Soft Gingerbread Cookie Bars

You know that moment when you walk into a cozy kitchen and the smell of warm spices hits you like a hug? That’s exactly what happened the first time I made these soft gingerbread cookie bars. I was trying to recreate my grandma’s gingerbread cookies but wanted something easier to share at holiday parties—no rolling, no cutting, just one pan of spiced perfection. And wow, did these deliver.

Soft gingerbread cookie bars are my new go-to for festive gatherings. They’ve got all the cozy flavors of traditional gingerbread—molasses, cinnamon, those little whispers of clove—but in a chewy, sliceable form that’s impossible to resist. Plus, you can dress them up with frosting (cream cheese or classic buttercream—your call!) or keep them simple. Whether you’re wrapping them for neighbors, stacking them on a cookie platter, or sneaking midnight slices straight from the pan (no judgment), they’re the holiday treat that feels like home.

Why You’ll Love These Soft Gingerbread Cookie Bars

Listen, if you’re looking for a dessert that’ll make your kitchen smell like a holiday dream and have everyone begging for the recipe, these bars are it. Here’s why they’re my forever favorite:

• That soft, chewy texture—like the best part of a gingerbread cookie, but without the fuss of rolling dough.
• Warm spices that hug your tastebuds—just enough ginger to tingle, cinnamon to cozy up to, and molasses for that deep, caramel-like richness.
• One bowl, one pan, done—no cookie cutters, no dough-chilling marathon. Mix, spread, bake, and boom: dessert magic.
• Frosting freedom—go classic with cream cheese swirls, keep it simple with a dusting of powdered sugar, or skip it entirely. They’re delicious every which way.

Perfect Holiday Treat

These bars are like holiday cheer in edible form. Stack them on a festive plate with peppermint cocoa, or box them up as edible gifts—they’re sturdy, travel-friendly, and guaranteed to make people smile. The spices? Pure nostalgia. The frosting? Optional, but highly recommended for maximum joy.

Quick and Easy to Make

I’m all for shortcuts during the busy season, and these bars are the ultimate win. From measuring the molasses to pulling them out of the oven, you’re looking at about 30 minutes of active time. Even the frosting (if you’re using it) comes together in five minutes flat. Pro tip: underbake them just slightly for an extra-soft, almost-gooey center. Trust me, it’s worth it.

Ingredients You’ll Need for Soft Gingerbread Cookie Bars

Okay, let’s gather our cozy-making supplies! You probably have most of this in your pantry already—just a few warm spices and that glorious molasses to grab. Here’s everything you’ll need:

Main Cookie Bar Ingredients

• ¾ cup melted butter (1 ½ sticks) – I like to use unsalted so I can control the saltiness, but salted works too—just skip the extra salt later.
• ¾ cup brown sugar – Pack it in there nice and tight for that caramel depth.
• ¼ cup sugar – Just a little extra sweetness to balance the molasses.
• 1 egg, room temperature – Seriously, let it sit out for 20 minutes—it mixes way better.
• ½ cup molasses – The darker, the better! It’s the soul of gingerbread.
• 3 cups all-purpose flour – Spoon and level it—don’t scoop straight from the bag or you’ll end up with dry bars.
• 1 teaspoon baking soda – Fresh is best! Give the canister a sniff—no smell means it’s still good.
• ½ teaspoon salt – Just enough to make the spices sing.
• 1 tablespoon ginger – Yes, a whole tablespoon! It’s gingerbread, after all.
• 1 tablespoon cinnamon – The cozy backbone of the spice squad.
• ½ teaspoon nutmeg – A whisper of warmth.
• ½ teaspoon ground cloves – Tiny but mighty—don’t skip!

Optional Frosting Choices

Pick your fighter—both are winners, but cream cheese frosting is my holiday MVP.

Buttercream Frosting:

• ½ cup butter, room temperature – Soft enough to dent with a finger.
• ¼ cup milk – Whole milk makes it extra creamy.
• 1 teaspoon vanilla extract – The good stuff, please.
• 3 cups powdered sugar, sifted – No lumps allowed!

Cream Cheese Frosting:

• 6 oz. cream cheese, softened – Full-fat for that tangy richness.
• ¼ cup melted butter – Adds silkiness.
• 2 cups powdered sugar – Sift it unless you enjoy sugar lumps (no judgment).
• 2 tablespoons milk – Adjust for your perfect spreadable consistency.
• 1 teaspoon vanilla extract – Always.

Step-by-Step Instructions for Soft Gingerbread Cookie Bars

Alright, let's make some magic happen! These bars come together so easily—just follow these steps, and you'll have a pan of spiced goodness in no time.

Preparing the Dough

1. Preheat your oven to 350°F and grease a 9x13-inch baking pan. I like to use butter or a quick spritz of baking spray—just make sure every corner is covered so nothing sticks.
2. Mix the wet ingredients: In a big bowl, whisk together the melted butter, brown sugar, and sugar until it looks like caramel sauce. Add the egg and molasses, and whisk until everything’s smooth and glossy. Don’t freak out if it looks a little separated at first—just keep stirring!
3. Whisk the dry ingredients: In another bowl, combine the flour, baking soda, salt, and all those beautiful spices. Use a fork to break up any flour lumps—this is your chance to make sure the baking soda is evenly distributed.
4. Bring it all together: Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon or rubber spatula just until combined. The dough will be thick and sticky—that’s perfect! Overmixing = tough bars, so stop when you stop seeing flour streaks.

Baking and Cooling

5. Spread the dough evenly in your prepared pan. I like to use slightly damp fingers or the back of a spoon to press it into the corners—it’s sticky, but worth it. Aim for an even layer so everything bakes uniformly.
6. Bake for 18–22 minutes—start checking at 18! The edges should be just set, and the center might look slightly underdone (a toothpick will have a few moist crumbs). That’s the secret to ultra-soft bars. Overbaking = dry bars, so err on the side of caution.
7. Let them cool completely in the pan on a wire rack. I know, the smell is torture, but frosting warm bars is a messy disaster. Give them at least an hour—use the time to make your frosting!

Frosting and Finishing

8. For buttercream frosting: Beat the butter until creamy, then add milk and vanilla. Gradually mix in powdered sugar until smooth. If it’s too thick, add a splash more milk; too thin? More sugar. Spread over cooled bars with an offset spatula.
9. For cream cheese frosting: Beat the cream cheese and melted butter together until fluffy. Add powdered sugar, milk, and vanilla, and whip until silky. This one’s softer, so spread it gently—it’ll set a bit as it sits.
10. Slice and serve! Use a sharp knife to cut into squares. For clean edges, wipe the knife between cuts. Serve immediately, or let the frosting set for 30 minutes if you’re transporting them.

Variations for Soft Gingerbread Cookie Bars

One of my favorite things about this recipe is how easily you can tweak it to match your mood—or whatever’s in your pantry. Here are some fun ways to play around with these bars:

Spice Adjustments

Not a fan of super-spicy gingerbread? No problem! For a milder version, cut the ginger and cloves in half—they’ll still taste festive, just gentler. Want to go full gingerbread warrior mode? Add an extra teaspoon of ginger and a pinch of black pepper for a spicy kick. My aunt swears by adding a teaspoon of orange zest to the dough, which adds this bright, citrusy note that cuts through all the warmth. Genius!

Topping Ideas

The frosting options are just the beginning. Try drizzling melted white chocolate over the cooled bars in zigzags—it looks fancy but takes two minutes. Or sprinkle chopped candied ginger on top of the frosting for extra zing and crunch. For a caramel twist, warm up some store-bought caramel sauce and drizzle it over the bars right before serving. If you’re feeling extra, a dusting of cinnamon-sugar right when they come out of the oven gives them a crackly, sparkly top. Oh! And crushed peppermint sticks pressed into the frosting? Instant holiday magic.

Serving and Storage Tips

Now that you've got these gorgeous bars ready, let's talk about the best ways to enjoy them—and how to keep them fresh (if they last that long!).

Best Ways to Serve

These soft gingerbread cookie bars are basically holiday happiness on a plate. For cozy gatherings, serve them slightly warm with mugs of spiced cider or hot chocolate—the spices in both will make your tastebuds do a happy dance. Gifting? Stack them in a festive tin with parchment between layers, or tie bundles in cellophane with ribbon. They make teachers, neighbors, and mail carriers feel extra appreciated. And if you're bringing them to a potluck, cut them into smaller squares—they're rich, so a little goes a long way!

How to Store

Room temperature: Keep them in an airtight container for up to 3 days (if frosted with buttercream) or 2 days (if using cream cheese frosting—that dairy needs a little more TLC). Fridge fans? Cream cheese-frosted bars last up to 5 days chilled—just let them sit at room temp for 20 minutes before serving to soften. Freezing is totally doable! Freeze unfrosted bars wrapped tightly in plastic for up to 3 months. Thaw at room temp, then frost. Already frosted? Flash-freeze on a tray first so the frosting doesn’t smush, then wrap. Either way, your future self will thank you when holiday cravings strike.

Helpful Notes for Perfect Soft Gingerbread Cookie Bars

Okay, let’s talk pro tips—because even the easiest recipes have little secrets that make them shine. Here’s what I’ve learned after making these bars approximately a million times:

• Molasses matters: Use dark, robust molasses for that deep flavor—blackstrap is too bitter. If you only have light molasses, bump up the spices a smidge.
• Softness hack: Pull the bars out when the center still looks slightly underbaked (a toothpick should have moist crumbs). They’ll firm up as they cool but stay tender.
• Too sweet? Reduce the sugar by ¼ cup if you’re frosting them—they’ll still be plenty sweet with the molasses.
• Dough too sticky? Wet your hands or spatula slightly when pressing it into the pan—no flour needed!
• Gluten-free option: Swap in a 1:1 GF flour blend, but add 1 extra tablespoon of molasses to keep them moist.

Frequently Asked Questions

I get it—baking can bring up all sorts of questions, especially when you're trying a new recipe. Here are the answers to the things people ask me most about these soft gingerbread cookie bars:

1. Can I freeze these bars?
   Absolutely! Freeze unfrosted bars wrapped tightly in plastic for up to 3 months. If already frosted, freeze them uncovered on a tray first (so the frosting sets), then wrap. Thaw at room temperature.
2. Why is my dough so dry?
   Did you scoop flour straight from the bag? That packs it down. Always spoon and level your flour for accuracy. If it’s still crumbly, add 1-2 tablespoons of molasses or milk until it comes together.
3. Can I make these ahead of time?
   Yes! Bake them 1-2 days before serving and store unfrosted at room temp. Frost the day of—cream cheese frosting especially tastes fresher that way.
4. Help, I overbaked them! Any fixes?
   Brush the tops lightly with simple syrup (equal parts sugar and water, heated) while still warm. It’ll add moisture back in.
5. No molasses—what can I use instead?
   In a pinch, mix ½ cup honey with 1 teaspoon extra ginger and cinnamon. It won’t taste identical, but still delicious!

Final Thoughts

If there's one holiday recipe I'll make year after year, it's these soft gingerbread cookie bars. They're foolproof, festive, and full of that nostalgic spice-kissed flavor we all crave in December. Whether you frost them, gift them, or devour them straight from the pan (again, no judgment), they're guaranteed to spread joy. Happy baking!

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