Gingerbread Cookie Bars

Gingerbread Cookie Bars

Dec 11, 2025

Ingredients:

For the Cream Cheese Frosting:

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2 ounces cream cheese, room temperature
  • 2 1/4 cups powdered sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 1/4 teaspoon salt
  • sprinkles (optional)

For the Cookie Bars:

  • 2 cups all purpose flour
  • 2 tablespoons ground ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 3/4 cups butter flavored Crisco or unsalted butter at room temperature
  • 1 cup dark brown sugar
  • 1/4 cup molasses
  • 1 tablespoon pure vanilla extract
  • 1 egg

Directions:

For the Cream Cheese Frosting:

  1. Add the butter and cream cheese to a large bowl. Cream together on high for about 6-10 minutes until the mixture is light and fluffy.
  2. Cream in the powdered sugar one cup at a time until fully combined.
  3. Cream in the vanilla and salt. Set aside.

For the Cookie Bars:

  1. Preheat oven to 350F. Grease a 9x13 inch aluminum baking pan. Line with parchment paper, leaving flaps on the two largest sides for easy removal later.
  2. In a medium mixing bowl, whisk together the flour, seasonings, salt and baking soda. Set aside.
  3. In a separate medium mixing bowl, cream together the Crisco and brown sugar for 3-5 minutes until light and fluffy.
  4. Cream in the molasses and vanilla. Cream in the egg.
  5. Mix in the dry ingredients on low or by hand until fully incorporated.
  6. Add the dough into your prepared baking dish. Flatten into an even layer with a silicone spatula or your hands.
  7. Bake for 15-20 minutes until the edges are brown and the center has become puffy.
  8. Add all of the frosting to the tops of the cookie bars while still hot and spread into an even layer. Add sprinkles to the melted frosting, if desired. Allow the bars to cool completely before cutting. This will take an hour or two.
  9. Cut into 16-20 bars.

*Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to one week. Freeze for up to 3 months. Allow to heat to room temperature before serving.

*You can frost the bars after they have cooled completely, if desired. This will just change the texture and consistency of the frosting.

Makes 16-20 Cookie Bars