Gingerbread Sugar Cookie Bars

Christmas desserts are where it’s at! Once I year, I get so excited to bring our favorite sweet treats back. Some of our favorites are these Italian cookies, Christmas crack, and my darling Grinch cookies!

These gingerbread sugar cookie bars are perfectly spiced and slathered with the most delicious cream cheese frosting. Forget the gingerbread men. This recipe is easier, faster, and incredibly delicious! They’re so moist and heavenly! The tangy flavor of the cream cheese frosting perfectly complements the sweetness of the gingerbread base, making every bite a burst of flavor in your mouth. Bringing cookie bars to parties is a no-brainer for me! They’re easy, always everyone’s favorite, and they make a lot! For more cookie bar recipes, try my Neiman Marcus bars, cherry pie bars, or these delicious salted caramel bars. You can’t go wrong with any of them!

What You’ll Need to Make Them

These gingerbread sugar cookie bars use all of your standard baking ingredients, so you may not need to make a trip to the grocery store! Time to raid your pantry to make sure you have the molasses and all of the yummy spices. Check out the recipe card below for exact measurements.

Gingerbread Bars

All-Purpose Flour: This is the backbone of the recipe – the flour gives the congo bars structure. Baking Soda: Helps create soft and airy baked goods. Baking Powder: Helps with the leavening so the bars rise just the right amount. Salt: Just a pinch so the cookie bars turn out nice and flavorful! Ground Ginger, Cinnamon, Nutmeg, Cloves: The perfect spices to create the gingerbread flavors in these bars. Unsalted Butter: Use melted and cooled butter here. Granulated Sugar: I love the combination of both granulated and brown sugar for sweetness. Brown Sugar: Brown sugar gives the bars a caramel-like sweetness and a chewy texture. Molasses: Make sure to use unsulphered molasses for best results. Egg: Just 1 egg at room temperature. Vanilla Extract: Helps to boost the overall flavor of the bars. It adds a touch of warmth and sweetness as well!

Frosting

Butter: Softened butter whips perfectly. Cream Cheese: Use room temperature and softened cream cheese. Powdered Sugar: I like to sift my powdered sugar before adding it because it helps to achieve a smooth consistency with no bumps. Vanilla Extract: Flavors and sweetens the frosting. Purple Food Coloring: A little bit makes the icing appear whiter. Just a small drop or two. Sprinkles: Use festive sprinkles if desired to make them cute and colorful.

These easy gingerbread sugar cookie bars are a tasty Christmas treat! Prepare to meet your new Christmas party staple! Bars are simple to throw together and bake for a crowd. They are always a hit wherever they go!

Gingerbread Bars

Frosting

Baking Powder: Make sure it’s fresh and replace it every 6 months. Flour: Fluff your flour before you measure. This will avoid having dense or dry cookies. Use a whisk or spoon it in the measuring cup. Powdered Sugar: Sift if you want the frosting to be smooth. Do Not Overbake: Take the pan out of the oven as soon as the edges are slightly golden and the toothpick comes out clean. Cool Completely Before Frosting: This is the hardest part in my opinion, but you don’t want the frosting to melt and slide off of the bars. Line the Pan With Parchment Paper: You can line your pan with parchment paper or just grease it with cooking spray. Spread the dough out evenly to the edges using a rubber spatula. Make it Pretty on Top: Feel free to top the frosting with sprinkles, chopped nuts, a sprinkle of cinnamon, or nothing at all.

In the Fridge: Whether you’re making these ahead of time or storing leftovers, keep them in the refrigerator. Your gingerbread sugar cookie bars will last for 3-4 days in an airtight container.