Gingerbread Cookie Bars with Marshmallow Buttercream
These chewy and gooey gingerbread cookie bars are the ultimate holiday dessert. Soft, perfectly spiced gingerbread is baked into thick bars and topped with a fluffy marshmallow buttercream that melts right into every bite. They are rich, comforting, and incredibly easy to make, making them perfect for Christmas baking, cookie exchanges, and cozy winter nights. They are a spin off to my gluten & dairy free gingerbread cookie bars with vanilla cream cheese frosting.
I am currently feeling like a kid on Christmas morning. It is December 25th at 5:30 am, and I am impatiently waiting for my son to wake up and come downstairs so the Christmas magic can begin. The good news is that he will sleep like a rock until around 8 am, but I am already buzzing with excitement for the day ahead.
To help pass the time, I decided to share one of my absolute favorite Christmas dessert recipes. I love this recipe so much that I sometimes even make it in the summer using orange flavoring and topping it with candied oranges. That is how versatile and irresistible it is.
These chewy gingerbread cookie bars with marshmallow buttercream will send you straight into the happiest dessert bliss. They are soft, cozy, perfectly spiced, and topped with the dreamiest layer of frosting. If you are a gingerbread lover, this recipe is about to become a new holiday favorite.
I also love how easy these are to make. You know me, I am all about a simple recipe. I made a brownie pecan pie yesterday for tonight’s dinner, and the number of steps in that one pie almost sent me over the edge. It better be amazing when I finally slice into it today!
I love putting together dessert boxes for Christmas, and these gingerbread bars were included in this year’s boxes. Thank goodness I had a few leftovers that I could store in the freezer and save for Christmas Day.
I know this will likely be the final Christmas recipe I share for a while, aside from my Christmas recap blog. As much as I love holiday baking, I am ready to dive into the final stretch of blogging before baby gets here. That means prepping hospital bags, sharing trimester recaps, and all the behind the scenes nesting that comes with this season of life.
So for now, it is time to soak in the Christmas recipes one last time and enjoy every cozy bite.
Ingredients to Make these Chewy Gingerbread Cookie Bars with Marshmallow Buttercream:
Ingredients
Gingerbread Cookie Bars
- All purpose flour
- Baking soda
- Salt
- Ground ginger
- Ground cinnamon
- Ground cloves
- Unsalted butter, softened
- Brown sugar
- Molasses
- Large egg
- Vanilla extract
Marshmallow Buttercream
- Unsalted butter, softened
- Marshmallow fluff
- Powdered sugar
- Vanilla extract
- Milk or heavy cream
Instructions
Gingerbread Cookie Bars
Preheat the oven to 350 degrees. Line a baking dish with parchment paper or lightly grease it and set aside.
In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside.
In a large mixing bowl, cream the butter and brown sugar together using an electric mixer until light and fluffy. Add the molasses, egg, and vanilla extract, mixing until fully combined.
Slowly add the dry ingredients to the wet ingredients and mix on low speed until just combined. Do not overmix.
Spread the dough evenly into the prepared baking dish. Bake for 18 to 22 minutes, or until the edges are set and the center is still slightly soft.
Remove from the oven and allow the cookie bars to cool completely before frosting.
Marshmallow Buttercream
In a mixing bowl, beat the butter until smooth and creamy.
Add the marshmallow fluff and vanilla extract, mixing until fully incorporated.
Gradually add the powdered sugar, mixing on low speed. Add milk or cream a little at a time until the buttercream reaches a smooth and spreadable consistency.
Spread the marshmallow buttercream evenly over the cooled gingerbread cookie bars.
Slice into bars and serve.
The texture of these gingerbread cookie bars is truly what makes them so special. They are soft, chewy, and perfectly gooey in the center, with just the right amount of warmth from the spices. The marshmallow buttercream on top is light, fluffy, and melts right into the bars, adding a creamy sweetness that balances the rich gingerbread flavor. Every bite feels cozy, indulgent, and completely irresistible, making these bars one of those desserts you find yourself sneaking back to the kitchen for again and again.
Chewy Gingerbread Cookie Bars with Marshmallow Buttercream
Ingredients
Gingerbread Cookie Bars
- 1/2 Cup Unsalted Butter
- 3/4 Cup Sugar
- 1/4 Cup Brown Sugar, packed
- 1/3 Cup Molasses
- 1 Tsp Vanilla
- 1 Large Egg
- 2 Cups All-Purpose Flour
- 2 Tsp Baking Soda
- 1/2 Tsp Salt
- 2 Tbsps Ground Cinnamon
- 2 Tsps Ground Ginger
- 1 Tsp Allspice
- 1/4 Tsp Cloves
Marshmallow Buttercream
- 7 Ounces Marshmallow Fluff
- 1/2 Cup Butter
- 2 Tsps Vanilla
- 4 Cups Powdered Sugar add more to thicken
- 2 Tbsps Milk or Heavy Cream
Instructions
Gingerbread Cookie Bars
- Preheat the oven to 350 degrees. Line a baking dish with parchment paper or lightly grease it and set aside.
- In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside.
- In a large mixing bowl, cream the butter and brown sugar together using an electric mixer until light and fluffy. Add the molasses, egg, and vanilla extract, mixing until fully combined.
- Slowly add the dry ingredients to the wet ingredients and mix on low speed until just combined. Do not overmix.
- Spread the dough evenly into the prepared baking dish. Bake for 18 to 22 minutes, or until the edges are set and the center is still slightly soft.
- Remove from the oven and allow the cookie bars to cool completely before frosting.
Marshmallow Buttercream
- With an electric mixer, beat the butter until smooth and creamy.
- Add the marshmallow fluff and vanilla extract, mixing until fully incorporated.
- Gradually add the powdered sugar, mixing on low speed. Add milk or cream a little at a time until the buttercream reaches a smooth and spreadable consistency.
- Spread the marshmallow buttercream evenly over the cooled gingerbread cookie bars.
- Slice into bars and serve.
How to Store Frosted Gingerbread Cookie Bars
Store gingerbread cookie bars in an airtight container at room temperature for up to two days.
For longer storage, keep them in the refrigerator in an airtight container for up to five days. Let them sit at room temperature for about ten minutes before serving for the best texture.
These bars also freeze beautifully. Place sliced bars in a single layer on a baking sheet and freeze until firm. Once frozen, transfer them to a freezer safe container or bag with parchment paper between layers. Store in the freezer for up to two months.
To enjoy, thaw at room temperature or warm slightly if desired.
I’ll be sharing the orange flavored version of these soon! 🙂 I hope you all have an amazing Christmas! xo
