Gingerbread Cookie Bars with Cream Cheese Frosting

These soft Gingerbread Cookie Bars, or gingerbread squares, are the perfect Christmas cookie—soft, chewy, and packed with all your favorite holiday flavors. They’re topped with a layer of sweet and tangy cream cheese frosting and finished with festive sprinkles.

I will walk you through a step-by-step guide to creating these spiced treats that are sure to become a new holiday baking favorite. If you love gingerbread recipes, be sure to try our Gingerbread Muffins, Gingerbread Men and of course, our favorite White Chocolate Dipped Gingersnaps.

A baking sheet with gingerbread cookie bars topped with cream cheese frosting and red and green sprinkles.

If you love all the sweet and spicy flavors of gingerbread, gingersnap cookies, or molasses cookies, you are going to love these soft and chewy cookie bars. They’re slathered in a delicious cream cheese frosting and can be decorated however you want.

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Cookie bars are so much easier than making a bunch of individual Gingerbread Men. The recipe can be mixed up in only a few minutes and from there, baking is a cinch. These are always on my holiday baking list, perfect for Thanksgiving, Christmas, or any ‘ol time of the year!

Key Recipe Ingredients

Sugar – you will need white granulated sugar to cream with the butter.
Butter – make sure your butter is softened either by pulling out to room temperature ahead of time or gently microwaving for about 10 seconds at a time. You will need some for the batter and some for the frosting.
Molasses – this helps give that characteristic gingerbread flavor.
Eggs – any eggs will work great. They hold the batter together and help give the finished cookie bars a soft and chewy texture.
Spices – I use a combination of ginger powder and cinnamon. You can feel free to adjust however you would like.
Baking Soda – this helps keep the cookie bars super soft and chewy.
Cream Cheese – this will need to be softened in the same way you would with butter. Either pull it out ahead of time or slowly microwave for about 10 seconds at a time.
Powdered Sugar – this adds sweetness without any grittiness.
Milk – whole milk is great, but you can substitute 2%.

Gingerbread cookie squares topped with cream cheese frosting and sprinkles.

Make the cookie dough. Add the room-temperature butter, sugar, and cream using the paddle attachment for about 3 minutes or until light and fluffy in the bowl of a stand mixer. Gradually add the eggs in, add the molasses, and mix until combined. Whisk together the flour, cinnamon, ginger, baking soda, and salt in a separate large bowl. Add the dry ingredients into the bowl and mix just until combined. Check the bottom of the bowl and scrap as needed to make sure that everything has mixed completely.
Press into a baking sheet. Press the dough into a lightly greased 18 x 13-inch half sheet pan as evenly as possible.
Bake. Bake in a preheated 350-degree F oven for 18-20 minutes, or until the edges are set, and there is a hint of golden brown color.
Cool. Let the cookies cool completely on a wire rack while you make the frosting.
Make the cream cheese frosting. In a large mixing bowl, combine the cream cheese, butter, and vanilla. Be sure to beat until light and fluffy. Add 5 cups of powdered sugar and beat until well incorporated. Slowly add in 1-2 Tablespoons of milk until the frosting is light and fluffy.
Frost. Spread the frosting over the top of the cooled cookie bars and add sprinkles if desired. Cut into bars or squares. Enjoy!

A stack of gingerbread cookie bars topped with icing and sprinkles.

Recipe Variations to Try

These gingerbread bars are easy to make your own. Here are a few favorite ideas:

White chocolate drizzle. Skip the frosting and drizzle the cooled bars with 1 cup of melted white chocolate. Sprinkle with crushed candy canes or chopped pecans.
Cinnamon frosting. Swap the cream cheese frosting for my Cinnamon Buttercream Frosting.
Cranberry walnut. Fold 1 cup of dried cranberries and 1 cup of chopped walnuts into the dough.
Extra spiced. Add ½ teaspoon each of ground cloves and nutmeg for a bolder, more traditional gingerbread flavor.
White chocolate chip. Fold 1½ cups of white chocolate chips into the dough before spreading it in the pan.
Orange glaze. Whisk 2 cups of powdered sugar with 3 to 4 tablespoons of orange juice and a little zest, and drizzle over the bars instead of frosting.
Smaller batch. Cut the recipe in half and bake in a 9×13 pan for about 20 to 25 minutes.
Gingerbread cutouts. Love gingerbread men? Try my classic Gingerbread Men or soft Gingersnap Cookies.

Frequently Asked Questions

What size pan do I need for gingerbread cookie bars?

This recipe is made in an 18 x 13-inch rimmed baking sheet, also called a half sheet pan. For a smaller batch, cut the recipe in half and use a 9×13-inch pan.

How do I know when gingerbread bars are done?

The edges should be set and just starting to turn golden, and the center should look slightly soft. They’ll firm up as they cool, so don’t overbake them, or they’ll lose their chewy texture.

Can I use dark molasses?

Yes! Light or regular molasses gives a milder flavor, while dark molasses makes the bars richer and more robust. Avoid blackstrap molasses, which is very strong and slightly bitter.

Can I make gingerbread bars ahead of time?

Yes! Bake the bars up to 2 days ahead, let them cool completely, and store them covered at room temperature. Frost them the day you plan to serve.

Do frosted gingerbread bars need to be refrigerated?

Yes. Because of the cream cheese frosting, store them covered in the fridge for up to 3 days. Let them sit at room temperature for about 15 minutes before serving.

Can I freeze gingerbread cookie bars?

Yes! Freeze the bars unfrosted, wrapped tightly, for up to 3 months. Thaw them in the fridge overnight, then add the frosting and sprinkles.

What’s the difference between gingerbread bars and gingersnap cookies?

They use similar spices, but gingerbread bars are soft and cakey-chewy, while gingersnaps are crisp around the edges. Love both? Try my Soft Gingersnap Cookies.

Storing and Freezing Instructions

Refrigerator: If you want to store baked cookie bars, just place them in a container with a lid or a ziplock bag and store in the fridge for up to 3 days.
Freezer– If you haven’t tried this method, you’re missing out. Cookie bars freeze really well and are so fun to grab out of the freezer and enjoy. Let them thaw for a few minutes, and you’ll have an extra chewy cookie bar to enjoy. Cookies can remain in the freezer, in an airtight container, or freezer bag for up to 3 months.
To Thaw– If you want to make them ahead of time, you can bake them in the cookie sheet, cover them in a double layer of plastic wrap, and pull them out of the freezer a couple of hours before you need them. If you’re using frosting, let them thaw in the fridge overnight and then frost.

These Gingerbread Cookie Bars are incredible! They are the perfect Christmas cookie, packed with all your favorite holiday flavors.

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Christmas, Cookie Bars, Desserts, Holiday Favorites, Nut-Free, Thanksgiving, Vegetarian, Videos, Winter Recipes,

Gingerbread Cookie Bars