This gingerbread cookie bars recipe has been a holiday staple in my kitchen for years. I first developed it on a blustery December afternoon when I wanted all the warming flavors of gingerbread in a format that was easy to slice, share, and stash in lunchboxes. The texture lives somewhere between a dense cookie and a soft sheet cake: slightly chewy in the center with crisply caramelized edges. The spice blend—fresh ginger, cinnamon, nutmeg, and cloves—creates a warmly aromatic profile that fills the house while baking. Topping the bars with a simple cream cheese frosting adds a bright, tangy contrast that cuts through the molasses sweetness. I discovered the ease of pans-style spice treats when I needed something faster than cut-out cookies but more intimate than a cake. These bars hold up beautifully for cookie swaps, potlucks, and dessert trays: they slice neatly, travel well, and pair perfectly with tea or coffee. A small tweak—using light or dark brown sugar and unsulphured molasses—changes the depth of flavor, and I’ll note my favorite combinations in the substitution section. The recipe is forgiving and approachable, which is why it's become my go-to for holiday baking marathons.

Ingredients

• All-purpose flour (2 1/2 cups): Provides the structure; use a spoon-and-level method when measuring to avoid dense bars. King Arthur or unbleached brands give consistent results.
• Ground ginger (1 1/2 teaspoons): The star spice; use fresh-ground or a high-quality jar for brightness. If you like a stronger ginger kick, add an extra 1/4 teaspoon.
• Cinnamon (1 teaspoon): Warm base note—Ceylon or Saigon cinnamon adds nice depth.
• Ground nutmeg (1/4 teaspoon) and ground cloves (1/4 teaspoon): Small amounts make a big difference—use freshly grated nutmeg if you can for the best aroma.
• Baking soda (1/2 teaspoon): Gives a slight lift and helps with browning; be sure it’s active and not expired.
• Unsalted butter (3/4 cup): Softened to room temperature; European-style butter adds a richer flavor but standard unsalted works great.
• Brown sugar (1 cup): Light or dark both work—dark gives a molasses boost. Pack it gently into the cup for accurate measure.
• Unsulphured molasses (1/3 cup): The key to classic gingerbread flavor; avoid blackstrap for this purpose unless you prefer a bitter edge.
• Large egg + 1 egg yolk: The yolk adds tenderness and chew; discard the extra white or reserve for another use like an egg wash.
• Vanilla extract (2 teaspoons): Rounds out the flavors—use pure vanilla for the best finish.
• For the cream cheese frosting: Unsalted butter (1/2 cup), 8 oz full-fat brick-style cream cheese, 2–3 cups powdered sugar, and 1–2 tablespoons whipping cream or milk to thin the frosting as needed.

Instructions

Prepare the pan and oven: Preheat the oven to 350°F. Grease a 9x13-inch pan with non-stick spray or line it with parchment paper, leaving an overhang for easy removal. Proper pan prep prevents sticking and helps achieve clean slices. Mix the dry ingredients: In a medium bowl whisk together 2 1/2 cups all-purpose flour, 1 1/2 teaspoons ground ginger, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/2 teaspoon baking soda until well combined. This ensures even distribution of spices so every bite is balanced. Cream butter and sugar: In a large bowl, beat 3/4 cup softened unsalted butter with 1 cup brown sugar until fluffy, about 2–3 minutes with a stand or hand mixer. Proper creaming traps air that helps the bars rise slightly and gives a lighter mouthfeel. Add molasses and eggs: Beat in 1/3 cup unsulphured molasses and 2 teaspoons vanilla extract until uniform, then add 1 large egg and 1 large egg yolk and mix until glossy. If the batter looks slightly grainy at first, keep beating and it will come together. Combine wet and dry: Fold the flour mixture into the butter mixture in two additions, mixing just until combined. Avoid overmixing to keep the texture tender. The dough will be soft but not runny—if it seems overly sticky, chill 10 minutes. Press into pan and bake: Spread or press the dough evenly into the prepared 9x13-inch pan. If pressing by hand, lightly spray your hands with non-stick spray. Bake for 22–25 minutes, until the edges pull away slightly and a toothpick inserted near the center comes out clean or with a few moist crumbs. Rotate the pan halfway through if your oven heats unevenly. Cool completely: Allow the bars to cool fully in the pan on a wire rack. Cooling ensures the frosting won’t melt into the bars and slices will be tidy. For best slicing, chill 20–30 minutes after frosting to set. Make the frosting: Beat 1/2 cup softened unsalted butter until fluffy. Add an 8-ounce block of full-fat brick-style cream cheese and beat until smooth. With the mixer on low, gradually add 2–3 cups powdered sugar about 1 cup at a time, alternating with 1 tablespoon of whipping cream or milk until you reach desired sweetness and spreadability. Start with 2 cups powdered sugar for a tang-forward frosting; add up to 3 cups for less tang and thicker texture. Frost and finish: Spread the frosting over the cooled bars and, if desired, decorate with sprinkles or a light dusting of cinnamon. Refrigerate until the frosting is set, then slice into squares or bars. Bring to room temperature before serving for the best texture.

Storage Tips

Store frosted bars in an airtight container in the refrigerator for up to 5 days; separate layers with parchment paper to avoid sticking. For longer storage, freeze unfrosted bars wrapped tightly in plastic wrap and foil for up to 3 months. Thaw in the refrigerator overnight and frost just before serving. If you need to transport them, pack chilled bars in a rigid container and keep them cool with an ice pack until serving to preserve the cream cheese topping.

Ingredient Substitutions

If you prefer a lighter molasses flavor, use light brown sugar and reduce molasses to 2 tablespoons—bars will be milder but still aromatic. For deeper flavor, use dark brown sugar and full 1/3 cup molasses. To make the topping dairy-free, substitute a dairy-free cream cheese and a vegan butter alternative; the texture will be slightly softer and you may need less liquid. For an egg-free version, try a commercial egg replacer or a flax yolk for a slightly different chew and color; expect marginally denser bars.

Serving Suggestions

Serve slices with a dusting of ground cinnamon or a few crystallized ginger pieces for contrast. Pair the bars with a cup of black tea, strong coffee, or a lightly spiced chai to echo the warming flavors. For brunch, arrange bars alongside fresh fruit and yogurt. To elevate them for guests, warm individual slices briefly and add a dollop of lightly whipped cream or a scoop of vanilla ice cream for a comforting dessert.

Cultural Background

Gingerbread has roots stretching across Europe and the Middle East, historically flavored with honey, spices, and sometimes preserved fruits. The American gingerbread tradition evolved with molasses after its introduction in colonial markets; molasses became a pantry staple and created the deep, bittersweet backbone that distinguishes American gingerbread. These bars echo that lineage by using unsulphured molasses and a compact, sheet-pan format popular for modern entertaining.

Seasonal Adaptations

In winter, boost spice intensity with a pinch of cardamom or an extra 1/4 teaspoon ginger for a brighter hit. For autumn gatherings, fold in 1/2 cup chopped toasted pecans into the batter before pressing into the pan. In spring, lighten the frosting with a splash of orange zest and swap part of the powdered sugar for a touch of Greek yogurt to add tang and freshness. Holiday versions can be decorated with candied citrus peels or holiday-themed sprinkles.

Meal Prep Tips

Batch-bake two pans at once and freeze one; rotate through your desserts when entertaining. Cut into uniform bars and store in single-serving containers for easy lunches or grab-and-go treats. If you're making ahead for a party, bake and cool the bars two days before, frost the day of, and slice just before guests arrive to keep edges clean. Use the egg white from the extra yolk for a quick meringue cookie to pair with leftovers.

These gingerbread cookie bars are simple, nostalgic, and endlessly adaptable—perfect for the holiday season or whenever you crave spiced comfort. Share them warm or chilled, and make the recipe your own with small tweaks that reflect your taste and traditions.