Description
Soft, spiced gingerbread cookie bars topped with creamy frosting – a perfect holiday treat that combines warm spices and sweet molasses into an easy-to-make dessert that’s more convenient than individual cookies.
Ingredients
Scale
- For the Bars
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 cup molasses
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- For the Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk or cream (as needed)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later. This preparation step ensures your bars won’t stick to the pan and will be easy to lift out for cutting.
- Prepare the Dough: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes with an electric mixer. Beat in the molasses until well incorporated, then add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until the wet mixture is smooth and well-combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, baking powder, and salt until evenly distributed. This ensures all the warm spices and leavening agents are evenly distributed throughout the dough.
- Spread Dough in Pan: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. Spread the dough evenly into the prepared baking pan using an offset spatula to create a smooth, even layer. The dough will be thick and sticky.
- Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The edges should be slightly browned and begin to pull away from the sides of the pan. Allow the bars to cool completely in the pan on a wire rack before frosting.
- Prepare the Frosting: In a medium bowl, beat the softened cream cheese and butter until creamy and no lumps remain. Gradually add the powdered sugar, vanilla extract, and enough milk or cream to reach a smooth, spreadable consistency. Beat until the frosting is light and fluffy, about 2-3 minutes.
- Frost the Bars: Once the bars are completely cooled, spread the cream cheese frosting evenly over the top using an offset spatula. Create decorative swirls if desired. The frosting should be thick enough to hold its shape but soft enough to spread easily.
- Cut and Serve: Lift the bars out of the pan using the parchment paper overhang. Place on a cutting board and cut into squares of desired size. For clean cuts, wipe the knife with a damp cloth between cuts.
Notes
- Store leftover bars in an airtight container in the refrigerator for up to 5 days due to the cream cheese frosting.
- For a more intense gingerbread flavor, add 1-2 tablespoons of freshly grated ginger to the dough.
- The bars can be frozen unfrosted for up to 3 months; thaw at room temperature and add frosting before serving.
- You can substitute dark brown sugar for light brown sugar for a deeper molasses flavor.
- Sprinkle with festive sprinkles or crushed gingersnap cookies for decoration.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 30g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg