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These Spiced Gingerbread Cookie Bars will definitely fill you with the spirit of the holiday season. They are slightly spicy, tender, sweet, and just delicious!
I absolutely love, love, love gingerbread. Gingerbread cookies, gingerbread loaf (bless you Starbucks), and now these Gingerbread Cookie Bars have come into my life and completely taken the top prize for favorite gingerbread treat. Did you know they even have Gingerbread Oreos now?? I’ll still take these bars over those silly Oreos any day. They are right up there with my favorite Christmas treats, like Peppermint Patty Brownies, Magic Layer Brownie Bars, and Peanut Butter Blossoms.
Spiced Gingerbread Cookie Bars
These Gingerbread Cookie Bars have the most wonderful texture – they are soft and chewy and just melt in your mouth. You can top them with a basic white icing, or with a delicious cream cheese frosting or don’t top them at all. I promise they are delicious any way you serve them.
How To Make Gingerbread Cookie Bars
- Start by preheating the oven to 350 degrees and greasing a 9-inch x 13-inch baking dish with a nonstick cooking spray. You could also line the pan with parchment paper if you like.
- In a large bowl, preferably with a stand mixer, combine butter, sugar, brown sugar, vanilla, and molasses and beat until the batter is creamy and fluffy. The batter does get thick, so a stand mixer works best if you have one.
- Mix in eggs and then flour, baking soda, and spices (cinnamon, nutmeg, ginger, and allspice).
- The batter will be quite thick, like cookie dough, so you will need to spread it into the pan using your fingers or a silicone spatula to avoid sticking.
- Bake your Gingerbread Bars for 15-20 minutes, or until a toothpick inserted in the center comes out clean, with just a few crumbs.
- Allow the bars to cool completely before frosting, if you desire. You can use a prepared frosting or make one from scratch if you have the time. Of course some Christmas sprinkles are a must!
These Gingerbread Bars will freeze beautifully! Frosted bars will need to be frozen in a slab; you can cut into large slabs the size of your container or bag. Layer frozen slabs of cookie bars with parchment or wax paper in between and store in an airtight container or ziploc bag. Thaw, then cut into squares when ready to eat.
More Gingerbread Treats
Spiced Gingerbread Cookie Bars
- 1/2 cup butter melted
- 1/2 cup sugar
- 1/2 cups brown sugar
- 1/2 teaspoon vanilla
- 1/3 cup molasses
- 1 egg
- 2 teaspoons baking soda
- 2 cups flour
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- Preheat oven to 350 degrees.
- Spray a 9″×13″ baking pan with non-stick cooking spray and set aside.
- In a large bowl, combine butter, sugar, brown sugar, vanilla, and molasses and beat until creamy, about 1-2 minutes. *The batter does get thick, so a stand mixer works best if you have one.
- Add the egg and stir until incorporated.
- Add the dry ingredients and mix until dough is well combined. It will be thick, like cookie dough.
- Spread the dough with a silicone spatula (or your fingers) evenly into the prepared baking pan.
- Bake for 15-20 minutes and let cool. *Note – ovens vary, so you may need to bake these longer in your own. The edges should be crispy and the center a little gooey.
- Cool completely before frosting (optional) and cutting into squares. Add some Christmas sprinkles if you desire.
This recipe was adapted from Six Sisters.