hour, whip up the frosting. Beat softened brick cream cheese and butter until smooth and creamy. Then add confectioners’ sugar, vanilla, and a pinch of ginger, cinnamon, and allspice. Beat it well—it should be silky but thick enough to spread. If it’s too sweet, a tiny pinch of salt helps balance it perfectly.

Step 7: Frost and Chill

Spread that gorgeous cream cheese frosting over the completely cooled bars. If you want, sprinkle with festive sprinkles for extra holiday cheer. Then pop the pan in the fridge for about 30 minutes to let the frosting firm up before slicing.

Top Tip

Over the years, I’ve learned a few tricks that really boost success when making the Gingerbread Cookie Bars with Spiced Cream Cheese Frosting Recipe. These little insights save time, prevent common errors, and get you to that perfect bar every bake.

  • Don’t Let Butter Get Too Cool: Stir sugars and molasses into melted butter right away to keep the dough soft and chewy instead of cakey.
  • Measure Spices Carefully: Too much cinnamon or cloves can overpower the bars. Use fresh spices for the best aroma and flavor.
  • Frost Only When Bars are Fully Cooled: Otherwise, the frosting melts and becomes runny—trust me, I learned that one the hard way!
  • Use Parchment Overhang: Makes lifting out bars from the pan clean and easy without breaking edges or crumbs.
gingerbread cookie bars - Serving Suggestion

Garnishes

I usually keep it classic with just a handful of gingerbread-shaped or snowflake sprinkles for a festive touch—but I love adding a light dusting of cinnamon sugar on top sometimes when serving for an afternoon coffee crowd. The little sweet crunch is a delightful contrast!

Side Dishes

These bars shine on their own, but I like pairing them with a warm drink like chai latte or hot apple cider. They’re also great alongside vanilla bean ice cream for an indulgent dessert twist that’s surprisingly easy to pull off.

Creative Ways to Present

For holiday parties, I arrange the bars on a large platter with fresh rosemary sprigs and cranberries around to echo the warmth and color of the spices. Wrapping individual bars in parchment paper tied with twine also makes them perfect little edible gifts.

Make Ahead and Storage

Storing Leftovers

I cover leftover bars tightly with plastic wrap or place them in an airtight container and store them in the fridge for up to five days. The frosting holds up beautifully, and honestly, they taste even better after a day or two once the flavors have had a chance to meld!

Freezing

These bars freeze so well. I usually cut them into squares first, then freeze in a single layer on a baking sheet before transferring to a freezer bag to prevent sticking. They keep for up to 3 months. Just thaw overnight in the fridge and bring to room temperature before serving.

Reheating

If you want to warm a bar, I recommend a quick zap in the microwave for 10-15 seconds or warming gently in a 300°F oven for about 5 minutes with foil loosely tented on top to avoid drying out. Just avoid heating too long or you'll melt the frosting too much.

Frequently Asked Questions:

Can I use blackstrap molasses in this recipe?

Blackstrap molasses has a much stronger, bitter flavor that can overpower the delicate balance of spices in the Gingerbread Cookie Bars with Spiced Cream Cheese Frosting Recipe. It’s best to stick with unsulphured or “original” molasses like Grandma’s brand for the sweetest, smoothest results.

How do I know when the bars are done baking?

Look for a set top that still looks a little soft. A toothpick inserted into the center should come out mostly clean but might have a few moist crumbs. Avoid overbaking; the bars will firm up as they cool, so it’s better to err on the side of slightly underbaked.

Can I make this recipe vegan or dairy-free?

Yes! Replace the butter with a vegan alternative and use a dairy-free cream cheese substitute for the frosting. Just make sure the cream cheese alternative is firm and unsweetened so the frosting holds up and tastes great.

How long can I store these bars if unfrosted?

Unfrosted gingerbread cookie bars can be kept at room temperature, covered, for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. Frosted bars should be refrigerated for best freshness.

Final Thoughts

These Gingerbread Cookie Bars with Spiced Cream Cheese Frosting Recipe hold a special place in my baking repertoire—not only because they taste incredible but because they bring people together. Whether you’re making them for yourself, your family, or friends, they promise simple joy and festive comfort in every bite. I can’t wait for you to try them and make some sweet memories of your own!

Print
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 20 reviews
  • Author: Dina
  • 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

These Gingerbread Cookie Bars are a festive, spiced treat perfect for the holiday season. Featuring a thin, soft cookie base bursting with warm ginger and spice flavors, topped with a creamy spiced cream cheese frosting, these bars combine traditional gingerbread elements with a delightful creamy topping. They bake quickly, are easy to slice, and store well, making them a great make-ahead dessert for gatherings or cozy nights in.

Ingredients

Cookie Bars

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

Spiced Cream Cheese Frosting

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

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Adjust the oven rack to the center position. Line a 9x13-inch metal or glass baking pan with parchment paper, leaving overhang on the sides for easy lifting, and set aside.
  2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, allspice, cloves, nutmeg, black pepper, and salt until evenly mixed. Set aside.
  3. Mix Wet Ingredients: In a medium bowl, whisk the melted butter, dark brown sugar, granulated sugar, and molasses until smooth with no lumps. Whisk in the egg and vanilla extract until fully combined.
  4. Make the Dough: Pour the wet mixture into the dry ingredients. Using a large spoon or silicone spatula, mix until no traces of flour remain and the dough is thick, shiny, and uniform. Transfer the dough to the prepared baking pan and press it down evenly into a smooth, thin layer.
  5. Bake the Bars: Bake for 26 minutes, or until the top is set but still soft to the touch. A toothpick inserted into the center should come out mostly clean with some moist crumbs. Avoid overbaking. Remove from oven and allow the bars to cool completely in the pan on a cooling rack for at least 1 hour.
  6. Prepare the Frosting: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the softened cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Scrape down the bowl as needed.
  7. Add Sugar and Spices: Add the confectioners’ sugar, ground ginger, cinnamon, allspice, and vanilla extract to the cream cheese mixture. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 minutes until frosting is creamy and well combined. Taste and add a pinch of salt if frosting is too sweet.
  8. Frost the Bars: Spread the spiced cream cheese frosting evenly over the cooled bars. Optionally, sprinkle with festive sprinkles. Refrigerate the frosted bars for 30 minutes to help set the frosting before slicing.
  9. Slice and Store: Use the parchment overhang to lift the bars out of the pan. Transfer to a cutting board and cut into 18-24 squares. Store leftover bars tightly covered in the refrigerator for up to 5 days. If unfrosted, store at room temperature for up to 3 days or refrigerated for up to 1 week.

Notes

  • You can make the dough ahead and chill for up to 3 days or freeze for up to 3 months; allow it to come to room temperature before baking.
  • Baked and cooled bars 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; start checking for doneness at 22 minutes.
  • Use unsulphured or dark molasses for best flavor; blackstrap molasses is too bitter.
  • Avoid letting melted butter cool for too long before mixing; warm butter helps create soft, not cakey, bars.
  • Use brick cream cheese, not the spreadable tub kind, for frosting to ensure the right texture.
  • For easier removal, make sure to use parchment with overhang on all sides of the baking pan.

Nutrition

  • Serving Size: 1 bar (assuming 24 bars per batch)
  • Calories: 210 kcal
  • Sugar: 16 g
  • Sodium: 130 mg
  • Fat: 10 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 29 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 30 mg

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