Gingerbread Cookie Bars With Cream Cheese Frosting (Easy Christmas Recipe)

These Gingerbread Cookie Bars are soft, chewy, perfectly spiced, and topped with a thick layer of homemade cream cheese frosting. Finished with festive Christmas sprinkles, they’re an easy holiday dessert that looks beautiful on any Christmas cookie tray.

If you love traditional gingerbread cookies but don’t have time to roll out dough, cut shapes, and decorate individual cookies, this recipe is a wonderful alternative.

Everything bakes in one 9×13-inch pan, making it easy to prepare enough treats for Christmas parties, cookie exchanges, school celebrations, and family gatherings.

The combination of warm ginger, cinnamon, nutmeg, and rich molasses gives these bars that classic old-fashioned gingerbread flavor. The sweet, tangy cream cheese frosting balances the spices beautifully.

And unlike traditional gingerbread men, there’s no chilling, rolling, or cookie cutters required!

Recipe at a Glance

Prep Time: 15 minutes
Bake Time: 18–20 minutes
Cooling Time: Approximately 1 hour
Total Time: Approximately 1 hour 35 minutes
Yield: 16 bars
Oven Temperature: 350°F (175°C)
Course: Dessert
Difficulty: Easy

Why You’ll Love These Gingerbread Cookie Bars

Soft and chewy texture. These bars have a tender center with lightly golden edges.

Classic gingerbread flavor. Molasses, ginger, cinnamon, and nutmeg create a warm holiday spice combination.

Easy one-pan recipe. No rolling pins, cookie cutters, or complicated decorating.

Cream cheese frosting. The rich, tangy frosting pairs beautifully with the sweet, spiced cookie base.

Perfect for Christmas. Festive sprinkles make these bars a lovely addition to holiday dessert trays.

Great for sharing. One batch makes 16 generous bars, and you can cut them smaller for cookie exchanges.

Ingredients for Gingerbread Cookie Bars

You’ll need simple baking ingredients for the cookie base and a few more for the frosting.

For the Gingerbread Bars

1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1/4 cup unsulphured molasses
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

For the Cream Cheese Frosting

8 ounces cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Holiday sprinkles, for decorating

Ingredient Notes

Molasses: Use regular unsulphured molasses for a classic gingerbread flavor. Avoid blackstrap molasses, which has a much stronger, more bitter taste.

Brown Sugar: Adds moisture and a subtle caramel flavor to the bars.

Ground Ginger: The main spice that gives gingerbread its distinctive taste.

Cinnamon and Nutmeg: Add warmth and complement the molasses.

Cream Cheese: Full-fat block cream cheese makes a rich, smooth frosting.

Powdered Sugar: Sweetens the frosting and helps it hold its shape.

Holiday Sprinkles: Red, green, and gold sprinkles give the bars a festive Christmas appearance.

How to Make Gingerbread Cookie Bars

Step 1: Prepare the Baking Pan

Preheat your oven to 350°F (175°C).

Line a 9×13-inch baking pan with parchment paper, leaving a little overhang along the sides.

This makes it easier to lift the finished bars out for slicing.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and creamy.

Add the molasses, egg, and vanilla extract.

Mix until well combined, scraping down the sides of the bowl as needed.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, ground ginger, cinnamon, nutmeg, and salt.

Gradually add the dry ingredients to the wet mixture.

Mix just until a thick, soft cookie dough forms.

Avoid overmixing once the flour is incorporated.

Step 4: Press the Dough Into the Pan

Transfer the gingerbread cookie dough to the prepared baking pan.

Use a spatula or lightly greased hands to press it into an even layer.

Make sure the dough reaches the corners so the bars bake evenly.

Step 5: Bake the Gingerbread Bars

Bake for 18–20 minutes, or until the edges are set and the center no longer looks wet.

The bars will continue to firm up as they cool.

Avoid overbaking if you want a soft, chewy texture.

Remove the pan from the oven and let the bars cool completely before frosting.

Step 6: Make the Cream Cheese Frosting

In a medium mixing bowl, beat the softened cream cheese and butter until smooth and fluffy.

Gradually add the powdered sugar.

Mix in the vanilla extract and continue beating until the frosting is creamy and spreadable.

If the frosting seems too soft, refrigerate it briefly before using.

Step 7: Frost and Decorate

Once the gingerbread bars have cooled completely, spread the cream cheese frosting evenly over the top.

Use an offset spatula or the back of a spoon to create soft swirls.

Sprinkle red, green, and gold Christmas sprinkles over the frosting.

Step 8: Slice and Serve

For cleaner slices, refrigerate the frosted bars for approximately 20–30 minutes before cutting.

Lift the bars out of the pan using the parchment paper.

Cut into 16 squares or rectangles.

Serve chilled or allow them to sit briefly at room temperature before enjoying.

Tips for the Best Gingerbread Cookie Bars

Use Room-Temperature Ingredients

Softened butter and cream cheese blend more smoothly than cold ingredients.

Measure the Flour Carefully

Too much flour can make the bars dry.

Spoon flour into the measuring cup and level it off rather than packing it down.

Don’t Overbake

These bars should be soft and slightly chewy.

Remove them when the edges are set and the center is baked but still tender.

Cool Completely Before Frosting

Warm bars will melt the cream cheese frosting.

Let them cool fully before decorating.

Chill Before Cutting

A short rest in the refrigerator helps the frosting firm up and makes cleaner slices possible.

Common Problems and Easy Fixes

Why Are My Gingerbread Bars Dry?

Overbaking or using too much flour can make the bars dry.

Measure carefully and begin checking for doneness near the 18-minute mark.

Why Are My Bars Too Dense?

Overmixing the dough after adding the flour can affect the texture.

Mix only until the ingredients are combined.

Why Is My Cream Cheese Frosting Runny?

The cream cheese or butter may be too warm.

Refrigerate the frosting briefly to help it firm up.

Why Did My Frosting Melt?

The bars were probably still warm.

Always let the cookie base cool completely before frosting.

Easy Gingerbread Cookie Bar Variations

White Chocolate Gingerbread Bars: Sprinkle white chocolate chips over the frosting for extra sweetness.

Orange Cream Cheese Frosting: Add a little finely grated orange zest to the frosting.

Extra Spiced Gingerbread Bars: Add a small pinch of ground cloves for a stronger gingerbread flavor.

Gingerbread Cookie Bars Without Frosting: Skip the cream cheese frosting and dust the cooled bars lightly with powdered sugar.

How to Store Gingerbread Cookie Bars

Because these bars have cream cheese frosting, they should be stored in the refrigerator.

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze unfrosted gingerbread bars for up to 2 months for best quality. Thaw before frosting.

Serving: Allow refrigerated bars to sit at room temperature briefly before serving if you prefer a softer texture. Don’t leave cream cheese-frosted bars unrefrigerated for extended periods.

Frequently Asked Questions

Can I Make Gingerbread Cookie Bars Ahead of Time?

Yes! Bake the cookie base a day ahead and frost it once completely cooled.

Can I Use Dark Brown Sugar?

Yes. Dark brown sugar gives the bars a deeper molasses flavor.

Can I Make These Without Molasses?

Molasses provides much of the classic gingerbread flavor. Omitting it will noticeably change the taste and texture.

Can I Use Store-Bought Cream Cheese Frosting?

Absolutely. Store-bought frosting is a convenient shortcut.

Can I Double This Recipe?

Yes. For even baking, use two 9×13-inch pans rather than one very deep pan.

Can I Freeze Frosted Gingerbread Bars?

You can, although the frosting texture may change after thawing. Freezing the bars without frosting generally gives better results.

Final Thoughts

These Gingerbread Cookie Bars With Cream Cheese Frosting are everything you want in an easy Christmas dessert: soft, warmly spiced, sweet, and beautifully festive.

They’re perfect for cookie exchanges, holiday parties, family gatherings, or simply enjoying with a cup of coffee during the Christmas season.

And with no rolling or cutting dough before baking, they’re much easier than traditional decorated gingerbread cookies!