Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gingerbread Cookie Bars with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 127 reviews
  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours, 15 minutes
  • Yield: 18-24 bars 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Gingerbread Cookie Bars are soft, spicy, and perfectly sweetened with molasses, ideal for the holiday season. The thick, chewy bars are baked to tender perfection and topped with a luscious spiced cream cheese frosting, making them a delightful treat that’s easy to make and share.

Ingredients

Scale

Cookie Bars

  • 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
  • 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 (preferably Grandma’s brand)
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract

Spiced Cream Cheese Frosting

  • 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 garnish: sprinkles

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C) and place the rack in the center. Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy lift-out. Set this aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, ground ginger, cinnamon, allspice, cloves, nutmeg, black pepper, and salt. This blend ensures the warm spice profile throughout the bars. Set aside.
  3. Combine Wet Ingredients: In a medium bowl, whisk melted butter with brown sugar, granulated sugar, and molasses until smooth with no lumps. Add the egg and vanilla extract and whisk until fully incorporated.
  4. Make Dough: Pour the wet mixture into the dry ingredients and mix using a large spoon or silicone spatula until just combined and no flour streaks remain. The dough will be thick and shiny.
  5. Spread in Pan: Transfer the dough into the prepared pan. Use your hands or a spatula to press it into an even, smooth layer. The dough will be thin and may appear scarce, but this is correct.
  6. Bake: Place the pan in the oven and bake for 23–26 minutes. The bars should be set on top but still soft. A toothpick inserted in the center should come out mostly clean with a few moist crumbs. Avoid overbaking as bars firm up while cooling.
  7. Cool Bars: Remove from oven and place pan on a cooling rack. Let bars cool in the pan for at least 1 hour to set fully.
  8. Prepare Frosting: Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium-high until smooth, about 2 minutes. Scrape down bowl sides.
  9. Add Frosting Ingredients: Add confectioners’ sugar, ground ginger, cinnamon, allspice, and vanilla extract. Beat on low for 30 seconds then increase to high for 2 minutes until creamy and combined. Adjust salt to taste if needed.
  10. Frost Bars: Spread the spiced cream cheese frosting evenly over the cooled bars. Optionally, sprinkle sprinkles on top for decoration. Refrigerate for 30 minutes to help the frosting set before slicing.
  11. Serve and Store: Lift the bars out of the pan using the parchment overhang, transfer to a cutting board, and cut into squares. Store leftovers tightly covered in the refrigerator for up to 5 days. Plain bars without frosting can be stored at room temperature for 3 days or refrigerated for 1 week.

Notes

  • You can prepare the cookie dough ahead: refrigerate for up to 3 days or freeze for up to 3 months. Bring to room temperature before baking.
  • Baked and cooled bars, frosted or plain, freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
  • To halve the recipe, bake in an 8-inch or thin 9-inch pan, checking doneness starting at 22 minutes.
  • Avoid letting melted butter cool too long before mixing to keep the dough soft instead of crumbly or cakey.
  • Use unsulphured or dark molasses, not blackstrap, for best flavor—Grandma’s brand is recommended.
  • Use brick cream cheese for frosting rather than spreadable tub cream cheese for best texture.

Nutrition

  • Serving Size: 1 bar (based on 24 bars)
  • Calories: 160
  • Sugar: 14g
  • Sodium: 120mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 30mg

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