The smell of warm spices always takes me back to Grandma’s kitchen. In our home, baking meant more than dessert. It meant stories, patience, and hands dusted with flour. When the holidays arrived, Grandma blended Mexican flavors with classic sweets, creating treats that felt familiar yet deeply rooted in tradition. These gingerbread cookie bars were born from that same spirit. They carry the comfort of gingerbread, yet they bake easily in one pan, perfect for busy families who still crave something homemade and meaningful.
Why You’ll Love This Gingerbread Cookie Bars Recipe
These gingerbread cookie bars taste rich, soft, and deeply spiced. Because they bake in a single pan, they save time and effort. Also, they slice cleanly, which makes them perfect for gatherings. While they feel festive, they work all winter long. Most importantly, they bring cozy Mexican-inspired warmth to a classic dessert.
Ingredients for Gingerbread Cookie Bars
COOKIE BARS:
- ½ cup butter melted
- ¾ cup granulated sugar
- ¼ cup dark brown sugar
- ½ teaspoon pure vanilla extract
- ⅓ cup molasses
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 Tablespoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
CREAM CHEESE FROSTING:
holiday sprinkles optional
6 ounces cream cheese softened
3 Tablespoons butter softened
2 ¼ cups powdered sugar
¾ teaspoon vanilla
how to make Gingerbread Cookie Bars
MAKE GINGERBREAD COOKIE BARS:
- Preheat the oven to 350 degrees F and place the oven rack in the middle position. Spray a 9×13-inch jelly roll pan with non-stick cooking spray and set it aside. Whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt in a large bowl. Set the bowl aside.
- Using a stand mixer, or a large bowl with a handheld mixer, cream together butter, sugars, vanilla, and molasses until light and fluffy, about 2-3 minutes.
- Next, add in the egg and mix until thoroughly combined. Add the dry ingredients and pulse the mixer/handheld beaters until the flour is mixed in. Increase the speed on the mixer to medium and stir to combine, about one minute.
- Evenly spread the dough into the prepared pan. Bake for 15-20 minutes, until a toothpick comes out with a few moist crumbs. The dough should be darker in color. Set the pan on a wire rack to cool completely.
MAKE CREAM CHEESE FROSTING:
- Using a stand mixer or a handheld mixer, cream together cream cheese and butter until light and fluffy. This should take 2-3 minutes.
- Add the powdered sugar and vanilla, and pulse until combined. Increase the mixing speed to medium-high and mix until creamy, for 1-2 minutes.
TO FINISH:
- Using the cream cheese frosting, frost the cooled cookie bars. Top with holiday sprinkles, slice, and serve.
Storage Tips
Store: Store these bars in an airtight container in the refrigerator for up to 5 days.
Freeze: If you freeze the gingerbread bars, it’s best to leave off the sprinkles because many of them tend to “melt” in the freezer. To freeze, space the bars out on a baking sheet and freeze until solid, about 1-2 hours. Then wrap the bars in two layers of plastic wrap and foil. Next, place the bars in a freezer-safe Ziploc bag and freeze for 1-2 months.
Defrost: Unwrap the bars and then thaw at room temperature for 2-4 hours.
Gingerbread Bars Recipe FAQs
Can I make these bars ahead of time?
Yes, you can make the bars up to two days in advance. Store them unfrosted and then frost them before serving.
Why did my gingerbread bars turn out dry?
They may have been overcooked. The bars are done when a toothpick comes out with a few crumbs, not clean.
What size pan should I use?
I recommend using a 9×13-inch pan, as that is what I developed the recipe for. If the pan is smaller, it will affect the cook time and texture of the bars.
Nutrition
Serving: 1bar | Calories: 204kcal | Carbohydrates: 32g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 215mg | Potassium: 100mg | Fiber: 1g | Sugar: 23g | Vitamin A: 269IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg
Print
Gingerbread Cookie Bars with Warm Mexican Spices
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 bars
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-American
- Diet: Vegetarian
Description
These gingerbread cookie bars combine cozy holiday spices with Mexican warmth and tradition. Soft, rich, and frosted with tangy cream cheese, they’re perfect for winter celebrations or quiet nights in. Grandma would be proud.
Ingredients
COOKIE BARS:
½ cup butter, melted
¾ cup granulated sugar
¼ cup dark brown sugar
½ teaspoon pure vanilla extract
⅓ cup molasses
1 large egg
2 cups all-purpose flour
2 teaspoons baking soda
1 Tablespoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
CREAM CHEESE FROSTING:
6 ounces cream cheese, softened
3 Tablespoons butter, softened
2 ¼ cups powdered sugar
¾ teaspoon vanilla
Holiday sprinkles (optional)
Instructions
1. Preheat oven to 350°F. Spray a 9×13-inch jelly roll pan with non-stick spray.
2. In a bowl, whisk flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
3. In a separate large bowl, beat melted butter, both sugars, vanilla, and molasses until fluffy (2–3 minutes).
4. Add egg and mix well. Add dry ingredients and mix until combined.
5. Spread dough evenly into the prepared pan.
6. Bake 15–20 minutes, until toothpick comes out with a few moist crumbs.
7. Cool completely in the pan on a wire rack.
8. Make frosting: Beat cream cheese and butter until fluffy.
9. Add powdered sugar and vanilla, then beat until smooth and creamy.
10. Frost cooled bars. Add holiday sprinkles, slice, and serve.
Notes
Make sure bars are completely cooled before frosting.
Leave off sprinkles if planning to freeze.
Perfect for baking ahead and frosting later.