Gingerbread Cookie Bars

These Gingerbread Cookie Bars are incredibly soft and chewy. These are a great alternative to making individual gingerbread men. I immediately fell in love with these. They are great by themselves with a little dusting of powdered sugar or with cream cheese frosting on top. Gingerbread Cookie Bars - incredibly soft and chewy. Way easier than making gingerbread men. the-girl-who-ate-everything.com31199e4d-30a4-4913-bfe6-acda599feda9I’m so excited to be sharing a recipe out of the Six Sisters’ Stuff new cookbook! Their book, 12 Days of Christmas with Six Sisters’ Stuff, is packed full of holiday recipes that are totally doable and incredibly tasty.

I had so much fun going through and bookmarking the things I wanted to make. I’ve already gifted this to some of my friends because if you’re friends with me, you love food.

I immediately was drawn to these gingerbread bars. I don’t think the pictures do them justice. They are so chewy, probably due to the molasses, and full of spices. They tasted just like gingerbread men but WAY better.

I loved that they were soft but still cut really well. Honestly, they didn’t need frosting. All by themselves, they are a treat.

You can definitely add cream cheese frosting to make them super decadent but it does calm down the spice flavor when you do that which may be a good thing or a bad thing depending on what you prefer. Gingerbread Cookie Bars - incredibly soft and chewy. Way easier than making gingerbread men. the-girl-who-ate-everything.comThe batter comes together quickly and is pressed into a 9×13 pan. After only 15 minutes they are done. Gingerbread Cookie Bars - incredibly soft and chewy. Way easier than making gingerbread men. the-girl-who-ate-everything.comSeriously. I mean seriously. Delish. Gingerbread Cookie Bars - incredibly soft and chewy. Way easier than making gingerbread men. the-girl-who-ate-everything.comThese are my new favorite holiday treat.

Gingerbread Cookie Bars
Servings: 24 bars
  • 1/2 cup butter , melted
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/3 cup molasses
  • 1 egg
  • 2 teaspoons baking soda
  • 2 cups all-purpose flour
  • 1 Tablespoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
Cream Cheese Frosting: (or just dust with powdered sugar)
  • 1/2 cup butter , softened
  • 1 (8 ounce) package cream cheese, softened
  • 1 lb (3 3/4 cups) powdered sugar
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350 degrees. Coat a 9x13-inch baking dish with nonstick cooking spray and set aside.
  2. In a large bowl, beat butter, sugar, brown sugar, vanilla, and molasses on medium speed until creamy.
  3. Add the egg and stir until completely incorporated. Add baking soda, flour, spices, and salt and mix until well combined. Spread dough into prepared pan, using clean hands or a rubber spatula to press the dough to the edges of the pan. Bake for 15-20 minutes; do not overbake! Cool in a pan with a wire rack.
  4. When bars have cooled, frost with cream cheese frosting or dust lightly with powdered sugar. They are delicious with nothing on them! Cut into squares and serve.
  5. For the frosting: Cream together the butter and cream cheese. Add the powdered sugar and vanilla. Slowly mix on low and then beat it on high until fluffy.
Recipe Notes
Source: bars by 12 Days of Christmas with Six Sisters' Stuff; frosting from me
Gingerbread Cookie Bars - incredibly soft and chewy. Way easier than making gingerbread men.

Speak Your Mind



  1. Oh wow. These sound delicious! I love gingerbread cookies, but I’ve never had them with cream cheese frosting. I bet it’s divine. And I love that there’s no rolling and cutting! 🙂

  2. Yes – love these! Everything good about a gingerbread cookie, but without all the work of making and decorating cutouts. That’s a total WIN in my book!

  3. These are perfect! Love how easy they are in bar form.

  4. I do not really like a ginger.. but I should give it a try.. because your bars look so yummy:)

  5. Yvonne Gillham says:

    Hi Christy,
    Just looking through this recipe, I’d really like to make it.
    I have all the ingredients in my pantry/fridge except the molasses.
    Would it be okay to substitute treacle for the molasses?

  6. I love these. Thanks so much.

  7. Love this idea SO much more than doing “regular” gingerbread men!

  8. Gingerbread bars are the best!! So much better than regular gingerbread in my opinion…

  9. Excited to try these! I’m not a fan of nutmeg or cloves (too spicy?), so I almost always omit those from recipes. Bet they will still turn out great!! They look delicious 🙂

  10. Very nice cake

  11. Wow, what I wouldn’t do to pop one of these delicious looking cookies in my mouth right now! 🙂

  12. Christy – these turned out awesome and have ended my years-long quest for great gingerbread. Hands down even beats Martha Stewart’s. With far less fuss. 🙂 I didn’t put anything on the top of mine and my kids have been eating them for breakfast. 😉 Thank you!

  13. Christy – these turned out awesome and have ended my years-long quest for great gingerbread. Hands down even beats Martha Stewart’s. With far less fuss. 🙂 I didn’t put anything on the top of mine and my kids have been eating them for breakfast. 😉 Thank you!

  14. Mmm… soft and chewy sounds really good 🙂

  15. I have GOT to make these – they look amazing!!

  16. Hello. These look delicious! Could they be frozen, with the icing!?

  17. For interest sake, this is a recipe my great grandma made and passed down to us. She lived to be 109 years old, which means it was tested and tried many, many times. It is a favorite. She would press the dough out onto a cookie sheet with sides until it was about 1/3 inch thick or thin, as it may be. Always seemed like it was too thin. It works everytime. Makes for a great treat to take for a crowd. “Spread” the love.

  18. Oh my goodness, do these sound AMAZING. Gingerbread has grown on me during the last few years, and I love how easily these bars come together. WAY easier than gingerbread men/women, and I’m just just as scrumptious!

  19. I do a new recipe each year and this ones a keeper for sure!
    Truly decadent alone but I Just finished the icing on them…
    Texture taste, OMG Devine!!!!!
    A must try, super easy, no fail!!!!

  20. I just made these…and I followed the recipe EXACTLY as written, the taste is there, but they were not even remotely like a bar other than I cut them square ! They were extremely flat…not even remotely cake-like in the picture ! Would love to make these again, but something is awry…not enough flour? no baking powder to help it rise? Im not sure ! Any input would be great…like I said, the taste is spot on ! Even my cookies rise better than these did ! I will re-rate once I find a solution !!!

  21. I just wanted to point out a major issue with your instructions. If over-baking is something to be concerned about you should describe some visual indication that the bars are done. A five minute window is very unhelpful as ovens tend to vary.

  22. I’m not sure how this recipe is not 5 stars. I made them last night and I’m planning on icing them tonight but my boyfriend and I could not wait until tonight so we tried them without the icing and they’re amazing, not to mention they also smell heavenly. I doubled the recipe for my coworkers and I know they will love them. I’m also now going to make an extra batch for Christmas next week. Thank you for the recipe, this one is a keeper for the holidays.

  23. I made two batches of these this morning, and they are my new go-to for the holidays! I added cardamom and used less cloves, and added lemon zest to the frosting. Great recipe, thanks!!

  24. These are really good. Wouldn’t change a thing except maybe only half this amount of icing. The bar can easily stand on its own. Delish.

  25. Where I live, molasses is incredibly difficult to find, which as a gingerbread lover, is more than a little depressing. When I finally got my hands on a jar, I saved it for over a month, unwilling to risk this precious substance on a substandard batch of gingerbread. Finally, I could stand it no longer.
    Now, as I sit here, waiting for my gingerbread to bake, a preemptive taste of the dough having left my mouth salivating more than is probably ladylike, I realize that previous thoughts of altruistic sharing have been banished, replaced with more calculated selfish thoughts of “how many more batches of this stuff can I get out of that little jar of brown deliciousness?”

    All that to say, thank you for sharing this recipe, I can’t wait to try it in approximately 30 minutes..I doubt I will manage to hold out until it’s cool!

  26. Rima Featherstonehaugh says:

    Nice texture and chewyness, but not even close to gingerbread. Barely any ginger flavour or even cinnamon/spice. They taste, as my husband put it, brown. Double the cinnamon, triple, at least, the ginger and you’ll have gingerbread, and gingerbread deserving of frosting.

  27. These were really good! I had to bake them a little longer, as they were still liquidy at 15 minutes. Mine went about 23 minutes before they were done. I think the frosting is a must! I will definitely be making these again! 🙂

  28. I just made these tonight. My very first cookie bars.. I have some finicky taste buds and I have to say.. These were the best things I have had since I was a kid some 200 years ago haha. This is definitely on my do again list. Not having to change a thing in a first-time recipe is a rare occasion. Excellent recipe.

  29. Ingredients has baking soda listed, but not listed in the directions…just want to make sure if I’m suppose to use it or not…Please advise! Thanks!

  30. Salted or unsalted butter? I’m making these tomorrow and I can’t wait!

  31. These are delicious! Followed the recipe to a T. Only thing that I wasn’t sure about, was the doneness of the bars. Like others have said above, every oven varies. So with that being said, I treated it like a cookie and think they are done-cooling now. I did however try some of it right out of the oven and already love the chew and flavor! Definitely doesnt need the frosting, but am going to add tomorrow in stripes/swirls rather than a spread (halve it) Thanks for the great recipe! It was very easy too.

  32. This icing is to die for, thank you so much for the recipe! I love it so much that I used it as a filling to my beautiful white macarons, you can check it out here (I linked back to you)!!

  33. Hi! What’s the texture of these bars? Is it on the cake or the fudge side? Thank you!

  34. These are fantastic! Made two batches, with one batch of frosting. Everyone loved them! Thank you! I will make these often, I’m sure. 🙂

  35. Linda Corkill says:

    Can these be frozen with icing on?

  36. Kristin Kovic says:

    OH my gosh….These are AMAZING!!!! I have made them three times in the past few weeks for three different occasions. Each time, they disappeared since they were so good! Each time I come home with an empty pan and my 11-year-old son is disappointed. I told him I would make another batch for Christmas just for him. They are so easy to make too!!!! A new favorite recipe for our family!!!

  37. The recipe asks for melted butter. Then says to beat the butter with the sugars until creamy….which isn’t happening with melted butter. In addition, with melted butter, it doesn’t press into the pan…it is much softer.
    Was it your intention to have the butter melted, or is that a typo?