The Best Chewy Gingerbread Cookie Bars (Easy Recipe)

Published: 15 Nov 2025

This easy recipe delivers ultra-chewy, perfectly spiced Gingerbread Cookie Bars topped with a tangy cream cheese frosting. The perfect no-fuss holiday treat!

Here at joymelife, we believe holiday baking should be joyful, not stressful. This recipe is pure, unadulterated joy.

Why These Bars Are Your New Holiday Favorite

• All the Flavor, None of the Fuss: No rolling, no cutting, no tiny buttons. Just one pan.
• ULTRA CHEWY: This is not gingerbread cake. This is a true cookie bar. We are engineering this for a dense, moist, and incredibly chewy bite.
• Perfectly Spiced: This recipe has a robust blend of ginger, cinnamon, cloves, and nutmeg that screams “holiday” without being overwhelming.
• The Perfect Pairing: That deep, spicy bar is topped with a thick layer of cool, tangy cream cheese frosting. It’s a non-negotiable, perfect flavor combination.

The Secret to Chewy Gingerbread Bars (Not Cakey!)

This is the entire game. The difference between a “cookie bar” and “cake” is texture. A cake is light and airy. A cookie bar should be dense, moist, and chewy. Here’s how we force that to happen.

Secret #1: Molasses is Magic

• The Why: Molasses is the star player. Not only does it provide that signature, deep, smoky-sweet flavor, but it is also hygroscopic. This is a fancy word meaning it draws in and holds onto moisture. This is your insurance policy against a dry bar. We’re using a full 1/2 cup.

Secret #2: Melted Butter, Not Creamed

• The Why: This is a crucial technique. “Creaming” (beating softened butter and sugar) is a technique to whip air into a batter to make it light and fluffy—in other words, cakey. We don’t want that. We’re using melted butter. This coats the flour, inhibits gluten, and keeps the bars dense and fudgy.

Secret #3: The Brown Sugar & Egg Yolk Combo

• The Why: We’re using dark brown sugar, which contains… more molasses! It’s more moisture and more flavor. We’re also using one whole egg (for structure) plus one extra egg yolk. That extra yolk adds richness, fat, and binding power, all of which contribute to a tender, chewier texture.

The Perfect Tangy Cream Cheese Frosting

Gingerbread can be a very “warm” and “dark” flavor. It needs a bright, tangy counterpoint to cut through the richness. A simple buttercream is too sweet and just gets lost. That’s why cream cheese frosting is the only choice. The tanginess makes the spices pop.

Equipment Needed

• 9×13 inch metal baking pan (a “quarter sheet” pan)
• Parchment paper
• 2-3 Mixing bowls (large, medium, small)
• Whisk
• Rubber Spatula
• Electric mixer (hand mixer or stand mixer) for the frosting

Step-by-Step Instructions (The Homemade Recipe)

Step 1: Prep & Preheat

• Preheat your oven to 350°F (175°C).
• Grease your 9×13 inch pan. Line it with parchment paper, leaving 2-inch “handles” of paper hanging over two opposite sides. This “sling” is the secret to lifting the bars out cleanly for cutting.

Step 2: Whisk the Wet Ingredients

• In a large, microwave-safe bowl, melt 1/2 cup (113g / 1 stick) of unsalted butter.
• Whisk in 3/4 cup (160g) of packed dark brown sugar until it’s mostly dissolved.
• Add 1/2 cup (120ml) of unsulphured molasses (do not use blackstrap), 1 large egg, 1 extra egg yolk, and 1 tsp of vanilla extract.
• Whisk vigorously until the mixture is smooth, glossy, and well-combined.

Step 3: Combine the Dry Ingredients

• In a separate medium bowl, whisk together:
  • 1 1/2 cups (180g) All-Purpose Flour
  • 1 tsp Baking Soda (this gives it just enough lift)
  • 2 tsp Ground Ginger
  • 1 1/2 tsp Ground Cinnamon
  • 1/2 tsp Ground Cloves
  • 1/2 tsp Ground Nutmeg
  • 1/2 tsp Salt
• Whisk them well to make sure the spices and baking soda are evenly distributed.

Step 4: Combine & Bake (The Underbake Trick!)

• Pour the dry ingredients into the wet ingredients.
• Use your rubber spatula to gently fold the batter until just combined.
• STOP as soon as you see the last streaks of flour disappear. Do not overmix! Overmixing develops gluten and will make your bars tough and cakey.
• The batter will be thick and sticky. Spread it evenly into your prepared 9×13 pan. An offset spatula (or your spatula lightly greased) works best.
• Bake for 22-25 minutes.
• THE CHEWY TEST: The center should be set, but a toothpick inserted in the center should come out with a few moist, fudgy crumbs, not clean. This is the “underbake trick.” The bars will continue to cook and set in the hot pan. This is your #1 guarantee against a dry bar.
• Let the bars cool completely in the pan. Do not even think about frosting a warm bar.

Step 5: Make the Cream Cheese Frosting

• Tip: Your butter and cream cheese must be at room temperature for a lump-free frosting.
• In a large bowl, use an electric mixer to beat 4 oz (1/2 block) of brick-style cream cheese and 4 tbsp (1/2 stick) of softened unsalted butter on medium speed until smooth and creamy (about 1 minute).
• Add 1 tsp of vanilla extract and 1/4 tsp of salt.
• Turn the mixer to low and slowly add 2 cups (240g) of powdered sugar, 1/2 cup at a time.
• Once all the sugar is incorporated, turn the mixer up to medium-high and beat for 2-3 minutes until the frosting is light, white, and fluffy.
• Spread the frosting evenly over the completely cooled bars. Sprinkle with holiday sprinkles or a little cinnamon.

Expert Tips and Tricks for Perfection

• Measure Your Molasses Correctly! Molasses is sticky and a pain to measure. Lightly spray your measuring cup with non-stick spray first. The molasses will slide right out.
• Trust the “Underbake”: I’m saying it a third time because it’s the most important rule. A clean toothpick is a dry bar. You want moist crumbs.
• Fresh Spices: Your ground ginger is the star. If your bottle is from 2019, it’s not going to have the “zing” you want. Use fresh spices for the best flavor.
• Cool Your Bars: I mean it. Completely cool. If you put cream cheese frosting on even a slightly warm bar, you will have a soupy, melted, tragic mess.

Tips for Success: A Quick-Hit List

• Do: Use melted butter, not softened.
• Do: Use dark brown sugar and an extra egg yolk.
• Do: Use a 9×13 metal pan for even baking.
• Do: Underbake slightly! Look for moist crumbs.
• Don’t: Overmix the batter.
• Don’t: Frost the bars until 100% cool.

Recipe Variations and Possible Substitutions

Can I Make These Without Frosting?

• Yes! If you’re not a frosting person, these bars are delicious on their own. They will be less sweet and the spice will be more prominent.
• Alternative: Make a simple “glaze” by whisking 1 cup of powdered sugar with 2-3 tablespoons of milk or lemon juice. Drizzle this over the cooled bars.

“Help! I Don’t Have All Those Spices!”

• No problem. If you don’t have cloves and nutmeg, you can use 3 1/2 tsp of Ground Ginger and 2 tsp of Ground Cinnamon.
• Or, you can substitute all the individual spices with 4 tsp of “Pumpkin Pie Spice” plus an extra 1 tsp of Ground Ginger.

How to Make Them Gluten-Free

• This recipe is very easy to convert! Simply replace the 1 1/2 cups of all-purpose flour with 1 1/2 cups of a high-quality 1-to-1 gluten-free baking flour blend (like Bob’s Red Mill or King Arthur).

Serving and Pairing Suggestions

• Serving Suggestions:
  • Cut into 24 bars.
  • Sprinkle with holiday sprinkles or a light dusting of cinnamon.
  • Add some candied ginger bits on top of the frosting.
• Pairing:
  • With a hot cup of coffee.
  • With a cold glass of milk (or oat milk!).
  • With a warm mug of tea or apple cider.

Storage and Reheating Tips

• Storage: Because of the cream cheese frosting, these bars must be stored in the refrigerator.
• Place them in an airtight container (or on the pan, covered tightly with plastic wrap) for up to 5 days.
• Serving from the fridge: They are fantastic cold, but I recommend letting them sit at room temperature for 15-20 minutes before serving to let the bar soften and the flavors bloom.
• Freezing: These freeze perfectly.
  • Unfrosted: Wrap the whole cooled slab in plastic wrap, then in foil. Freeze for up to 3 months. Thaw, then frost.
  • Frosted: Cut the bars, then place the baking sheet in the freezer for 1 hour to “flash freeze” the frosting. Then, you can stack them in a freezer-safe container (with parchment between layers) for up to 3 months.

Recipe FAQs (Common Questions About This Recipe)

Conclusion: Your Easiest Holiday Bake, Solved

You’ve just found your new, stress-free holiday staple. These Chewy Gingerbread Cookie Bars deliver all the festive flavor of their more-complicated cookie cousins, but they’ll be ready before you’ve even had time to clean up the molasses bottle.

Now it’s your turn!

If you make this recipe, please leave a comment below! Did you add any fun variations? We at Joymelife would love to hear all about it.

Recipe Card: Chewy Gingerbread Cookie Bars

Gingerbread Cookie Bars

milo

Craving Gingerbread Cookie Bars? This easy recipe delivers ultra-chewy, perfectly spiced bars with a tangy cream cheese frosting. The perfect holiday treat!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

cooling time 1 hour hr

Total Time 1 hour hr 45 minutes mins

Course Dessert, Snack

Cuisine American, holiday

Servings 24 bars

Calories 210 kcal

Equipment

• 1 9×13 inch metal baking pan (a “quarter sheet” pan)
• 1 Parchment paper
• 2-3 Mixing bowls (large, medium, small)
• 1 Whisk
• 1 Rubber spatula
• 1 Electric mixer (hand mixer or stand mixer) for the frosting

Ingredients

  

For the Gingerbread Bars:

• 1/2 cup 113g Unsalted Butter, melted
• 3/4 cup 160g Dark Brown Sugar, packed
• 1/2 cup 120ml Unsulphured Molasses (not Blackstrap)
• 1 large Egg
• 1 large Egg Yolk
• 1 tsp Vanilla Extract
• 1 1/2 cups 180g All-Purpose Flour
• 1 tsp Baking Soda
• 2 tsp Ground Ginger
• 1 1/2 tsp Ground Cinnamon
• 1/2 tsp Ground Cloves
• 1/2 tsp Ground Nutmeg
• 1/2 tsp Salt

For the Cream Cheese Frosting:

• 4 oz 113g Cream Cheese, brick-style, softened
• 4 tbsp 57g Unsalted Butter, softened
• 2 cups 240g Powdered Sugar, sifted
• 1 tsp Vanilla Extract
• 1/4 tsp Salt

Instructions

 

• Preheat & Prep: Preheat oven to 350°F (175°C). Line a 9×13 inch pan with parchment paper, leaving "handles" on the sides.
• Mix Wet: In a large bowl, whisk the melted butter and dark brown sugar. Add the molasses, egg, egg yolk, and vanilla and whisk until smooth.
• Mix Dry: In a separate medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
• Combine: Pour the dry ingredients into the wet. Fold with a spatula until just combined. Do not overmix.
• Bake: Spread the thick batter evenly into the prepared pan. Bake for 22-25 minutes. A toothpick inserted in the center should come out with moist crumbs, not clean.
• Cool: Let the bars cool completely in the pan.
• Frost: While the bars cool, make the frosting. In a large bowl, beat the softened cream cheese and softened butter with an electric mixer until smooth. On low speed, add the powdered sugar, then the vanilla and salt. Once incorporated, beat on medium-high for 2-3 minutes until light and fluffy.
• Finish: Spread the frosting over the cooled bars. Cut into 24 squares. Store in the refrigerator.

Notes

A final thought: the beauty of this Gingerbread Cookie Bars recipe is its simplicity. It’s a “dump and stir” batter. The only place you can really go wrong is by overmixing or overbaking. Trust the process, trust the timer, and pull them out when they still look a tiny bit underdone. That’s the secret to holiday magic.

Keyword Chewy gingerbread bars, cream cheese frosting for gingerbread, easy gingerbread recipe, Gingerbread Cookie Bars, holiday cookie bars