Soft, chewy, and packed with cozy gingerbread spices, these cookie bars are like your favorite holiday treat in an easy, sliceable form. Topped with rich, creamy buttercream frosting, they’re perfect for sharing—or keeping all to yourself!
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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap "Jump to Recipe" at the top of the page.
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Why You'll Love These Christmas Cookie Bars
Get ready to fall in love with these gingerbread cookie bars! They’re everything you adore about gingerbread cookies—warm spices, a soft texture, and that nostalgic holiday flavor—without all the rolling and cutting.
Topped with a thick layer of buttery, sweet frosting, they’re as easy to make as they are to devour. Perfect for holiday parties, gifting, or just treating yourself, these bars are guaranteed to become a new seasonal favorite! If you are a gingerbread fan, make sure to try these Gingerbread Scones!
Gingerbread Cookie Ingredients
*Ingredient amounts are located in the recipe card at the end of this post.
- Flour: All-purpose flour forms the base of the bars, providing structure.
- Baking Soda: Helps the bars rise slightly for a soft, chewy texture.
- Salt: Enhances the flavors of the spices and sweetness.
- Ground Cloves: Adds a warm, slightly sweet, and earthy spice to the bars.
- Cinnamon: Brings a cozy, sweet spiciness to the gingerbread flavor.
- Ground Ginger: The star spice, giving that classic gingerbread warmth and zing.
- Melted Butter: Adds richness and moisture to the bars, making them extra tender.
- Brown Sugar: Sweetens the bars with a hint of molasses for depth.
- Eggs: Bind the ingredients together and provide structure.
- Vanilla Extract: Adds a subtle sweetness and enhances the overall flavor.
- Molasses: Key for the deep, rich gingerbread flavor and soft texture.
- Powdered Sugar: The base for a smooth, sweet, creamy frosting.
- Milk: Thins the frosting to the perfect spreadable consistency.
- Vanilla Extract: Adds a touch of flavor to complement the sweetness.
Instructions
[Step 1] In a mixing bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
[Step 2] In a separate bowl, beat together the melted butter, brown sugar, and molasses until smooth. Mix in the eggs and vanilla. Add the dry ingredients to the wet ingredients and stir until combined.
[Step 3] Spread the dough into a greased 9x13 or jelly roll pan and bake at 350 degrees for 20-25 minutes. Cool Completely.
[Step 4] Frosting: Whip the butter until light and fluffy. Mix in the vanilla. Gradually add the powdered sugar. Add enough milk or cream to reach your desired consistency. Spread over the cooled cookies and cut into bars.
How to Store Gingerbread Cookie Bars
To keep your gingerbread cookie bars fresh and delicious, store them in an airtight container at room temperature for up to 3 days. If you want them to last longer, refrigerate them for up to a week—just bring them to room temperature before serving for the best texture.
For longer storage, freeze the bars (without frosting) in a single layer, then transfer them to a freezer-safe container for up to 2 months. When ready to enjoy, thaw at room temperature and add the frosting fresh for the best results!
Baking Tips & Tricks
- Measure Flour Correctly: Spoon flour into your measuring cup and level it off with a knife to avoid dense bars from overpacking.
- Don’t Skip the Spices: Use fresh spices for the best, bold flavor. Ground spices lose their potency over time!
- Cool Completely Before Frosting: Let the bars cool fully to prevent the buttercream from melting and sliding off.
- Use Room-Temperature Ingredients: Bring eggs and butter to room temp for smoother mixing and better texture.
- Adjust Frosting Consistency: Add more milk for a thinner frosting or powdered sugar to thicken it to your liking.
- Line the Pan: Use parchment paper for easy removal and clean slices.
- Double the Recipe: These bars are a crowd-pleaser, so consider making a bigger batch for holiday gatherings.
- Personalize the Frosting: Add a pinch of cinnamon or a drizzle of molasses to the frosting for extra holiday flair.
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Gingerbread Cookie Bars
Ingredients
Gingerbread Cookies
- ¾ Cup Butter melted
- 1 Cup Brown Sugar
- ¼ Cup Molasses
- 1 Egg
- 1 Teaspoon Vanilla Extract
- 2 Cups All-Purpose Flour
- 1 ½ Teaspoon Ginger
- 1 Teaspoon Cinnamon
- ½ Teaspoon Cloves
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Salt
Frosting
- ½ Cup Butter softened
- 2 Cups Powdered Sugar
- ½ Tablespoon Vanilla Extract
- 3-4 Tablespoons Heavy Cream or Milk
Instructions
- In a mixing bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
- In a separate bowl, beat together the melted butter, brown sugar, and molasses until smooth. Mix in the eggs and vanilla. Add the dry ingredients to the wet ingredients and stir until combined.
- Spread the dough into a greased 9x13 or jelly roll pan and bake at 350 degrees for 20-25 minutes. Cool Completely.
- Frosting: Whip the butter until light and fluffy. Mix in the vanilla. Gradually add the powdered sugar. Add enough milk or cream to reach your desired consistency. Spread over the cooled cookies and cut into bars.
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