Can I make Chewy Gingerbread Bars ahead of time?

Absolutely. They stay soft for 3–4 days when stored airtight. You can also bake the bars a day early and frost the next day.

Can I freeze these bars?

Yes! Freeze the unfrosted bars for up to 2 months. Thaw, frost, and you’re good to go.

Can I substitute the molasses?

Molasses is what gives these bars their deep gingerbread flavor. You can swap in dark corn syrup or maple syrup, but the flavor profile will be lighter.

Can I make them without frosting?

Totally. The bars are delicious on their own, though the cream cheese frosting takes them to holiday-party level.

How do I store leftovers?

Keep them in an airtight container in the fridge for up to 5 days. They stay surprisingly soft, even after chilling.

Chewy Gingerbread Bars: 5 Irresistibly Cozy Bites

Description

These Chewy Gingerbread Bars are soft, festive, and topped with creamy frosting and colorful holiday sprinkles. Packed with warm spices and rich molasses flavor, they’re the perfect easy Christmas dessert for parties, cookie trays, or cozy family nights.

Ingredients

Scale

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)

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Instructions

Preheat the oven to 350°F and grease a 9×13-inch jelly roll pan with non-stick spray.
In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
In a stand mixer or using a handheld mixer, beat together melted butter, granulated sugar, brown sugar, vanilla, and molasses for 2–3 minutes until fluffy.
Add the egg and mix until smooth.
Add the dry ingredients and mix until fully combined.
Spread the dough evenly into the prepared pan.
Bake 15–20 minutes, or until set and a toothpick comes out with a few moist crumbs. Cool completely.
For the frosting, beat cream cheese and butter until fluffy. Add powdered sugar and vanilla and mix until creamy.
Spread frosting over cooled bars, decorate with sprinkles, slice into 24 bars, and serve.

Notes

Don’t overbake—the bars stay soft and chewy when slightly underdone.

For thicker frosting, add more powdered sugar; for thinner, add a teaspoon of milk.

Bars store well covered for up to 5 days and freeze great unfrosted.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 215 kcal
Sugar: 20 g
Sodium: 165 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 31 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 25 mg