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Gingerbread Cookie Bars with Cream Cheese Frosting Recipe

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4.4 from 43 reviews

  • Author: Sara
  • Total Time: 2 hours 15 minutes
  • Yield: 18 servings

Description

These Gingerbread Cookie Bars are a festive and delicious holiday treat featuring warm spices like ginger, cinnamon, and cloves. Baked into a thin, chewy bar and topped with a creamy spiced cream cheese frosting, they offer the perfect balance of rich molasses flavor and sweet, smooth frosting. Ideal for seasonal gatherings, these bars combine classic gingerbread flavors in an easy-to-make pan bar format.

Ingredients

Dry Ingredients

  • 2 and 1/4 cups (281g) all-purpose flour
  • 1 and 1/2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • small pinch of ground black pepper
  • 1/4 teaspoon salt

Wet Ingredients

  • 3/4 cup (12 Tbsp; 170g) unsalted butter, melted
  • 1/2 cup (100g) packed light or dark brown sugar (dark recommended)
  • 1/2 cup (100g) granulated sugar
  • 1/3 cup (113g/80ml) unsulphured molasses (do not use blackstrap; Grandma’s brand preferred)
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract

Frosting Ingredients

  • 6 ounces (170g) full-fat brick cream cheese, softened to room temperature
  • 2 tablespoons (28g) unsalted butter, softened to room temperature
  • 1 and 1/2 cups (180g) confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • small pinch each of ground ginger, cinnamon, & allspice
  • optional for garnish: sprinkles

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C) and place the oven rack in the center position. Line a 9×13-inch metal or glass baking pan with parchment paper, allowing some overhang on the sides for easy removal of the bars later. Set aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, allspice, cloves, nutmeg, black pepper, and salt until fully combined. Set this mixture aside.
  3. Combine Wet Ingredients: In a medium bowl, whisk the melted butter, brown sugar, granulated sugar, and molasses together until there are no lumps. Then whisk in the egg and vanilla extract until smooth.
  4. Make the Dough: Pour the wet mixture into the dry ingredients. Mix with a large spoon or silicone spatula just until no flour streaks remain; the dough will be thick and shiny. Transfer the dough to the prepared baking pan and press it evenly into a smooth, thin layer. Expect it to be thin but that is normal.
  5. Bake the Bars: Bake for 23 to 26 minutes or until the top is set but still looks soft. Insert a toothpick in the center; it should come out mostly clean with a few moist crumbs. Avoid overbaking. Bars will puff while baking but firm up as they cool. Let the bars cool in the pan on a cooling rack for at least 1 hour.
  6. Prepare the Frosting: Using a handheld or stand mixer with a paddle attachment, beat the softened cream cheese and butter on medium-high speed until smooth, about 2 minutes. Scrape the bowl as needed. Add the confectioners’ sugar, ground ginger, cinnamon, allspice, and vanilla extract. Beat on low speed for 30 seconds, then increase to high and beat for 2 minutes until creamy and fully combined. If frosting is too sweet, add a pinch of salt and mix again.
  7. Frost the Bars: Spread the frosting evenly over the cooled bars. Optionally, sprinkle with colorful sprinkles on top. Refrigerate for 30 minutes to help the frosting set before slicing.
  8. Serve and Store: Lift the bars out of the pan using the parchment paper overhang and transfer to a cutting board. Cut into squares and serve. Store leftover frosted bars covered tightly in the refrigerator for up to 5 days. If unfrosted, keep at room temperature for up to 3 days or refrigerated up to 1 week.

Notes

  • Use unsulphured molasses (not blackstrap) for best flavor; Grandma’s brand is recommended.
  • Do not overbake the bars to keep them soft and chewy.
  • The dough layer will be thin; this is expected and ensures bars have the right texture.
  • For easier removal, use parchment paper with overhang in the baking pan.
  • Refrigerate frosted bars to set the frosting before slicing.
  • Sprinkles are optional for festive garnish.
  • Prep Time: 15 minutes
  • Cook Time: 26 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/gingerbread-cookie-bars-with-cream-cheese-frosting-recipe/