There’s something undeniably cozy about a pan of warm gingerbread bars fresh from the oven — chewy, warmly spiced, and begging for a swipe of sweet frosting. Meet your new holiday staple: Gingerbread Bars with Cream Cheese Frosting. These hit the sweet spot between bold spice and gentle sweetness, so kids and adults both get exactly what they want. Winner.
Why bars instead of cookies or cake? Bars are everything you love about gingerbread without the assembly line of cookie baking. You mix once, spread into a pan, bake, and frost. Less fuss, more festive. Want to dress them up? Top with sprinkles, tiny gingerbread men, or a dusting of cinnamon. Fancy — but not fussy.
These bars aren’t nuclear gingerbread. I intentionally dialed the spice back so the molasses and ginger sing, not scream. That means the flavor stays mellow yet deliciously gingery, a combo that wins over picky kids and grown-ups who want a little sophistication in their sweets. FYI: if you prefer a punchier ginger kick, add an extra half teaspoon of ground ginger — easy fix.
Texture matters just as much as flavor. Aim for a chewy, slightly dense crumb that holds up to a generous slather of frosting. That chew comes from the molasses and a touch of brown sugar — the dynamic duo for moistness. Don’t overmix the batter; stir until the dry ingredients disappear and then stop. Overmixing makes bars tough — and nobody wants that.
Now, about the frosting: cream cheese pairs with gingerbread like PB&J — classic, cozy, and perfectly balanced. The tang of the cream cheese cuts through the sweetness and complements the spice. If you’re feeling seasonal and fancy, try swapping in an eggnog-spiked version for holidays — yes, I mean Gingerbread Bars With Eggnog Frosting. Trust me, it tastes like a party in a bite.
Want variety? These bars scale into other formats flawlessly. Pour the same batter into a sheet pan for a Gingerbread Sheet Cake With Cream Cheese Frosting, or portion into a loaf pan for portable treats. Feeling nostalgic? Turn them into Gingerbread Cookie Bars With Cream Cheese Frosting by baking slightly longer for a firmer, chewier texture—perfect for dunking in coffee.
Speaking of pairings, you can serve these alongside other classics — think Brownie Desserts for a dessert table that covers all bases. The contrast between chocolatey brownies and spiced gingerbread delights guests and keeps things interesting. Holiday potluck? Bring both and watch them disappear.
Let’s talk practicality: these bars hold up well in advance. Bake the day before, chill overnight, and your flavors will deepen — make-ahead desserts win every time. Store them in an airtight container in the fridge for up to a week, or freeze single squares for quick treats later. Pro tip: slice chilled bars with a hot, dry knife for clean edges.
A couple of hands-on tips to guarantee success: use fresh spices — old, tired cinnamon or ginger will make your bake taste flat. Also, measure your flour properly (spoon it into the cup, then level) so the bars don’t turn out dry. And remember to line your pan with parchment paper — lifting the whole slab out for clean, perfect cuts beats trying to fish squares out of a sticky pan.
Are these just for Christmas? Nope. While they scream holiday charm and fit right into any Christmas Cooking lineup, they make delightful additions to fall gatherings, winter brunches, or any time you crave a cozy Sweets Treats moment. Pair a square with hot cocoa or a strong cup of coffee and you’re golden.
If you love a playful spin, consider a cream cheese swirl rather than full coverage — dollop and draw a knife through for a marbled look. Or sprinkle chopped candied ginger on top for an extra zing. For show-stopping presentation, pipe a little frosting on each square and top with mini gingerbread cookies. Instant wow.
So — ready to make a batch? These Gingerbread Bars offer comfort, ease, and nostalgic flavor without drama. They’re chewy, cozy, sliceable, and crowd-pleasing. Whether you call them Gingerbread Snack Cake With Cream Cheese Frosting or your new favorite holiday obsession, they’ll disappear fast. Bake some, share some, and keep a secret stash. (I won’t tell.)
Gingerbread Bars with Cream Cheese Frosting — Christmas Cooking
- Total Time: 40 minutes
- Yield: 20
Description
A tender, molasses-forward ginger bar finished with a tangy cream cheese frosting — holiday baking made effortless.
Ingredients
Bars
- 2 cups + 2 Tbsp (300 g) all-purpose flour (spoon into the cup and level)
- 1½ tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 tsp baking soda
- ½ tsp fine salt
- ¾ cup (170 g) unsalted butter, cut into tablespoons, melted then cooled slightly
- 1 cup (220 g) packed light brown sugar
- ¼ cup (60 ml) unsulphured molasses
- 1 large egg
- 2 tsp vanilla extract
Cream Cheese Frosting
- ½ cup (115 g) butter, almost room temperature (you can use ¼ cup salted + ¼ cup unsalted if you prefer)
- 1 (8 oz / 226 g) package cream cheese, nearly room temperature
- 2½ cups (325 g) powdered sugar, sifted if lumpy
- ½ tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 13×9-inch baking pan with nonstick spray and set it aside.
- In a medium bowl, whisk the flour with the ginger, cinnamon, nutmeg, cloves, baking soda, and salt until evenly blended. Set the dry mix aside.
- In a mixer bowl (or with a hand mixer), combine the melted butter, brown sugar, and molasses. Beat just until smooth and combined.
- Add the egg and vanilla to the butter-sugar mixture and mix until incorporated.
- With the mixer on low, add the dry ingredients to the wet mixture in a steady stream. Mix only until the batter comes together; finish folding with a spatula if needed so the mixture looks uniform. Avoid overmixing.
- Press the dough into the prepared pan in an even layer — use a spatula or your hands (lightly oiled) to smooth the surface.
- Bake 14–17 minutes, watching closely so the bars set but don’t dry out. A toothpick inserted in the center should come out with a few moist crumbs. Remove from the oven and transfer the pan to a wire rack to cool completely.
- While the bars cool, make the frosting: beat the butter and cream cheese together until silky and lump-free. Add the powdered sugar and vanilla, then beat on medium until the frosting is light, smooth, and spreadable. If the frosting seems too loose, chill for a short time and rewhip.
- Spread the frosting evenly over the cooled bars. Cut into squares, cover, and store in the refrigerator.
Notes
Tips & Notes
- Don’t overbake. These bars should stay slightly soft in the center for the best chew.
- For cleaner frosting, make sure the butter and cream cheese are close to the same temperature.
- If your frosting needs extra body, cool it in the freezer in 2–3 minute bursts, beating between intervals until you reach the texture you like (this usually takes about 9 minutes total of brief chilling and mixing).
- Store the frosted bars in an airtight container in the fridge for up to one week.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Desserts