This recipe for gingerbread cookie bars is my go-to when I want all the warm, spicy flavors of classic gingerbread without the fuss of rolling and cutting individual cookies. I first developed this tray-bake version on a busy holiday season when I needed something that would travel well and please a crowd. The texture is tender and chewy in the center with slightly firmer edges that pull away from the pan—exactly what I want from a ginger treat. The layer of tangy cream cheese frosting balances the robust molasses and spices, creating a perfect sweet-tart contrast that becomes more nuanced the next day.

I remember bringing a pan of these to a neighborhood cookie swap the year my son was three; he declared them “the best cookies ever” and insisted on handing them out himself. Since then they've become a staple whenever friends stop by with unexpected guests, or when I want a make-ahead dessert that slices neatly for school bake sales. These bars use pantry-friendly ingredients like molasses and ground ginger; if you keep these on hand, you’ll be ready for spontaneous baking sessions and last-minute gatherings.

Ingredients

• All-purpose flour: 2 1/2 cups. Choose a reliable brand like King Arthur or Gold Medal; spoon and level when measuring to avoid dense bars. The flour forms the base structure and keeps the bars tender.
• Ground ginger: 1 1/2 teaspoons. Use fresh-ground for the brightest heat—McCormick or fresh from a bulk bin are both great.
• Cinnamon: 1 teaspoon. A warming note that rounds the ginger; Ceylon cinnamon offers a softer flavor, while Cassia is slightly bolder.
• Ground nutmeg and cloves: 1/4 teaspoon each. These small amounts add complexity—freshly grated nutmeg is ideal if you have it.
• Baking soda: 1/2 teaspoon. Provides lift and a tender crumb when used in balance with the wet ingredients.
• Unsalted butter: 3/4 cup (1 1/2 sticks), softened. For the cookie base, softened butter beaten with sugar creates a light texture.
• Brown sugar: 1 cup, packed (light or dark). Dark brown sugar will yield a deeper molasses note; light brown gives a milder, caramel tone.
• Unsulphured molasses: 1/3 cup. I prefer Grandma's Molasses for clean flavor—this is the soul of the bars.
• Large egg + egg yolk: 1 egg plus 1 yolk (discard the white). The extra yolk enriches the dough and keeps bars soft.
• Vanilla extract: 2 teaspoons. A small amount lifts all the spices and rounds the flavor.
• Cream cheese frosting: 1/2 cup unsalted butter softened; 8 ounces full-fat cream cheese, softened; 2–3 cups powdered sugar; 1–2 tablespoons heavy cream or milk to adjust consistency.

Instructions

Preheat and prep the pan: Preheat your 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 gives neat edges—parchment is my go-to for flawless slices. Whisk dry spices: 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. Whisking distributes the leavening and spices evenly so you don’t get pockets of strong flavor. Cream butter and sugar: In a large bowl or stand mixer beat 3/4 cup softened butter with 1 cup packed brown sugar until fluffy and lighter in color, about 2–3 minutes. Scrape the bowl to ensure even creaming—this step builds air into the dough for a tender crumb. Add molasses and eggs: Beat in 1/3 cup unsulphured molasses and 2 teaspoons vanilla until combined. Add 1 large egg and 1 large egg yolk (discard the white) and beat until just mixed. Overbeating once flour is added can toughen the bars, so mix gently later. Combine wet and dry: Mix the dry ingredients into the butter mixture in two additions, stirring until just combined after each. The dough will be thick and slightly sticky; if too stiff to press, chill 10–15 minutes to make it more manageable. Press and bake: Spread or press the dough evenly into the prepared pan—use lightly greased hands or an offset spatula. Bake at 350°F for 22–25 minutes, until the edges begin to pull away from the pan and a toothpick inserted in the center comes out clean or with a few moist crumbs. Avoid overbaking; you want soft, chewy centers. Cool and frost: Cool the bars completely in the pan on a wire rack. For the frosting, beat 1/2 cup softened butter until fluffy, then add 8 ounces softened cream cheese and beat until smooth. With the mixer on low, add 2–3 cups powdered sugar about 1 cup at a time, alternating with 1 tablespoon cream or milk as needed to reach a spreadable consistency. Spread onto cooled bars and sprinkle decoratively if desired.

Storage Tips

Store frosted bars in an airtight container in the refrigerator for up to 5 days. If you plan to keep them at room temperature, leave the frosting off and add it just before serving; unfrosted, they’ll keep at room temperature for 2 days in a cool, dry place. For longer storage, freeze unfrosted bars in a single layer on a baking sheet, then transfer to a freezer-safe bag; freeze frosted bars only if tightly wrapped and consume within 3 months. To reheat, bring refrigerated bars to room temperature for 30–45 minutes; warm slightly in a 300°F oven for 5–7 minutes for that just-baked feel.

Ingredient Substitutions

If you need to swap ingredients: use 3/4 cup coconut oil or vegetable shortening in place of butter for dairy-free versions, but expect a slightly different mouthfeel. Replace the egg + yolk with 3 tablespoons applesauce plus 1 tablespoon ground flax mixed with 3 tablespoons water (let sit 5 minutes) for an eggless option—texture will be a touch denser. To reduce sweetness, use 1 3/4 cups powdered sugar in the frosting and increase cream cheese by 2 ounces to maintain tang. Dark molasses intensifies flavor; if using light, add 1 tablespoon dark molasses or 1/2 teaspoon black treacle for depth.

Serving Suggestions

Serve slices with a cup of strong coffee or mulled cider for a cozy presentation. Garnish with a light dusting of powdered sugar, candied ginger slices, or festive sprinkles if serving to kids. For holiday dessert platters, pair with citrus segments or a dollop of whipped cream to cut the sweetness. These bars also work well as a picnic dessert in spring when paired with sparkling water and sliced apples.

Cultural Background

Gingerbread originates in medieval Europe and has evolved from specially shaped spiced cakes to the familiar cookies of our childhood. Molasses became a defining ingredient in American gingerbread when sugar supplies shifted and darker sweeteners were favored; the result is a richer, deeper spice profile. Traybakes like these are a practical adaptation: less fiddly than decorated cookies but full of the same aromatic tradition that accompanies winter celebrations across many cultures.

Seasonal Adaptations

In winter, add a pinch of cardamom for extra warmth or top with a citrus glaze using orange juice and powdered sugar to brighten the flavors. For a summer twist, reduce spices slightly and serve unfrosted with lemon mascarpone. At Thanksgiving, sprinkle chopped toasted pecans on the frosting for crunch; during December holiday tables, pipe small rosettes and add edible gold dust for festive flair.

Meal Prep Tips

Make the bars two days ahead and refrigerate; the flavors will deepen and the texture becomes perfectly set for cutting. If preparing for a workweek, slice into individual portions and store in single layers separated with parchment—easy to grab for lunchbox treats. For bulk baking, double the recipe and bake in a half-sheet pan, increasing bake time by 5–8 minutes and checking for a clean toothpick in the center.

These gingerbread cookie bars are comfort baking made simple—robust in flavor, easy to scale, and endlessly adaptable. I hope they become a favorite in your kitchen as they are in mine; share them with neighbors, tuck a piece into a lunchbox, or enjoy a quiet square beside a warm mug.