Gingerbread Cookie Bars Recipe

Introduction

These Gingerbread Cookie Bars combine the warm, spicy flavors of classic gingerbread with a creamy, tangy cream cheese frosting. Perfect for holiday gatherings or cozy nights in, they offer a soft, chewy texture that everyone will love.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon baking soda
• 3/4 cup unsalted butter, softened
• 1 cup brown sugar (light or dark)
• 1/3 cup unsulphured molasses
• 1 large egg
• 1 large egg yolk (discard the egg white)
• 2 teaspoons vanilla extract
• 1/2 cup unsalted butter, softened (for frosting)
• 8 oz brick-style cream cheese, full-fat
• 2-3 cups powdered sugar
• 1-2 tablespoons whipping cream or milk

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13 inch pan with non-stick cooking spray or line it with parchment paper for easy removal.
2. Step 2: In a medium bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, cloves, and baking soda until well combined.
3. Step 3: In a large bowl, beat the softened butter and brown sugar together until the mixture is light and fluffy.
4. Step 4: Add the molasses and vanilla extract to the butter mixture and beat to combine. Then beat in the whole egg and egg yolk until smooth.
5. Step 5: Gradually mix the flour mixture into the butter mixture, about half at a time, stirring until just combined.
6. Step 6: Spread or press the cookie dough evenly into the prepared pan. If using your hands, lightly spray them with non-stick cooking spray to prevent sticking.
7. Step 7: Bake for 22-25 minutes, or until the edges begin to pull away from the pan and a toothpick inserted into the center comes out clean.
8. Step 8: Allow the bars to cool completely in the pan before frosting.
9. Step 9: For the frosting, beat the softened butter until fluffy. Add the cream cheese and beat until smooth.
10. Step 10: With the mixer on low, gradually beat in the powdered sugar about one cup at a time, alternating with a tablespoon of cream or milk, until you reach the desired sweetness and consistency.
11. Step 11: Spread the cream cheese frosting evenly over the cooled bars. Optionally, decorate with sprinkles before serving.

Tips & Variations

• For a stronger ginger flavor, add an extra 1/2 teaspoon of ground ginger to the dough.
• Use dark molasses for a richer, deeper taste or light molasses for a milder flavor.
• If you prefer a dairy-free frosting, substitute the cream cheese and butter with vegan alternatives.
• Chill the dough for 30 minutes before pressing it into the pan to help with easier handling, especially in warm kitchens.

Storage

Store the gingerbread bars in an airtight container in the refrigerator for up to 5 days. Allow the bars to come to room temperature before serving or warm slightly for a softer texture. You can also freeze unfrosted bars for up to 2 months; thaw completely before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars without cream cheese frosting?

Yes, the gingerbread bars are delicious on their own or can be dusted with powdered sugar instead of frosting for a simpler option.

How do I know when the bars are fully baked?

The bars are done when the edges start to pull away from the pan, and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Gingerbread Cookie Bars Recipe

Print Recipe

★★★★★

4.5 from 131 reviews

These Gingerbread Cookie Bars are a festive and flavorful treat combining warm spices with a soft and chewy texture. Perfectly baked in a 9×13 inch pan, they are topped with a creamy, smooth cream cheese frosting that balances the rich gingerbread flavors. Ideal for holiday gatherings or cozy dessert cravings.

• Author: Nora
• Prep Time: 20 minutes
• Cook Time: 22-25 minutes
• Total Time: 42-45 minutes
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon baking soda

Wet Ingredients for Cookie Bars

• 3/4 cup unsalted butter, softened
• 1 cup brown sugar (light or dark)
• 1/3 cup unsulphered molasses
• 1 large egg
• 1 large egg yolk (discard the egg white)
• 2 teaspoons vanilla extract

Cream Cheese Frosting

• 1/2 cup unsalted butter, softened
• 8 oz brick-style cream cheese, full-fat
• 2–3 cups powdered sugar
• 1–2 tablespoons whipping cream or milk

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch pan with non-stick cooking spray or line it with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, ground ginger, cinnamon, nutmeg, cloves, and baking soda until well combined.
3. Cream Butter and Sugar: In a separate large bowl, beat the softened butter and brown sugar together until the mixture becomes fluffy and light in color.
4. Add Molasses, Vanilla, and Eggs: Beat the molasses and vanilla extract into the butter and sugar mixture. Then, beat in the whole egg and additional egg yolk until fully incorporated.
5. Combine Dry and Wet Mixtures: Gradually add the dry flour mixture into the wet mixture, about half at a time, mixing until just combined to form the gingerbread dough.
6. Spread Dough in Pan: Spread or press the cookie dough evenly into the prepared pan. If pressing with your hands, lightly spray your hands with non-stick cooking spray to prevent sticking.
7. Bake the Bars: Place the pan in the preheated oven and bake for 22-25 minutes, or until the edges begin to pull away from the sides of the pan and a toothpick inserted into the center comes out clean.
8. Cool: Allow the bars to cool completely in the pan before frosting.
9. Prepare Cream Cheese Frosting: Beat the softened butter until fluffy. Then beat in the cream cheese until smooth and creamy.
10. Add Powdered Sugar and Cream: With the mixer on low speed, gradually beat in powdered sugar about 1 cup at a time, alternating with 1 tablespoon of whipping cream or milk, until the frosting reaches your desired sweetness and consistency.
11. Frost Bars: Spread the cream cheese frosting evenly over the cooled gingerbread bars.
12. Optional Decoration: Decorate with sprinkles or any festive toppings of your choice, then slice and serve.

Notes

• For a deeper ginger flavor, you can increase the ground ginger to 2 teaspoons.
• If you prefer a spicier profile, add a pinch of ground black pepper or cayenne to the dry ingredients.
• Ensure the bars are completely cool before frosting to prevent melting.
• You can substitute light brown sugar with dark brown sugar for a richer molasses flavor.
• Store the bars in an airtight container in the refrigerator for up to 5 days.
• Bring to room temperature before serving for best texture.

Keywords: Gingerbread cookie bars, gingerbread bars, cream cheese frosting, holiday dessert, spiced cookie bars