Get ready for the ultimate holiday treat: gingerbread cookie bars. These soft and chewy gingerbread cookies are made using the traditional gingerbread ingredients, including all those wonderfully fragrant baking spices. Once the gingerbread cookie sheet has baked, it is then topped with a homemade cream cheese frosting. Further contributing to the festive flavors, crushed candy canes are sprinkled over the top, adding a fun pop of peppermint to every bite.  

Gingerbread Cookie Bars

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 8
  • Difficulty: 25 minutes, plus 30 minutes chilling time
  • Print


  • 12 tbsp butter, softened plus 4 tbsp, separated
  • 1 cup packed dark brown sugar 
  • ¼ cup molasses 
  • 2 tsp plus ½ tsp vanilla extract 
  • 1 large egg 
  • 2 ¼ cups all purpose flour 
  • 2 tsp ground ginger 
  • 1 tsp cinnamon 
  • ¼ tsp nutmeg 
  • ¼ tsp ground cloves 
  • ½ tsp salt 
  • ½ tsp baking soda 
  • 4 oz cream cheese, softened 
  • 1 ½ cups powdered sugar 
  • 3-4 candy canes, crushed


1) Place 12 tbsp softened butter in the bowl of an electric mixer fitted with the whisk attachment, beat until the butter is fluffy, about 2 minutes. Add 1 cup of brown sugar and beat for another 2 minutes until combined.  

2) Add ¼ cup of molasses, 2 tsp vanilla, and 1 egg to the bowl, and whisk until just combined. Replace the whisk with the paddle attachment. 

3) Whisk 2 ¼ cup flour, 2 tsp ginger, 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ground cloves, ½ tsp salt, and ½ tsp baking soda together in another large bowl. Add the flour mixture to the bowl with the butter mixture, and slowly stir, gradually increasing the speed from low to medium until the cookie dough is combined, about 5 minutes. 

4) Line a Suvie pan with parchment paper and lightly grease with cooking spray. Transfer the cookie dough to the prepared pan and gently press into the pan to form an even layer. Cover the pan with plastic wrap and refrigerate for 30 minutes. 

5) After your cookie has rested, remove the cookie dough from the refrigerator, remove the plastic wrap, and place the pan in the bottom zone of Suvie. Input settings and cook now. 

Suvie Cook Settings

Bottom Zone: Bake at 350°F for 30 minutes (for Suvie 3.0, Bake at 300°F for 35 minutes)

Top Zone: None

6) After the cook, remove the pan from your Suvie, and let the cookie bars cool at room temperature for 30 minutes.

7) While your cookies are cooling, place 4 tbsp softened butter, 4 oz cream cheese, 1 ½ cups powdered sugar, and ½ tsp vanilla extract in the bowl of an electric mixer fitted with the whisk attachment. Whisk on low, gradually increasing the speed, until thoroughly combined and smooth. Set the frosting aside until you’re ready to decorate your cookies. 

8) Carefully remove the cookie sheet from the pan and spread the top with frosting. Sprinkle with crushed candy canes and cut into squares before serving.


Nutritional Information per serving (8 servings per recipe): Calories 581, Total Fat 29g, Total Carbohydrates 76g, Total Sodium 450mg, Total Protein 6g.

CategoriesBake Mode Dessert
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