Warm, chewy, and packed with holiday flavor, Spiced Gingerbread Cookie Bars are the ultimate festive treat. They’re everything you love about gingerbread—only easier and quicker to make.
With cozy spices, rich molasses, and a soft, cookie-like texture, these bars are an irresistible addition to your holiday baking lineup. Perfect for gifting, parties, or simply enjoying with a cup of cocoa.
The Sweet & Spicy Building Blocks of Spiced Gingerbread Cookie Bars
- Butter – Melted for easy mixing, it gives the bars a rich, tender base and buttery depth.
- Brown sugar – Adds deep caramel notes and keeps the bars soft and chewy.
- Molasses – The heart of any good gingerbread, offering bold, bittersweet warmth.
- Egg – Binds the batter and contributes to the structure of these chewy bars.
- Flour – Provides the body and bite, holding everything together.
- Baking soda – Ensures a gentle lift so the bars bake up just right.
- Cinnamon – Brings classic holiday warmth and spice.
- Ground ginger – Delivers that signature gingery kick with bold flavor.
- Allspice & nutmeg – Just a hint of these round out the spice blend with earthy, aromatic depth.
- Salt – Balances the sweetness and highlights the richness of the other ingredients.
How to Make These Holiday Cookie Bars Shine
Start by blending melted butter with both sugars, vanilla, and molasses until creamy. Beat in the egg, then fold in the dry ingredients to form a thick, spiced dough.
Press the dough into a greased 9×13 pan and bake until the edges are set and the center is soft and just slightly gooey. Once cooled, slice into squares. Frosting is optional—but highly recommended for an extra festive touch.
Baker’s Notes: Make Them Your Own
These bars are forgiving and versatile. For extra decadence, a generous layer of cream cheese frosting or vanilla buttercream turns them into a holiday showstopper. Add sprinkles, crushed peppermint, or even a drizzle of white chocolate for added flair.
Want a bolder spice? Increase the ginger or add a pinch of cloves. Prefer a less sweet bite? Cut the sugar slightly or use dark molasses for a more robust, bittersweet edge.
They also make a great base for bar cookies—try pressing chocolate chips or white chocolate chunks into the top before baking for a fun twist.
How to Store (and Savor Later)
Once cooled, store these Spiced Gingerbread Cookie Bars in an airtight container at room temperature for up to 4 days to maintain their softness.
They freeze beautifully—just wrap individually or in layers separated by parchment paper, and store in a freezer-safe container for up to 3 months. To reheat, simply let them thaw at room temp or warm briefly in the microwave for that fresh-baked feel.
Spiced Gingerbread Bars
Ingredients
- 1 teaspoon cinnamon
- 1/2 cup granulated sugar
- 1/4 teaspoon nutmeg
- 1 egg
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/3 cup molasses
- 1/2 cup unsalted butter melted
- 1/2 cup light brown sugar
- 2 cups all-purpose flour
- 1 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Lightly coat a 9×13-inch baking dish with non-stick spray and set aside.
- In a mixing bowl, blend the melted butter, granulated sugar, brown sugar, vanilla, and molasses until the mixture is creamy and smooth, approximately 1 to 2 minutes; using a stand mixer is advised due to the thickness of the batter.
- Beat in the egg until fully integrated.
- Incorporate the flour, baking soda, cinnamon, ginger, allspice, nutmeg, and salt. Continue mixing until a dense dough forms, resembling cookie dough in consistency.
- Evenly press the dough into the prepared baking pan using a silicone spatula or your fingers.
- Bake for 15 to 20 minutes, or until the edges are crisp and the center remains slightly soft. Note: Baking times may vary by oven.
- Allow the bars to cool completely before optionally frosting and slicing into squares. Add festive sprinkles, if desired.
