Gingerbread Cookie Bars with Cream Cheese Frosting Recipe

If you’re craving a festive holiday treat that’s both easy to make and downright irresistible, let me introduce you to this Gingerbread Cookie Bars with Cream Cheese Frosting Recipe. I absolutely love how these bars come together — tender, spicy, and topped with the creamiest frosting you’ll want to spread on everything. When I first tried this, I knew it would become a staple for cozy gatherings, and honestly, my family goes crazy for this—so much better than your average gingerbread cookie! Stick around, and I’ll share exactly how to get these just right every time.

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Ingredients You’ll Need

To get that perfect balance of spice and sweetness, I use a combination of fresh spices and rich molasses, plus a luscious cream cheese frosting that you can whip up in minutes. Here’s what you’ll want on hand before you start baking.

• All-purpose flour: The foundation of your bars; makes sure it’s fresh for best texture.
• Baking soda: A little lift to keep your bars tender but not cakey.
• Ground ginger, cinnamon, allspice, cloves, nutmeg: The spice blend that brings cozy warmth.
• Ground black pepper: Just a pinch enhances the ginger’s brightness—trust me on this!
• Salt: Balances the flavors and brings out sweetness.
• Unsalted butter (melted): Use real butter for richness; melted and warm helps mix everything beautifully.
• Brown sugar (light or dark): Dark brown sugar adds molasses depth, which pairs amazingly with the gingerbread spices.
• Granulated sugar: Adds sweetness and slight crunch.
• Unsulphured molasses: Grandma’s brand or something similar gives that authentic gingerbread flavor—avoid blackstrap for this one.
• Egg: At room temperature to help mix smoothly.
• Pure vanilla extract: A little background sweetness to round out the spices.
• Cream cheese (full-fat brick, softened): For the frosting – don’t use the tub spreadable kind, it won’t have the same body or tang.
• Unsalted butter (softened): Combined with cream cheese to create the smooth frosting texture.
• Confectioners’ sugar: For that silky, sweet frosting finish.
• Optional sprinkles: Because it’s fun and festive—my kids adore adding these touches!

Variations

I love experimenting with these bars depending on the season and occasion, so don’t be shy about tweaking the spices or frosting to your theme. Baking is all about making it your own!

• Add a Chocolate Drizzle: For a decadent twist, sometimes I melt semi-sweet chocolate and drizzle it over the frosted bars—everyone swoons over this version.
• Spice it Up: If you prefer a bit more heat, add a pinch of cayenne or increase black pepper slightly; it gives a surprising warmth that plays beautifully with the sweetness.
• Dairy-Free Option: To make these bars dairy-free, swap butter and cream cheese for vegan alternatives; just make sure your vegan cream cheese is firm for best frosting results.
• Gluten-Free: I’ve tried a 1:1 gluten-free flour blend with success, but the texture is a tiny bit different—still delicious and perfect for GF fans.

How to Make Gingerbread Cookie Bars with Cream Cheese Frosting Recipe

Step 1: Get Everything Ready and Preheat

First things first, preheat your oven to 350°F (177°C) and adjust the rack to the center position. Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides so you’ll easily lift the bars out later. This parchment trick saves me so much cleanup and keeps the bars intact when slicing—don’t skip it!

Step 2: Mix Your Dry Spices and Flour

Whisk together the flour, baking soda, and all those lovely spices—ginger, cinnamon, allspice, cloves, nutmeg, a pinch of black pepper, and salt—in a large bowl. I like to smell this mixture before adding wet ingredients; it’s like a preview of the deliciousness to come!

Step 3: Combine Melted Butter, Sugars & Molasses

In a medium bowl, whisk warm melted butter with brown sugar, granulated sugar, and molasses. I discovered this trick: add the sugars to warm butter promptly so they dissolve better, yielding a smoother dough. Beat in the egg and vanilla extract until everything’s glossy and smooth.

Step 4: Bring It All Together

Pour the wet mixture into your flour and spice bowl. Use a large spoon or silicone spatula to carefully fold everything until no flour streaks remain. The dough will be thick and shiny—don’t worry if it seems like not enough dough; it’s supposed to make a thin layer that’s soft and chewy.

Step 5: Bake the Bars

Press the dough evenly into the prepared pan and pop it in the oven. Bake for 23-26 minutes, but start checking around 22 minutes if you know your oven runs hot. You’re aiming for the top to look set but still slightly soft to the touch—remember, underbaking a touch ensures tender bars. Let them cool completely on a rack for at least one hour before frosting.

Step 6: Whip Up That Dreamy Cream Cheese Frosting

Using a mixer, beat cream cheese and softened butter together until silky smooth—about 2 minutes. Scrape the bowl as needed to get everything mixed evenly. Then add confectioners’ sugar, a pinch of ginger, cinnamon, allspice, and vanilla. Start mixing slowly so the sugar doesn’t fly everywhere, then crank it up for another 2 minutes until creamy. If it tastes too sweet, a tiny pinch of salt brings balance.

Step 7: Frost and Chill

Spread the frosting on the cooled bars evenly. This is where I often get creative with sprinkles or festive shapes—my kids love helping here. Refrigerate the frosted bars for 30 minutes to let the frosting set before slicing into perfect squares using the parchment sling.

How to Serve Gingerbread Cookie Bars with Cream Cheese Frosting Recipe

Garnishes

I love simple garnishes like festive sprinkles or a light dusting of cinnamon powder on top; it adds that inviting look without taking away from the creamy frosting. Sometimes, I toss some candied ginger bits on top for a zingy bite that pairs well with the spice.

Side Dishes

Serve these lovely bars alongside a hot cup of chai tea or a creamy latte. They’re also fantastic with a scoop of vanilla or cinnamon ice cream in colder months—trust me, it’ll become a favorite way to end the meal.

Creative Ways to Present

For holiday parties, I’ve arranged these bars on a festive wooden board with seasonal greenery and mini ornaments. Cutting the bars into smaller bite-size squares or rectangles makes them perfect finger foods. Wrap some in decorative parchment and tie with twine for homemade gifts that everyone raves about!

Make Ahead and Storage

Storing Leftovers

I keep leftover bars covered tightly in an airtight container in the fridge for up to 5 days. The cream cheese frosting stays fresh and creamy, and the bars actually seem to get better after a day of chilling—flavors deepen wonderfully.

Freezing

These bars freeze beautifully! I wrap individual bars in plastic wrap and place them in a freezer-safe container. When I want a treat, I thaw them overnight in the refrigerator. If you’re freezing without frosting, the bars keep well at room temperature too, but I recommend frosting after thawing.

Reheating

If you want your bars warm, skip microwaving the frosted ones as the frosting can melt. Instead, bring frozen or refrigerated bars to room temperature and enjoy as is. For unfrosted bars, a quick 10-15 second zap in the microwave works great for that fresh-baked warmth.

FAQs

Final Thoughts

I hope you’ll give this Gingerbread Cookie Bars with Cream Cheese Frosting Recipe a try because it truly is a game-changer when it comes to festive treats. These bars are quick to whip up, beautifully spiced, and topped with frosting that’s just the right kind of indulgent. Whether you’re baking for your family, a potluck, or just because you deserve a little joy, this recipe never lets me down. Trust me, once you try it, it’ll become your go-to holiday favorite too!

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