Gingerbread Cookie Bars Recipe

Introduction

Gingerbread Cookie Bars are a delightful twist on classic gingerbread cookies, offering a soft, chewy texture perfect for holiday gatherings or cozy treats. Topped with creamy frosting, these bars balance warm spices and sweetness beautifully.

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 unsulphered 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 the oven to 350°F. Grease a 9×13 inch pan with non-stick cooking spray or line it with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, cloves, and baking soda.
3. Step 3: In a large bowl, beat the softened butter and brown sugar until fluffy and well combined.
4. Step 4: Add the molasses and vanilla extract to the butter mixture and beat until incorporated. Then beat in the egg and egg yolk.
5. Step 5: Gradually mix the flour mixture into the wet ingredients, about half at a time, until fully combined.
6. Step 6: Spread or gently press the cookie dough evenly into the prepared pan. If pressing by hand, lightly spray your hands with non-stick cooking spray to prevent sticking.
7. Step 7: Bake for 22-25 minutes, until the edges begin to pull away from the pan and a toothpick inserted in 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 and creamy.
10. Step 10: On low speed, gradually beat in the powdered sugar about 1 cup at a time, alternating with a tablespoon of whipping cream until the frosting reaches your desired sweetness and consistency.
11. Step 11: Spread the cream cheese frosting evenly over the cooled bars. Optionally, decorate with sprinkles for a festive touch.

Tips & Variations

• Use parchment paper for easy removal and clean-up of the bars.
• For a stronger spice flavor, increase the ground ginger to 2 teaspoons or add a pinch of black pepper to amplify warmth.
• Substitute cream cheese frosting with a simple dusting of powdered sugar for a lighter option.
• Chill the dough before spreading if it feels too soft to handle.

Storage

Store the gingerbread bars in an airtight container in the refrigerator for up to 5 days. Bring to room temperature or warm slightly before serving for the best texture. You can also freeze the 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 use margarine or another butter substitute?

Butter is preferred for the best flavor and texture, but you can substitute margarine. Be aware this may slightly alter the taste and consistency of the cookie bars.

How do I know when the bars are fully baked?

The edges will start to pull away from the pan, and a toothpick inserted in the center should come out clean or with just a few moist crumbs attached.

Gingerbread Cookie Bars Recipe

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5 from 138 reviews

Delight in these soft and flavorful Gingerbread Cookie Bars topped with a smooth cream cheese frosting, perfect for holiday celebrations or cozy winter treats.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12–16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Bars

• 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 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 Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookie bars.
2. Prepare Baking Pan: Grease a 9×13 inch pan with non-stick cooking spray or line it with parchment paper to prevent sticking.
3. Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, ground ginger, cinnamon, nutmeg, cloves, and baking soda until evenly combined.
4. Cream Butter and Sugar: In a separate large bowl, beat the softened butter and brown sugar together until the mixture is light and fluffy, which helps create tender bars.
5. Add Wet Ingredients: Beat in the molasses and vanilla extract into the butter mixture, then incorporate the whole egg and egg yolk, mixing until smooth.
6. Combine Mixtures: Gradually add the dry flour mixture into the wet ingredients about half at a time, mixing well after each addition until just combined to avoid overmixing.
7. Shape Dough: Spread or press the cookie dough evenly into the prepared pan. If using your hands, lightly spray them with non-stick cooking spray to avoid sticking.
8. Bake: Place the pan in the preheated oven and bake for 22-25 minutes, or until the edges begin to pull away from the pan and a toothpick inserted in the center comes out clean.
9. Cool: Allow the bars to cool completely in the pan to set before frosting.
10. Prepare Frosting: Beat the softened butter until fluffy, then add the cream cheese and continue beating until smooth and combined.
11. Add Powdered Sugar and Cream: With the mixer on low speed, beat in powdered sugar about one cup at a time, alternating with one tablespoon of whipping cream until the frosting reaches your desired sweetness and spreadable consistency.
12. Frost Bars: Spread the cream cheese frosting evenly over the cooled gingerbread bars. Optionally, decorate with sprinkles for a festive touch.

Notes

• For softer bars, be careful not to overbake; start checking at 22 minutes.
• You can substitute maple syrup for molasses for a milder flavor.
• Use light or dark brown sugar depending on your preferred depth of flavor.
• If you don’t have whipping cream, milk works as a substitute for the frosting.
• Store the bars in an airtight container in the refrigerator for up to 5 days.
• Bring bars to room temperature before serving for the best texture and flavor.

Keywords: Gingerbread cookie bars, holiday dessert, cream cheese frosting, gingerbread recipe, Christmas cookies