Description
These Gingerbread Cookie Bars bring all the warm spices of classic gingerbread in an easy-to-make bar form, perfect for holiday gatherings or cozy treats. Soft, slightly chewy, and topped with a luscious spiced cream cheese frosting, these bars balance rich molasses sweetness with fragrant spices for a festive dessert everyone will love.
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 (recommended dark)
- 1/2 cup (100g) granulated sugar
- 1/3 cup (113g/80ml) unsulphured molasses (do not use blackstrap; Grandma’s brand recommended)
- 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 for garnish: sprinkles
Instructions
- Prepare the oven and pan: Preheat the oven to 350°F (177°C) and position the oven rack in the center. Line a 9×13-inch metal or glass baking pan with parchment paper leaving an overhang for easy removal. Set aside.
- 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 evenly combined. Set aside.
- Combine wet ingredients: In a medium bowl, whisk the melted butter, brown sugar, granulated sugar, and molasses until smooth and lump-free. Whisk in the egg and vanilla extract until fully incorporated.
- Make the dough: Pour the wet mixture into the dry ingredients and mix with a large spoon or silicone spatula until no flour streaks remain. The dough should be thick and shiny. Press the dough evenly into the prepared baking pan as a thin layer.
- Bake the bars: Bake for 23–26 minutes, or until the surface is set but still soft, with a toothpick inserted near the center coming out with a few moist crumbs. Avoid overbaking as the bars firm up while cooling.
- Cool the bars: Allow the bars to cool completely in the pan set on a cooling rack for at least 1 hour before frosting.
- Prepare the frosting: Using a handheld or stand mixer fitted with a paddle attachment, beat cream cheese and butter on medium-high speed until smooth and creamy, about 2 minutes. Scrape down bowl as needed.
- Add frosting ingredients: Add confectioners’ sugar, ground ginger, cinnamon, allspice, and vanilla extract. Beat on low for 30 seconds, then increase to high and beat for 2 minutes until smooth and fluffy. Adjust sweetness with a pinch of salt if needed.
- Frost the bars: Spread the spiced cream cheese frosting evenly over the cooled bars. Optionally, garnish with sprinkles. Refrigerate for 30 minutes to help set the frosting before slicing.
- Slice and serve: Use the parchment paper overhang to lift the bars out of the pan and transfer to a cutting board. Cut into 18-24 squares. Store leftovers tightly covered in the refrigerator for up to 5 days.
Notes
- You can prepare the dough ahead and refrigerate it for up to 3 days or freeze up to 3 months. Bring to room temperature before continuing to bake.
- Baked and cooled bars, with or without frosting, freeze well for up to 3 months. Thaw overnight in the fridge before serving.
- To halve the recipe for an 8- or 9-inch pan, keep the same bake time but check doneness earlier (around 22 minutes). Adjust egg carefully.
- Use melted butter immediately to avoid crumbly dough and cakey bars.
- Prefer unsulphured or dark molasses, such as Grandma’s brand; avoid blackstrap for bitterness.
- Use brick-style cream cheese for frosting, not spreadable kind from tubs.
Nutrition
- Serving Size: 1 bar (approx. 1/24th of the recipe)
- Calories: 210
- Sugar: 15g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
