Gingerbread Cookie Bars Recipe

Introduction

These Gingerbread Cookie Bars bring all the warm, spicy flavors of classic gingerbread into a soft, chewy treat that’s perfect for the holidays. Topped with a luscious cream cheese frosting, they’re easy to make and sure to impress friends and family alike.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon baking soda
• 3/4 cup unsalted butter (softened)
• 1 cup brown sugar (light or dark)
• 1/3 cup unsulphured molasses
• 1 large egg
• 1 large egg yolk (discard the egg white)
• 2 teaspoons vanilla extract
• 1/2 cup unsalted butter (softened, for frosting)
• 8 oz brick-style cream cheese (full-fat)
• 2–3 cups powdered sugar
• 1–2 tablespoons whipping cream or milk

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13 inch pan with non-stick cooking spray or line it with parchment paper for easy removal.
2. Step 2: In a medium bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, cloves, and baking soda until well combined.
3. Step 3: In a large bowl, beat the softened butter and brown sugar together until fluffy using a hand mixer or stand mixer.
4. Step 4: Add the molasses and vanilla extract to the butter mixture and beat until fully incorporated. Then add the egg and egg yolk and mix well.
5. Step 5: Gradually mix the dry flour mixture into the wet ingredients about half at a time, blending until just combined.
6. Step 6: Spread or press the cookie dough evenly into the prepared pan. If using your hands, lightly spray them with non-stick spray to prevent sticking.
7. Step 7: Bake for 22–25 minutes or until the edges start to pull away from the pan and a toothpick inserted in the center comes out clean.
8. Step 8: Allow the bars to cool completely in the pan before frosting.
9. Step 9: For the frosting, beat the 1/2 cup softened butter until fluffy. Add the cream cheese and beat until smooth and creamy.
10. Step 10: With the mixer on low, gradually add powdered sugar about 1 cup at a time, alternating with a tablespoon of cream, until you reach your desired sweetness and consistency.
11. Step 11: Spread the cream cheese frosting evenly over the cooled bars. Optionally, decorate with sprinkles for a festive touch.

Tips & Variations

• For a deeper ginger flavor, add an extra 1/2 teaspoon of ground ginger or a pinch of freshly grated ginger.
• If you prefer a dairy-free version, substitute butter and cream cheese with plant-based alternatives and use a dairy-free milk in the frosting.
• To make the bars more festive, sprinkle chopped nuts or crystallized ginger on top of the frosting before it sets.

Storage

Store the gingerbread bars in an airtight container in the refrigerator for up to 5 days. Bring them to room temperature before serving for the best texture. They can also be frozen for up to 2 months; thaw overnight in the refrigerator before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dark molasses instead of unsulphured molasses?

Yes, dark molasses will give a richer, slightly more robust flavor, which works well in gingerbread. Just be aware it may deepen the color and taste slightly.

Can I make the cookie bars without frosting?

Absolutely! The bars are delicious on their own with all the warm spices. Frosting adds sweetness and creaminess but is optional if you prefer a less sweet treat.

Gingerbread Cookie Bars Recipe

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These Gingerbread Cookie Bars combine the warm, spicy flavors of traditional gingerbread with a moist, chewy texture. Topped with a rich and creamy cream cheese frosting, they make a perfect holiday treat that’s easy to prepare in a single pan. With a blend of aromatic spices and molasses, these bars deliver festive flavors and decadent sweetness in every bite.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12–16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Dry Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon baking soda

Cookie Dough

• 3/4 cup unsalted butter, softened
• 1 cup brown sugar (light or dark)
• 1/3 cup unsulphered molasses
• 1 large egg
• 1 large egg yolk (discard the egg white)
• 2 teaspoons vanilla extract

Cream Cheese Frosting

• 1/2 cup unsalted butter, softened
• 8 oz brick-style cream cheese (full-fat)
• 2–3 cups powdered sugar
• 1–2 tablespoons whipping cream or milk

Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C) and prepare a 9×13 inch baking pan by greasing it with non-stick cooking spray or lining it with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, nutmeg, cloves, and baking soda until evenly combined to ensure your spices and leavening agent distribute well in the dough.
3. Cream Butter and Sugar: In a large bowl, beat the softened butter and brown sugar with an electric mixer until the mixture becomes light and fluffy, which helps create a tender texture in the bars.
4. Add Wet Ingredients: Beat in the molasses and vanilla extract until incorporated, then add the whole egg and egg yolk, mixing thoroughly to combine all wet ingredients smoothly.
5. Combine Flour Mixture: Gradually add the dry flour mixture to the wet mixture, about half at a time, mixing until just combined. Avoid overmixing to maintain tenderness.
6. Transfer Dough to Pan: Spread or gently press the cookie dough evenly into the prepared 9×13 pan. Lightly spray your hands with non-stick spray if pressing by hand to avoid sticking.
7. Bake the Bars: Place the pan in the preheated oven and bake for 22-25 minutes, or until the edges start to pull away from the pan and a toothpick inserted into the center comes out clean.
8. Cool the Bars: Remove the pan from the oven and allow the bars to cool completely in the pan, which is important for the frosting to set properly.
9. Prepare Frosting – Beat Butter: In a medium bowl, beat the softened butter until it becomes fluffy and creamy, which forms the base of a smooth frosting.
10. Add Cream Cheese: Beat in the full-fat cream cheese until the mixture is smooth and well combined, creating a rich frosting.
11. Incorporate Powdered Sugar and Cream: With the mixer on low, gradually beat in powdered sugar about 1 cup at a time, alternating with 1 tablespoon of whipping cream or milk, until you reach your desired sweetness and consistency.
12. Frost the Bars: Spread the cream cheese frosting evenly over the cooled gingerbread bars and optionally decorate with sprinkles for a festive touch.

Notes

• For a softer texture, do not overbake; the bars should be slightly underbaked to remain moist.
• Molasses is key for the authentic gingerbread flavor; use unsulphered for better taste.
• You can store the frosted bars in an airtight container in the refrigerator for up to 5 days.
• Allow the bars to cool fully before frosting to prevent the frosting from melting.
• Optional: Add chopped nuts or crystallized ginger into the batter for additional texture and flavor.

Keywords: Gingerbread bars, holiday dessert, cream cheese frosting, gingerbread cookie bars, festive treat, molasses cookies