Gingerbread Cookie Bars
These gingerbread bars are perfectly soft and chewy, topped with a spiced cream cheese frosting, making them a holiday favorite.
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Servings: 20 Bars
Calories: 210kcal
Cost: $5
Ingredients
- 2 and ¼ cups all-purpose flour 281g for the base of the dough
- 1 and ½ teaspoons baking soda helps the bars rise
- 2 teaspoons ground ginger adds warmth and spice
- 1 teaspoon ground cinnamon classic warm flavor
- ¼ teaspoon ground allspice enhances the spice blend
- ¼ teaspoon ground cloves adds depth of flavor
- ¼ teaspoon ground nutmeg additional spice note
- small pinch ground black pepper adds subtle heat
- ¼ teaspoon salt balances the sweetness
- ¾ cup unsalted butter melted 170g provides moisture and flavor
- ½ cup packed light or dark brown sugar 100g adds moisture and sweetness
- ½ cup granulated sugar 100g balances sweetness
- ⅓ cup unsulphured molasses 113g/80ml adds richness
- 1 large egg at room temperature helps bind ingredients
- 1 teaspoon pure vanilla extract enhances flavor
Spiced Cream Cheese Frosting:
- 6 ounces full-fat brick cream cheese softened 170g forms the base of the frosting
- 2 tablespoons unsalted butter softened 28g adds creaminess
- 1 and ½ cups confectioners’ sugar 180g sweetens the frosting
- 1 teaspoon pure vanilla extract for flavor
- small pinch ground ginger spices the frosting
- small pinch ground cinnamon adds warmth
- small pinch ground allspice enhances spice blend
- optional garnish: sprinkles adds visual appeal
Instructions
- Preheat the oven to 350°F (177°C) and adjust the oven rack to the center. Line a 9×13-inch baking pan with parchment paper.
- Whisk together the flour, baking soda, ginger, cinnamon, allspice, cloves, nutmeg, pepper, and salt in a large bowl. Set aside.
- In a medium bowl, whisk the melted butter, brown sugar, granulated sugar, and molasses until smooth. Whisk in the egg and vanilla extract until fully combined.
- Pour the butter mixture into the dry ingredients and mix with a large spoon or spatula until smooth and well combined. The dough will be thick.
- Transfer the dough into the prepared baking pan, pressing it into an even layer. It may seem like a thin layer, but it will spread as it bakes.
- Bake for 23–26 minutes or until the top is set but still soft, and a toothpick inserted in the center comes out with a few moist crumbs. Err on the side of under-baking.
- Allow the bars to cool in the pan on a cooling rack for at least 1 hour.
- To make the frosting, beat the softened cream cheese and butter together on medium-high speed until smooth, about 2 minutes.
- Add the confectioners’ sugar, ginger, cinnamon, allspice, and vanilla extract to the bowl. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 minutes until creamy.
- Taste and add a pinch of salt if the frosting is too sweet, then spread it over the cooled bars. Top with sprinkles if desired.
- Chill the bars in the refrigerator for 30 minutes to help the frosting set before slicing.
- Lift the bars out of the pan using the parchment paper overhang and transfer to a cutting board. Cut into squares and serve.
Notes
These gingerbread cookie bars are a cozy holiday treat, with the perfect balance of spice and sweetness. The creamy frosting adds a rich touch that makes them irresistible!
Nutrition
Serving: 1Bar | Calories: 210kcal | Carbohydrates: 32g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 30mg | Sodium: 150mg | Potassium: 60mg | Fiber: 1g | Sugar: 19g | Vitamin A: 250IU | Calcium: 30mg | Iron: 1mg