Gingerbread Cookie Bars Recipe

Introduction

These Gingerbread Cookie Bars offer all the warm, spicy flavors of traditional gingerbread in a soft, easy-to-cut bar form. Topped with creamy, tangy cream cheese frosting, they make a perfect treat for the holidays or anytime you crave cozy comfort.

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 unsulphered 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. Set aside.
3. Step 3: In a large bowl, beat the softened butter and brown sugar until fluffy and well combined.
4. Step 4: Add the molasses and vanilla extract to the butter mixture and beat until incorporated. Then, beat in the egg and egg yolk thoroughly.
5. Step 5: Gradually mix the flour mixture into the wet ingredients, about half at a time, until just combined.
6. Step 6: Spread or press the cookie dough evenly into the prepared pan. If using your hands to press the dough, lightly spray them with non-stick cooking spray to prevent sticking.
7. Step 7: Bake for 22 to 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 cream cheese frosting, beat the 1/2 cup softened butter until fluffy. Add the cream cheese and beat until smooth.
10. Step 10: With the mixer on low, gradually beat in the powdered sugar about 1 cup at a time, alternating with 1 tablespoon of whipping cream or milk, until the frosting reaches your desired sweetness and consistency.
11. Step 11: Spread the frosting evenly over the cooled gingerbread bars. Decorate with sprinkles if desired.
12. Step 12: Cut into squares and serve.

Tips & Variations

• For extra spice, try adding a pinch of black pepper or a dash of cayenne to the dough.
• Substitute half the all-purpose flour with whole wheat flour for a heartier texture.
• If you prefer a dairy-free frosting, use vegan butter and cream cheese alternatives and plant-based milk.
• Store frosting separately if you plan to keep bars for more than a day to avoid sogginess.

Storage

Store the gingerbread bars in an airtight container in the refrigerator for up to 5 days. If frosted, keep them chilled to maintain the frosting’s texture. Let them sit at room temperature for 15-20 minutes before serving for the best flavor and softness. You can also freeze the bars, wrapped tightly, for up to 2 months; thaw in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars without cream cheese frosting?

Yes, the gingerbread bars are delicious on their own or with a simple dusting of powdered sugar. The frosting adds a creamy contrast but is optional.

How can I tell when the bars are fully baked?

The bars are done when the edges start to pull away from the pan and a toothpick inserted in the center comes out clean or with just a few moist crumbs. Avoid overbaking to keep them soft and chewy.

Gingerbread Cookie Bars Recipe

Pin Recipe

Print Recipe

★★★★★

4.5 from 74 reviews

Delight in these moist and flavorful Gingerbread Cookie Bars, infused with warm spices like ginger, cinnamon, and cloves. Topped with a creamy, rich cream cheese frosting, these bars are perfect for holiday gatherings or anytime you crave a sweet, spiced treat.

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

Ingredients

Scale 1x2x3x

For the Gingerbread Cookie Bars

• 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 unsulphered molasses
• 1 large egg
• 1 large egg yolk (discard the egg white)
• 2 teaspoons vanilla extract

For the Cream Cheese Frosting

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

Instructions

1. Preheat Oven and Prepare Pan: 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 to ensure easy removal of the bars after baking.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, ground ginger, cinnamon, nutmeg, cloves, and baking soda. This will evenly distribute the spices and leavening agent throughout the flour.
3. Cream Butter and Sugar: In a separate large bowl, beat together the softened butter and brown sugar until the mixture becomes light and fluffy. This step helps incorporate air for a tender texture.
4. Add Molasses, Vanilla, and Eggs: Beat in the molasses and vanilla extract to the butter and sugar mixture, followed by the whole egg and egg yolk. Ensure everything is thoroughly combined and smooth.
5. Combine Dry and Wet Ingredients: Gradually mix the flour mixture into the wet butter mixture about half at a time. Stir until fully combined but avoid overmixing, which can make the bars tough.
6. Press Dough into Pan: Spread or press the cookie dough evenly into the prepared 9×13 inch pan. To prevent sticking, lightly spray your hands with non-stick cooking spray if you’re pressing the dough by hand.
7. Bake the Bars: Place the pan in the preheated oven and bake for 22-25 minutes. The bars are done when the edges start pulling away from the pan and a toothpick inserted into the center comes out clean.
8. Cool Completely: Remove from the oven and allow the bars to cool fully in the pan. This ensures the bars set properly and makes frosting easier.
9. Prepare Cream Cheese Frosting: Beat the softened butter until fluffy, then beat in the cream cheese until smooth. With the mixer on low speed, gradually beat in powdered sugar about 1 cup at a time, alternating with 1 tablespoon of whipping cream or milk, until the frosting reaches your desired sweetness and consistency.
10. Frost and Decorate: Spread the cream cheese frosting evenly over the cooled gingerbread bars. Optionally, decorate with sprinkles for a festive touch. Slice into squares and serve.

Notes

• For best results, allow the bars to cool completely before frosting to prevent the frosting from melting.
• Light or dark brown sugar can be used depending on your preference for sweetness and depth of flavor.
• If you prefer a stronger molasses flavor, you can increase the molasses quantity slightly.
• Spritzing your hands with cooking spray before pressing the dough prevents sticking and keeps the dough handling easier.
• These bars can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.
• For a dairy-free version, substitute the butter and cream cheese with plant-based alternatives.

Keywords: Gingerbread bars, holiday desserts, cream cheese frosting, spiced cookie bars, festive treats