Soft & Chewy Gingerbread Sugar Cookie Bars

If you’re craving the warm, spiced flavor of gingerbread but want something even easier than rolling out cookies, these Gingerbread Sugar Cookie Bars are your holiday dream come true.

Soft, chewy, buttery, and perfectly spiced — they taste like Christmas in every bite. Topped with a simple glaze or left plain, these bars are cozy, festive, and ready in under 30 minutes.

No chilling, no cookie cutters, no stress — just a rich gingerbread flavor baked into the softest sugar cookie bar ever.

Why You’ll Love These Gingerbread Sugar Cookie Bars

Soft & chewy texture – Like the center of a gingerbread cookie, but thicker and gooier.
Quick and easy – No need to chill dough or roll out cookies.
Perfectly spiced – With molasses, cinnamon, ginger, and nutmeg for that classic gingerbread flavor.
Festive for the holidays – Perfect for Christmas cookie platters or dessert bars.
Customizable – Add frosting, sprinkles, or a drizzle of white chocolate on top.

These are everything you love about sugar cookies and gingerbread combined into one sweet, buttery treat.

Ingredients You’ll Need

Here’s what you’ll need to make the best gingerbread sugar cookie bars:

1/2 cup butter, softened – Adds richness and moisture.
1/2 cup brown sugar – Deep sweetness that complements the spices.
1/4 cup granulated sugar – Balances the flavor and adds slight crispness.
1 large egg – Binds the dough and gives the bars structure.
2 tablespoons molasses – Classic gingerbread flavor.
1 teaspoon vanilla extract – Rounds out the flavor.
1 1/4 cups all-purpose flour – The perfect amount for soft but sturdy bars.
1 teaspoon baking powder – Helps them rise just slightly.
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon salt

Optional glaze:

1/2 cup powdered sugar
1 tablespoon milk (dairy or nondairy)
A dash of vanilla extract

How to Make Gingerbread Sugar Cookie Bars

Preheat your oven to 350°F (175°C). Grease or line an 8x8-inch pan with parchment paper.
Cream the butter and sugars: In a large bowl, beat together butter, brown sugar, and granulated sugar until light and fluffy.
Add the wet ingredients: Mix in the egg, molasses, and vanilla until smooth.
Mix the dry ingredients: In a separate bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, and salt.
Combine: Add dry ingredients to the wet and mix until a thick dough forms.
Spread and bake: Press dough evenly into the prepared pan. Bake for 14–17 minutes, or until the edges are lightly golden and the center looks just set.
Cool and glaze: Let cool completely before drizzling with glaze or frosting (if using).

Cut into squares or rectangles and enjoy the coziest holiday cookie bars ever!

Tips for Perfect Cookie Bars

Don’t overbake. They’ll look slightly soft in the center when done — that’s what keeps them chewy!
Line your pan with parchment paper. It makes removing and cutting super easy.
Add toppings! White chocolate drizzle, cinnamon sugar, or holiday sprinkles all look beautiful.
Make ahead: These bars taste even better the next day as the flavors deepen.

Storage and Freezing

Store cooled bars in an airtight container at room temperature for up to 5 days or in the fridge for up to a week.

To freeze, wrap bars individually and store in a freezer bag for up to 2 months. Thaw at room temperature before serving.

Festive Ways to Serve

These bars are the ultimate easy Christmas dessert — perfect for parties, cookie exchanges, or cozy nights in. Try them:

Topped with cream cheese frosting and crushed ginger snaps.
With a drizzle of melted white chocolate and a sprinkle of cinnamon sugar.
As part of a dessert platter with chocolate peppermint cookies or sugar cookie bars.

Every bite tastes like holiday cheer — buttery, warm, and full of gingerbread spice.