If you adore rich, warmly spiced desserts that bring all the cozy holiday vibes without any fuss, then these Frosted Gingerbread Cookie Bars (Vegan) are going to be your new absolute favorite. Imagine fudgy, chewy bars packed with the aromatic spices of cinnamon, ginger, cloves, and nutmeg, sweetened naturally with molasses and brown sugar, all topped with a luscious, creamy vanilla frosting that melts in your mouth. These bars offer all the delightful nostalgia of classic gingerbread cookies but without the need for intricate decorating – perfect for sharing with friends, slicing up for a party, or savoring any time you need a bit of festive cheer.
Ingredients You’ll Need
These ingredients may be simple, but each one plays a crucial role in crafting the perfect texture and depth of flavor in your Frosted Gingerbread Cookie Bars (Vegan). From the flax egg that binds everything together, to the soulful spices that make this dessert so festive, you’ll find each element thoughtfully chosen to create a harmonious and utterly irresistible treat.
- Flax egg: A vegan-friendly binder made by mixing ground flaxseed with water, essential for that perfect chewy texture.
- Vegan butter: Brings richness and moisture to both the cookie base and frosting for that creamy, tender bite.
- Brown sugar: Adds deep caramel notes and chewiness to the cookie bars, enhancing the molasses.
- Molasses: The heart of gingerbread flavor, giving the bars their classic color and robust, earthy sweetness.
- Vanilla extract: Lifts and rounds out the spice mixture with a subtle warmth and floral note.
- All-purpose flour: Forms the structure of the bars; gluten-free flour works beautifully for a gluten-sensitive crowd.
- Ground cinnamon, ginger, cloves, and nutmeg: The magical spice blend that defines gingerbread’s festive character.
- Baking soda and baking powder: These leavening agents ensure the bars rise just enough to be soft and fudgy without being cakey.
- Salt: Enhances sweetness and balances the rich flavors perfectly.
- Powdered sugar: For an ultra-smooth, sweet vanilla frosting that perfectly complements the spicy bars.
- Plant-based milk: Used to thin the frosting to that ideal spreadable consistency.
How to Make Frosted Gingerbread Cookie Bars (Vegan)
Step 1: Prepare the Flax Egg
Start by whisking together ground flaxseed and water in a small bowl and letting it sit for about 10 minutes. This magical mixture thickens into a gelatinous egg substitute that is the secret to these bars’ chewy texture without any animal products.
Step 2: Mix the Wet Ingredients
While the flax egg sets, preheat your oven to 350 degrees F and line a square baking dish with parchment paper for easy removal. Then, in a large bowl, cream together the vegan butter and brown sugar using an electric mixer until fluffy and light—this step is key to that tender crumb. Next, incorporate the flax egg, molasses, and vanilla extract until fully combined.
Step 3: Combine Dry Ingredients and Form the Batter
In a separate bowl, whisk together the flour, cinnamon, ground ginger, baking soda, baking powder, salt, cloves, and nutmeg. Gradually add these dry ingredients to the wet mixture, stirring just until the flour disappears. Overmixing can make the bars tough, so keep it gentle for that perfect fudgy chew.
Step 4: Bake Your Bars
Spread the batter evenly in your prepared baking dish and pop it into the oven, baking for 16 to 18 minutes. It might puff up slightly, but don’t worry—that’s normal. Once baked, allow the bars to cool completely in the pan; they will deflate a little, which means they’re perfectly fudgy inside.
Step 5: Whip Up the Vanilla Frosting
While the bars cool, make the frosting by beating softened vegan butter until creamy. Add sifted powdered sugar and vanilla, then carefully add your plant-based milk one tablespoon at a time until the frosting reaches a luscious, spreadable consistency. This frosting is the dreamy finish that transforms these bars from delicious to unforgettable.
Step 6: Frost and Serve
Spread the frosting generously over the cooled gingerbread cookie bars. For a festive final touch, sprinkle with a dusting of cinnamon or your favorite holiday sprinkles. Slice into squares and treat yourself to a perfect balance of spice, sweetness, and creamy frosting.
How to Serve Frosted Gingerbread Cookie Bars (Vegan)
Garnishes
Want to elevate these bars even more? Sprinkle crushed candy canes, chopped toasted pecans, or a light dusting of powdered sugar on top. Each garnish adds a delightful crunch or pop of color that complements the frosted gingerbread cookie bars (Vegan) beautifully and makes them perfect for gifting or entertaining.
Side Dishes
These bars are delicious on their own, but pairing them with a warm mug of spiced chai tea, vegan hot chocolate, or a glass of cold almond milk creates an indulgent snack or dessert experience. The spicy, sweet flavors of the bars mingle wonderfully with comforting beverages and even a dollop of dairy-free whipped cream on the side.
Creative Ways to Present
If you’re serving these at a gathering, try presenting the frosted gingerbread cookie bars (Vegan) on a festive wooden board with seasonal accents like cinnamon sticks, star anise pods, or sprigs of fresh rosemary. Alternatively, cut the bars into bite-sized squares and serve them on a platter with cocktail picks to make snacking effortless and elegant.
Make Ahead and Storage
Storing Leftovers
To keep your Frosted Gingerbread Cookie Bars (Vegan) fresh and chewy, store them in an airtight container at room temperature or in the refrigerator. They will stay perfectly moist and flavorful for up to 4 days, making them great for making in advance or enjoying through the week.
Freezing
If you want to make these bars ahead for holiday celebrations, they freeze beautifully. Wrap them tightly in plastic wrap and place them in a freezer-safe container or bag. When you’re ready to enjoy, thaw them in the fridge overnight, and then let them come to room temperature before serving for the best texture.
Reheating
To revive the fudgy softness after chilling or freezing, warm individual bars in the microwave for about 10 to 15 seconds. This brings back that freshly-baked warmth and makes the vanilla frosting soft and creamy again — pure bliss in every bite.
FAQs
Can I make these Frosted Gingerbread Cookie Bars (Vegan) gluten-free?
Absolutely! Simply swap the all-purpose flour for your favorite gluten-free flour blend. Just be sure to use a blend suited for baking to maintain the right texture and structure.
What if I don’t have molasses—can I substitute it?
Molasses provides a unique flavor essential to gingerbread, but if you don’t have any, you can substitute with dark corn syrup or maple syrup. The flavor will be slightly different but still delicious.
How do I make sure my frosting isn’t too runny or too stiff?
Add plant-based milk gradually—start with a small amount and mix well after each addition. If the frosting becomes too thin, add a little more powdered sugar to thicken it back up.
Can I use coconut oil instead of vegan butter?
Yes! Coconut oil works as a substitute in both the bars and frosting, but keep in mind it may add a subtle coconut flavor and the texture might be slightly different—still very tasty!
How long do the frosted bars last? Should they be refrigerated?
Stored in an airtight container, these bars last about 4 days at room temperature or up to a week in the fridge. Refrigerating helps keep the frosting firm longer, especially in warmer climates.
Final Thoughts
I genuinely can’t recommend these Frosted Gingerbread Cookie Bars (Vegan) enough if you love unpretentious, joyful baking that fills your kitchen with the warm scents of the holidays. They are simple to make, irresistibly flavored, and perfect for sharing with anyone who appreciates a sweet treat with a little extra heart. Give them a try—you might just find yourself reaching for them as a new seasonal classic year after year!
PrintFrosted Gingerbread Cookie Bars (Vegan)
Frosted gingerbread cookie bars are fudgy, chewy, and gooey treats that capture the warm, spicy flavors of classic gingerbread cookies with none of the complicated decorating. Sweetened with brown sugar and molasses and infused with cinnamon, ginger, cloves, and nutmeg, these vegan, dairy-free bars are topped with a smooth and creamy vanilla frosting, making them a perfect festive dessert for the holiday season.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Gingerbread Cookie Bars
- 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
- 1/2 cup vegan butter
- 1 cup brown sugar
- 1/4 cup molasses
- 1 tsp vanilla extract
- 2 cups all-purpose flour (gluten-free if needed)
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
Vanilla Frosting
- 1/4 cup vegan butter
- 1 1/2 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 2–4 tbsp plant-based milk, as needed
Instructions
- Create the flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoons water in a small bowl. Set aside for 10 minutes to thicken and form a flax egg.
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and line a square baking dish with parchment paper to prevent sticking.
- Mix wet ingredients: In a large bowl, combine 1/2 cup vegan butter and 1 cup brown sugar. Using a handheld electric mixer or stand mixer, beat them together until light and fluffy, about 2 minutes. Add the flax egg, 1/4 cup molasses, and 1 teaspoon vanilla extract, then beat until fully combined.
- Add dry ingredients: Gradually add 2 cups all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1/2 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg to the wet mixture. Mix just until the flour is evenly incorporated, being careful not to overmix.
- Bake the bars: Transfer the batter into the prepared baking dish and spread it evenly. Bake for 16 to 18 minutes, then remove from the oven and allow the bars to cool completely. The bars will slightly deflate as they cool.
- Prepare the frosting: In a bowl, beat 1/4 cup vegan butter until soft and creamy using a handheld or stand mixer. Add 1 1/2 cups sifted powdered sugar and 1 teaspoon vanilla extract. Beat together until smooth, adding 2 to 4 tablespoons plant-based milk as needed to achieve a spreadable consistency.
- Frost and serve: Once the bars are fully cooled, spread the vanilla frosting evenly over the top. Optionally, sprinkle with additional cinnamon or holiday sprinkles. Slice into bars and enjoy!
Notes
- Store the frosted gingerbread cookie bars in a sealed container either at room temperature or in the refrigerator to keep them fresh.
- If using gluten-free flour, ensure it is a 1:1 baking blend for best texture.
- The flax egg is a vegan substitute for traditional eggs and helps bind the ingredients.
- Adjust the thickness of the frosting by varying the amount of plant-based milk added.
- For extra holiday flair, garnish the bars with cinnamon dusting or festive sprinkles before serving.