All the flavor of your favorite gingerbread cookie, in bar form! These soft gingerbread cookie bars are quick to make---no refrigeration or rolling necessary! This post contains affiliate links.
You might also like our no-chill sugar classic cookie dough! Perfect for rolling out for Halloween or Christmas cookies.
Watch our step by step video!
Soft Gingerbread Cookie Bars
Years ago I turned my all time favorite sugar cookies into sugar cookie bars and never looked back. Oh my goodness---what a time saving hack. All the flavor, very little mess, and NO rolling. I decided to do the same with one of my favorite Christmas cookies this holiday season---- gingerbread cookies! All you need to know is that they taste amazing, are full of ginger, cinnamon, molasses and nutmeg, and make your entire home smell divine as they bake.
If you're baking up dozens of cookies this year, cookie bars are a great hack! Unlike most gingerbread cookie recipes these do not need to chill before baking. This is because we aren't worried about the dough spreading like we are when we cut cookie dough out with cookie cutters. Simply dump your dough into a 9"x13" baking dish and press evenly. I use the same frosting for my soft gingerbread cookie bars that I use on my sugar cookie bars. It's very basic; butter, vanilla, milk and powdered sugar. Beat together until smooth and pour over bars. If you'd prefer to use cream cheese frosting I'll share a recipe below for that too!
Gingerbread Cookie Bars Ingredients
Gingerbread Dough
melted butter: melted butter makes the dough smooth and soft, easy to press into the pan. I always bake with salted butter, but you can use unsalted butter if you'd like.
sugar: I use a combination of brown sugar and white sugar.
egg: for richness and texture
molasses: molasses gives the cookie bars wonderful flavor and texture. It is a staple in gingerbread recipes.
all purpose flour, baking soda and salt
ground ginger, nutmeg, cinnamon and cloves: my favorite gingerbread spice blend is heavy on cinnamon and ginger with hints of nutmeg and cloves. Perfection!
Buttercream Frosting
butter, powdered sugar, vanilla extract and milk
Cream Cheese Frosting
melted butter, cream cheese, powdered sugar, milk and vanilla extract
How To Make Gingerbread Cookie Bars
- Preheat the oven to 350 degrees. Grease a 9x13" baking dish.
- Mix melted butter and sugars together until smooth. Add egg and molasses.
- Combine dry ingredients in a separate bowl. Slowly add the dry ingredients to the wet ingredients and mix until soft dough forms.
- Press dough into the baking dish and bake for 16-20 minutes. Let cool completely then frost with buttercream or cream cheese frosting.
Tips for Making Cookie Bars
Tip: when you cut the bars, use a sharp knife and clean the frosting off with a paper towel after each line of cutting. This makes for clean edges and beautiful sugar cookie bars when they come out of the pan.
Tip: Use an angled frosting spatula for perfect spreading!
How many soft gingerbread cookie bars does this recipe make?
You can easily get 24 bars from one batch. Perfect for a crowd.
How many days will the sugar cookie bars stay fresh?
The bars will stay delicious and fresh for 2-3 days. Wrap the baking dish with plastic or add a lid to keep the air out.
Soft Gingerbread Cookie Bars Recipe
(printable recipe)
Soft Gingerbread Cookie Bars
Ingredients
- ¾ cup melted butter (1 ½ sticks)
- ¾ cup brown sugar
- ¼ cup sugar
- 1 egg room temperature
- ½ cup molasses
- 3 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 Tbsp. ginger
- 1 Tbsp. cinnamon
- ½ tsp. nutmeg
- ½ teaspoon ground cloves
Buttercream Frosting Option
- ½ cup butter room temperature
- ¼ cup milk
- 1 teaspoon vanilla extract
- 3 cups powdered sugar sifted
Cream Cheese Frosting Option
- 6 oz. cream cheese softened
- ¼ cup melted butter
- 2 cups powdered sugar
- 2 Tbsp. milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees.
- Mix melted butter and sugar until smooth. Mix in egg and molasses.
- Combine dry ingredients together in a separate bowl.
- Add dry ingredients, 1 cup at a time, to the wet ingredients until completely mixed.
- Transfer dough to a greased 9"x13" baking dish.
- Sprinkle dough with small amount of flour to keep your hands from sticking as you press the dough into the pan. Continue to press until entire pan is evenly covered.
- Bake at 350 degrees for 16-20 minutes. Edges should be set, but the center will still be soft.
- Allow to cool completely.
- While cookie bars cool, make frosting.
- Beat frosting ingredients together until smooth. Add an additional teaspoon or so of milk if the frosting isn't the desired spreadable consistence that you are looking for. Spread over cooled cookie bars. Add sprinkles if desired.
Notes
Nutrition
Merry Christmas baking!
Tracy Culbert says
When you said 'mix melted butter and sugar until smooth', is that both sugars, or just the white? Does the brown remain with the 'dry ingredients'?
Brandy says
Both sugars 🙂
Melissa G says
Hello. I wanted to clarify whether the brown sugar is packed or not? Thx
Brandy says
Always! 🙂
Amber says
These are absolutely delicious! Didn't change a thing; with the buttercream frosting they are *chef's kiss*.
Brandy says
Yay! Glad you liked them!
Elizabeth says
I made these last night after seeing a post on Facebook. They are sooo good! I didn't change the recipe at all. The dough is pretty spicy on it's own, but once you add the frosting, it is amazing! I chose to do the buttercream frosting. Thank you!
Brandy says
So glad you liked them!
Maggie says
I made these and they were sooo good! We at them all in 3 days. I was wondering about how much flour I should add so that I can roll them out and use a cookie cutter?
Brandy says
Hi Maggie! I'm not sure! Here is my roll-out gingerbread cookie dough. You could compare the measurements of the two recipes and adjust the bars to see what would work best! https://gluesticksblog.com/the-best-iced-gingerbread-man-cookies/
Kristy says
Outstanding recipe!!!! Came out perfectly, thank you for this!!! I used cardamom instead of ginger to be *extra*. I halved the portion, and added more to taste for those who are curious.
I also baked it for 30 minutes. 15 was severely undercooked, and 20 was not much better (might’ve been due to me opening the oven twice at that point).
I sprinkled sugar on top instead of the frosting, and the house is obsessed! Thank you again!!
Jane M. says
Oh. My. Gosh. Christmas in a bite. The spice ratio on this is perfect. I did sub with king Arthur gluten free 1:1 flour (I have celiac disease) but kept everything else the same and they came out perfectly soft and delicious.
Brandy says
Jane, I’m so glad to hear that! I’ve had a few ask about GF flour with this recipe. Now I know what to tell them, thanks!
Becky says
Would these bake well if I pressed them into a mold?
Brandy says
I haven’t tried doing that before. I wonder if they’d be too soft, but I guess it depends on what kind of mold and how you pop them out. If you do you’ll have to let me know how they turn out! 🙂
J says
These look delicious! Do they come out well in a 9x13 glass like a Pyrex? Or will I need a metal baking tin? Thanks!
Brandy says
I don't see why you couldn't use a pyrex pan! You may need to adjust the baking time a little, just keep an eye on them!
Renee says
J, did you use a glass baking dish? Mine is in the oven right now and that’s what I used. Hoping they turn out and wondered if you had to adjust baking time at all?
Monica Castellanos says
Hello! This recipe looks excellent! Have you tried doing this gluten free? I have almond flour and oats that I can process into flour...was wondering if I could either or both in a 1 for 1 sub for all purpose flour. Trust me, I hate even asking, one of my family members can only do gluten free. Makes my baking for christmas a lot harder!
Brandy says
Hi Monica! I haven't ever baked with gluten free flours before. I heard that King Arthur makes a GF all purpose flour that is 1:1, other than that I'm not sure what the adjustments would need to be for almond flour or oats. I'm sorry!
Ipps says
Hi, i would try the gluten free 1 for 1 flour, and just make half a batch, or even 1/3 of a batch. I haven't tried this specific recipe, but have been gluten free baking for 25 years
Penny Myers says
Are these sweet enough so that I can just sprinkle the top with powdered sugar?
Brandy says
I think they are! I use a lot of ginger and spices. You can cut back on them if you’d like less.
Candice says
Hi. Just wondering if these would freeze well. I really want to make them for the holidays but know I won't have time with 3 busy boys closer to Christmas.
Brandy says
Hi Candice! I personally have not tried freezing them, but here is what another website said for a similar recipe!
“Baked and cooled cookie bars, with or without frosting, freeze well for up to 3 months. Thaw bars overnight in the refrigerator and bring to room temperature before serving.”