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Soft Gingerbread Cookie Bars

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!
Course Dessert
Cuisine American
Keyword cookie bars, gingerbread, gingersnap
Prep Time 15 minutes
Cook Time 20 minutes
cooling 30 minutes
Total Time 1 hour 10 minutes
Servings 40 bars
Calories 145kcal


  • 1 c butter room temperature
  • 3/4 c brown sugar
  • 1 egg room temperature
  • 1 tsp. vanilla
  • 3 1/2 c. all purpose flour
  • 1 tsp. baking soda
  • 1 Tbsp. ginger
  • 1 Tbsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. ground cloves
  • 1/2 c. butter room temperature
  • 1/4 c. milk
  • 1 tsp. vanilla
  • 3 c. powdered sugar sifted


  • Beat butter and sugar until creamed. Mix in egg and vanilla.
  • Mix in baking soda and spices.
  • Add flour, 1 cup at a time, until completely mixed.
  • Dump dough out onto an ungreased baking sheet. 13" x 18")
  • Sprinkle dough with a handful 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 15 minutes.
  • Allow to cool completely.
  • While cookie bars cool, make frosting.
  • Mix butter, vanilla, milk and powdered sugar with an electric mixer until smooth and creamy. Spread over cooled cookie bars. Add sprinkles.


Note: you may need to add more flour as you press the dough into the pan. Just add a couple of tablespoons as needed.
Note: if you use salted butter, no additional salt is necessary in this recipe. If you use unsalted butter, add 1/2 tsp. salt to the recipe.


Calories: 145kcal