Hey y’all! If you’re looking to capture the comforting warmth and irresistible spice of classic gingerbread in a fun new format, Gingerbread Cookie Bars are about to become your new holiday favorite. With their chewy texture, rich molasses flavor, and sweet vanilla glaze, these bars are perfect for cookie swaps, dessert tables, or just because. Ready to make your kitchen smell amazing? Let’s get cooking!

Super easy—no rolling or cutting required, just spread and bake!
Chewy, soft, and filled with cozy gingerbread spices.
Perfect for holiday gatherings, gifting, or casual snacking.
Customizable with your favorite add-ins and toppings.
Make ahead friendly and freezer-friendly for stress-free entertaining.

2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, melted and slightly cooled
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
1/3 cup unsulphured molasses (all about molasses)
2 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract

For the Simple Vanilla Glaze (optional):

1 cup powdered sugar
1–2 tablespoons milk
1/2 teaspoon vanilla extract

Step 1: Prep the Pan and Oven

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a slight overhang on the edges for easy removal. Grease lightly.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, baking powder, and salt until well combined.

Step 3: Make the Wet Mixture

In a large bowl, whisk the melted butter, dark brown sugar, and granulated sugar until smooth. Add the molasses, eggs, and vanilla extract; whisk again to combine.

Step 4: Combine and Spread

Add the dry ingredients to the wet mixture and fold gently with a spatula until just combined. The dough will be thick. Spread evenly into your prepared pan.

Bake for 22–25 minutes, or until the edges are set and the center looks slightly soft (do not overbake for chewy bars). Cool completely in the pan on a wire rack.

Step 6: Add the Glaze (Optional)

Whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle or spread over cooled bars. Let set, then lift bars from pan and cut into squares.

Don’t overmix the batter—it can make the bars tough.
For even baking, use room temperature eggs and properly measure your flour. Need measuring tips? Check out this guide on measuring ingredients accurately.
Try using dark molasses (not blackstrap) for a rich, classic gingerbread flavor.

White Chocolate Chip: Fold in 3/4 cup white chocolate chips before baking.
Peppermint Gingerbread: Add 1/2 teaspoon peppermint extract and sprinkle crushed candy canes on top.
Vegan Gingerbread Bars: Substitute vegan butter, use egg replacer, and use plant-based milk in the glaze.

9×13-inch baking pan
Parchment paper
Mixing bowls (medium and large)
Whisk and spatula
Wire rack for cooling

Store bars in an airtight container at room temperature for up to 5 days. For longer storage, transfer to the freezer (separated with parchment) for up to 2 months. Thaw at room temperature before serving.

Suggested Pairings & Serving Recommendations

Serve with a cold glass of milk, a hot chai latte, or festive eggnog.
Top each bar with whipped cream or a scoop of vanilla ice cream for a decadent treat.
Pack into holiday tins as edible gifts for friends and neighbors!

Let bars cool completely before glazing or cutting to keep tidy edges.
Bake just until the center is set for chewy bars—not dry! See this expert guide to chewy cookies and bars.
Warm slightly before serving to enhance the spices and soften the texture.

Absolutely! Bake, cool, cover, and keep at room temp for up to 2 days, or freeze up to 2 months before glazing.